So today we are test driving our new slow cooker by making Nigella Lawson’s Gammon in Coca Cola. So far so good. Seems to have cooked well.
To go with it, I make my own apple sauce. It’s very easy to do, is a good way to use up oldish apples and has nothing in it but apples. Adam tends to wear his food, as 2 year old’s will, and we have noticed that when we have jarred apple sauce, his cheeks get very very red. I assume it’s from the sulphates. I think he has other allergies, which is a whole other post.
Anyway, I cut up my apples, put in some water and turn on the burner. Usually, 15 minutes later I have apples to be smushed into sauce.
I also had both of my ovens heating, one for roasted potatoes and one for glazing the gammon and when I smelled something burning I assumed it was something in one of the ovens, because they certainly could use a clean.
I was wrong.
Here is the pot, with the apples scraped out:
It is currently on the stove with baking soda and water and I am praying. I am not hopeful, however, as the outside of the bottom of the pot is black as well.
Hanky standing by as the tears form.
The ham was delish, BTW.
How annoying and disappointing. Did you have any more apples?
I forgot a pot with dummies on the stove, came back to find the kitchen filled with black smoke. The pot was salvageable but it took ages for the kitchen to stop smelling so awful. I think I used vinegar to clean it.
Awww Tee… poor you. If its any consolation, my vinegar brine overspilled on my ceramic top cookstove, and I still haven’t managed to scrape it all off yet… darn that stuff burns on hard.
You could try scraping the pot with some steel wool if its not non-stick, it may help get some of the charring off. But please don’t cry, it makes me want to sniffle too!
Boil it in salted water.
Sorry, I meant, put some salted water into the pot and then boil it.