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Frozen portions: Do you thaw before reheating?


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I plan on making some slowcooker pork this week.  (from nom nom, i think).


If I store portions in the freezer, do I need to fully thaw before reheating?  Or do I just take it - whether partially thawed, or still frozen - and just nuke it / reheat on the stove?  (nuke at work, reheat at home).





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