I was supposed to start cooking pulled pork tonight, but I forgot to take up the meat from the freezer so it is frozen solid still.
Will it still work if I put the frozen meat in a brine, or am I going to waste my time doing it?
Also, Im making it sous vide, so can I by any chance, just add a little brine to the bag while the meat cooks for a few days? It is a 2kg/4lb piece of meat.
I you telling me you don't have a microwave you can thaw it in?
>>7413812
Thatll keep it frozen solid in the center and cooked on the outside
>>7413812
That looks awesome if you like shit tier food
>>7413753
OP here, I decided to try it anyway. There is a slight over weight in the amount of blogs which recommend it to the number of blogs saying it makes very little difference.
A 4# piece is small. Just run it submerged under cool water for a few hours. I've had to thaw 17# avg chunks under cold water for nearly an entire 8 hour day to fully thaw them out, but a piece that small should thaw in a few hours time. I can't imagine needing to add brine to the bag as pork shoulder releases a lot of moisture as it cooks anyway.
>>7413812
Kill yourself, even if you're just pretending to be retarded.
>>7413812
much funi very lol omg ha ha ha etc.
Just ate a pork chop that was pink in the middle. When can I expect to die
>>7413836
You could thaw it in the sous vide.
80F for a couple hours.
I've done it.
Brining for moisture retention is somewhat pointless if you're cooking sous vide.
