{"id":55,"date":"2008-04-23T19:07:27","date_gmt":"2008-04-23T11:07:27","guid":{"rendered":"http:\/\/werynice.com\/home\/?p=55"},"modified":"2008-04-23T19:07:27","modified_gmt":"2008-04-23T11:07:27","slug":"keeping-pork-any-meat-in-freezer","status":"publish","type":"post","link":"https:\/\/werynice.com\/home\/?p=55","title":{"rendered":"Keeping pork (any meat) in freezer"},"content":{"rendered":"<p>Pork sometimes is used in Chinese cooking in small amount.\u00a0 However, its more economical to purchase in bigger lots and keep them in freezer.\u00a0<\/p>\n<p>However, we should also freeze meat only once, that is, once thawed, we must not re-freeze it.\u00a0<\/p>\n<p>Hence you may purchase 1kg chunk of pork, fillet it into \u00bd inches thick slices (about 100 grams each) and keep them separated in freezer plastic bags, and freeze.\u00a0 \u00bd inches thick is good because it thawed quickly than a big chunk.\u00a0 You may choose to thaw selected amount based on the recipe.\u00a0<\/p>\n<p>Freeze minced pork similarly.\u00a0 Put about 100 grams minced pork into plastic bag of about 4-5 inches width, remember to flatten it to thin layer, about \u00bc inch depending on the size of the bag (instead of a ball).\u00a0 Stack them together in a freezer box.\u00a0 Again, you may choose to thaw selected amount based on the recipe, and \u00bc inch thaw really fast.\u00a0<\/p>\n<p>Do not freeze meat un-wrapped or covered as it will dry up the meat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork sometimes is used in Chinese cooking in small amount.\u00a0 However, its more economical to purchase in bigger lots and keep them in freezer.\u00a0 However, we should also freeze meat only once, that is,&#46;&#46;&#46;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_s2mail":"","footnotes":""},"categories":[14],"tags":[40,380,18],"class_list":["post-55","post","type-post","status-publish","format-standard","hentry","category-cooking-tips","tag-freeze","tag-meat","tag-pork"],"_links":{"self":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/55","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=55"}],"version-history":[{"count":0,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=\/wp\/v2\/posts\/55\/revisions"}],"wp:attachment":[{"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/werynice.com\/home\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}