Havnt used my slow cooker much. Its not a very expensive one, but everytime I cook a casserole, bolognaise sauce or chilli con carne, it always burns around the edges at the top. Also dishes that dont ask for much liquid so dosnt cover the food, I end up with burnt bits on the tips of chicken/potatoes, etc. I usually cook on low for the 8+hours. Am I doing something wrong?? Does this happen to anyone else??
Posted on: Thu, 22 Jan 2015 09:02:37 +0000
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