Please explain.

[HouseHomey]

Will some one please explain the three minutes to me? Why not 2 or 7?

Jerod Broussard Maybe you know?



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[Potkettleblack]

I'd view it as a minimum.

[gmascolo51]

I just looked and seems to be a USDA thing

[pkadare]

That's bizarre and kind of pointless. For example if you SV it, there's no need for any resting time.

[ComfortablyNumb]

At my age a three minute rest is a minimum no matter what I did...

[HouseHomey]

Lmao!

[JimLinebarger]

I need 5 after a bathroom break. ComfortablyNumb that has got me a on a chuckle roll. I can't stop!

[texastweeter]

have to take a knee during sex?

[Woodson]

I’m guessing typo.

[Troutman]

Me too, I’ll bet it’s suppose to be 30 minutes.

[Granny Smoke]

I think it is

[Chuck in Charlotte]

I know this is pork, but the beef pasteurization tables indicate that at 168-degree internal temp you kill everything (5.0 log reduction) immediately. At 145-degree internal temperature it takes 3 minutes to pasteurize. At an internal temp of 140 it would take 9 minutes to pasteurize.

[HouseHomey]

Ahh... flash backs to food science!!!

[Steve B]

They want you to drool over your burnt ends for three minutes before digging in..

[SmokeyGator]

So if you leave it to rest for 12 hours then get the green apple quickstep and end up in the emergency room you can’t sue. Costco clearly said THREE MINUTES.

[FireMan]

Well, ya know what ya have to do, sell it! 😳

PS. I think they call it a nap.

[Jerod Broussard]

As mentioned above just a lethality thing. More than likely salmonella.

[texastweeter]

holy crap lethal pork belly! That MUST be some good $hit! My cardiologist would probably agree!

[holehogg]

Prevent excessive finger burn.

[Potkettleblack]

Because three shalt be the number thou shalt count and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three.

[HouseHomey]

Seriously??! Lmao!!!

[texastweeter]

Epic show. just a scratch, right?

[RickyBobby]

Very well played, sir. Classic scene.

[Craigar]

It beats the hour you have to wait to get back in the pool.

[HouseHomey]

Nice!!

[gmascolo51]

This is what I found seems arbitrary but whatever I guess.


Cross posted from the FoodSafety.gov blog:

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know:

• Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time. Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

[Potkettleblack]

Still going longer at 135 yields better pork.

[HouseHomey]

Much obliged. That’s what was mentioned above but I really appreciate the text.

[Potkettleblack]

Also, https://youtu.be/aU4pyiB-kq0

[HouseHomey]

Gee thanks PKB. I can always count on you. Although numbers 21 and 24 looked a little large to be wearing that number. But they has Da Bears exactly correct at Zero.

[HouseHomey]

I sense trolling for a long while to come on this one. Nice pull from the school of rock. Skillz.