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Reply to "Crockpot recipes that do well with long hours"
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[quote=Anonymous][quote=Anonymous]Although my friends who work at the USDA would scold me for saying this, you can try putting the meat in still frozen. USDA will tell you that the meat will spend too long in the "danger zone" if you do this, but the authors of various cooking blogs I've read have done this with success. [/quote] Well, the ones that killed themselves didn't get to write a blog entry about the experience. :) OP, another good option if you want to let it cook until you get home is to do a soup since most soups only get better with additional cooking and they're extremely hard to burn. I don't like soups that have no texture, so when I make a crockpot soup I prep all of the aromatics (celery, carrots, etc.) but put only half of them in the soup. Then, when I get home from work, I toss the remaining aromatics in and let it cook another 20-30 minutes. That way there's still some bite.[/quote]
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