This is my first cooking question and first time on the site. So hello everyone and hope someone can help with my question. My daugther cooked several batches of chili last night for a winterfest on the lake. One of the pots she used was "tin" or very thin and the chili burned on the bottom. Chili now tastes singed and wonder if there's a way to get rid of the burned taste. Making a new pot is an idea but is there a way rescue the "bottom of the pot" chili? Thanks!
post #1 of 4
2/16/08 at 6:42am