I hope you can help me. I tried making New England clam chowder today in a slow cooker. I added all the ingredients at once after I sauteed the pancetta and vegetables. The recipe said to cook it on "high" for 4 hours. After 2 1/2 hours, it looks like the cream has curdled. Can I fix this? Any suggestions for avoiding this in the future?
Curdled Soup
chefsmom
1 - 1 of 9 Posts
Joined
·
11,854 Posts
Another thing that could be contributing to your difficulty is a mismatch in the age of the recipe and the age of the slow cooker.Â
Older slow cookers didn't get as hot as the new ones do. So if you're cooking an old recipe in a newer slow cooker, it could have been hotter than the recipe was designed for.Â
Older slow cookers didn't get as hot as the new ones do. So if you're cooking an old recipe in a newer slow cooker, it could have been hotter than the recipe was designed for.Â
1 - 1 of 9 Posts
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
-
?
