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Metalic after taste when cooking soup. - Rival 38601 Smart Pot 6-Quart

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If you're using spoon made of metal to steer it while cooking than it might be some chemical reaction between the spoon and the pot due to salty fluid. Try using wooden steerer.

Posted on Apr 11, 2008

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When making soup for 100 at church, the black pepper spilled. It is quite spicey. Short of diluting it, any recommendations?


Hi
The only suggestion that I can give you that does not involve dilution and therefore loss of flavour, is to make another batch of the soup - completely without black pepper but with everything else, and blend the two together until the taste is about right. I think I would gradually add the spicier one to the later batch to get the required pepperiness.
At least doing it this way, you don't dilute any of the other characteristics, even if you find you've got double quantities !!
Hopefully your church goers will be hungry !
Good Luck.

Mar 06, 2015 | Crock Pots & Slow Cookers

1 Answer

Rubber taste and smell from pressure cooker gasket


Is this genuine factory replacement or some aftermarket part? (from China)

Nov 29, 2013 | Crock Pots & Slow Cookers

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Do you use water in a slow cooker


Yes you do.
It will not be like a pan on the stove although, because a crock pot does not lose as much moisture because it has a better seal. So For example
Stew from a can already has enough moisture in it, so no water.
A meat roast will want about an inch of water or a can of soup. A crock pot uses lower heat than a stove plus moisture (like steam) to cook.
Enjoy the slow cooking adventure !!!!!!!!!!!!!!!!!

Mar 13, 2010 | Crock Pots & Slow Cookers

1 Answer

I am new to this type of cooking, using a ge style of cooker.made chicken soup via rec.taste much different than stovetop any tips?


part cook your ingredients in a pan first of all, just so you get the initial fusion of flavours. another tip is to always season FIRST

Feb 14, 2010 | GE 106851 6-Quart

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Poor fitting lid


Most lids on crocks are loose fit due to pressure release that is required in most receipts... read your receipt for example BEAN SOUPS, or LENTILS and you will find that the should be tilted for proper cooking.
Cooking time in a crock is different from stove top or oven cooking... Remember the saying that "Heat cooks and fire burns" ... well, never is this more true than with your new slow cooker. So here are a few examples for you to try:
FIRST RECEIPT: take out some fresh or frozen meat your choice' dice up and onion or simply just cut the onion in 1/2 for easy removal later. I tend to season/salt>>> my pork, lamb , and chicken; however I do season/salt beef if I am only cooking it in water>>> for like tender shredded beef tacos. Anyway set your crock on high in the morning or at night before going to bed
( warning do not leave your crock unattended if you have children under 12 years of age around that might try to serve themselves when the crock is cooking)and don't except to have the children not want to investigate you savory dish>> they might and will get 2nd degree burns from a 215 degree cooking temp.
SECOND RECEIPT>>
Try a 7 or 15 Bean Soup add your smoked turkey or pork ham to the pot with seasoning/salt and an onion. set on high and go to work . When you cook home you and or your family will be delighted to find a wonderful home cooked meal waiting for your taste buds to enjoy!!!
good luck

Jan 08, 2008 | Bravetti KC281HB 8-Quart Slow Cooker

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Veg soup recipe


The Rival model 3040, manufactured between 1999 and 2004, was recalled due to overheating. For details, go to www.rivalrecall.com.

Nov 10, 2007 | Rival 3040-VG 4-Quart

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