My father had to learn to cook at the age of 80 when my mother was taken ill. He had already been familiar with a slow-pot, to cook his breakfast porridge, so I told him to use this and put four items ( chops, chicken legs, pieces of braising steak, etc ) in first thing in the morning, with a tinful of soup or tomatoes, or tinned wine sauce, and let it all simmer for hours. He was to take the first lot out for lunch, and the second lot out for the evening meal. This appealed to him as both easy and tasty, so he readily agreed to try it.
After a week or so, however, he rang me to say that while the evening meals were delicious, the lunches were disappointing. I thought for a bit, then asked - had he thought to defrost the meat before he started ? Alas, it had not occurred to me that he might need an explanation about defrosting frozen meat !!!