Is this ok to eat?...(blood in pork chops)?!
Ah man, nasty.
Is it okay to eat that? I really can't do anything about it now.
Please don't say anything rude either, please. Calling me even a rookie cook is too kind, but I'm trying.
Answers:
That's not blood. That's the juice of the meat. Meat is basically muscle and here's the deal. The chemical that gives the reddish color to the meat is called myoglobin. When you freeze the meat, the water inside the cells expand and causes the cell walls to rupture. When the meat is thawed, the water from the ruptured cells will become liquid again and seep out of the meat. That water contains myoglobin which appears like blood, but it is not. And it is completely safe to eat.
Hey, it's not a mistake that hasn't been made by others. For the future though, especially when baking meat, make sure it is fully thawed and the oven is preheated before you put it in the oven. To answer your question, the USDA says that "pink" in the middle of pork is okay, but if you're getting blood from it you probably need to cook it a bit longer. Good for you for trying something new. I'll be happy to help you in the future, just ask!! Good luck!
don't eat raw pork because i was watching this show(monsters inside me) and this girl ate raw pork and she got some kind of worm in her brain.The doctors couldn't find it because they were practically chasing it,and she would get these terrible headaches,so don't eat raw pork
noooooo. it isnt done. stick it in there for a hour more. if it has blood, then i would say it is not done and you will get sick, NASTY!
but if it is done after a hour, it would taste really good. so, you should stick it in there. : )
if you know sees candies can you help?
http://answers.yahoo.com/question/index;_ylt=Ahy7Q02gBA96QERhfq5lftp36xR.;_ylv=3?qid=20110224161225AAz3WhO
Darling, as long as the internal temperature is 165 or higher, eat it if you like. Personally I'd cook it til it's not bloody @ all.
My husband and I both work in kitchens. And we both are state certified in food safty
you need to put it back in the over for another 45+ minutes!! :) its okay.. everyone starts somewhere!! but for further references.....make sure its thawed out completely before cooking it!! ;)
I wouldn't. Stick it back in the oven, it sounds like a casserole type thing, and they generally take about an hour.
no pork and ,chicken should be properly cooked.
Pork chops take longer than that in the oven. If they are not the "thin-sliced", they take a good 45 minutes at least and that's when they're thawed. Only put "frozen pork chops" in a crock pot with some liquid as they will slow-cook all day and fall apart tender. The oven should be only used when they are thawed out or fresh. You probably should have put them in the microwave at 30% power for a few minutes to defrost them, then cook them in the oven. Don't eat them if they're pink or have blood. Trust me, you don't want to get food poisening. It's horrible. Better to eat an over-done pork chop than one that is pink inside or rare with blood. Hope this helps. The best way to cook pork to make it really tender is in a crock pot. I've tried the oven, skillet, grill, and the most tender and flavorful is in a crock pot slow cooking all day.