I'm thinking about making a chicken curry for dinner tomorrow. I will be at work for 9 hours and I don't want to overcook the chicken. It dawns on me that I can prep the food in the crock pot and then throw it in the freezer. I'll take it out tomorrow and put the crock on low. the meal will start out slower and by hour 8 or 9 the recipe will be ready when I get home.
A few concerns:
I wonder about the tensile strength of ceramic. Will the crock hold up in the freezer?
On the reverse side, will the crock hold up when going from frozen to low heat?
Will the chicken taste any different. I know that sometimes when you cook frozen meat it gets tough and unappealing.
Thanks for your experiences.
A few concerns:
I wonder about the tensile strength of ceramic. Will the crock hold up in the freezer?
On the reverse side, will the crock hold up when going from frozen to low heat?
Will the chicken taste any different. I know that sometimes when you cook frozen meat it gets tough and unappealing.
Thanks for your experiences.