« Turning a little knowledge into more. | Main | Cognitive dissonance and 2016. »

07 October 2016

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Christy P.

I commend your dedication to food safety. This infectious disease epidemiologist isn't always quite so diligent.

Jenny

You are so brave. I would roll up in despair. I bought a porkloin last week--five whole pounds--and it took me several days to gain the courage to cut it in half to fit in the crockpot. That being said, it wasn't as bad as I thought and freezing pulled pork is not a terrible idea. Maybe I'll try it soon.

bearing

Christy P, whenever I feel tempted to compromise food safety, a tiny, haloed Christy P appears in my kitchen and lectures me.

bearing

Am now trying to decide how to personify the tiny horned being who tempts me to compromise food safety.

Christy P.

I haven't poisoned anyone yet, but I make my kids eat whatever they drop and will reheat leftovers that have been sitting a long time, cut mold off bread, and apply a test of "would sailors in the olden days eat this?" to fruit. Also, thawing meat on the counter until it is squishy enough to unpackage and cut - but still cold. I totally do that, but nothing as big as your pork loin.

Erin

As a bit of a food safety nut, I applaud your meat defrosting technique! I also cheered the size of your deep freeze. We are about to become a family of 4 and just entered the land of a chest freezer. We ended up going a bit larger than what we originally thought and have gotten plenty of feedback that we have lost our frozen minds. I love to stock up when meat is on sale, have freezer meals ready to go and anticipate switching some of my historical canned foods into frozen (home canned tomatoes are awesome, but frozen are so much easier at this point in my life). Anyway, not exactly the point of your post, but I'm pleased to see someone else with a big ole freezer!

Jenny

I've only recently gotten into the world of pulled pork. For whatever reason, bone-in Boston butt is frequently around 1.29/lb., (which is, of course, cheaper than apples!), and I've realized I can fit about 7.5 pounds into my crock pot. So I do that, and we eat pulled pork all week (on homemade buns, on top of refried-beans-and-rice, in tortillas, with sauteed veggies; you name it, we eat it!). It works super-awesomely, because even with 6 kids, it'll feed us for 4 nights. And it's really easy. Yay for pulled pork! (And I defrost mine in the fridge for 2-3 days before I put it in the crock pot, so it does require Thinking Ahead--but it's so worth it!)

Tabitha

So you used the liquid and dived it into 1/3 and 2/3 for your two batches? Or you used one recipe for one and double for the other? Whole pork loins are on sale and I want to try this!

Tabitha

I now have a whole frozen pork loin in my freezer--so I'll be following your thawing instructions, too!

bearing

Hi Tabitha - That recipe was enough to fill both crockpots.

Christy P.

I am fairly recently in love with my Instant Pot which is an electric pressure cooker device. The last pork shoulder I cooked was about 5 pounds, and it braised in 40 minutes. Dry beans can become cooked in less than an hour without soaking. If I ever move into an RV of the sort where I will be at campgrounds that have electricity, the Instant Pot will come along. It's that useful. YMMV

bearing

Oo! Something I can ask for for Christmas this year. Thanks Christy!

The comments to this entry are closed.

Screen Shot 2015-07-19 at 6.07.09 PM
My Photo

I think I read something somewhere about this

  • Google

    WWW
    bearing blog

Become a Fan