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2 Comments
Olivia B.
March 3, 2017
Much more efficient than the skimmer basket method I currently use... my stock pot does have a strainer insert but I'm a little confused as to how to use it. It doesn't fit in the top like the one shown here; it slips all the way to the bottom so it seems unusable (it's this one: http://www.sears.com/graniteware-15.5-qt-tamale-pot/p-00821004000P?sid=IDx01192011x000001&gclid=Cj0KEQiAxeTFBRCGmIq_7rGt_r8BEiQANdPqUvGYtnEFheVJEw1SXJAchIe83qJc94VdY6GsrZmEgG0aAvuf8P8HAQ&gclsrc=aw.ds#). Am I missing something?
On another note (and this is somewhat off-topic), but I was making vegetable stock recently and intended to use some dried kombu. I noticed that the package had a warning that said, "This product contains chemicals known to the state of California to cause cancer." It freaked me out, but I used it anyway. Interested to know more about this...
On another note (and this is somewhat off-topic), but I was making vegetable stock recently and intended to use some dried kombu. I noticed that the package had a warning that said, "This product contains chemicals known to the state of California to cause cancer." It freaked me out, but I used it anyway. Interested to know more about this...
AntoniaJames
March 3, 2017
Also quite handy for processing small batches of jam, pickles, etc. when canning. I've been doing that for decades, but have never seen it mentioned anywhere; it's so obvious, I've always wondered why. ;o)
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