On Mon, 10 Oct 2005 13:51:25 -0400, Dan Logcher
Dave Fawthrop I did. I only cook medium at best for pork, never rare. It turned out very good after all the time it spent in the deep freeze. Are you saying freezing doesn't slow the growth or slows it completely?
Sorry this is clearly another example of differenced between the English and American languages. I am in the UK and speak English and not American. Freezing slows the growth of bacteria but does not stop it. Really? I've had wonderful results with vac-sealing and freezing foods.
What I said was:
The big issue is freezer burn. Works better than wrapping with plastic wrap or foil.
polythene bags, I have never met freezer burn. In the UK we have special thick polythene, freezer bags available in all supermarkets. I have never heard of plastic wrap, must be a US product, and never even consider using foil in my freezer.
This is the second long term thawed meat that has worked out fine, the first was only a year old.. also a pork loin I sealed myself. Lasts nights was a BJ's Chipotle loin. Not a troll, I'm an ne.food regular. Thanks for the response.
Crossposting to US and UK foodie newsgroups is IMO by its nature a Troll, because of the numerous and mbuttive differences between the American and English languages, names of foods, and measurement systems.
This post demonstrates the above point perfectly. -- "Intelligent Design?" my knees say *not*. "Intelligent Design?" my back says *not*.
