Terrine safe if cooked to 150?

Discussion in 'Food & Cooking' started by phatch, Jan 13, 2006.

  1. phatch

    phatch Moderator Staff Member

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    I was copying some recipes from Marion Cunningham's Fannie Farmer cookbook, 1996 version. On page 63, Country Terrine. Has things like ground pork ground veal eggs, and so on.

    It's cooked at 325 1-1 1/2 hours or until it measures 150 in the center. That doesn't sound right to me, but I've never made a terrine before.

    Shouldn't that be cooked to 160 to be safe?

    Phil
     
  2. pete

    pete Moderator Staff Member

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    If you want to follow the USDA recommendations then 150 is too low, but if you want a beautiful, moist terrine 150 is about the highest I would go, IMO. Just make sure you are using pristine products and do all the grinding yourself, or are getting your ground meat from a smaller butcher how grinds in smaller batches. You can't eliminate all risk, but if you are careful, work cleanly and quickly you can reduce any risk to a very small factor.
     
  3. phatch

    phatch Moderator Staff Member

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    Thanks for the advice.

    Phil