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our pot lids are lined with rubber, and I was able to use a thin plastic (from medicine) and scrape it under the rim to break the seal. You may have to go along the whole rim.
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∙ 11y ago
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You finished cooking and put the pot aside to cool with the lid on. The lid is now stuck to the pot. How do you remove the lid?
Heat the pot back up, everything will expand again and the lid will come off.
What is the average size of a stock pot?
The average size of a stock pot is about two quarts. However, sizes vary greatly! I have a two gallon stock pot!
What does the word stock pot mean?
A stock pot is simply a very large pot. It is commonly used to make large quantities of soup, stock and anything really.
What's the difference between a stock pot and crock pot?
A stock pot is a regular large pot used for soups, stews and other large quantity dishes. A crock pot is an electrical slow cooker.
What pot should I put beef stock in tocook?
You seem to be missing something out of your question. What kind of pot are you referring to. Regardless you can cook beef stock in 15" quart stock pot which can make a ton of soup.
What can I cook with a 12 quart stock pot?
Any type of soup, stew, or stock-based liquid-type food can be cooked in a stock pot, as well as stored after cooking.
How do you not let food stick in stock pot?
stir it
How do you change a pot for a spider plant when the roots are stuck in the pot?
use a blunt knife or something similar to try and untangle them
Where is the the tree with the pot stuck in it on G's mission?
Its where the O berry bush is.
How do I clean a stainless steel stock pot that has baked in chili stains Somehow, it's discolored the entire inside of a "stainless" steel pot.?
You can use SOS pads to remove the stains. It'll take some work, but they'll come out and you can scrub as hard as you need to.
What has the author Roger Garis written?
Roger Garis has written: 'The stuck pot'
How do you make stock from turkey carcass?
Put the carcass in a large soup pot and cover it with water by at least an inch. Break the carcass up so that it will fit in the pot. Add carrots, celery, onion, garlic and red pepper (optional). Cover and bring it slowly to a boil; reduce the heat to low and skim off any scum on surface. Cover again, and simmer 3 to 4 hours. Remove the pot from the heat and strain the contents. To remove smaller particles in the stock, pour the liquid through a fine mesh sieve placed over a large pot. Discard the turkey bones, meat, and vegetables, or serve them for lunch. Place the stock into shallow containers and refrigerate it immediately. Refrigerate the soup stock overnight, and skim any congealed fat from the surface in the morning. The stock will last for about a week in the fridge. You can freeze it, and it should maintain taste and quality for about three months.
