🇺🇸🇺🇸🇺🇸 Happy 4th of July 🇺🇸🇺🇸🇺🇸 Have a wonderful Independence Day everyone. Let me know what you are cooking today! Are you going traditional or something different and wild? Love to know. By my popular demand today I am cooking the queen. 😊😊😊 (Picanha)😊😊😊
Guga Foods ....We did your Picahna last night with a twist... i used one of your coffee rubs. Cooked to 129 Sous vide then seared over charcoal. My son and his wife were over last night with the rest of us for our celebration with our own backyard fireworks, and we all thought that it was the best steak we ever had. I cant go back to Texas Roadhouse now because i can do it 10x better. Thanks Guga, hope the best for you and yours.( p. s. i got the picahna for $4.99 lb because my butcher said sirlion was on sale and he would cut the sirlion cap anytime i wanted it. I then trim up according to your picahna video!)
The reason why pork had to be 'cooked all the way' in the past was before Organic and healthier meat sources are raised and sold. If you get pork that is questionable, like they did in the past where Pigs are raised off of leftover food and such, sure their meat will have issues and must be cooked fully. But organic and decently raised pigs must be grain fed and all that, you can undercook it slightly from the 145F, just remember that Pigs do not graze on grass so they do not get rid of toxin build up in their body like Cows do. The cheaper your pork the more questionable quality it has and longer cooking time to keep it 'safe'... But generally: - Pork that's wet aged in a sealed vacuum plastic should be fine. Just be aware of pork you buy from 'Chinese supermarkets' or the likes that is exposed to the air and environment.
Growing up I was always taught that pork had to be cooked well done because of Trichinosis so I never really cared for it because I always found it dry. It wasn't until I saw a podcast from Gordon Ramsay when he said that pork should always be cooked no higher than medium that I even realized it was OK to do.
I didn't realize that they had changed the recommendations for pork. This video opened my eyes, cooking pork without being so stressed about the temp has really changed our families experience with it. I will never go back, thank you so much for this video!
I was worried about serving pork tenderloin to my family last night because it was pink inside. I checked the inside temperature and it read 150f. And the thermometer read ‘pork’. I served it after allowing it to rest and it was amazing! We are all still alive and no signs of salmonella. I did actually sear the pre marinated loin on a super hot iron skillet first on all sides. Into the oven at 400f for maybe 12 mins… I placed the thermometer inside going in longways in the biggest part and 150f. So melt in your mouth perfection!
I've cooked my pork to 150 degrees for the last few years and many people won't eat it. They grew up thinking if it's not grey sawdust it's not safe to eat. I love that you did this video! Amazing job once again!
@@Shaharazad221 There are a lot of other dangerous bacteria like E. Coli, an just by cooking it at 160 degrees you will kill almost all of them, just 10 more degrees and you will be eating almost the same but safer :D
SaracatungaX Most folks regularly have their mouths on a lot nastier things than 150 degree pork. Ask Mike Douglas.... he got throat cancer from eating cooter that was contaminated. True story. That’s why Zeta left him.
@@SaracatungaX Nobody wants well done meat in the professional world. Walk around and ask ANY professional chef their pork or beef temp preferences, and I guarantee none of them will say well done. PEOPLE EAT RAW FISH, OYSTERS DAILY FFA
In sweden we are recomended to Cook pork all the way throu to prevent getting salmonella and trichinosis. So if you are going to Cook pork to a medium or something along those lines you might wanna ask the butcher if the meat has been checked out first.
@@theomelin5730 Yes I know we have very strict rules here, and thats why im kinda concerend that people in other countries with worse rules and stuff see this and cook pork to medium rare and potentially get very sick. So be aware of the risks is all im saying :) Also I know my English is poor, im sorry but i hope you understand my point anyways.
@@mollander4283 in the US its okay for us to eat it a medium rare due to the way we raise our pork. Unless it is ground pork then you gotta cook that all the way through
How many times have I gotten food poising? Two or three times. How many meals ruined with over cooked and dry food? Hundreds. I’ll take my food rare YOLO
"Tapeworm isn't in the muscle of pork. Your only real risk would he heartworm. Even then, it's an extremely low chance even when eaten regularly." - Michael Fink
Trevor Spencer The USDA recent said that pork can now be safely consumed cooked to 145 degrees Fahrenheit when followed by a 3 minute resting period, so pink pork is not only better and more tender, but actually recognized as completely safe for consumption.
As a professional cook I prefer my pork tenderloin cooked to 145f. For my customers I cook them to 155f and cook dozens of them on a weekly basis with fantastic results. Beautiful cut of meat at a very reasonable price! Awesome video that shows how the flavor changes as the temperature goes up.
Happy to see pork being given some attention after the years of undue under-doneness phobia. FYI @Guga Foods the carryover during resting will continue to raise the internal temp of the pork, so each of these actually were cooked to ~150-52, ~165 and ~175. If you want to hit 145 internal temp without going over take them off at ~140, though I'm sure you already know this and I'm just being asinine
not enough people are educated with carry over cooking. Not only are the temperatures still rising, the pathogens actually start dying around 130 degrees. The only difference is how fast they die with each higher temp, which is why pasteurization via carry over cooking is important for both food safety and flavor.
Sous vide with salt sugar rub and then sear on cast iron grate creates amazing flavor. I worry about undercooked pork but once I started sous vide I never cook pork loins any other way because they take the guess work out of is it really done. I thought Ninja was worried that one time months ago with the pink sous vide pork so good to see he has turned around.
This is a good case for slow immersion cooking. Given enough time, lower temperatures kill off anything dubious.Which suggests another experiment. 1. Cooked to 145F on the grill as you did here. 2. Cooked to 145F a few hours(?) in the immersion cooker, then thrown on the grill to brown. 3. Cooked to 140F a few hours(?) in the immersion cooker, then thrown on the grill to brown. 4. Cooked to 135F a few hours(?) in the immersion cooker, then thrown on the grill to brown. Kind of guessing (4) would win. Also should be entirely safe (even in places where the pork is more dubious), and easier for less-skilled cooks to get right.
Tried it for my first time tonight on a prime pork loin ! Everyone loves the 147°!! "Best pork ever had" " so juicy and soft " .. the high temps you can tell the tenderness is less even cutting them
I cook pork tenderloin to 135 let it rest covered in foil 5-7 min carry over heat gets it to around 145 and it melts in your mouth,,,great videos keep up the great work ,,you inspire me.
@Tom Silverheart You 100% source where you get your meat. I doubt pork farmers care about being a company that raises 'organic' and pure and healthy pigs to sell to the market, pork is generally looked upon as a poor man's meat. Also, freezing meat essentially kills off parasites. It's why seafood gets flash frozen the moment they are fished up.
So you don't Taste the Blood it? In the park when eating it undercooked 🤢 If I eat medium well pork. I have to spit it out because it tastes too much like pork blood
@@christophermitchellgypsyno3750 first of all, how do you know what pork blood tastes like? Second, you know all the blood is drained from animals when they're slaughtered right?
I learned a long long time ago from Graham Kerr in the 80's that cooking your pork to 145 degrees f is preferable by far since trichinosis has been eliminated from pork a while ago. Pork checkoff brought me here and boy am I glad it did. Nice BBQ rub you got there Guga, thanks! EDIT: Instant sub bro ;)
We love you guys....eating this tonight and try this. Use a blueberry chipotle BBQ sauce and rub all the way around. Then sprinkle Killer Hogs BBQ rub and then follow it up with a heavy sprinkle of Dizzy Pig Pineapple rub. Smoke to 140 pull off and let sit for 20 minutes and she gets to about 147-148. We eat this about 3 times a month.
looking u making pork tenderloin inspired me an idea，im from hong kong and one of our representing dish is "cha xiu" its made from roasting the pork with some kind of honey sauce, i wonder if u can do a sou vide cha xiu vid, im sure u can find a recipe in the internet
would work but would take too long to be practical. cha xiu when rolled and tied is 4" - 6" in diameter. cha xiu is best done in a pressure cooker and still takes 90 minutes.
I usually shoot for medium. A slight bit of pink is good, I can't risk the extra juice. You eat undercooked pork, you're gonna have plenty of juice coming out of you, trust me.
Pork Tenderloin does not have much fat, so it is vulnerable to drying out, and with lean pork, you need all the moisture you can get, hence the medium rare - using a thermometer to nail the 145F temp.
Pork is historically cooked to higher temperatures because of Trichinella roundworms. It would take those higher temperatures to kill the parasites and make the pork safe to eat. However, they are very uncommon in modern pork. Also, modern pork has become so lean over the past 60-80 years that it's much easier to dry out and ruin by overcooking. When I cook it, I aim for about a medium doneness to try to have something reasonably good (not overcooked) while also avoiding complaints from older people about being too rare.
Depends on the country. If China or Japan then no. In the EU pigs are tested when butchered, but there is also imported meat in Europe which might not be tested.
Sylas the Great trichinella isn't spread in slaughterhouses. It's a parasite that has to be consumed by a living animal and then lives in the muscle tissue. It has to be cooked to relatively high temperatures (160-ish if memory serves) to prevent human infection. What gets spread in slaughterhouses is e coli and salmonella, both bacterial organisms that can spread through contact, typically only infects the surface of meats, and can be killed at much lower temperatures with proper techniques.
Had some chef friends enlighten me that tge pork we eat is perfectly safe at medium rare when they cooked up a tenderloin & let me have some. Hands down the best piece of pork I've ever had. Glad to see more people spreading the "gospel". 👍
this is great content! in Russia everyone roasts pork on skewers, but no one knows the temperature. Traditions of cooking until fully cooked at about 72-75 degrees. then removed from the coal and begin to eat. The meat is very dry and tough. In a plate, it reaches a temperature of 79-80. They call me crazy when I shoot at about 63-65 and let it rest for 10 minutes. maybe I'm overexposure, but I'm afraid of parasites. The pig is a dirty animal. Your content is very good and clearly showed me that I was right.👍🇷🇺
Really nice! Just as a heads up. The minimum temperature for cooking pork is 60 Celsius (140 Fahrenheits) for a couple minutes to kill any source of cysticerci. Science behind, it looks amazing!!!
I prefer doing a reverse sear because it gives a better texture and juiciness. I do the same for my poultry. The key to perfection is to do a flavored wet brine before cooking. My brine uses salt, pepper, cinnamon, cloves, allspice, orange, cider vinegar and brown sugar.
You guys of all people should know that pasteurization is a matter of temperature versus TIME... so if you cooked it sous vide, you can do it at 135 for long enough to be safe. the USDA recs are based on temps that as soon as you bit them it's INSTANTLY safe. That's not necessary with SV cooking.
I appreciate and agree with your results. Med rare is always the best with inspected pork. This is NOT the same if you are cooking wild pig / bore! And I love seeing the Shun knaves!! I have the same ones and I cherish them greatly. Thank you for all your content!
Ever since I was a children, if I ate pork the slightest bit pink or undercooked I would get very sharp pains all across my abdomen for days afterward. I was told I was allergic to pork as bad as it was. Turns out, i'm not allergic to pork because ever since I started cooking and doing it myself(well done). I haven't had a problem.
i swear thousands of years ago something must've been wrong with the pork and they just carried that all the way to today. Like some sikhs carrying a dagger when they can conceal carry pistols now. maybe they could use the religion excuse to bring the knife into places where they're not allowed weapons but then they get tied up tight so they cant draw it and if they did manage to draw it they would be shot to hell without anyone caring for their religious reason so there's no point.
I'm with Ninja, love my pink pork but convincing my Cuban in-laws has always been a tuff sell. They want EVERYTHING cooked well done, it makes me cry. So of course my son and I have our's even rarer than usual when they are around 😎. Happy 4th from Fort Lauderdale 🎈🇺🇸
@@will-dd7ou Fear is likely what makes them avoid changing and trying something new. The moment you let fear take a hold of your family culture is only a matter of time until your generation of family is doomed.
My culinary teacher explained it to me like this: 'back in the day', the processing and worm prevention processes were not nearly as effective as they are today. Back in the 60s when the industry was really taking off, the only way to be 100% sure it was safe was to nuke it into leather. Nowadays that is not necessary as medicine and screening processes have become too strong to realistically worry about contaminated pork. I wouldn't go around eating raw pork, but it isn't nearly as dangerous as it was 50 years ago.
I have been buying the marinated pork tenderloin from the grocery store and just throw it in the sous vide right in the bag it came in. It is insanely good with a little charcoal sear after.
Except the part where our food practices have become so safe that we have almost completely prevented these types of parasites. Hence the USDA now declaring it acceptable to now cook pork with a little bit of pink.
Pink pork is safe to consume in the US. The reason you shouldnt eat pink pork is bc of parasites, which had been eradicated in the US. Wouldnt recommend you to eat pink pork outside the US, though.
Bryan Fong wut?! Erradicated? haha you're crazy man, tell me where you got that from pls... Don't eat pork that raw, slightly pink yeah but definitely not under 157 ªF/69ºC cause that's really dangerous
In Germany a lot of people eat their pork raw. It is called Mett and next to nobody ever gets food poisoning from it. Of course, it all depends on the quality of the meat.
Long time subscriber to both guga and sous vide channels. While I enjoy the personal jokes on the channel and the energy that you guys bring, I'd really like to know exactly how good something is. It's very difficult to get a good understanding of your scale. It kind of feels like there is a severe overuse of "DEEEEELICIOUS". Rating everything on a scale from 1 to 10 would be better, and it's not very useful if everything you eat is a 10/10. That clearly isn't true. It just feels like everything you eat is being rated a 11/10 which I'm starting to find a little annoying.
For humans it is very hard to put things in ordinal scales of 1-5 or 1-10, so i generally would advise against using them. They are doing pairwise comparisons in each video, which is definitely the way to go if you want to have useful results. Maybe they overuse the term "deeeelicious" a bit, but man, what can you say if you have some flavourful, perfectly cooked meat that is delicious? What more do you want?
Imagine my face when trying to tell Koreans that pink pork is okay (unless it's ground pork) and much much much much more flavorful. I always cook my pork medium rare. It's a night and day difference.
Just smoked a boneless pork loin half today and pulled at 145, was amazing. Almost wish I Sous vide it instead, will do it with an hr or two of smoke first and maybe a charcoal sear next time.
I had read that what makes the pork safe is prohibiting the pigs from eating certain uncooked root vegetables as they are being raised; that is where they get the parasites from. This may mean that pork from large producers is safe at 145 degrees, but those reared on family farms or that are allowed to forage free-range may not be. If you get your pork anywhere but from the grocery store, this may require looking into. That being said, I try to cook my non-fatty pork to around 145-150 degrees, but stay at or above 165 degrees for fattier cuts. It's been decades since I've processed a home-grown pig.
Trichinella spiralis is the main culprit that makes the pork not safe. And it is transmitted by eating meat. If you cook the fodder that contains meat, your pigs won't get it from that. But they might get it by eating for example rats and especially freely foraging pigs might do just that.
zabnat I did a little more research and you are correct. If left to their own devices, pigs will eat essentially anything that they can crunch up and swallow - alive or dead, plant or animal. I believe that cooking to the higher temp is still advisable in many instances.
Did this tonight. The sauce didn't have quite as much flavor as I hoped but it was very good. Would definitely make again, maybe with more mushrooms this time. Thanks for the video!
I cooked pork ribeyes this morning for the first time ever in a cast iron pan with paprika cayenne garlic and pink salt to a medium finish and they were so tender and juicy!
145F is my favorite. I do pork belly for 48hrs at 145F then salt / dry them well and pan sear, fat side down, from cold to render the fat perfectly crispy.
Ihad lunch in the restaurant of a culinary school. My mom ordered the pork tenderloin and it came out fairly pink and she wouldn't even try it. I tried it before she had it taken back and cooked more. It came back with just a hint of pink and before she sent it back I tried it again. They brought it back a third time and she accepted it and I tasted it again. The flavor and texture and overall tastiness went down each time they brought it back. The waiter assured my mom that the first one was perfectly ok to eat because they only used the highest quality pork and were 100% sure that it was at a temperature that was completely safe for consumption. Some people are just scared for unrealistic reasons.
🇺🇸🇺🇸🇺🇸 Happy 4th of July 🇺🇸🇺🇸🇺🇸
Have a wonderful Independence Day everyone. Let me know what you are cooking today! Are you going traditional or something different and wild? Love to know. By my popular demand today I am cooking the queen. 😊😊😊 (Picanha)😊😊😊
Guga Foods like my comment
Going traditional with prime steaks! I wish I had some picanha 😭😭 haha
Guga Foods ....We did your Picahna last night with a twist... i used one of your coffee rubs. Cooked to 129 Sous vide then seared over charcoal. My son and his wife were over last night with the rest of us for our celebration with our own backyard fireworks, and we all thought that it was the best steak we ever had. I cant go back to Texas Roadhouse now because i can do it 10x better. Thanks Guga, hope the best for you and yours.( p. s. i got the picahna for $4.99 lb because my butcher said sirlion was on sale and he would cut the sirlion cap anytime i wanted it. I then trim up according to your picahna video!)
Making ribs today with your rub!
Making Sous-vide and grilled tri-tip today. Happy Independence Day!
I have a theory. I think Guga Foods and the Sous Vide guy is the same person
#fakenews :D
Crazy conspiracy theories.... I bet you think the moon landing was faked.
Aaron Thomas
Lol it’s a fact that the moon landing was fake! You’re telling me they went to the moon on a computer weaker than my phone? Pfft, please!
Hahaha.. agree
Thành Ngô hahahaha hes joking bro
You guys need a t-shirt that says, "Number C is AMAZING!!!"
That makes me laugh every time
Matt - I would buy that shirt!!!
lol n it's not even a number lmao
More you-see-niss!
@@willdouglas1398 That's the entire joke
Do collaboration with sous vide everything
RX50100 he is sous vide everything
Sadettin Vartolu swoosh
Mattias Krantz
🤣
Sadettin Vartolu that's the joke.
careful what you wish for...
I never expected pink pork will taste as good as this one did and the tenderness was awesome! For sure I recommend it!!! AWESOME!! 😀😀😀😀🤘🤘🤘
Salty Tales ask for 55 def cel.. then you have the tenderloin pork.... boom!!
The reason why pork had to be 'cooked all the way' in the past was before Organic and healthier meat sources are raised and sold. If you get pork that is questionable, like they did in the past where Pigs are raised off of leftover food and such, sure their meat will have issues and must be cooked fully.
But organic and decently raised pigs must be grain fed and all that, you can undercook it slightly from the 145F, just remember that Pigs do not graze on grass so they do not get rid of toxin build up in their body like Cows do.
The cheaper your pork the more questionable quality it has and longer cooking time to keep it 'safe'... But generally:
- Pork that's wet aged in a sealed vacuum plastic should be fine. Just be aware of pork you buy from 'Chinese supermarkets' or the likes that is exposed to the air and environment.
My Ninja
@@dra6o0n Forget gras fed etc. Nowadays there is a vet who checks the meat for parasites - that is pretty much the difference.
Salty Tales wait so you can eat pork medium rare
Growing up I was always taught that pork had to be cooked well done because of Trichinosis so I never really cared for it because I always found it dry. It wasn't until I saw a podcast from Gordon Ramsay when he said that pork should always be cooked no higher than medium that I even realized it was OK to do.
Same here
I love the production quality of your videos! This is a fun experiment. Happy 4th of July. Thanks for being part of this great nation!
I didn't realize that they had changed the recommendations for pork. This video opened my eyes, cooking pork without being so stressed about the temp has really changed our families experience with it. I will never go back, thank you so much for this video!
Same here I'm always stressed about pork and chicken. So much so it hurts my wife's feelings when I don't eat her delicious pork chops lol
I was worried about serving pork tenderloin to my family last night because it was pink inside. I checked the inside temperature and it read 150f. And the thermometer read ‘pork’. I served it after allowing it to rest and it was amazing! We are all still alive and no signs of salmonella. I did actually sear the pre marinated loin on a super hot iron skillet first on all sides. Into the oven at 400f for maybe 12 mins… I placed the thermometer inside going in longways in the biggest part and 150f. So melt in your mouth perfection!
Wait a minute! Wait a minute! How in the hell did you get from your house to the office in 3 minutes?
Editing
@@Cat-is9mt r/whoosh
@@Cat-is9mt bark
Guga is flash everyone
In Israel there's ZERO regulations about the pork industry. Religious reasons... so I can't get decent pork like I do on vacations T_T
I've cooked my pork to 150 degrees for the last few years and many people won't eat it. They grew up thinking if it's not grey sawdust it's not safe to eat. I love that you did this video! Amazing job once again!
Because trichinosis is a thing that dies at 165 degrees, but also is your meat so you should eat it like you want :D
@@SaracatungaX Trichinosis used to be a big problem, but it has been virtually eliminated in pork.
@@Shaharazad221 There are a lot of other dangerous bacteria like E. Coli, an just by cooking it at 160 degrees you will kill almost all of them, just 10 more degrees and you will be eating almost the same but safer :D
SaracatungaX Most folks regularly have their mouths on a lot nastier things than 150 degree pork. Ask Mike Douglas.... he got throat cancer from eating cooter that was contaminated. True story. That’s why Zeta left him.
@@SaracatungaX Nobody wants well done meat in the professional world. Walk around and ask ANY professional chef their pork or beef temp preferences, and I guarantee none of them will say well done. PEOPLE EAT RAW FISH, OYSTERS DAILY FFA
In sweden we are recomended to Cook pork all the way throu to prevent getting salmonella and trichinosis.
So if you are going to Cook pork to a medium or something along those lines you might wanna ask the butcher if the meat has been checked out first.
Actually, they did drop that recomendation, as long as the pork is Swedish! :)
Thing is swedish pork is confirmed to be slamonella free thoe it can contain other bacterias
@@theomelin5730 Yes I know we have very strict rules here, and thats why im kinda concerend that people in other countries with worse rules and stuff see this and cook pork to medium rare and potentially get very sick. So be aware of the risks is all im saying :)
Also I know my English is poor, im sorry but i hope you understand my point anyways.
@@mollander4283 in the US its okay for us to eat it a medium rare due to the way we raise our pork. Unless it is ground pork then you gotta cook that all the way through
Same in Spain, I don't know if they've dropped it here tho
I cook pork fillet (tenderloin) sous vide at 57C for one hour. It's perfectly cooked, pink and yousyyyyy
Same! I was surprised that Guga didn't test that one. It's perrrrfect. I mean amaaaaaazing.
Yepp, I do agree, I go for 58°C, which shouldn't be a much difference to 57. But you have to do this one sous vide to get it sterialized.
Ricardo W He didn't test it because this channel isn't about SV... Why would he include that?
Sylas the Great I think he means in general, he's surprised he hasn't done that vid yet
40 minutes until my first pork tenderloin sous vide is done! So excited
How many times have I gotten food poising? Two or three times. How many meals ruined with over cooked and dry food? Hundreds. I’ll take my food rare YOLO
Trevor Spencer Never thought of it this way! Brilliant! Overcooked meat does ruin a meal.
Yea but pork isn't about food poisoning. It's the tape worms that is the major risk.
"Tapeworm isn't in the muscle of pork. Your only real risk would he heartworm. Even then, it's an extremely low chance even when eaten regularly." - Michael Fink
Spoken like a champ 🤘🏼
Trevor Spencer The USDA recent said that pork can now be safely consumed cooked to 145 degrees Fahrenheit when followed by a 3 minute resting period, so pink pork is not only better and more tender, but actually recognized as completely safe for consumption.
As a professional cook I prefer my pork tenderloin cooked to 145f. For my customers I cook them to 155f and cook dozens of them on a weekly basis with fantastic results. Beautiful cut of meat at a very reasonable price! Awesome video that shows how the flavor changes as the temperature goes up.
Never stop saying Number A,B and C because it's so unique and reminds me who im watching each time
Happy to see pork being given some attention after the years of undue under-doneness phobia. FYI @Guga Foods the carryover during resting will continue to raise the internal temp of the pork, so each of these actually were cooked to ~150-52, ~165 and ~175. If you want to hit 145 internal temp without going over take them off at ~140, though I'm sure you already know this and I'm just being asinine
not enough people are educated with carry over cooking. Not only are the temperatures still rising, the pathogens actually start dying around 130 degrees. The only difference is how fast they die with each higher temp, which is why pasteurization via carry over cooking is important for both food safety and flavor.
Guga: Today we are cooking porc and I bring my best friend...
*Cries in Angel*
Why isn’t angel in the videos anymore
Sous vide with salt sugar rub and then sear on cast iron grate creates amazing flavor. I worry about undercooked pork but once I started sous vide I never cook pork loins any other way because they take the guess work out of is it really done. I thought Ninja was worried that one time months ago with the pink sous vide pork so good to see he has turned around.
This is a good case for slow immersion cooking. Given enough time, lower temperatures kill off anything dubious.Which suggests another experiment.
1. Cooked to 145F on the grill as you did here.
2. Cooked to 145F a few hours(?) in the immersion cooker, then thrown on the grill to brown.
3. Cooked to 140F a few hours(?) in the immersion cooker, then thrown on the grill to brown.
4. Cooked to 135F a few hours(?) in the immersion cooker, then thrown on the grill to brown.
Kind of guessing (4) would win. Also should be entirely safe (even in places where the pork is more dubious), and easier for less-skilled cooks to get right.
“No fighting here, we have plenty” 😂😂😂😂😂
Your channel has changed my life a bit, thank you! Much love from New Zealand and Australia
Tried it for my first time tonight on a prime pork loin ! Everyone loves the 147°!! "Best pork ever had" " so juicy and soft " .. the high temps you can tell the tenderness is less even cutting them
"pink is good" hehe, yeah it is
Can’t get enough pink
Would a man named ninja ever point you in the wrong direction???
No, he only will tells you what is DEEEEEEEEEELICIOUS
Haha, giggity
😉
( ͡° ͜ʖ ͡°)
I cook pork tenderloin to 135 let it rest covered in foil 5-7 min carry over heat gets it to around 145 and it melts in your mouth,,,great videos keep up the great work ,,you inspire me.
Once you’ve had medium or med rare pork you will never want well done pork again. It’s so much juice and flavor. Great video!
Jacob Dickens and when you get a pork tapeworm you'll never go back to pork again
fatstacks89 nah I’ll keep eating it.
Tapeworm isn't in the muscle of pork. Your only real risk would he heartworm. Even then, it's an extremely low chance even when eaten regularly.
@Tom Silverheart You 100% source where you get your meat. I doubt pork farmers care about being a company that raises 'organic' and pure and healthy pigs to sell to the market, pork is generally looked upon as a poor man's meat. Also, freezing meat essentially kills off parasites. It's why seafood gets flash frozen the moment they are fished up.
Trichinosis
“Number A” 😂😂😂 I love these guys each video I get super hungry
I was young and undercooked pork tenderloin oh 35 years ago. It was awesome. People freaked out, no one got sick though. So I love pink pork.
So you don't Taste the Blood it? In the park when eating it undercooked 🤢 If I eat medium well pork. I have to spit it out because it tastes too much like pork blood
@@christophermitchellgypsyno3750 first of all, how do you know what pork blood tastes like? Second, you know all the blood is drained from animals when they're slaughtered right?
I learned a long long time ago from Graham Kerr in the 80's that cooking your pork to 145 degrees f is preferable by far since trichinosis has been eliminated from pork a while ago.
Pork checkoff brought me here and boy am I glad it did. Nice BBQ rub you got there Guga, thanks!
EDIT: Instant sub bro ;)
8:46 "steak number a" hahaha
Totally mindfucking us there.😂
Pork: If it looks pink, don't blink. Just put it back on the grill.
“number A is winning... OHH! number A is losing!!”
We love you guys....eating this tonight and try this. Use a blueberry chipotle BBQ sauce and rub all the way around. Then sprinkle Killer Hogs BBQ rub and then follow it up with a heavy sprinkle of Dizzy Pig Pineapple rub. Smoke to 140 pull off and let sit for 20 minutes and she gets to about 147-148. We eat this about 3 times a month.
“Number C is coming” I had a severe OCD moment there
"Number A is winning... Number A is LOSING!" LMFAO!!! This video is awesome. Thanks guys!
looking u making pork tenderloin inspired me an idea，im from hong kong and one of our representing dish is "cha xiu" its made from roasting the pork with some kind of honey sauce, i wonder if u can do a sou vide cha xiu vid, im sure u can find a recipe in the internet
I would watch that.
would work but would take too long to be practical. cha xiu when rolled and tied is 4" - 6" in diameter. cha xiu is best done in a pressure cooker and still takes 90 minutes.
ming ho li That's my favorite food, I'm making it on Saturday
@@smooperman5515 I would eat that.
I love how the quality is still on the level it is today even tho it was almost 2 years ago
I usually shoot for medium. A slight bit of pink is good, I can't risk the extra juice. You eat undercooked pork, you're gonna have plenty of juice coming out of you, trust me.
Pork Tenderloin does not have much fat, so it is vulnerable to drying out, and with lean pork, you need all the moisture you can get, hence the medium rare - using a thermometer to nail the 145F temp.
Pork is historically cooked to higher temperatures because of Trichinella roundworms. It would take those higher temperatures to kill the parasites and make the pork safe to eat. However, they are very uncommon in modern pork. Also, modern pork has become so lean over the past 60-80 years that it's much easier to dry out and ruin by overcooking. When I cook it, I aim for about a medium doneness to try to have something reasonably good (not overcooked) while also avoiding complaints from older people about being too rare.
What if pork isn't usda? - if its from another country; Rare is still safe?
Depends on the country. If China or Japan then no. In the EU pigs are tested when butchered, but there is also imported meat in Europe which might not be tested.
It's actually more prevalent in modern US pigs... Anything raised and butchered in a slaughter house has a higher chance of getting you sick.
Naughtypilot76 Who are you talking to? Three different people stated something...
Sylas the Great trichinella isn't spread in slaughterhouses. It's a parasite that has to be consumed by a living animal and then lives in the muscle tissue. It has to be cooked to relatively high temperatures (160-ish if memory serves) to prevent human infection. What gets spread in slaughterhouses is e coli and salmonella, both bacterial organisms that can spread through contact, typically only infects the surface of meats, and can be killed at much lower temperatures with proper techniques.
Had some chef friends enlighten me that tge pork we eat is perfectly safe at medium rare when they cooked up a tenderloin & let me have some. Hands down the best piece of pork I've ever had. Glad to see more people spreading the "gospel". 👍
Bear meat for the next vid please on your Sous vid everything channel?Awesome video btw.
Montana guy here, please do bear meat!!!
Funny seeing how far you have climbed. Love your channel guga, I never eat alone with you guys!
I miss the times when you 3 did this together. Stronger as a team.
Thank you for your videos! It is well supported that pork is safe if cooked to at least 145F, so there is no need to eat leathery dry pork!
Thanks for everything you do, amazing content, and i have learned a lot from you.
this is great content! in Russia everyone roasts pork on skewers, but no one knows the temperature. Traditions of cooking until fully cooked at about 72-75 degrees. then removed from the coal and begin to eat. The meat is very dry and tough. In a plate, it reaches a temperature of 79-80. They call me crazy when I shoot at about 63-65 and let it rest for 10 minutes. maybe I'm overexposure, but I'm afraid of parasites. The pig is a dirty animal. Your content is very good and clearly showed me that I was right.👍🇷🇺
Try to season with smoked salt before put the meat into souvide. You will be surprised how good the meat will taste like smoked after searing
Really nice! Just as a heads up. The minimum temperature for cooking pork is 60 Celsius (140 Fahrenheits) for a couple minutes to kill any source of cysticerci. Science behind, it looks amazing!!!
Awesome cook. Glad to see you brought Ninja, and MauMau to this page. I'm sure your subscribers will rise a lot today :)
I prefer doing a reverse sear because it gives a better texture and juiciness. I do the same for my poultry. The key to perfection is to do a flavored wet brine before cooking. My brine uses salt, pepper, cinnamon, cloves, allspice, orange, cider vinegar and brown sugar.
I actually like well done pork more because I like the texture more to be honest lol
So you like dry hard pork?
Just so long as you *enjoy* what you eat! Go for it! 😋😋😋😀😀😀
I mean well done pork is fine. It's not like beef that well done kinda sucks
Sous vide 130 F/54°C for 2 hours - best pork tenderloin I ever had!
Adorei ! Sensacional ! Maravilha das Maravilhas ! Super Parabéns.
Foda se
Need to do pork shoulder steak!!
do pigs have picanha? try dry-aged pig picanha!
DJ StaRyu pigcanha
We must fund this research
Yes, they do, but it is too small
You guys of all people should know that pasteurization is a matter of temperature versus TIME... so if you cooked it sous vide, you can do it at 135 for long enough to be safe. the USDA recs are based on temps that as soon as you bit them it's INSTANTLY safe. That's not necessary with SV cooking.
4:18 wait, since when was SVE the main channel 😂
Also RIP "Best friends"
I appreciate and agree with your results. Med rare is always the best with inspected pork. This is NOT the same if you are cooking wild pig / bore! And I love seeing the Shun knaves!! I have the same ones and I cherish them greatly. Thank you for all your content!
Or Sous Vide at 131-145 and pasteurize...but that’s for another channel :)
Ever since I was a children, if I ate pork the slightest bit pink or undercooked I would get very sharp pains all across my abdomen for days afterward. I was told I was allergic to pork as bad as it was. Turns out, i'm not allergic to pork because ever since I started cooking and doing it myself(well done). I haven't had a problem.
Why am I even watching this?!! I'm a Muslim
Catholics dont eat meat on Fridays. Not all Christians. just the one denomination.
Leviticus bans eating pork and shellfish, amongst other things. Most religions try to dictate what you can and can't eat, in some way.
@W N you're stupid. If you are religious then you should respect your religion
i swear thousands of years ago something must've been wrong with the pork and they just carried that all the way to today. Like some sikhs carrying a dagger when they can conceal carry pistols now. maybe they could use the religion excuse to bring the knife into places where they're not allowed weapons but then they get tied up tight so they cant draw it and if they did manage to draw it they would be shot to hell without anyone caring for their religious reason so there's no point.
@@AlanGonzalez-ev6ur He never stated that he was religious, did he?
That handshake said it all!
I'm with Ninja, love my pink pork but convincing my Cuban in-laws has always been a tuff sell. They want EVERYTHING cooked well done, it makes me cry. So of course my son and I have our's even rarer than usual when they are around 😎. Happy 4th from Fort Lauderdale 🎈🇺🇸
same here with my relatives in the us even steak is well done and i just endure it since i have no right to object free food lol
joe husosky you are officially like the raddest dad ever
@@will-dd7ou Fear is likely what makes them avoid changing and trying something new. The moment you let fear take a hold of your family culture is only a matter of time until your generation of family is doomed.
This is the best video on this channel to date. It is because you brought in THE NINJA!
5:46
7:07
Hold up
That's illegal
My culinary teacher explained it to me like this: 'back in the day', the processing and worm prevention processes were not nearly as effective as they are today. Back in the 60s when the industry was really taking off, the only way to be 100% sure it was safe was to nuke it into leather. Nowadays that is not necessary as medicine and screening processes have become too strong to realistically worry about contaminated pork. I wouldn't go around eating raw pork, but it isn't nearly as dangerous as it was 50 years ago.
Me going here after i eat a pork tenderloin i cooked even tho i know there's a little pink in it.
So MauMau and Ninja are really your friends Guga?? DEEEELICIOUS
I have been buying the marinated pork tenderloin from the grocery store and just throw it in the sous vide right in the bag it came in. It is insanely good with a little charcoal sear after.
robhimself79 genius
Dirty Ribz ha! Thanks!
what temp do you sous vide?
Brian Carter 135 for 2 hours.
So you don't trim the silver skin?
I sous vide my boneless pork chops (very lean) for 2 hours at 141F then finish by a high temp quick fry. They turn out amazing.
Coming next... medium rare chicken
It's always good news when you learn you can safely cook something rarer.
Damn tapeworm eggs are really going in
Except the part where our food practices have become so safe that we have almost completely prevented these types of parasites. Hence the USDA now declaring it acceptable to now cook pork with a little bit of pink.
DEEEEEEEEEEEEEE-LICIOUS! Love the Ninja - great cook Guga!
Just eat it raw.
"Aw, give me a moment" 😂 Classic!!! I'm loving this channel 👍
I think pork is to be cooked perfectly because undercooked pork is deadly. Can u tell me where can I get it bbq.pork is an overrated meat
en.wikipedia.org/wiki/Mett
yeah i wouldn't really go for pink pork.
Pink pork is safe to consume in the US. The reason you shouldnt eat pink pork is bc of parasites, which had been eradicated in the US. Wouldnt recommend you to eat pink pork outside the US, though.
Bryan Fong US farm raised is fine. Some chefs even make pork tartare, but that sketches me out. Also wild boar should be cooked well done
Bryan Fong wut?! Erradicated? haha you're crazy man, tell me where you got that from pls... Don't eat pork that raw, slightly pink yeah but definitely not under 157 ªF/69ºC cause that's really dangerous
In Germany a lot of people eat their pork raw. It is called Mett and next to nobody ever gets food poisoning from it. Of course, it all depends on the quality of the meat.
Long time subscriber to both guga and sous vide channels. While I enjoy the personal jokes on the channel and the energy that you guys bring, I'd really like to know exactly how good something is. It's very difficult to get a good understanding of your scale. It kind of feels like there is a severe overuse of "DEEEEELICIOUS". Rating everything on a scale from 1 to 10 would be better, and it's not very useful if everything you eat is a 10/10. That clearly isn't true. It just feels like everything you eat is being rated a 11/10 which I'm starting to find a little annoying.
SAPierce2006 gay
Well maybe cause they eat good stuff and can cook, im sure theres channels you can find where they sous vide cow balls, if thats what youre into
cow balls are tasty af actually
For humans it is very hard to put things in ordinal scales of 1-5 or 1-10, so i generally would advise against using them. They are doing pairwise comparisons in each video, which is definitely the way to go if you want to have useful results. Maybe they overuse the term "deeeelicious" a bit, but man, what can you say if you have some flavourful, perfectly cooked meat that is delicious? What more do you want?
Life must be boring if that gets to you
Imagine my face when trying to tell Koreans that pink pork is okay (unless it's ground pork) and much much much much more flavorful. I always cook my pork medium rare. It's a night and day difference.
Now do the SVE version with a 131/138/145 pork loin.
Just smoked a boneless pork loin half today and pulled at 145, was amazing. Almost wish I Sous vide it instead, will do it with an hr or two of smoke first and maybe a charcoal sear next time.
This channel is killing it for subs. It's now the main!
when i cook it, i cold smoke it for 4 hours (depending on my patience) around 20° c then i cook it sous vide at 62° celcius and sometime at 59° !
my go to meal for family coming over is pork tenderloin 5lbs is cheap and tastes delicious i cook mine to 140 but maybe 145 would be better
I had read that what makes the pork safe is prohibiting the pigs from eating certain uncooked root vegetables as they are being raised; that is where they get the parasites from. This may mean that pork from large producers is safe at 145 degrees, but those reared on family farms or that are allowed to forage free-range may not be. If you get your pork anywhere but from the grocery store, this may require looking into. That being said, I try to cook my non-fatty pork to around 145-150 degrees, but stay at or above 165 degrees for fattier cuts. It's been decades since I've processed a home-grown pig.
Trichinella spiralis is the main culprit that makes the pork not safe. And it is transmitted by eating meat. If you cook the fodder that contains meat, your pigs won't get it from that. But they might get it by eating for example rats and especially freely foraging pigs might do just that.
zabnat I did a little more research and you are correct. If left to their own devices, pigs will eat essentially anything that they can crunch up and swallow - alive or dead, plant or animal. I believe that cooking to the higher temp is still advisable in many instances.
Did this tonight. The sauce didn't have quite as much flavor as I hoped but it was very good. Would definitely make again, maybe with more mushrooms this time. Thanks for the video!
I have the same brand knife, KAI, had it for over 10 years, just love it, best knife ever!
these guys are great. number A, number B. cracks me up and i love it.
I do 155° with minimal but present pinkness as to not put people off with the mid rare redness. Great video.
Ninja's reactions are priceless, videos with him are better than with your nephew and his girlfriend
I cooked pork ribeyes this morning for the first time ever in a cast iron pan with paprika cayenne garlic and pink salt to a medium finish and they were so tender and juicy!
Ninja should be wearing his Cuban hat.
Great video.
7:45 I LAUGHED SO HARDD!!!! 😂😂😂😂😂
Yet another dam video from Guga that forces me to go get whatever he is cooking and attempt to recreate it. Great job!! Keep em coming.
145F is my favorite. I do pork belly for 48hrs at 145F then salt / dry them well and pan sear, fat side down, from cold to render the fat perfectly crispy.
Ihad lunch in the restaurant of a culinary school. My mom ordered the pork tenderloin and it came out fairly pink and she wouldn't even try it. I tried it before she had it taken back and cooked more. It came back with just a hint of pink and before she sent it back I tried it again. They brought it back a third time and she accepted it and I tasted it again. The flavor and texture and overall tastiness went down each time they brought it back. The waiter assured my mom that the first one was perfectly ok to eat because they only used the highest quality pork and were 100% sure that it was at a temperature that was completely safe for consumption. Some people are just scared for unrealistic reasons.
You can go with lower temp on pork. 135-140. As long as you know where your pork comes from (not a big factory farm), you're good.
Where would we even find pork that ISN'T from a "big factory farm" AND is actually affordable?
@@RocMegamanX Your local butcher shop. Get to know them. Develop a relationship. There are good ones out there that wont break the bank.