One of the most frequent cooking questions I answer is regarding safe meat cooking temperatures. Over the past ten years, the recommendation for pork cooking temp has changed and there’s been a bit of confusion. So, this is a great time to review – and to share one of our favorite pork roast recipes once more!
Pork Internal Temp
145°F with a 3-minute rest provides the optimal eating experience and is the minimum safe internal pork cooking temperature provided by USDA’s Food Safety and Inspection Service.
I can not encourage you enough to take the time to learn how to use a meat thermometer. (This is an easy-to-use digital thermometer at a great price.) Once you’ve tried cooking pork to medium-rare or medium, the difference in taste, texture, and flavor just might blow your mind.
Pork Cook Temp
The recommended cooking temperature for pork used to be 160°F; for every cut, for every single type of pork. Now, thanks to all of the biosecurity measures and the animal health issues that are of so much importance in the pork industry, we have healthier and safer pork to eat at lower temperatures.
This means that we can safely eat pork cooked to a juicy and never dried out 145°F. And THAT, my friends, is delicious pork.
Per The National Pork Board, the recommendation for cooking pork chops, pork roasts, and tenderloin is an internal pork temp of 145° F, followed by a three-minute rest.
A hint of sweetness with tons of crunch, caramelized almonds are a deliciously nutty and easy salad topping.
Caramelized Almonds
Salad toppings range from savory to sweet for me. While corn chips are my go-to for a savory salad, caramelized or glazed nuts are perfect for lighter salads.
Especially those with fruits paired with a light vinaigrette, like this Orange Parsley Salad. (If you haven’t tried that one yet, put it on your list to make soon. It’s been a huge hit with everyone who has tried it.)
Do you know what often makes the difference between an everyday salad and the fancier salads that we are willing to pay for in restaurants? A couple of minutes in the skillet and a spoonful of sugar.
That is all that is required to transform a handful of plain sliced almonds into a slightly sweet and crunchy topping perfect for any salad!
Candied Almonds for Salad
It never fails to make me grin when I serve a salad and the first question I hear is, “where did you get these nuts?” These almonds taste better than any salad toppings you can buy in a store and they cost a whole lot less as well.
Yes, you can buy sweetly glazed nuts in the store but trust me when I say they take just minutes. Bonus it makes your house smell amazing as well. Like you spent hours preparing dinner.
Just a few minutes is all it takes to make your salad extra special.
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Crunchy, caramelized walnuts make a sweet snack and a great topping for summer berry salads and ice cream, or a quick topping for muffins. Today I’m showing you how to make candied walnuts!
I recommend doubling the recipe if you have snack-happy kids like mine, as you might catch them snacking on them too.
How To Make Candied Walnuts
It’s easier than you might think to make candied walnuts at home. With just a pat of butter, a handful of walnuts, and a spoonful of sugar, you can stir up a batch of walnuts that are tastier than anything you can buy from the store.
I like to start with walnut halves and then roughly chop them on a cutting board. For bigger pieces, I will just break halves apart by hand if I only need a cup or so.
You can actually use this technique for other nuts as well to get the sweet, buttery toasted flavor that makes for a sweet topping.
Your candied nuts should not be sticky once they are cooled. If they are they probably did not cook long enough on the stovetop. The key is to hit that sweet spot, literally, between being cooked long enough and burnt.
Candied walnuts can be stored in an airtight container at room temperature for up to a month. These containers work perfectly!
Candied Walnuts Recipe
- Melt the butter in a non-stick skillet over medium heat. Place a sheet of parchment paper or a silicone mat next to the stove.
- Add the walnuts and sugar. Stir with a rubber spatula to combine.
- Continue stirring until the sugar melts and the walnuts are well-coated.
- Quickly transfer the walnuts to the parchment and work quickly with a spatula to spread them out to avoid clumping.
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This Ice Cream Maker Review has everything you need to know to choose the perfect ice cream machine!
UPDATED 6/20/22 to reflect current pricing and additional review information for these machines.
There are so many different ice cream makers on the market, it can be hard to even know where to begin. With the information here, you can find the best ice cream maker for your needs and start making your favorite frozen treats at home.
I have personally tested all of these machines, basing my choices for testing on customer reviews, and choosing the highest-rated machines in each category.
The same homemade ice cream recipe was used for every batch tested in these machines.
From ice cream compressors to making ice cream in a bag, I’ve got your frozen treats covered so that you can make the best purchase decision to satisfy all of your ice cream cravings!
Ice Cream Maker Reviews
- Electric Ice Cream Makers – frozen bowl, no ice required
- Electric Ice Cream Makers – add ice and salt
- Hand Crank Ice Cream Makers – add ice and salt
- Soft Serve Ice Cream Machine, Instant Ice Cream Maker, Ice Cream Ball, and Ice Cream In A Bag
- Compressor Ice Cream Makers – freezer compressor unit, no ice or frozen bowl required
Best Ice Cream Maker Results