Please help fast
I was supposed to roast a pork loin tonight--2 1/2 #, took it out of the freezer 2 days ago and it's still frozen. Dinner is in 2 hours.
Do I try to thaw it in the microwave? Just cook it longer in the oven? Order a pizza?
probably order a pizza :-)
to thaw it you could put it in an airtight ziplock and soak the ziplock in tapwater.
make sure no water gets inside the bag, and squeeze all the air out before you submerge the bag. it'll thaw in about an hour.
However if you were planning to serve it in 2 hours, I don't think you have enough time. You could thaw it, slice it and pansear the chops.
I am going to guess this still wrapped tightly in plastic/vacuum sealed. If that is the case you can use a water bath/flowing water to thaw the thing. If you unwrapped it, then you can put in a ziplock type and do the same.
If you put it into the oven and it NOT completely thawed you have to be a little extra careful that the core temp is high enough and the outer edges don't over cook, but that can usually be accomplished by simply lowering the cooking temp a bit and increasing the lenght of time it is in the oven. You may want to make up a simple baste/amrinade to use a "mop sauce" to help prevent drying.
BTW -- If that thing was in the fridge for 48 hours and it did not thaw your fridge is either set too cold or must have some kind of very uneven temperature distribution. Check it with a good thermometer...
cc is right. At just a bit more than 1 kg, you shouldn't have a problem. I would MW the piece on defrost for a couple of minutes: the MW works on the inside of the meat rather than heating just from the outside. Of course, I just noticed that dinner is already underway. What did you do?
re: Sam Fujisaka
While it may sometimes seem like MW works on the inside of the meat, the fact is that the energy travels from outside to inside, just like regular heating.
I suspect that this misconception arises from the nature of localized heating that MW energy produces -- the moisture inside food may be raised to a point where it appears to steam, while parts are still obviously frozen.
The real problem that can occur is when a typical roast, with fat on the surface is MWed and the inside will remain raw. This is complicated by the fact that MW preferentially are attracted to fats and then water, which is great for some foods, but not so good for roasts.
While I won't say that a few minutes on the defrost setting are going to kill a roast, I do think that the folks that use the "programmed" defrost-by-weight settings are zapping all the flavor out of big piece of meat before it ever really roasts.
I realize your dinner is over now. How did it come out?
This exact thing happened to me one time. I panicked but acted quickly...I started the cooking in one of those cooking bags which quickened the defrost and cooking time. After a while I opened the and finished it normally. It was quite good, succulent, tender and juicy. Got lots of compliments.