When I pulled this baby out of the freezer to defrost, I thought it was already sous vided. I'm thinking nope now. I've been putting rums on my meats before freezing (as I'm about to do with chicen thighs), but I thought for sure I had cooked it already. Pork chop looks pretty dang fresh to me. Cooked pork chops don't have the same blood-like juices that steaks do after cooking, correct? From now on I'll use my permanent marer.
by Far-Lion5254
5 Comments
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rub, not rum. It’s soft as well.
Yeah, I’d think there’d be more gelatin like substance in the bag and it wouldn’t be quite so tight to the meat if it were cooked
Looks raw to me, especially looking at the relatively undisturbed/undissolved seasoning rub.
It’s sous vide. Just do low end of time + maybe hour for frozen. Moderate extra time won’t hurt anything on the off chance it was cooked ’cause sous vide.
not cooked. put it in again not like its gonna explode.