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Freezing roast pork

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  • Freezing roast pork

    Can it be done successfully? In slices or as a single piece? I have no gravy left, in case that's an issue for keeping it moist. Don't suppose bisto would cut it!
    Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

  • #2
    I tend to freeze it in slices with gravy.

    Can you make a leek or onion sauce or something moist to freeze it with??
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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    • #3
      Onion gravy is a possibility. Thanks for the advice, Nicos.
      Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

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      • #4
        I have used weak Bisto in the past, and it does work to keep the meat moist, even if you make a 'better' gravy or sauce for serving - once you've reheated it

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        • #5
          ^That would save some time in the short term, meaning it's more likely to get done. Thanks, TS.
          Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

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          • #6
            That is a catering trick. Cook off the roast. Allow to cool and then slice thinly. Cover with gravy. Reheat and you will server 10 to 20% more.

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            • #7
              ^Worth knowing, 4Shoes. Thanks.
              Living in north-east Spain, where the sun is too hot, the rain too torrential, the hail too big, the wind too windy and the snow too deep.

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