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Probably. It's worth a shot. But I'd use "regular" plastic wrap, just because I'd be afraid of what the glue would do when it got hot.finley1991 said:Here's a question for all of you... if it weren't for that little knob on the lid, I could get the baker into my microwave. I've done the 30 minute chicken without a problem because you don't need the lid, but I want to make the pork recipes. Do you think I could use press 'n seal in place of the lid?
jchesley said:It is finally cool enough to turn the oven back on, well at least this week. What are some of your favorite recipes to make in the deep covered baker? I have tried the chicken recipe that comes on the product use card, and it was fantastic!
Jessica
ChefBeckyD said:I have used it to do Baked Beef Stew - very good! also very good for a big pot of baked beans! the Caramel Apple Bread Pudding from last fall/winter SB can be done in the oven and I LOVE that!
You-hoo! :balloon: I can help with this! I introduced Press 'n Seal to my area as part of a marketing gig I had!!! The worst thing that could happen--and that's a big maybe--is that you'd be left with a bit of sticky residue on the outside of the baker. But that does come off with some elbow effort and soap! What I will tell you is that prolonged moisture from the steam can weaken the "sealing" properties. So that after maybe 10 minutes of the strong steam working at it, you'd have leakage. KWIM? In other words, I think you need something stronger than Press 'n Seal to cook with the DCB.But if you still want to try it--I don't mind being corrected!!!!chefann said:Probably. It's worth a shot. But I'd use "regular" plastic wrap, just because I'd be afraid of what the glue would do when it got hot.
Thanks, Cath. I've had terrible luck with the glue from Press n Seal NOT coming off things, which is why I didn't recommend it. I'd hate to use it and end up with nasty sticky gunk on my stone. But that's cool to "know" someone who had something to do with it!PC_CPR said:You-hoo! :balloon: I can help with this! I introduced Press 'n Seal to my area as part of a marketing gig I had!!! The worst thing that could happen--and that's a big maybe--is that you'd be left with a bit of sticky residue on the outside of the baker. But that does come off with some elbow effort and soap! What I will tell you is that prolonged moisture from the steam can weaken the "sealing" properties. So that after maybe 10 minutes of the strong steam working at it, you'd have leakage. KWIM? In other words, I think you need something stronger than Press 'n Seal to cook with the DCB.
But if you still want to try it--I don't mind being corrected!!!!
Would you share your recipes???PC_CPR said:I love using the DCB for scalloped potatoes and beef stew in the microwave. I just had to play with the time and liquid amounts to get it just right. (My first stab at the stew yielded dry meat that was a bit tough but was still tasty enough for me to eat it anyway!!!).
mommyhugz1978 said:I have a recipe that I make iin that is not a PC recipe .... I put country ribs in the deep dish baker lathered in BBQ sauce in the oven at 200 degrees at 9am and let them simmer all day long.... the meat falls off the bone and it is soooo yummie!!!!!!!!
mmoran4pc said:the fajitas in 15 mins are fantastic!!!!!!
CAPCnewbie said:I really liked the BBQ chicken sandwiches. So easy and delicious too.
Some of my favorite recipes to make in the deep covered baker include roasted vegetables, casseroles, and baked chicken dishes. I also love making desserts like cobblers and bread pudding in the deep covered baker.
Sure! One of my go-to recipes is a chicken and vegetable casserole. Simply layer sliced vegetables like carrots, zucchini, and bell peppers in the bottom of the baker, then place chicken breasts on top. Pour a mixture of cream of chicken soup, milk, and your choice of seasonings over the top and bake at 375 degrees for 45 minutes.
Absolutely! You can make a delicious vegetarian lasagna by layering cooked lasagna noodles, marinara sauce, and a mixture of your favorite vegetables like mushrooms, spinach, and eggplant in the deep covered baker. Top with shredded cheese and bake at 375 degrees for 30 minutes.
Most recipes can easily be adapted to fit in the deep covered baker. Just make sure that the dish is not overflowing and that the lid can still fit securely. You may also need to adjust the cooking time as the deep covered baker tends to cook food faster than traditional baking dishes.
Yes, you can definitely use the deep covered baker for baking bread or other baked goods. Just make sure to follow the recipe and adjust the cooking time as needed. The deep covered baker is great for making moist and tender breads and cakes.