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Feb 21, 2014 05:00 PM

I thawed pork in running water and the meat touched the water

I thawed some pork chops in a bowl of cold running water, and the plastic wrap came off, thus exposing the pork to the water. I rinsed the pork chops before baking them but did not pat them dry. Is this ok? They are being cooking in the oven for an hour with gravy and vegetables. Thank you.

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  1. I'm not understanding what the issue is. Meat naturally contains water. Some meats are injected with solution to bulk it up. Are you worried about bacteria in the water? Or that the pork will not cook properly? Either way, it's fine.

    2 Replies
    1. re: boogiebaby

      I'm trying to figure out the problem too

      1. More than once I've defrosted meat in ziploc bags in a bowl of water only to have th bag leak in water. I always pat them dry, but there's no reason nt paying them dry will hurt anything. It's just water, there's water in the gravy . . .

        1 Reply
        1. If you are braising them in gravy then wetness doesn't hurt you. :-) By the way, since they've been baking for an hour I think you can take them out now.

          1 Reply
          1. I think the bigger issue is you cooking pork chops for an entire hour. I sure hope those are some mighty thick chops or you're cooking on a very low temp/flame.

            26 Replies
            1. re: amishangst

              425 for an hour. I know it's long but I'm paranoid about undercooked meat.

              1. re: valia

                Then invest in a meat thermometer instead of overcooking your food. You'll be surprised how much tastier your food will be when not overcooked.

                1. re: valia

                  Apparently you're a fan of jerky. Today's pork can be served slightly pink at the center but even if that's unacceptable to you, you're way overcooking. If you insist on extended cooking, at least brine your pork first so you have a chance of it being moist when you eat it. Get a meat thermometer and learn how to use it to get accurate readings.

                  1. re: greygarious

                    It is actually moist. I cooked it in a skillet with the lid on and covered it with liquid.

                    1. re: valia

                      Good thing you braised it because you'd have to have the jaws of a hyena to eat it otherwise. Had you baked them you'd have had hockey pucks.

                      1. re: valia

                        Then how on earth did you reach 425 degr.? Last time I looked, the boiling point for water is 212 degr F.
                        I suggest you do some reading before you start cooking! Btw the Joy of Cooking is a wonderful book, I highly recommend it! I still refer to it on occasion.

                        1. re: RUK

                          I think the 425 was an oven temperature.

                          It's totally possible to put a skillet with a lid into the oven.

                          But yeah, that poor pork chop was cooked and then some.

                          1. re: sunshine842

                            Ah yes, she mentioned the oven. My bad.
                            But I still stand by my comment to read a bit.....

                      2. re: valia

                        If trichinosis is the concern, you can kill pork trichinella by freezing the meat first.

                        Then cooking to a temp 135 F or so is guaranteed safe and way way tastier because the meat proteins aren't all contracted and dehydrated.

                        135 is safe anyway, but the freezing gives you a guarantee if you are concerned.

                        1. re: sal_acid

                          OP's original question was about FROZEN chops

                          1. re: C. Hamster

                            I was answering in general to the concern re undercooked meat.

                            Thank you for your help, though.

                        2. re: valia

                          Maybe you should reconsider eating any meat.
                          Or just buy big bags of 'jerky'.
                          As to the water issue. I 'wet brine' pork every time I cook it.
                          Buy a thermometer and some cook books on cooking meat.
                          Not to be mean but this isn't the place to ask too may questions you can find the answers to simply by using Goggle first.
                          Try: 'Is thawing pork in water safe?'
                          I got half a million 'results'.
                          Check out the threads on CH and you'll get a picture of the tenor here.

                          1. re: Puffin3

                            Disagree. This is just the place t o ask those questions. Google searches give a zillion conflicting answers. Here you get an answer that is then subject to discussion which will confirm its truthfulness.

                            1. re: sal_acid

                              but given the level of some of the questions that the OP has asked, it would definitely be to his/her advantage to do some reading about basic preparations. CH is a wonderful resource for cooks at a wide array of ranges, but I'm not sure how good it is at a "this is pork. It came from a pig" type of level.

                              Most kids manage to learn to walk before joining a Little League team.

                              1. re: sunshine842

                                Valid point.

                                I'd counter with the fact that most of us vary widely in expertise and what's basic for one is high science to another. eg I cook savory food pretty darn well and understand what I'm doing. Ask me to bake a cake and I'm at Betty Crocker level.

                                Rather have the OPer learn it here than learn it wrong from their idiot sister in law. And the OP did get her/his misinformation somewhere.

                                1. re: sal_acid

                                  Why is there some assurance that the information here is any more correct than the "idiot sister in law"? The "idiot sister in law" (did I miss a post, where did this come from), could be a poster here. I could be her. The internet is only as good as the people who post there. This isn't some exclusive club you had to pass a test to join, like Mensa. I've seen plenty of misinformation get spread in the posts on CH as well. Meanwhile, certain basic rules of cooking, like what temperature should meat be cooked to for safe consumption or how to safely thaw food is generally available knowledge that's fairly uniform across many cookbooks and government websites. It's not a secret that only CH'ers are privy to hold.

                                  And while certainly some questions are welcome, I think some good rules of thumb for life, and especially the internet, is to a) read the room before joining in the discourse, and b) show that you've made an effort on your own first. If questions start to get repetitive along the same theme, people tend to wonder if you even learned something from the last time they took time out of their day to answer or if you've made an effort since then to further your education on the subject.

                                  1. re: amishangst

                                    Your statement about meat cooking temps is a great example. USDA or FDA or CDC or whoever would have us eating only well-done pork. Which, given what is known about trichinosis, is erring on the side of safety to a ridiculous degree.

                                    CH, when intelligent and learned people participate, can put this issue in perspective for the newbie and then said newbie can make his own decision based on insight rather than blindly following a rule that turns out to be in error.

                                    To be sure there are CHers who are dim-witted and un-informed, but there are many more who know their stuff.

                                    Isn't that the point of CH? It isn't just a place to find the best Gen' Tso's chicken in Paramus

                                    1. re: sal_acid

                                      It may be erring on the side of safety, but it also gives a good starting point for people who are too new, scared or paranoid to judge things by look or feel and who want to be "extra safe" (as I assume this OP would by their own admission of their paranoia). Plus, it would at least get the OP to go by temp instead of time, because the pork chop is never going to be the exact same thickness every single time, the coals on the grill may not be the exact same temperature every single time, the oven might have hot spots and you might not put the pan in the same spot every single time. There was another similar post by someone who was worried about their chicken not being cooked enough - because they normally cook it for four or five+ hours (and not on a purposeful low and slow temp). Even if safety guidelines are too high for the "vastly superior CH'er standards", it would have prevented decades of eating dry chicken jerky and given reasonable assurance of safety, which was clearly more important to her than taste.

                                      A generally trusted source (be it a cookbook, cooking school, food safety handling classes) and a thermometer are going to be better than guessing and in some cases internet strangers of varying abilities who occasionally devolve into bickering about who is more correct. But if the point of CH is to answer basic food safety questions, then I pass. I don't see what's wrong about hoping that people build up their foundation of cooking knowledge through outside sources (again, cookbooks, classes, cooking shows, even) and then tap into the creativity of people who enjoy food and cooking to expand your horizons, be more creative, and improve upon your foundation.

                                      1. re: amishangst

                                        Where did you get that quote..."vastly superior CH'er standards"?

                                        Good point about cookbooks, but not relevant to my point that CH is indeed the place to bring questions about cooking.

                                        1. re: amishangst

                                          this, this, this, this, this.

                                          Fabulously said.

                                          The OP would be miles ahead by learning to follow commonly-accepted guidelines first....then when she (he?) is comfortable following those, can begin to experiment as his/her comfort level stabilizes.

                          2. re: amishangst

                            I make a recipe from Cooking of the South by Nathalie Dupree that call for the park chops to be baked for one hour at 375. They come out fantastic.

                            1. re: Steve

                              but probably not submerged in liquid (OP says "covered in liquid") and probably has other things in the dish, yeah?

                              1. re: sunshine842

                                The Dupree recipe calls for browned pork chops and sliced onions and garlic to be completely covered with broth and some vinegar in a covered casserole dish. It produces a nice, rich gravy.

                                1. re: Steve

                                  That sounds similar to pork adobo.

                                  1. re: Steve

                                    that's my point.

                                    "submerged in liquid" and your description are not the same dish.

                                    The OP makes no mention of broth or flavorings of any kind.

                                    What the OP describes is a boiled pork chop -- what you posted sounds damned tasty.

                            2. Unless they began walking on water,it should not be a problem...IF they did walk- i would suggest a change of plans

                              2 Replies
                                1. re: valia

                                  couldn't resist- enjoy your meal