POV: Cooking Restaurant Quality Pork (How To Make it at Home)

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Will prepares restaurant-quality pork chops that you can make at home, accompanied by a delightful mustard and cider pan sauce that will elevate your dining experience. In this video, you'll witness Will's step-by-step process of cooking juicy pork chops and creating the perfect pan sauce to complement their flavors.
Will shares his secrets for achieving tender and succulent pork chops that rival those served in top-notch restaurants. Learn the art of seasoning and a beautiful sear that locks in the flavors.
Will takes it up a notch by revealing the magic behind the mustard and cider pan sauce. Discover the perfect balance of tangy mustard, cider and apple sauce, creating a symphony of flavors that will leave your taste buds longing for more.
Whether you're a seasoned home cook or just starting your culinary journey, this video is packed with valuable insights and practical knowledge that will help you master the art of cooking exceptional pork chops. Follow Will's expert guidance, and soon you'll be impressing your family and friends with this delectable and gourmet dish.
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter

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Опубликовано:

1 авг 2023

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Комментарии : 295

@subprimemortgagesalesman4830 8 месяцев назад

I loved the way you sauced the bone and the edges of the pork to highlight the caramelization and the meat itself. You don’t see that in a cook book.

@HarveyJackson1967 10 месяцев назад

Great practical and inspiring vid as always, love the content lads

@flydubs792 8 месяцев назад

Always nice to see a chef cook their own meal

@incaseofamnesia6380 10 месяцев назад

I love you guys! I've learned so much. You already taught me how to make a steak, pork is next!

@Telukin 5 месяцев назад

Yeah, when I was growing up I used to dread pork chops - blasted under the grill for about 20 minutes. I think it's the history of bad pork and parasites - modern pork that's raised properly doesn't have any parasites, so it's no longer an issue. Just slightly beyond medium rare is perfect - moist, but not so pink that it puts people off :) And that chop looked absolutely delicious!

@geoffreybrown3332 9 месяцев назад

Thank you soo much for this recipe, just cooked ate this, magnificent, the sauce is amazing, much comes down to the pork chop, seek out a good free range chop with deep fat and you will be in heaven.

@lowbvll8969 10 месяцев назад

Fell in love with this guy ever since the full English breakfast video 😂❤ bangin!

@mountieman18 8 месяцев назад

Just wanted to say I took some inspiration from this video and had made the best pork chop dinner in my life. Who woulda guessed a top tier restaurant could give good advice huh

@4002corbe 10 месяцев назад

Beautiful! Thank you …

@VictorBowey-jx1pt 9 месяцев назад

Great stuff bro keep cooking

@drewflanagan4296 9 месяцев назад

Gorgeous - 100% something I'd order in a restaurant.

@exoson1814 10 месяцев назад

Very nice. Thanks for the great videos.

@John5ive 10 месяцев назад

Your channel is amazing!!!! Any chance you could do a video on prep for service and station set up?

@alexs4654 10 месяцев назад

Can we get a cook off between Jack and Will????

@trevorschwartz1772 10 месяцев назад

brilliant idea

@joedaniel4815 10 месяцев назад

Will you Jack off a cook?

@stag95 10 месяцев назад

A Sorted Food style battle

@onixtheone 10 месяцев назад

Id prefer a beach off!

@lukemoody7397 10 месяцев назад

Yes

@mihaicinca6050 10 месяцев назад

You guys are just smashing it

@Unflushablepiss 8 месяцев назад

good work chef!

@sarim9750 10 месяцев назад

you guys are genuinely awesome I'm 17yrs old thinking about adventuring into the food industry and not only have you guys shown me what it has to offer but also put out awesome videos like this that help me any many like me to get our feet wet and start trying to cook amazing food at home.

@reyflores1904 9 месяцев назад

Do it while you can, I’m 18 currently and trying to become a personal chef you’ll come along a lot of struggles but you’ll have the knowledge and experiences for life

@craigdawson3450 9 месяцев назад

Don't do it it's a terrible job long hours on a salary so you don't get paid for the hours you work you come home stinking of grease everyday and by the time you have cleaned down and arrived home the last thing you can be botherd to do is cook its pushes you toward alcohol as its always around and you need one after a long shift its the worst paid job iv ever had also the hours were so long it caused arguments between me and my partner who was at home all day and night woth the kids stay well clear if I could go back in time and put my energy into construction I'd be alot further ahead in life right now but if your a guy who likes to spend all day working for crap money with no time for a partner or kids then go for it some people are suited to the lifestyle but it wasn't for me

@HidingSleeper 8 месяцев назад

@@craigdawson3450 Yeah, I learned quick it wasn't for me. I love cooking but working in the food industry, doubt I'd ever go back. I only ever was on the bottom rung so never a head or sous but even when I did my chef course the chef said it's not an industry to get into if you want to make proper money. You can live comfortable on the higher ends but you'll never be rich. Also, it robs you of a social life. You're going to work while everyone else is going home. You have to be a certain type of person to work in kitchens.

@andy16005343 10 месяцев назад

Bah just seen if there was a table for 2 on my birthday weekend evening, but guess left it a bit late! Hope to get there soon, be following and salivating for a while now!

@RNX001 10 месяцев назад

Looks delicious!🤙🤙

@LastChanceFossil 6 месяцев назад

I could not care about this career path but I fell inlove with this channel as i enjoy cooking and there's a level of standard and experience apllied to every dish ❤😊

@kennylee9959 10 месяцев назад

I love this channel.

@martinkaron8449 8 месяцев назад

Fantastic Chef 👌

@johnbenedictflorendo9136 8 месяцев назад

Thank u chef

@philliplu1980 10 месяцев назад

Awesome chops will definitely try this at home. Yum

@BentLeey 9 месяцев назад

Would love to see the recipe for that apple jam!

@luiscortegano-dd5wc 5 месяцев назад

Uff tengo ganas de probarlo ya

@adob7976 10 месяцев назад

Unreal can taste it from here 👌

@neil5006 10 месяцев назад

Awesome 👍

@rickdyson1597 10 месяцев назад

Would love to see the apple purée recipe as have seen it a few times on the vids and looks so good

@aonghusjohnson1814 10 месяцев назад

I think he mentioned it had something to do with reducing cider down and adding apples after, maybe that has something to do with it? I agree though, this whole dish is superb.

@rickdyson1597 10 месяцев назад

@@aonghusjohnson1814 ah yeah would make sense, would have to have xantham in or something to to hold it

@StanzoRRR 10 месяцев назад

Looks great!

@daydooms 9 месяцев назад

question for the pro's .. I'm always intrigued by the continued handing of raw meat during the cooking process. I guess there could be lots of hand washing off camera but continuing to touch the meat in the first stage of pan frying? Also I assume the board is washed down after cutting the rind ? but then at 5.35 looks like the raw rind is on the board with the cooked chop. I am not being critical just curious about how these protocols work in a pro kitchen...

@ignorant_dragoon 5 месяцев назад

I personally wouldn't go raw pork - pepper grinder - raw pork - pepper grinder. Better to grind the pepper into a small bowl ahead of time and then just use your fingers!

@michaelbohm5160 5 месяцев назад

You can eat pork raw, so it doesn't matter at all.

@jamesward35 3 месяца назад

The chops will be prepared for service in advance and kept in the fridge

@Azzury. 2 месяца назад

When you deal with meat in such great numbers daily you lose the paranoia of getting salmonella and whatever other fear. You’d be surprised how the top chefs seem to fondle meat, I personally don’t do it.

@krm9248 2 месяца назад

If you watch different parts of the video, you can see the board moved around. Now, food safety guidelines are just guidelines. They do not replace actual awareness and making intelligent decisions in a kitchen. Of course, it isn't optimal to have the raw rind on the same cutting board as the cooked pork. And that's a good point. However, something like that probably wouldn't happen during service. All the trimmed pork they need for the night would probably be prepped beforehand and stored in the fridge. This is just a quick demo for RU-vid after all. And he's doing this between and around people that are actually working their shift, so you wouldn't have time to make things proper and perfect for the camera. That's difficult and hats off to them lol. What he did at 5:35 was he kept the cooked pork and the raw pork totally separated. They did not touch. This is not cross contamination. Even if he didn't wash the cutting board, any chef would be painfully aware of what surface touched what. Your hands. Your tools. The food. You just gotta think and be aware - even moreso doing service. Some people don't, and that's what guidelines are for!

@chefmaggot9818 10 месяцев назад

What equipment do u use for filming? I like it this way to film

@esdeekay4344 10 месяцев назад

I always go to my local butcher and order my pork chops special cut about 3 to 4 cm thick. I don't like those thin pre cut meat under coasters. A perfectly cooked pink and juicy chop just taste so much better, especially with mashed creamy potatoes and apple jam.

@jameswelsh4479 10 месяцев назад

As a guy from suffolk aspells was bought by Molson Coors a us/candiAn company

@fvrs3411 10 месяцев назад

Those 4 thermomixes casually sitting under the table

@PlebiasFate1609 10 месяцев назад

Is shallots good in there too when basting the pork?

@fusionwhiskychang512 10 месяцев назад

please do a video on your kitchen equipment/knifes/pan and pots!

@Sloop-iy9re 10 месяцев назад

I second this. Interested to know what kind of pots do you use. Steel, Copper, Iron cast...what are the benefits and disadvantages of each and how are they maintained and cleaned.

@MrAndywear 10 месяцев назад

When I finally make a trip to London, I will spend all my money at Fallow!

@dzhiurgis 10 месяцев назад

thats just an insane amount of herbs

@mieblock4856 10 месяцев назад

Hey guys thanks for the vids! I've seen a few restaurants serve with presliced steaks, like a tomahawk for example. Is this to control the temperature? I always like getting a whole cut then slicing it as i eat. Cheers 👉👉

@Tonyhouse1168 9 месяцев назад

It’s just a presentation thing (and a way for the chef to check its amount of doneness). They think people like the look of sliced steak next to the bone with a sprinkle of salt or a butter sauce

@pm9601 10 месяцев назад

Wow! ♥

@wontonsupernoodles2239 9 месяцев назад

Wow 👌 👏

@ahmedalsadik 9 месяцев назад

Would this be reheated before serving?

@Tol1as 10 месяцев назад

When rendering fat from meat try adding some water a few times (like 20-30 ml) to the pan, it will help to distribute the heat to the pan evenly and prevent hot spots from developing (water equalizes temperature very quickly). Best way to render.

@britishcrackamico 10 месяцев назад

Yes, that fat didn't look rendered properly to me.

@dariusftw3378 9 месяцев назад

what's the point in rendering in when you can just cut it off?

@doubletapthatdotty4597 6 месяцев назад

@@dariusftw3378fat is flavour

@ericgasparro2545 10 месяцев назад

perfectly cooked but one of my pet peeves is when chefs cut the steak into strips :D

@Smitho94 8 месяцев назад

Better for seasoning though

@Genessis001 10 месяцев назад

What cut is this specifically? Just a sirlion wirh the bits? Plz help

@jaytorr6701 8 месяцев назад

This is the best channel about food on RU-vid. Every recipe they show it top notch, really want to visit the restaurant. I really love that they cook properly, not the sous vide crap, while they both have trained in top restaurants.

@MegaKrazy123 8 месяцев назад

if using a stalk cube do you need to use water with it?

@eduardoespinoza4824 5 месяцев назад

Que delicioso

@drorgazit2645 Месяц назад

Which brand of pan is he using ?

@OleBih 9 месяцев назад

Need to season food higher so it is distributed more evenly 👍

@ald1144 10 месяцев назад

Nice. I like a good pork chop every bit as much as a steak.

@chirholabarum1171 10 месяцев назад

Agreed. ... My son calls them "Bronson Chops". Because every time I make pork chops, we eat them while watching any movie with Charles Bronson in it. 🙂

@ald1144 10 месяцев назад

@@chirholabarum1171 😂

@EricWBurton 10 месяцев назад

Great channel! One can learn so much about cooking from watching your videos (I know I have). I will try a version of that pan sauce the next time I get a pork chop, but can anyone suggest an alternative to the mustard that would still add some tang and slightly thicken? I am cooking for someone who really dislikes mustard, wasabi, sauerkraut, etc. and those strong flavors are hard to ignore when added. I could leave it out altogether, or just use very little, but I would love more ideas if anyone has any.

@gavinjordan5895 10 месяцев назад

Add about a teaspoon of flour to a bowl and add apple cider vinegar until it forms a paste. Whisk into the sauce and it'll add a tang while thickening

@frezzingaces 10 месяцев назад

The mustard adds a bit of acidity and thickening. You could replace the acidity with lemon juice or a splash of vinegar. For thickening maybe a bit of cornstarch or rice flour slurry - make sure to get it bubbling hot after adding so the thickening actually occurs

@LeifOma 10 месяцев назад

Around my parts many people thicken the sauce with a little slurry of either potato starch or wheat flour and then simply squeeze over some lemon juice at the end. Alternatively a tiny splash of white wine vinegar to cook out along with the other liquid

@thebiglimey 10 месяцев назад

if you can find crab apples, if they're stewed down they can make an amazing sauce - terrible raw - butter, crab apples, sage, and you're golden

@YodasPapa 10 месяцев назад

@@thebiglimey I second this. The amount of free crab apples we let rot on the ground in the UK seems insane once you've tried crab apple sauce.

@jordanchaos 10 месяцев назад

Can we have a Barnsley chop

@lemagreengreen 10 месяцев назад

That's a proper pork chop, good luck buying something that thick from a UK supermarket!

@stun_resist_s 9 месяцев назад

Not just English folk who overcooks pork, but also Americans as well. Food & Drug Administration lowered the temp requirements a while back so we're slowly getting the hang of it.

@ldnboy07 6 месяцев назад

We eat a lot of pork in my state in India. To me, pork oil itself with some herbs/garlic is the best and it doesn't need butter and better off without it. But to each their own. 🙌🏻

@smoath 5 месяцев назад

🐷I agree with you. Can I ask what state in India? I live in Europe and I didn't even know pork was eaten in India (I'm not very educated🤣).

@Meatpipeify 4 дня назад

How do restaurants deal with cross contamination risks? I always see these videos and they're handling raw meat along with other things that presumable don't get washed much...or like at <a href="#" class="seekto" data-time="281">4:41</a> the pork chop is put down on the cutting board that was used to slice the skin off. Not judging, just genuinely curious, because not cross contaminating drives me nuts in my kitchen.

@m1k300003 7 месяцев назад

If you rested the pork on a plate you could have added the resting juices to the sauce?

@benharbak 8 месяцев назад

Glad he describes the perfect doneness. People have been indoctrinated into thinking steak and pork need to be totally grey to be considered properly cooked 😂

@JonnysChannel 10 месяцев назад

So the technique is pretty similar to steak minus the heat. I wonder if that fat cap can be crisped up.

@daddaIT 8 месяцев назад

ahahah I love the comments from all the experts (temperature is too low!? he touched the meat!? and so on). Anyway I'm just curious: here in Italy we cannot use wooden boards due to HACCP regulations and we have those coloured "plastic" ones, I guess in the UK rules are different?

@mcknit05 4 месяца назад

The USDA recommends cooking American pork to 145f (about 62c) for food safety.

@MitchellManansala 10 месяцев назад

still waiting for "POV: Eating Dinner at a Top London Restaurant"

@dranning 8 месяцев назад

Hoped you rested the cooked pork on something other than the same cutting board you used to prep it when it was raw....

@tommy6663 10 месяцев назад

What thermometer do you use? Been looking for a good one for work Also for who doesnt have the perfect feeling in the fingers for steaks do you think its alright for me to cut the steak down to the middle to fully make it sure its medium or etc. And serve it on the uncut side up? All of my kitchen thermometers are broken and since ive been only cooking for 4 years as a Chef in busted down kitchens now where i got promoted to station chef where i need to teach apprentices i need some tips.

@SitIdiot 10 месяцев назад

thermapen is really good

@MHVids409 10 месяцев назад

Looks like a Thermapen Classic (+ custom band-aid repair job fitted to it)

@jonathanbowen3640 10 месяцев назад

Like the other guy suggested. You can't go wrong with a thermapen.

@duanemoran2868 10 месяцев назад

Can toxoplasmosis change personality? gondii has been linked to behavioural changes in humans. Toxoplasma infection is classically associated with the frequency of schizophrenia, suicide attempts or "road rage".Jan 21, 2020

@MrIan2005fl 10 месяцев назад

Awesome dish i so want to cook that , why does everyone cook there pork to death? i've always had my pork pink and never had a problem so juicy. love the channel your on my bucket list when i can get out of Tenby. Thanks guy's ;-)

@pabloelchapo137 9 месяцев назад

<a href="#" class="seekto" data-time="158">2:38</a> nice cut...too early bro😂

@RyomaGG 9 месяцев назад

You guys are the pros, but I'm reading online that 56C is quite low in comparison to recommended internal temp. Is this really safe to eat?

@Sangsstuff 9 месяцев назад

Depends on country from what I've heard. Basically it should be fine but if you know your meat comes from suspicious farms with bad hygiene then a bit higher temp is prefered. I could be wrong though but I saw no one else answered you.

@bumwau 8 месяцев назад

I can have steak tartare but can't enjoy a pink pork chop. Feel like the pork is best when it just turns white from pink (very fine line) because its still juicy as hell but the fat is a little more cooked so it bursts more when you bite into it

@postintheocean 5 месяцев назад

No , 160°F or 71°C

@michaelbohm5160 5 месяцев назад

Recommended by who, lol? You can eat pork raw.

@totalChris 8 месяцев назад

Looks very delicious. One thing I have in mind, maybe its just I am paranoid, he put the raw meat on the chopping board which was later used for cutting the cooked meat, wouldn't this cross contaminate the meat? He also touched the raw meat with his hand, and then his hand touched the pan handle, the spoons and the cooked meat when he cut it. Wouldn't this contaminate everything?

@michaelbohm5160 5 месяцев назад

You can eat pork raw man...

@totalChris 5 месяцев назад

@@michaelbohm5160 you cannot eat pork raw man...

@michaelbohm5160 5 месяцев назад

@@totalChris LOL.

@jeremydonnelly1374 10 месяцев назад

Do you guys dry age any of your pork? I've been hanging my bodies for a week, sometimes even two if I've got the space and then dry aging the belly+loin for a further week or two depending on time/space. It's a game changer but I've not come across many others doing it.

@FallowLondon 10 месяцев назад

Yep, ours is dry aged in house! However it shouldn't make too much of a difference in the way you cook it, just enhances the flavour.

@jeremydonnelly1374 10 месяцев назад

@@FallowLondon yeah I haven't found much of a difference in how it cooks but the fat when it's cooked out properly is 🤌

@tellydianadayondon6534 6 месяцев назад

As an asian we are pork masters.....by just look we know if its cook or jot we dont need that temp tool.. But thats a nice pork chop cut.....

@peteBABABOOM 3 месяца назад

Yep u as a member of a group of near 3 billion people are imbued with this magical ability just by being a member of said group.

@industryrule-4080 6 месяцев назад

Would love to see how to do this for 4 people at home?

@bringitiphone 10 месяцев назад

is the pan carbon steel ?

@viktorreiter8811 10 месяцев назад

yes, it's a debuyer

@mightisright 5 месяцев назад

That raw pork chop is the most perfect looking chop Ive ever seen. The ones in my grocery shop are all watery and WAY too lean. They have no flavor. Might as well feed it to the dogs.

@wtsang1 7 месяцев назад

Next restaurant name bone marrow, beef tallow?

@henlolneh 10 месяцев назад

MISONO UX10's stay UNDEFEATED IN THE KITCHEN BABY

@matthewburden5664 10 месяцев назад

Another great video from the team at Fallow. May I ask a technical question? You cook your pork to medium 56c, how do you guarantee there will be no bacteria specifically Trichinella Spiralis? I have been taught to cook pork to 71.2c to be sure I've killed any trichinella bacteria. I agree it seems overcooked at this temperature. Are you freezing the pork first? Any response would be greatly appreciated. Thanks

@nesamark 10 месяцев назад

The same guarantee as for air dried or smoked charkuterier: sausages, hams, proschiutto, bressaola, jamon.... Trichinella is tapeworm

@matthewburden5664 10 месяцев назад

@@nesamark yes I know it's a tapeworm, it can be found when the food is raw. This video they are cooking with a thick piece of raw pork, none of what you listed is raw. It has all been prepared to be eaten.

@matthewburden5664 10 месяцев назад

Sausages are raw, but you dont serve sausages medium rare.

@fart4192 10 месяцев назад

are you ill@@matthewburden5664

@markymark8 10 месяцев назад

The chances of finding trichinella in modern pork is vanishingly small. Unless you're eating organic pork which isn't allowed be dewormed and isnt kept in controlled environments etc then you're pretty much safe because of modern controls.

@maxdode3176 9 месяцев назад

The patina in my de buyer committed suicide watching you pour the cider in. Jokes aside, great stuff.

@steviejrr 10 месяцев назад

the skin is the best bit

@pickleroo253 10 месяцев назад

I'm totally onboard with medium pork, my other half however wouldn't touch it.

@AKAtAGG 10 месяцев назад

Can we have the actual recipe for pork crackling please?! I've just made a pork ragu and i have a huge amount of rind left - I was going to just put it in a hot oven for a while but apparently I should boil it for 2 hours first?

@lemagreengreen 10 месяцев назад

Not sure if the chef will chime in but yeah, you will get better results by boiling it first. You will also get a bunch of pork fat you can save. I suppose the boiling cooks the skin but the rendering out of the excess fat is also important. I have also heard of people pressure cooking to achieve similar quicker but in my experience pork skin becomes very fragile when pressure cooked. The step about drying out the boiled skin overnight is important, warm oven turned off with the fan still running should do it or can do in the fridge. They'll fry up the next day much better if they're dry, better texture and this is basically how pork scratchings are made.

@AKAtAGG 10 месяцев назад

@@lemagreengreen thank you for taking the time to respond I appreciate it very much

@maartenvz 8 месяцев назад

What always amazes me in these restaurant quality videos is the insane amount of salt and butter that is being used

@swamashijudbedolofritt4448 10 месяцев назад

👍

@sailwesterly5444 7 месяцев назад

I cooked this tonight for my supper exactly how you did this and, Fuck Me Chef, that was the best pork chop I've ever cooked. Thank you.

@BaoNguyen-np2du 10 месяцев назад

genuine question: is it actually okay to eat pork around 56 degrees celsuis because I thought the recommended was 63.

@ralphyo6285 10 месяцев назад

pork should be cooked properly or so I have been led to believe by many many chefs in the past and this in my opinion is too rare as goes for poultry also.

@JapanischErfahren 10 месяцев назад

Mett.

@sympatyk8906 7 месяцев назад

❤

@ldenorio 10 месяцев назад

carbon steel, what a great pan

@JeshucoMuni-yo6ko 3 месяца назад

Como

@L110508 4 месяца назад

IMO, the best for pork chop is by charcoal grill.

@qz9720 10 месяцев назад

I need a big pile of mash and an English scrumpy with this

@blackxpearl5348 10 месяцев назад

We miss the best bartender marcus HEEY

@Cchogan 8 месяцев назад

The biggest difference between a chop from a supermarket and from a really good butcher is the amount of fat. We have been told for so long that fat is bad that the supermarket offerings are trimmed right down, or people complain. But you need that fat. Without it, even with your method, it would not be tender and juicy.

@user-ex3wi6sp4x 10 месяцев назад

Is medium rare pork safe to eat like beef, or you gotta be extra careful about your source of meat? I thought it was a universal opinion that you always have to cook tha pork all the way through.

@benharbak 8 месяцев назад

A bit pink is perfectly fine. People have been led astray by the "well-done"/overcooked to shit cult 😂

@sambomcl 10 месяцев назад

Looks amazing but not sure I'd trust a supermarket pork chop cooked to 56c.

@FallowLondon 10 месяцев назад

Oh blimey, get yourself to the butchers Sam and it'll be ace! You know it will, it really will.

@sambomcl 10 месяцев назад

@@FallowLondon Oh I know, I really do. But I'm a long way away from a decent butcher and the farmer markets are only once a month. Definitely worth buying there but when I fancy a pork chop (and I frequently do..) I surely can't trust a supermarket pork chop at 56c???

@0xEden. 10 месяцев назад

@@sambomcl i usually try and stick to around 60C for pork, I googled it and apparently that's the safe pork temperature in the US (62.7C). Mostly supermarket pork cuts, I've never felt sick afterwards.

@brendawg8002 9 месяцев назад

@@FallowLondonGenius comment!!!

@GeNo13GX 7 месяцев назад

when he is using the sauce on the meat why does he sauce only the edges instead of the whole thing?

@duanemoran2868 10 месяцев назад

What temperature kills toxoplasmosis? Cook to at least 145° F (63° C) as measured with a food thermometer placed in the thickest part of the meat, then allow the meat to rest for three minutes before carving or consuming.