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Thread: Separating pork chops and refreezing

  1. #1
    [email protected] Guest

    Default Separating pork chops and refreezing

    I bought a package of 8 pork chops and neglected to split them into
    single servings before freezing. Now I can't separate them! What's
    the best way to do this retaining as much flavor and texture as
    possible prior to re-freezing?

  2. #2
    brooklyn1 Guest

    Default Re: Separating pork chops and refreezing


    <[email protected]> wrote in message
    news:[email protected]...
    >I bought a package of 8 pork chops and neglected to split them into
    > single servings before freezing. Now I can't separate them! What's
    > the best way to do this retaining as much flavor and texture as
    > possible prior to re-freezing?


    Pork chops are relatively inexpensive... rather than refreeze I would cook
    them all... fry four for dinner tonight, and braise four to make a luscious
    tomato sauce for pasta.




  3. #3
    sf Guest

    Default Re: Separating pork chops and refreezing

    On Fri, 17 Jul 2009 17:17:29 -0700 (PDT), "[email protected]"
    <[email protected]> wrote:

    >I bought a package of 8 pork chops and neglected to split them into
    >single servings before freezing. Now I can't separate them! What's
    >the best way to do this retaining as much flavor and texture as
    >possible prior to re-freezing?


    You don't have to thaw until they are soft, just until you can
    separate them. Use a spatula to get between them. You won't forget
    again!

    --
    I love cooking with wine.
    Sometimes I even put it in the food.

  4. #4
    aem Guest

    Default Re: Separating pork chops and refreezing

    On Jul 17, 5:33*pm, sf <s...@geemail.com> wrote:
    > On Fri, 17 Jul 2009 17:17:29 -0700 (PDT), "bobneworle...@yahoo.com"
    >
    > <bobneworle...@yahoo.com> wrote:
    > >I bought a package of 8 pork chops and neglected to split them into
    > >single servings before freezing. *Now I can't separate them! *What's
    > >the best way to do this retaining as much flavor and texture as
    > >possible prior to re-freezing?

    >
    > You don't have to thaw until they are soft, just until you can
    > separate them. *Use a spatula to get between them. *You won't forget
    > again!
    >

    Right, thaw just until they can be separated, wrap individually and
    refreeze. The second point is that the OP should be discouraged from
    buying 8 pork chops and immediately freezing them in the first place.
    The freezer is a very convenient device but fresh food is better than
    frozen. -aem

  5. #5
    Omelet Guest

    Default Re: Separating pork chops and refreezing

    In article
    <[email protected]>,
    "[email protected]" <[email protected]> wrote:

    > I bought a package of 8 pork chops and neglected to split them into
    > single servings before freezing. Now I can't separate them! What's
    > the best way to do this retaining as much flavor and texture as
    > possible prior to re-freezing?


    Quick thaw the edges under cold running water until they are coming
    apart but still partially frozen, then re-package and freeze.

    I've had to do that a few times. ;-)
    --
    Peace! Om

    Life isn't about waiting for the storm to pass.
    It's about learning to dance in the rain.
    -- Anon.

    [email protected]
    Subscribe: [email protected]

  6. #6
    [email protected] Guest

    Default Re: Separating pork chops and refreezing

    On Jul 17, 8:49*pm, Omelet <ompome...@gmail.com> wrote:
    > In article
    > <d3731d0b-67d6-43f1-915c-d6d28c776...@k30g2000yqf.googlegroups.com>,
    >
    > *"bobneworle...@yahoo.com" <bobneworle...@yahoo.com> wrote:
    > > I bought a package of 8 pork chops and neglected to split them into
    > > single servings before freezing. *Now I can't separate them! *What's
    > > the best way to do this retaining as much flavor and texture as
    > > possible prior to re-freezing?

    >
    > Quick thaw the edges under cold running water until they are coming
    > apart but still partially frozen, then re-package and freeze.
    >
    > I've had to do that a few times. ;-)
    > --
    > Peace! Om
    >
    > Life isn't about waiting for the storm to pass.
    > It's about learning to dance in the rain.
    > -- Anon.
    >
    > recfoodreci...@yahoogroups.com
    > Subscribe: recfoodrecipes-subscr...@yahoogroups.com


    Why is the cold water method preferable to partial thawing in the
    microwave (using low power, of course)?
    Bob

  7. #7
    Lynn from Fargo Ografmorffig Guest

    Default Re: Separating pork chops and refreezing

    On Jul 17, 8:49*pm, Omelet <ompome...@gmail.com> wrote:
    >
    > Quick thaw the edges under cold running water until they are coming
    > apart but still partially frozen, then re-package and freeze.
    >
    > I've had to do that a few times. ;-)
    > --
    > Peace! Om
    >


    That works even better if you slip the chops into a ziplock freezer
    bag and hold it under cold water. As soon as the chops are barely
    flexible remove from the bag and separate with a table knife or small
    metal spatula. That way the cops dont get so waterlogged. I just
    freeze them in individual ziplock sandwich bags and then stick 'em all
    into a larger freezer bag.
    Lynn in Fargo

  8. #8
    cybercat Guest

    Default Re: Separating pork chops and refreezing


    <[email protected]> wrote
    >Why is the cold water method preferable to partial thawing in the
    >microwave (using low power, of course)?


    Because the microwave method is icky.



  9. #9
    Ed Pawlowski Guest

    Default Re: Separating pork chops and refreezing


    "brooklyn1" <[email protected]> wrote in message
    news:zG88m.93$[email protected]..
    >
    > <[email protected]> wrote in message
    > news:[email protected]...
    >>I bought a package of 8 pork chops and neglected to split them into
    >> single servings before freezing. Now I can't separate them! What's
    >> the best way to do this retaining as much flavor and texture as
    >> possible prior to re-freezing?

    >
    > Pork chops are relatively inexpensive... rather than refreeze I would cook
    > them all... fry four for dinner tonight, and braise four to make a
    > luscious tomato sauce for pasta.
    >
    >
    >


    That (or something similar) would be my choice also. You can freeze the
    chops after cooking also. Not worth the risk of a partial thaw and
    re-freeze.



  10. #10
    aem Guest

    Default Re: Separating pork chops and refreezing

    On Jul 17, 7:31*pm, "bobneworle...@yahoo.com"
    <bobneworle...@yahoo.com> wrote:
    >
    > Why is the cold water method preferable to partial thawing in the
    > microwave (using low power, of course)?
    > Bob-


    Only in that it's slower and therefore easier to take care that you
    don't overdo it. If you are careful to use the micro in short bursts
    it can work fine. -aem

  11. #11
    George Guest

    Default Re: Separating pork chops and refreezing

    aem wrote:
    > On Jul 17, 7:31 pm, "bobneworle...@yahoo.com"
    > <bobneworle...@yahoo.com> wrote:
    >> Why is the cold water method preferable to partial thawing in the
    >> microwave (using low power, of course)?
    >> Bob-

    >
    > Only in that it's slower and therefore easier to take care that you
    > don't overdo it. If you are careful to use the micro in short bursts
    > it can work fine. -aem


    And a lot depends on the microwave. Some (like our non fancy Panasonic
    countertop) have much better power control. Panasonic has something they
    call "inverter technology" that does an exceptional job defrosting stuff.

  12. #12
    Andy Guest

    Default Re: Separating pork chops and refreezing

    George said...

    > aem wrote:
    >> On Jul 17, 7:31 pm, "bobneworle...@yahoo.com"
    >> <bobneworle...@yahoo.com> wrote:
    >>> Why is the cold water method preferable to partial thawing in the
    >>> microwave (using low power, of course)?
    >>> Bob-

    >>
    >> Only in that it's slower and therefore easier to take care that you
    >> don't overdo it. If you are careful to use the micro in short bursts
    >> it can work fine. -aem

    >
    > And a lot depends on the microwave. Some (like our non fancy Panasonic
    > countertop) have much better power control. Panasonic has something they
    > call "inverter technology" that does an exceptional job defrosting stuff.



    I never mastered the "least possible user friendly" Tappan microwave
    defrost feature. Lost the user manual early on.

    I certainly wouldn't risk microwave thawing out a $100 4lb. chateaubriand.
    Two days in the fridge, two hours in cold water has worked best.

    Andy


  13. #13
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Separating pork chops and refreezing

    On Jul 18, 6:22*am, Andy <a...@b.c> wrote:
    > George said...
    >
    > > aem wrote:
    > >> On Jul 17, 7:31 pm, "bobneworle...@yahoo.com"
    > >> <bobneworle...@yahoo.com> wrote:
    > >>> Why is the cold water method preferable to partial thawing in the
    > >>> microwave (using low power, of course)?
    > >>> Bob-

    >
    > >> Only in that it's slower and therefore easier to take care that you
    > >> don't overdo it. *If you are careful to use the micro in short bursts
    > >> it can work fine. * * -aem

    >
    > > And a lot depends on the microwave. Some (like our non fancy Panasonic
    > > countertop) have much better power control. Panasonic has something they
    > > call "inverter technology" that does an exceptional job defrosting stuff.

    >
    > I never mastered the "least possible user friendly" Tappan microwave
    > defrost feature. Lost the user manual early on.
    >
    > I certainly wouldn't risk microwave thawing out a $100 4lb. chateaubriand..
    > Two days in the fridge, two hours in cold water has worked best.


    Putting raw meat into a microwave is never a good idea.
    >
    > Andy


    --Bryan

  14. #14
    Andy Guest

    Default Re: Separating pork chops and refreezing

    Bobo Bonobo® said...

    >> I certainly wouldn't risk microwave thawing out a $100 4lb. chateaubriand

    > .
    >> Two days in the fridge, two hours in cold water has worked best.

    >
    > Putting raw meat into a microwave is never a good idea.



    Bryan, you didn't notice I wasn't talking about raw meat!

    Andy

  15. #15
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Separating pork chops and refreezing

    On Jul 18, 8:35*am, Andy <a...@b.c> wrote:
    > Bobo Bonobo® said...
    >
    > >> I certainly wouldn't risk microwave thawing out a $100 4lb. chateaubriand

    > > .
    > >> Two days in the fridge, two hours in cold water has worked best.

    >
    > > Putting raw meat into a microwave is never a good idea.

    >
    > Bryan, you didn't notice I wasn't talking about raw meat!


    No? The GIANT "chateaubriand" was already cooked?? 4lb.???

    Still, I wasn't criticizing YOU. I was agreeing with you about not
    using the microwave to thaw. You're so defensive these days.
    >
    > Andy


    --Bryan

  16. #16
    John Kuthe Guest

    Default Re: Separating pork chops and refreezing

    On Jul 17, 9:31*pm, "bobneworle...@yahoo.com"
    <bobneworle...@yahoo.com> wrote:
    > On Jul 17, 8:49*pm, Omelet <ompome...@gmail.com> wrote:
    >
    >
    >
    > > In article
    > > <d3731d0b-67d6-43f1-915c-d6d28c776...@k30g2000yqf.googlegroups.com>,

    >
    > > *"bobneworle...@yahoo.com" <bobneworle...@yahoo.com> wrote:
    > > > I bought a package of 8 pork chops and neglected to split them into
    > > > single servings before freezing. *Now I can't separate them! *What's
    > > > the best way to do this retaining as much flavor and texture as
    > > > possible prior to re-freezing?

    >
    > > Quick thaw the edges under cold running water until they are coming
    > > apart but still partially frozen, then re-package and freeze.

    >
    > > I've had to do that a few times. ;-)
    > > --
    > > Peace! Om

    >
    > > Life isn't about waiting for the storm to pass.
    > > It's about learning to dance in the rain.
    > > -- Anon.

    >
    > > recfoodreci...@yahoogroups.com
    > > Subscribe: recfoodrecipes-subscr...@yahoogroups.com

    >
    > Why is the cold water method preferable to partial thawing in the
    > microwave (using low power, of course)?
    > Bob


    Because I'd imagine that at a microscopic level, microwaves will
    always denature (cook) a small amount of the meat (protein), whereas
    cold water (or better yet, just letting it thaw in the refrigerator)
    cannot denature (cook) the meat (protein).

    Splitting hairs, but that's what many seem to like doing here.

    John Kuthe...

  17. #17
    George Guest

    Default Re: Separating pork chops and refreezing

    Andy wrote:
    > George said...
    >
    >> aem wrote:
    >>> On Jul 17, 7:31 pm, "bobneworle...@yahoo.com"
    >>> <bobneworle...@yahoo.com> wrote:
    >>>> Why is the cold water method preferable to partial thawing in the
    >>>> microwave (using low power, of course)?
    >>>> Bob-
    >>> Only in that it's slower and therefore easier to take care that you
    >>> don't overdo it. If you are careful to use the micro in short bursts
    >>> it can work fine. -aem

    >> And a lot depends on the microwave. Some (like our non fancy Panasonic
    >> countertop) have much better power control. Panasonic has something they
    >> call "inverter technology" that does an exceptional job defrosting stuff.

    >
    >
    > I never mastered the "least possible user friendly" Tappan microwave
    > defrost feature. Lost the user manual early on.
    >
    > I certainly wouldn't risk microwave thawing out a $100 4lb. chateaubriand.
    > Two days in the fridge, two hours in cold water has worked best.
    >
    > Andy
    >

    The current oven was purchased to replace an older very high end unit
    that had died and was completely useless except for warming stuff.
    Previously I never used it for thawing because it just destroyed stuff
    by cooking the edges.

    One day I decided to try the new oven for defrosting after a long day
    and needing to defrost meat. With the new unit you just press defrost
    and then an approximate weight range. It perfectly thawed the meat with
    no sign of cooking. This was the major claimed feature of its "inverter
    power supply" technology.

  18. #18
    blake murphy Guest

    Default Re: Separating pork chops and refreezing

    On Fri, 17 Jul 2009 23:05:59 -0400, Ed Pawlowski wrote:

    > "brooklyn1" <[email protected]> wrote in message
    > news:zG88m.93$[email protected]..
    >>
    >> <[email protected]> wrote in message
    >> news:[email protected]...
    >>>I bought a package of 8 pork chops and neglected to split them into
    >>> single servings before freezing. Now I can't separate them! What's
    >>> the best way to do this retaining as much flavor and texture as
    >>> possible prior to re-freezing?

    >>
    >> Pork chops are relatively inexpensive... rather than refreeze I would cook
    >> them all... fry four for dinner tonight, and braise four to make a
    >> luscious tomato sauce for pasta.
    >>

    >
    > That (or something similar) would be my choice also. You can freeze the
    > chops after cooking also. Not worth the risk of a partial thaw and
    > re-freeze.


    what risk (other than the texture will suffer)? as far as i know, it's
    perfectly safe (assuming you thaw it properly, i.e., not at room temp):

    Refreezing
    Once food is thawed in the refrigerator, it is safe to refreeze it without
    cooking, although there may be a loss of quality due to the moisture lost
    through defrosting. After cooking raw foods which were previously frozen,
    it is safe to freeze the cooked foods. If previously cooked foods are
    thawed in the refrigerator, you may refreeze the unused portion.

    If you purchase previously frozen meat, poultry or fish at a retail store,
    you can refreeze if it has been handled properly.

    <http://www.fsis.usda.gov/FactSheets/Focus_On_Freezing/index.asp#14>

    your pal,
    blake

  19. #19
    blake murphy Guest

    Default Re: Separating pork chops and refreezing

    On Fri, 17 Jul 2009 22:42:18 -0400, cybercat wrote:

    > <[email protected]> wrote
    >>Why is the cold water method preferable to partial thawing in the
    >>microwave (using low power, of course)?

    >
    > Because the microwave method is icky.


    that was my thought as well, but i can't say i've ever done it.

    your pal,
    blake

  20. #20
    Andy Guest

    Default Re: Separating pork chops and refreezing

    Bobo Bonobo® said...

    > On Jul 18, 8:35*am, Andy <a...@b.c> wrote:
    >> Bobo Bonobo® said...
    >>
    >> >> I certainly wouldn't risk microwave thawing out a $100 4lb.

    chateaubri
    > and
    >> > .
    >> >> Two days in the fridge, two hours in cold water has worked best.

    >>
    >> > Putting raw meat into a microwave is never a good idea.

    >>
    >> Bryan, you didn't notice I wasn't talking about raw meat!

    >
    > No? The GIANT "chateaubriand" was already cooked?? 4lb.???
    >
    > Still, I wasn't criticizing YOU. I was agreeing with you about not
    > using the microwave to thaw. You're so defensive these days.
    >>
    >> Andy

    >
    > --Bryan



    Bryan, I don't think you read the post in earnest.

    I wasn't defensive in the least. I didn't mention nuking RAW meat. YOU did.

    Andy




    --
    Ladies and gentlemen, Elvis has left the building. Thank you and good
    night.

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