I usually use my slow cooker to make big pots of stew, soups, sauces and vegetables because I can leave it and not worry about the bottom sticking. However, there are times when I'm cooking up a large amount that requires a larger pot for guests or so I have leftovers to freeze. Countless times, I have not been as watchful as I should have been, or I simply misjudged the effect of the heat on my stove.
Hi, Very smart. Now why didn't I think of that. Loretta
Be very careful if your steamer basket is aluminum-I read that metals can leech into our bodies through cooking. I got rid of all my aluminum cookware.
Really good idea. I have a mesh fryer basket that just fits the bottom of my one pot that I use for this exact thing, as you say, it does work!
This is a winner idea--one of those "ah" moments. Without even trying it, I can see it happening. The meat and veggies stay in the pasta cooker, the broth is beneath them, and surrounding the meat and veggies, and the meat/veggie soup can be ladled out, then the contents of the pasta cooker poured out, and the rest of the broth added from the stockpot. Thank You for Sharing.
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