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.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
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.
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!
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
