I put a straw into the small opening in the back and suck out any air remaining until the plastic bag is snug against the meat. I smooth the bag over the meat and push pockets of air out. To get the air out of the bag, I put the food in and close the bag, leaving a small opening for air to escape. It’s just as easy for me to use plastic freezer bags. That is pretty pricey, and frankly, unless I were packing up lots of things for the freezer at once, dragging the equipment out wouldn’t be worth it for me. The perfect situation is vacuum packing with heavy plastic sheets. Therefore, getting rid of as much air around the meat as possible, before it is put in the freezer, is just as important as using freezer specific packaging. The ice crystals burn the meat, just as human flesh on ice for any length of time will get frost bite. That moisture in the air freezes, forming ice crystals. Have you ever taken something out of the freezer and seen ice crystals sticking to the frozen meat or vegetables? Why do those crystals form? Since the meat (in this case) is moist, any air around it is going to get moist when closed up. If wrapped and frozen in regular plastic storage bags, waxed paper or store packaging, in a very short time the meat will get “freezer burn”. It is a lot thicker than it’s less expensive counterpart. When you freeze, always use a wrap or bag that is made specifically for freezing. It is economical, and having the makings of a good meal in the freezer can come in handy. Buying the whole loin, and freezing some for other meals, especially when we can get a good deal on one, is customary for both of us. īecause we will not be making the stuffed roast in the next day or two, we are going to freeze the half we haven’t used. The other half is going to be used to make Ricky’s STUFFED PORK ROAST. Here’s what YOU WILL NEED:Īs you can see, we cut the pork loin chops from a whole loin that we bought on sale. In our “Back to Basics” section, we have posted a closer look at the process, demonstrated in pictures. In this recipe, we will give you brief run down on the 5 step dipping process, which creates this incredible crust. This breading technique can be used on any meat, or even vegetables. You can’t skip a step and get the same results, but if you love a crispy crust, it is worth the effort. If you have been envious of the thick delicious crust you get from restaurants and wondered why your attempts are never as good? You know, the kind of crust that doesn’t fall off when you cut into the food? Well you can have the same crispy, crunchy results by implementing the same technique of breading that the restaurant uses. And you don’t need any fancy equipment, just use a skillet on your stove top. They come out of the skillet moist inside, and crispy crunchy on the outside. Panko pork is a fabulous recipe for boneless pork loin chops or center cut loin with bone in. Jump to Recipe Print Recipe Pork Loin Chops with a Crispy Panko Crust
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