Just saw this tip on an online recipe for crockpot spaghetti sauce.
To avoid having the condensation watering down the sauce while it's cooking in the c/p, it says to take two thin dish towels, fold them in half to get four layers, and lay it over the c/p and then place the c/p lid over the towels.
This was news to me! Is there really that much moisture to worry about? Does anyone here do this?
I'm not sure I will make this sauce because I'm quite satisfied with my recipe, which I make on the stovetop. Besides the usual ingredients, it calls for soaking and chopping drained porcini mushrooms, 8 oz ground pork or chicken, 1 lb ground beef, and 2 oz chunk of pancetta, diced. Never heard of using pancetta. Again, does anyone here ever put pancetta in their sauce? I wouldn't even begin to know where to find it (?meat or deli counter in grocery store?).
I now make my basic sauce in the slow cooker making enough to use now and to freeze for later. My recipe calls for tomatoes, a can of water, and tomato paste. I do not use but about half the water. If it gets too thick, I add water. If it's too thin, I turn the cooker on high and tilt the lid.
Pancetta is in my grocer's deli section. LOL It can't do anything but add more good flavor!
Does this hat make my butt look big?
Pancetta is Italian bacon- adds a lot of flavor.
and the flavor will come from rendering the pancetta and using the oil for sauteing veggies, mushrooms, etc. A little goes a long way. Like KYIS states, in the deli case.
What is the problem with condensation on the CP lid? We don't worry about it with pots on the stove, do we?
I don't worry about the condensation either.
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