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Re: how to steam tamales
Usually they are wrapped in banana leaves and then in foil and then in saran wrap this is how i see it done the Salvador style here in London Canada I am sort of french/english/italian/scotish by the way
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Go get a couple packages of Large skewers. Boil some water in a Medium pan or tea pot. You want steam and lots of it so a tea pot would be ideal if you can stand the noise. A garment steamer might work too. Hold the book page edges down over the steam. Steam, and use your fingers to open a page or two. Place a skewer between each page. Remember you want steam not wet.use the skewers to hold the pages open as it dries... you can even hang the book by the skewers over a large pot.
In the mean time you might be able to find the manual online if you google the brand name of the knitting machine and instruction manual.
run about 3 half pots of vinger and water 50/50 through it. then 2 with clean water.
last thing if that don't work is run 25% simplegreen 75% water then 2 pots of fresh water.
after that call the coffee maker mfg.
Posted earlier that it was volumne and tone control on two stacked pots with a on off contact at the rear. I measured and posted the value of the two stacked potienmometers correctly. But I mislabled the use of them. Correction: the tone control is a different pot located nearby.
Check the gasket. Sounds like you have a leak somewhere causing the ice formations on the bottom. Easy way to check this is to have a steamer or a small pot of boiling water (steaming hot) while the frezzer is runing hold the pot of steaming water and watch the steam. You will see the steam going into the frezzer. BINGO leaking gasket. May need to replace the gasket or may beable to fix. You will see and know what to do. Keep me posted. Good luck.
There's nothing you need to do differently except place the cooker where a little splashing won't hurt anything. This is typical of all crock pots. The cover fits loosely because it must allow steam to escape. When water turns to steam, it expands. If not allowed to escape, the steam pressure would explode the vessel. The simplest and cheapest way to let the steam escape is to let the lid lift freely. Some of the steam re-condenses into water as it escapes, and then it sputters and splashes as more steam comes out. They could make a more complex system to control the mess, but then a crock pot would be bigger, more expensive, and harder to wash. I know this might not be the answer you hoped for, but it's a truthful answer to your question so I hope you'll rate it accordingly.
You should keep the lid on as much as possible. You are correct; once you open the lid, the liquid inside can quickly lose temperature at a rate of 10-15 degrees per minute.
Additionally, taking the top off allows steam to escape, which reduces the point of cooking in a slow cooker (cooking in a relatively closed system, with the steam condensing back to water and flowing back into the broth).
It's not doing a whole lot to the flavor (aside from causing the stew to thicken with the loss of water), but it is definitely causing the cooking to take longer than it should.