frozen pork joint - to cook frozen or defrost first

ih8stress

I got one of the meal deals from Morrisons last week and froze the pork joint. Now I don't know the best way to cook it, as I know you have to be careful with pork and poultry.

Am I best to defrost it thoroughly first, and if so, which is the best method? Whenever I try to defrost meat overnight in the fridge it is still solid 24 hours later.

I will be roasting it in the oven. (The first one I cooked from fresh and roasted for 3 hours, starting at gas mark 4 and putting it up to about gas mark 7 for the last half hour, which worked perfectly).

All advice appreciated, thanks.

Norman_Bean

I'm no food safety expert but I'd defrost it throughly first if it was me.
I always defrost stuff overnight leaving it in the sink then in the morning pop it into the fridge until needed.
As I say no idea if that is safe but stuff always defrosts fine and noone been ill yet

Enjoy your pork it sounds yum!

Norman x

Olliebeak

I would never take a chance on cooking a joint of pork from frozen - pretty certain that any advice is to defrost first anyway.

I know, in recent years, there's been some cook from fozen chicken things in Iceland, BUT that's something else I, personally, would never dream of doing.

As far as I'm concerned, it just aint worth the risk. I (and other diners) had food poisoning (from under-cooked chicken livers in a catering College Restaurant) about 10yrs ago and NEVER want to experience that ever again.

Bitsy_Beans

I wouldn't cook from frozen, I always defrost. However I do let mine defrost at room temp in my kitchen (which isn't that warm, no radiator etc) and I always make sure it's thoroughly cooked.
What temp is your fridge set to? It should be between 0-5 degrees and that normally allows meat etc to desfrost overnight although larger joints would probably take longer.

ih8stress

Thank you to everyone for the replies so far.

Bitsy Beans, the fridge is about 2 degrees at present. The last time I tried to defrost a lamb joint overnight, it was still frozen at teatime.

I think I will leave the pork on the worktop overnight (no heating on at bedtime), then pop it in the fridge in the morning, ready to put in the oven about 1pm-2pm.
Does that sound about right?

Bitsy_Beans

ih8stress wrote: »

Thank you to everyone for the replies so far.

Bitsy Beans, the fridge is about 2 degrees at present. The last time I tried to defrost a lamb joint overnight, it was still frozen at teatime.

I think I will leave the pork on the worktop overnight (no heating on at bedtime), then pop it in the fridge in the morning, ready to put in the oven about 1pm-2pm.
Does that sound about right?

Sounds good to me

Norman_Bean

ih8stress wrote: »

I think I will leave the pork on the worktop overnight (no heating on at bedtime), then pop it in the fridge in the morning, ready to put in the oven about 1pm-2pm.
Does that sound about right?

That's EXACTLY what I would do so should be perfect :rotfl:Let us know how you get on x

Norman x

Woofles

I find the microwave a useful place to put joints to defrost, I don't turn it on, but its like an old fashioned meat safe, its enclosed, at room temperature and safe from pets and accidents. Depends on how big your microwave is and if it will fit.

I also find it useful for the opposite use of placing cooked things in there to cool down a little before I but them in fridge, rather have condensation in the microwave than the fridge.

patchwork_cat

Woofles wrote: »

I find the microwave a useful place to put joints to defrost, I don't turn it on, but its like an old fashioned meat safe, its enclosed, at room temperature and safe from pets and accidents. Depends on how big your microwave is and if it will fit.

I also find it useful for the opposite use of placing cooked things in there to cool down a little before I but them in fridge, rather have condensation in the microwave than the fridge.

We do this too, but more because we have cats and a very naughty goldie who can reach a lot further than you think!

sassyblue

I've just learned from Delia that you should cook a joint from (cool) room temperature, it saves on cooking time AND makes the joint/chicken much juicier - and it really does.

Not that l cooked dry joints before this tip!

ih8stress

Quick update:

I did as I mentioned in post 5 and it turned out lovely. (The only difference being that I left it out for most of the morning as well as the meat felt abit solid in the centre still).

Thanks to everyone.