I am just one person family and I use my crockpot mostly to cook
roast...from frozen.. It comes out so nice and tender... However, I have not
mastered a good tasting soup made in the crockpot.. it tastes bland and
seems like the broth doesn't cook INTO the veggies like it does on stovetop.
Maybe I am doing something wrong but it seems to me that on the stove the
liquids sort of simmer into the veggies while in the crockpot it just gets
more watery..
Oh and Lori... all good ideas and no shots coming from my way to you..
Weezie
----- Original Message -----
From: "Lori Proudfoot" <loricello@gmail.com>
To: <frozen-assets@yahoogroups.com>
Sent: Saturday, April 23, 2011 8:36 AM
Subject: [frozen-assets] RE: Freezer to Crockpot
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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