Thanks so much for sharing on this topic! I know its "iffy" territory. I did my big cooking days last week and whatever could possibly be made to put in the crock frozen, I put into plastic containers to be popped into the crock during the day. So far, I have only tried these with the following results:
TATOR TOT CASSEROLE-did fine in the crock but this is not a recipe our family liked that much. But if you like this particular recipe it was fine cooked frozen in the crock pot. The tator tots were not crispy as they would be cooked in the oven, and got a little mushy.
WHOLE FRYER-otherwise known as as dump chicken I think. I put seasonings (packaged, which I had on hand) on it, and froze it. Then I put it frozen solid into my largest crock. It was very tasty, not at all dry or mealy like chicken can get when cooked this way. Served with rice and fresh vegetables. This is a definite "do again". Lots of leftovers for us, a small family and if you are really motivated, great bones for broth.
I'll post more as we go through the other recipes I have frozen! And by the way, this is a good day for America and for the families of 9-11.
--- In frozen-assets@yahoogroups.com, Lori Proudfoot <loricello@...> wrote:
>
> I have done this way more than I probably should. I have a feeling that
> those of us who use our crockpots a lot probably do, but are not chiming in
> here because the food police will come after us. However in 20 years of
> cooking, about 10 of those with using the crockpot at least once a week, I
> have not gotten sick. If I was cooking for a baby, or an old person, or
> someone on chemo, I would not risk it, but I would also not serve those
> people a soft-boiled egg either, and we eat them all the time.
>
> That said - I have made chicken broth in my crockpot using frozen leftover
> bones, raw or cooked- dump in the frozen bag of bones, throw in any veggies,
> cover with water and let it cook first on high until I leave the house or go
> to bed, and then I turn it to low. I have made dump chicken recipes and
> thrown them into the crockpot frozen or partially thawed. This actually
> works better for me because if they are thawed, they are overdone by the
> time I can get back to them. A problem in the past that I have had with
> chicken breasts in the crockpot is that they are dried out. Cooking from
> frozen has helped prevent this. I have in the past put a whole frozen
> chicken for sticky chicken into the crockpot, but I have finally lost my
> nerve on doing this since I am afraid that it does not get hot enough in the
> cavity of the chicken fast enough. However I still cook whole thawed
> chickens in the crockpot. I have put frozen tilapia fillets into the
> crockpot, sprinkling each one with cumin and paprika and then used the
> resulting fish in tortillas for a kind of fish taco. I put frozen
> meatloaf, already cooked and wrapped in foil, into the crockpot frozen and
> it is ready to serve in 6-8 hours. Leaving it wrapped means it does not dry
> out. I have dropped frozen meatballs (cooked) into a jars worth of
> spaghetti sauce and cooked them for 5 hours. I make soup quite often by
> adding my chopped veggies to a container of frozen broth and then letting it
> cook for 5+ hours, adding the noodles or sliced tortillas when I get home.
> I will add that I have an "old" crockpot, because the new ones cook so fast
> that my food is dried out. When this one wears out, I will have to use a
> new one, but by then we may be a small enough family that I will not be
> using my crockpot as much.
>
> So, I may get shot down on this, but it has worked for me in the past. It
> means I do not have to remember to defrost so much, and it means that things
> can cook longer than usual and not dry out.
>
>
> [Non-text portions of this message have been removed]
>
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