Idea of exploration for newer crocks
I was clued in on a comment on one of the A Year of Slow Cooking blog posts that the author regularly uses frozen meat which extends the cooking time-- beneficial for those of us who actually want to be able to use the crock overnight or while we are at work and not come up to overcooked pig trough slop.
Her link to Crockpot's site about the safety and timing was broken, here it is: http://www.crock-pot.com/searchresults.aspx?search=frozen
I heard once of the technique of cooking roasts and steaks from frozen slowly at 200° in the oven for about twice the time you'd normally cook them to produce delicious, tender moist steaks... and I did try it once and it was amazing. Since the newer Rival crocks get to 209° for both low and high it seems reasonable the result would be excellent.
However since we all know crockpot.com's cooking times are often, ahem, a crock of shit, I'll have to experiment with it. I also still must try my recipes on low since I've been doing everything on high.
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