Guest's Troubles with the Deep Covered Baker: Issues and Solutions

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Discussion Overview

The thread discusses a guest's dissatisfaction with the Pampered Chef Deep Covered Baker, focusing on her experiences with cooking various dishes and the resulting flavors and textures. Participants share their thoughts on potential issues and solutions related to the guest's cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant mentions that the guest's chicken turned out dry on top with excess liquid at the bottom, and her squash was watery, affecting the taste of the brown sugar topping.
  • Another participant questions whether the guest is using the oven or microwave, suggesting that the watery nature of squash could be diluting the flavors.
  • One participant suggests that cooking squash in the oven may allow for better evaporation of moisture, while noting that the high sides of the Deep Covered Baker might hinder air circulation.
  • Another participant confirms that the guest used both the microwave and oven with the lid on, and plans to try cooking without the lid.
  • One participant humorously reflects on the guest's strong opinions and dissatisfaction, implying that she may not be satisfied until she receives a refund.

Areas of Agreement / Disagreement

Views differ regarding the effectiveness of the cooking methods used by the guest, with no clear consensus on the root cause of her dissatisfaction.

Contextual Notes

The discussion centers around personal cooking experiences and opinions regarding the use of the Deep Covered Baker, particularly with specific recipes and ingredients.

Who May Find This Useful

Consultants interested in understanding common challenges faced by users of the Deep Covered Baker and sharing experiences related to cooking techniques.

AmyDare
AmyDare
Messages
227
I have a guest who is actually going to be talking with the recipe developers from home office tomorrow. She's not happy with her deep covered baker (:eek:) beause she says things just don't taste the same.
She's done chicken in it, and said it was dry on top and had a ton of liquid in the bottom. She did squash in it and said it was very watery and she couldn't taste the brown sugar topping she put on it.

She did admit to washing it in the sink with dish detergent.

I told her to soak it with baking soda, which is what the home office people told her to do, as well...and she's going to try the squash without the lid.

Anyone heard of an issue like this with anyone else?
 
Is she doing these recipes in the oven or microwave? Maybe it's her oven/microwave. Squash is a very watery vegetable to begin with, so if it's swimming in juices and then she puts on a brown sugar topping, maybe it's being diluted too much. I'd have her try a few of PC's recipes with it and see how they turn out. But time and temp. have to be adjusted through trial and error sometimes.
 
Building on what Amanda said, the squash should go in the oven so that the dry heat can evaporate some of the water. Also, the high sides of the DCB may not be the best thing for squash b/c of poor air circulation. If she's looking for speedy micro cooking, then she has to accept that it won't come out the same as in the oven. Can't wait to hear what the test kitchens tell her.
 
  • Thread starter
  • #4
She said she did both the microwave AND the oven but had the top on. She's going to try it without the lid.
I believe I sent her a bunch of recipes...but she's got some pretty strong opinions, and is "a very good cook". We made the Penne Pasta at her daughter's party and she said it was awful.
 
AmyDare said:
She said she did both the microwave AND the oven but had the top on. She's going to try it without the lid.
I believe I sent her a bunch of recipes...but she's got some pretty strong opinions, and is "a very good cook". We made the Penne Pasta at her daughter's party and she said it was awful.
Click to expand...

LOL....I don't mean to laugh, but, well, sounds like she won't be happy until she's just gotten her money back on this one. Why would she buy the product if she didn't like how the recipes tasted?

Ego's are hard to argue with- no matter how right you really are, they will never be wrong in their minds.
 

Frequently Asked Questions

What should I do if my Deep Covered Baker is cracking or chipping?

If your Deep Covered Baker is cracking or chipping, it may be due to sudden temperature changes. Always preheat your oven before placing the baker inside, and avoid placing it directly from the fridge into a hot oven. If the damage is severe, contact Pampered Chef customer service for assistance with replacement options.

How can I prevent food from sticking to my Deep Covered Baker?

To prevent food from sticking, ensure that you are using enough oil or cooking spray when preparing your dishes. Additionally, avoid using metal utensils that can scratch the surface. Regularly seasoning your baker can also help maintain its non-stick properties.

Why is my food cooking unevenly in the Deep Covered Baker?

Uneven cooking can occur if the baker is not placed in the center of the oven or if the oven is not preheated properly. Make sure to position the baker on the middle rack and check that your oven is calibrated correctly. Stirring or rotating the food halfway through cooking can also help achieve even results.

Can I use my Deep Covered Baker in the microwave?

Yes, the Deep Covered Baker is microwave-safe. However, be sure to follow the recommended cooking times and power levels in your recipes. Avoid using it for recipes that require browning, as the microwave does not provide the same results as an oven.

What should I do if my Deep Covered Baker has a strong odor after cooking?

If your Deep Covered Baker retains a strong odor, try soaking it in a mixture of warm water and baking soda for a few hours. Rinse thoroughly and allow it to air dry. For persistent odors, you can also use vinegar or lemon juice as a natural deodorizer. Always ensure it is completely dry before storing it.

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