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    Please explain.

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

    Jerod Broussard Maybe you know?

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    #2
    I'd view it as a minimum.

    Comment


    • gmascolo51
      gmascolo51 commented
      Editing a comment
      I just looked and seems to be a USDA thing

    #3
    That's bizarre and kind of pointless. For example if you SV it, there's no need for any resting time.

    Comment


      #4
      At my age a three minute rest is a minimum no matter what I did...

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Lmao!

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

      • texastweeter
        texastweeter commented
        Editing a comment
        have to take a knee during sex?

      #5
      I’m guessing typo.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Me too, I’ll bet it’s suppose to be 30 minutes.

      • Granny Smoke
        Granny Smoke commented
        Editing a comment
        I think it is

      #6
      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.

      Comment


      • HouseHomey
        HouseHomey commented
        Editing a comment
        Ahh... flash backs to food science!!!

      #7
      They want you to drool over your burnt ends for three minutes before digging in..

      Comment


        #8
        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.

        Comment


          #9
          Well, ya know what ya have to do, sell it! 😳

          PS. I think they call it a nap.
          Last edited by FireMan; July 2, 2019, 12:21 PM.

          Comment


            #10
            As mentioned above just a lethality thing. More than likely salmonella.

            Comment


            • texastweeter
              texastweeter commented
              Editing a comment
              holy crap lethal pork belly! That MUST be some good $hit! My cardiologist would probably agree!

            #11
            Prevent excessive finger burn.

            Comment


              #12
              Click image for larger version

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              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.

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Seriously??! Lmao!!!

              • texastweeter
                texastweeter commented
                Editing a comment
                Epic show. just a scratch, right?

              • RickyBobby
                RickyBobby commented
                Editing a comment
                Very well played, sir. Classic scene.

              #13
              It beats the hour you have to wait to get back in the pool.

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Nice!!

              #14
              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.

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Still going longer at 135 yields better pork.

              • HouseHomey
                HouseHomey commented
                Editing a comment
                Much obliged. That’s what was mentioned above but I really appreciate the text.

              #15
              Also, https://youtu.be/aU4pyiB-kq0

              Comment


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

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