am I ok using 2 day defrosted pork chops??

helen81_2

Hello everyone, quick question...I took some pork chops out of the freezer yesterday thinking id let them defrost for 24 hours then bung them in my SC today but something came up so I didnt have the time do do anything with them so they are still sitting in my fridge.......will they be ok to be cooked tommorow? I hate to throw anything away but I don't want to poison my family either!

Help!!

fluffynit

I was wondering exactly the same..but with chicken.

Defrosted 4, used 2 today but not sure if other 2 can be kept another day.



fluffynit

Omertron

Use your nose. If it smells off then it probably is.
Despite what the supermarkets would like you to believe things do not go off 5 mins after defrosting. As long as the meat has been kept at 5c or lower (ie in the fridge) it should be fine. Just make sure it's thoroughly cooked as per normal

gravitytolls

They should be fine. Smell 'em, bad meat smells utterly rank, if you bend to sniff and recoil, chuck 'em, if you breathe deeply and don't think 'pooh' they'll be yummy.

SnowyOwl_2

Helen, they are probably OK, can't see why they shouldn't be, unless they were at or beyond the use by date when you first froze them. The smell test is the most reliable - if they smell totally rank and the smell gets in your nose without having to put them right up to your face then they would be beyond redemption.

If you've still got qualms maybe you could put them into your slow cooker when you go to bed and let them cook overnight.

Fluffynit - I'd say exactly the same regards chicken, ie that they are OK unless they stink.

smokey112

SnowyOwl wrote:

Helen, they are probably OK, can't see why they shouldn't be, unless they were at or beyond the use by date when you first froze them. The smell test is the most reliable - if they smell totally rank and the smell gets in your nose without having to put them right up to your face then they would be beyond redemption.

If you've still got qualms maybe you could put them into your slow cooker when you go to bed and let them cook overnight.

Fluffynit - I'd say exactly the same regards chicken, ie that they are OK unless they stink.

I would agree with Snowy on this - if you are not sure - cook them tonight in the SC and either eat tomorrow or freeze for another day

I have defrosted pork like yourself but ate it on the 2nd day and live to tell the tale - like others have said do the sniff test - if not 100% then do not eat

Ang
x

helen81_2

thanks ev1, had a sniff,smelt of nothing..so they must be ok right?

I put them in SC at 9am along with some chopped mushrooms, swede, carrot, onion, yellow pepper, red wine and water, woucester sauce, salt n pepper and paprika.

will all this cook ok? You can prob tell its the first time ive used a SC.. my mum gave me it so I thought I may aswell get using it!

How long should it take to get cooking it? I switched it on just before 9 as I was browning the pork and its only just feeling warm!!? Im worried my familys not gonna end up eating tonight!

Ive got it inbetween low and medium...is this right?

One more question,sorry...will it be ready about 5pm ish and how will I know when its done?

abi113

It will easily be done by 5pm. I am making a roast today and putting the joint in now (10am) and it should be ready approx 6pm.
Erm as to how to tell its cooked - I can usually tell just by looking at it but if you pierce it and if you can see clear running juices then thats usually a good sign!

Meant to say I have a delish recipe for slow cooker beef goulash if anyone is interested?

helen81_2

yes please, my OH would love that!

wigginsmum

Yes please - goulash is wonderful.

abi113

Slow Cooked beef Goulash - very tasty

Ingredients
800g (1 3/4 lb) beef stewing steak/braising steak
2 tbsp seasoned flour
2 tbsp vegetable oil
2 large onions, chopped
1 green pepper, de-seeded and sliced
150ml (1/4 pint) beef stock
400g (14oz) can chopped tomatoes
2 tsp paprika
2 tbsp tomato puree
1 bouquet garni
salt and pepper to taste
142ml (1/4 pint) soured cream or natural yoghurt

Method
1. Coat the meat in the seasoned flour
2. In a large non-stick pan, heat the oil and fry the steak until lightly browned.
3. Add the onion and pepper and cook for a further 2 minutes.
4. Add the stock, tomatoes, paprika, tomato puree and bouquet garni, season to taste. Bring to the boil.
5. Transfer goulash mixture into your slow cooker stoneware. Cook on low for approx 6-8 hours or high for approx 3-4 hours.
6. To serve, pour soured cream or yoghurt over the goulash.
Serve with rice or mash and veg

Serves about 5-6 I make one batch and its enough for a partner with hollow legs and myself - for two nights , with some left for the babies.

Enjoy