Hello everyone,
It may be a really newb question, but here we go. I have a 5.25lbs pork loin center rib roast that I want to defrost in the next 12 hours. I've just pulled it out (last minute news of family coming for dinner tomorrow night), and really want to put it in the slow cooker first thing in the a.m.
My question is, is it alright if I try to defrost it in the sink (submerged in watertight bag, in cold water for 30 minutes at a time, change water, etc) for the next few hours, then put it in the fridge to finish defrosting overnight? Will this work, and work safely? Any suggestions and comments is really appreciated, thanks!
Submitted September 16, 2015 at 07:48AM by hand_in_kak http://ift.tt/1F1KTy0 food
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