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Frozen Meat?

I have 2 frozen hunks of corned beef in the freezer.
Do I have to thaw it out before putting them in the crock pot?

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( 15 comments — Leave a comment )
classiestkid
May. 8th, 2009 12:43 am (UTC)
I never thaw anything.
polygonia
May. 8th, 2009 12:45 am (UTC)
hmm
Does that mean I have to cook it a bit longer maybe?
brittdreams
May. 8th, 2009 12:57 am (UTC)
Re: hmm
Definitely.
violet_tigress1
May. 8th, 2009 12:47 am (UTC)
I've never thawed anything before putting it in the crockpot.
pattybluebird
May. 8th, 2009 12:48 am (UTC)
I've read over and over that you are not supposed to put frozen meat in the crockpot, but honestly, I've been using my crockpot for over 20 years and have put in tons of frozen meats and they've always cooked up fine and none of us have ever had food poisoning or anything bad happen to us.

Wow, that was a long sentence LOL

~ Patty
bizket
May. 8th, 2009 12:53 am (UTC)
I would at least partially thaw them so they don't take forever to cook. Beef shouldn't be an issue, but I would rather be safe than sorry with pork and chicken and fully thaw those meats.
misskerri
May. 8th, 2009 01:02 am (UTC)
I put frozen meats (beef and poultry) in my crockpot all the time without thawing first. I know they say not to, and my survival thus far is just anecdotal, but still.
giglet
May. 8th, 2009 01:09 am (UTC)
On Monday, I put a hunk of frozen corned beef (and the spices) into a crock, and covered with water. Cooked on high until the water was simmering (about 3 hours), then low for about 4 more hours. Worked pretty well!
rachelk121
May. 8th, 2009 01:44 am (UTC)
i'd thaw the corned beef... last time i cooked a corned beef frozen it turned out chewy
ginalin
May. 8th, 2009 02:16 am (UTC)
I never thaw anything..the pot takes care of it. Just cook it longer!
rubykins02
May. 8th, 2009 02:19 am (UTC)
From a texture standpoint you may be better off to thaw the meat. In terms of safety, as long as you make sure the meat is thoroughly cooked (to at least 165 degrees F) throughout before tasting/eating any of it you should be fine. Many times it is recommended not to use frozen meat, because the meat stays in the "danger zone" where illness causing bugs can multiply rapidly, for a long time. The key here is that, if you make sure the meat is thoroughly cooked through, all those nasty bugs that could make you ill, will have been killed by heating it high enough. Just don't be tempted to taste it until you check to make sure the meat is completely cooked through.
renfairewench
May. 8th, 2009 12:24 pm (UTC)
I usually throw frozen items in the crock pot because I leave at 6:00 a.m. and do not return until 6:00 p.m. The crockpot is set for the longest duration of 10 hours and it automatically keeps the stuff warm once the cook time is done. By throwing in items frozen I kinda feel like it slows down the cooking time. I've never killed anyone yet by doing this. I find that if I have a long cook time and have used thawed meat, the meat can sometimes come out too dry. I don't really experience that with frozen meat though.
inquisitivefl
May. 8th, 2009 07:21 pm (UTC)
I never have. But I'd imagine if you cook it long enough, it should be fine. I have a great corned beef crock recipe... let me know if you are interested. :)
polygonia
May. 8th, 2009 07:22 pm (UTC)
cool, what is it? I cooked the meat, but there's another one in the freezer.
inquisitivefl
May. 8th, 2009 07:27 pm (UTC)
Recipe (Adapted from Family Fun magazine)
Slow-Cooker Corned Beef and Cabbage

(I serve w/ brown mustard)


4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges


Step 1
In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, and spices from the packet mixing well. Place the corned beef in the mixture. Scatter the potatoes over the top and along the sides.

Step 2
Cover and cook on the High heat setting 4 hours.

Step 3

Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
( 15 comments — Leave a comment )

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