On Sat, 18 Nov 2017 08:44:53 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "dsi1" wrote:
>> I was thinking about putting frozen meat directly into the hot water bath
>> and adding a half hour to the cooking time. Have you tried this?
>>
>> ==
>>
>> No I haven't. I read that can be dangerous. It take the meat so long to
>> get up to temp, bacteria can grow to a dangerous level.
>
>For this same reason, anytime I cook something with meat in my
>crockpot, I always turn it on high to get to that simmer, then
>turn it to low to cook for the day. 24 hour cooking when making
>chicken stock.

Why can't you slow cook on your stove top? And if your smallest
burner won't go low enough either adjust it (gas burners can be
adjusted) or use a flame tamer, they're made for gas or electric.