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In my experience, short and wide crockpots tend to make a more watery dish and tall and narrow ones make a thicker, more stew-y dish. Have you guys found this to be the case also? Also, turning the heat to high for the first hour and then lowering it often makes things tastier in a way that I can't describe.
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Feb 19, 2008 06:43
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| # ¿ Apr 27, 2024 00:56 |
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