Does anyone have any info about the safety aspect of cooking from frozen in a slow cooker?
I've always done it but then someone on a slow cooker fb page jumped all over me about how easy it is to cause food poisoning that way because it takes too long to heat the food up out of the danger zone, especially with large cuts of meat.
My frozen dump bags were a life saver after T was born but I've been scared to do it since, and having to remember to defrost takes all the ease out of it. Since it can take 48+ hours to defrost stuff in our fridge, and leaving things on the counter to defrost is frowned on too apparently (my mom has always done it and never given anyone food poisoning
)