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Posted on 11/14/19 at 5:58 pm to DaBeerz
quote:
stuff will be burnt/stuck on bottom
yep,
But if you have a heat diffuser, and have the burner on the cooler side of low, chances of a burn are greatly reduced.
The one I use most is like this one except mine has a folding handle.
I also have a hand made one from Morocco to go under a Targine.
Posted on 11/14/19 at 6:44 pm to SUB
quote:
That plastic is not made to be at those temperatures and I worry that stuff from the plastic may leach into the gumbo / crawfish boil.
First of all, for cooling purposes, your gumbo is not going to be boiling when you to cool it. Second, the danger in the article is about BPA, which 99% of all coke bottles are now BPA free, along with much of the drinking containers today. To each their own though. Personally, the faster I can cool and keep out of the danger zone the better.
Posted on 11/14/19 at 6:57 pm to convertedtiger
Article also said it doesn’t have to be boiling I think. But fair point on most plastics being BPA free.
I agree that getting the temp down to avoid bacteria is important.
I agree that getting the temp down to avoid bacteria is important.
Posted on 11/14/19 at 7:39 pm to AlxTgr
quote:
This thread is going to make dpd901's head explode.
dpd901 is amused by this comment
Posted on 11/14/19 at 8:50 pm to al_cajun
By the way I let it simmer over night accidentally. I fell asleep on accident and it ended up simmering over night. Turned out great and no burnt stuff on the bottom. Woke up in the morning and put it in 30 degree weather while I got ready for work then through it in the fridge. Worked out perfectly.
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