Pork joint in the freezer - is it ok?

Why shiny side inside? I usually have shiny facing out!!

Val

 

to be honest, I don't have a clue! .... my mom was a chef and that's what she done

might be something about keeping the heat inside?

 

Dave ? Are you still alive ? Dave ? Dave ? Speak to us ?

 

I am still alive*, haven't eaten it yet.




* correct as at time of publication

 

Cheech and Chong - Dave's Not Here - YouTube

 

I understand that as the dull side absorbs heat and the shiny side reflects heat, cooking should be done with Shiny side IN.
I don't think the difference is that great but, theoretically, the joint should cook quicker with the shiny side IN orientation.

 

If the meat is already out, it will be off and probably walking out of the door by the time we finish with the topic.

 

Its still in the freezer. I was waiting to see how this thread pans out before letting it see daylight for the first time in months

 

Thank goodness:D *Praises due only applicable before members departure date

Thats what I like about GC, we can waffle on about a frozen pork chop for 3 days as if that were normal behaviour

Don't remember Cheech & Chong looking quite like Dim's video the last time I saw it

 

just to remind everybody that bacterias in the freezer lie dormant, they don't die. So as soon as the frozen item is taken out of the freezer they are all there...

 

Isn't it? (just my family then!)

 

Well, we ate it.

Put it in the slow cooker first thing this morning, and left it in all day. Whacked it in the oven for its last 15 minutes on gas 8 just to make sure some proper heat got into it.

It was nice, and we're all still ok

Got about half of it left in the fridge. That's tomorrow's fried rice tea sorted.

 

If one follow the same principle as for vaccines, best thing to do would be to eat a tiny quantity of it to build up a protection for the organism.

PS you may not see the effects just yet if you eat it this morning.