Pork loin is done at 145F and it will look pink
Pork internal temperature 145 with a three-minute rest is the standard for whole cuts. Where the number came from, and the pull temperatures that work.
12 min read
Tag: food safety
If it does not set in the fridge, call it broth
The difference between stock and broth is gelatin: which bones give it, the hours it needs, and the overnight fridge test that tells you what you made.
13 min read
Preheat the flask or lunch reads 110F by noon
How to keep food hot in a thermos: four measured cooling curves over five hours, what preheating and fill level are worth, and four foods to keep out of one.
14 min read
Cold rice from yesterday behaves differently than rice from the pot
Resistant starch cooked and cooled is real but smaller than the claims: what chilling rice changes, how much survives reheating, and how to cool it safely.
13 min read
The Ancient Art of Fermentation: How Traditional Techniques Are Revolutionizing Modern Home Kitchens
How to ferment vegetables at home: the 2 percent salt rule, the temperature window, a full sauerkraut batch, and the signs that mean throw the jar out.
13 min read