The 5-minute pork loin trick that saved my Saturday rush

Been doing Saturday chops for years and the line would always back up around 11am. Tried brining in big batches, tried pre-cutting, nothing clicked until I saw a guy at the Detroit farmers market slice his loins while still semi-frozen. Now I pop them in the freezer 40 minutes before service, and the knife glides through like butter, zero torn edges, cuts the prep time to a solid 15 minutes flat. Anyone else use the partial freeze method or am I just late to the party?

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linda_dixon4925d ago

I hear you on the "knife glides through like butter" thing, that part sounds nice. But honestly, I've tried the partial freeze method before and it drove me nuts. The problem is once that loin starts warming up halfway through cutting, you get uneven slices anyway, and if you get distracted for two minutes, you're hacking through ice chunks. I'd rather keep my loins fully thawed and just sharpen my knife more often, it takes me maybe twenty minutes but I get consistent cuts every single time. Plus I worry about the texture changing when it thaws back out, semi frozen meat can get that weird mushy edge if you're not careful. But hey, if it shaved five minutes off your rush and the quality holds up for you, that's what matters.