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cooking pork 6 hours at a time.

post #1 of 5
Thread Starter 

So I have heard that some restaurants will cook for 6 hours, then freeze.  Then rethaw and cook another 6 (or until up to temp) and serve.  Anyone ever try this?  Is it sacrilege to even bring it up? 

 

Let me know what you think. 

post #2 of 5

Sounds like a good way to get sick. Much better to cook it all the way, then fridge or freeze it to be re-heated later. Pulled pork works really well for that.

post #3 of 5

EWWWWW!  Not for me.

 

Kat

post #4 of 5
I didn't think that was legal. Pretty sure meat has to be cooked up to USDA recommended temps before freezing.

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post #5 of 5
Yeah, meat should never be par-cooked and then frozen. Always cook thoroughly and then freeze.

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