The winner for today was the Pierce Street Vegetarian Chili.
I think it was in Cook's Illustrated magazine where I read that the key to keeping food from burning and/or sticking to stainless steel pots is to warm the pot before adding any ingredients. Well, wherever I read that hint it is one to remember! I have also found that if you allow whatever is cooking to cool completely and then to rewarm your pot you must be very careful because it can (and will) stick and burn at that point. So, the trick seems to be to keep the pot warming.
When preparing today's chili, I started out by putting my large stainless steel pot with the copper bottom on the stovetop and turning the element on medium heat to warm the pot before I added the olive oil. I then followed the recipe; however, because I started the chili long before we were to eat I kept the pot warming throughout the day and just periodically added more broth. No sticking, no burning! Just a wonderfully yummy pot of chili!
And, instead of taking the chili to mom and dad, I brought mom and dad to the chili at our house for dinner. That worked too.
Thanks for visiting my blog. It's all about what's for dinner - Sunday dinner that is.
Mostly vegetarian dinner menus. Includes links to recipes when available, as well as comments on modifications made. There are always "After Dinner Thoughts" where I discuss what worked, what didn't , which recipes are keepers and which will not be cooked again.