Your kitchen is a dangerous place, just waiting to combust into flames at any moment. That was our Stern Bolding—did it work? Are you reading this while two slices of leftover pizza are starting to singe in the oven? Stay alert! Here’s how to deal with a kitchen fire, according to Lt. Mancuso.
Don’t keep your fire extinguisher in the kitchen. Keep it just outside the kitchen, so a kitchen fire can’t block access to it. If you put it inside a cabinet or something, make sure everyone who does any cooking in your kitchen knows where it is.
…there are also times when I’m in a hurry and I want that great chicken stock NOW. Likewise, there are days when I need to step out for a while and I don’t want to leave an unattended pot simmering on the stovetop. This is when I think about pulling out the pressure cooker or the slow cooker. But how do the results compare?
The author set his slow cooker on low. He should have made a fourth batch with it set on high.
Different slow cookers reach different temperatures. Mine reaches a good simmer on low and a boil on high.
He doesn’t say whether he started with cooked or raw chicken scraps. A couple of the best batches of stock I’ve ever made were from the carcass of my Thanksgiving turkey done in a slow cooker which I started right after the meal an let simmer all night. I wonder if using cooked bones makes a difference.