Thread: things that should not be on public display

I have looked at the "should not be on public display" photo many, many times because it is just SO funny!

I actually love to cook (and bake!) and will see if I can pass on some really simple recipes to you, Jes.

Originally Posted by mchelle

I am heartily sorry for the part that I played in this.


I'd also like to apologize to that poor carrot in the back.

I thought that was the imploded sweet potato!

Nasila's friend and Foodie extrodinaire...
Hi sweetie, I just bought a crock-pot for a friend who I've been teaching to cook for years now. I'm sorry to hear about your sweet potato may it rest in peace. Now the secret to crock pottery is to remember that slow cooking means you have to watch your fluids!!! There must always be fluid, stock or water in the pot. Most things like vegetables and meats will release enough water to keep the pot from burning however, you should keep an eye on it and add water/stock as needed. Think of it as a bath rather than a pool. Just enough to keep the bottom wet. Now for dishes, NEVER ADD STARCH to the pot until the very end. Potatoes will hold up best but rice should be cooked seperately then added at the end or served with your crokery goodness placed over it. When you put rice or pasta in the pot, they soak up all your water, over cook then burn so NONONO. To really make sure things go well cut all your vegetables into even pieces and keep them chunky and place them at the bottom, then put your meat on top of that layer. Celery and carrot and onion are best and should be used whenever possible. Also keep in mind that any seasonings will get stronger as the food cooks. So start off light and then season to taste at the end. Two cook times are usually used. 8-10 hours on LOW or 4-5 hours on high. They work about the same but just remember to keep the water in the mix. Also watch out for beans because they will absorb alot of water too and over cook. so mostly cook them sperately then add towards the last hour of cooking. Everything comes out really juicy and tender when you do it right. It also frees you up for other things...Oh Seafood, again don't add untill the very end because they will cook very fast. I hope this helps because that picture is something that should never happen to food. Also remember that if you open the lid, you lose steam and water so always add a splash to replace it. Good Luck and don't give up the fight!!

(sorry Jes, I had to show that pic to my friend cuz it cracks me up and she knew all about the crockery stuff...I make hubby do all the cooking so I feel your pain in the kitchen!)