zxcvbob wrote:

> That being said, I don't know if a crockpot provides enough energy to
> heat the exterior of a roast out of the danger zone while the interior
> is still frozen -- or to thaw the whole thing quickly enough that it
> thaws and then moves out of the danger zone before the surface can
> spoil. The worst case is that the surface bacteria grow explosively
and
> are then killed by the heat, but were active long enough to ruin the
> taste of the meat and *perhaps* produce heat-stable toxins. For
> example, staphylococcus toxin is heat-stable.


Bob,

I have no clue either but from your text, I'd love to see a time-lapse
cartoon animation of it!

Thanks,

--
Andy
http://tinyurl.com/dzl7h