Hi Rick, you can try coda-cola, I have never had to use it myself, but I hear it is good for burnt on food. From google. "If you have coca-cola in the house, put it to work on your pans. All you have to do is fill the burnt pot or pan with a few inches of coke and leave it to soak for a few hours. When you return you should be able to use a scraper to remove the burnt food, fat or residue"

I've also used bleach to get burned food off stainless steel pans -- not straight from the bottle, but maybe 1 part bleach to 3 or 4 parts water. If there's just a bit of stain remaining, try Barkeeper's Friend.

Sorry about the burnt sugar. That smell!! BTDT

Not sure, but I would try simmering baking soda. Guess you can try researching between these ideas.

I was trying to scrub son's metal insulated coffee cup with coffee stains, in the end it needed just bleaching.

Yup....I've always went to the baking soda simmered with a lil vinegar as the mood hits.

Made spare ribs for dinner, basted with a peach bbq sauce that I picked up at a farmer's market. Ok, but I didn't really taste peach in the bbq sauce and I need to find the best way for cooking ribs that makes them fall off the bone.

Vinegar and baking soda didn't work. Next?

Terri... low and slow on the ribs. If you have a dutch oven, great. If not, wrap in foil. They stay moist and tender. You can do this a day or 2 in advance and throw them in the refrigerator. (This also makes them easier to handle as they're nice and chilled and holding together.) When your ready, unwrap and lay on a parchment lined rimmed baking sheet. Crank up the heat in the oven, brush with sauce and throw them in. Re-sauce/glaze every 10 minutes or so until they're the way you like 'em.

Instant Pot for the ribs! then onto the grill for a little char.

Jill, I looked into how to cook them in the Instant Pot yesterday. It looks easy and I'll try it that way next time

I haven't done ribs in the IP yet, but it's on my list of things to try. We like the boneless country ribs, too, and I bet those would work the same way. (Jim usually gives them a good sear and then cooks them low & slow.)

Nutritionists recommend green vegetable salads seasoned with rock salt to avoid such situations.

GreaterApe said: Nutritionists recommend green vegetable salads seasoned with rock salt to avoid such situations.

Hi!
But which situation?

I tried a whole chicken in the slow cooker yesterday, with moderate success. 8 hours low, probably could have shortened that but I wasn't home to check. It was very tender, a bit bland, certainly easy, now I have few cups of broth for soup and may get to make chicken salad.

I wonder if you could submerge it and follow the IP recipe for submerged chicken? Or rub seasonings under the skin next time...

Hi, GreaterApe! love the name. wondering which situation can be avoided with salted salad...

sallyg said: Hi!
But which situation?

I tried a whole chicken in the slow cooker yesterday, with moderate success. 8 hours low, probably could have shortened that but I wasn't home to check. It was very tender, a bit bland, certainly easy, now I have few cups of broth for soup and may get to make chicken salad.

You are essentially poaching the chicken when cooking in a slow cooker - and the secret there is to poach in an already flavourful liquid. Make a simple court bouillon, then cook the chicken in it. If you've not made court bouillon, it is simple - a couple of liters of water, 1/2 liter of white wine, a chopped carrot, a chopped onion, the juice of 1/2 lemon, about a dozen black peppercorns, a bouquet garni (basically a few healthy sprigs of thyme tied together with a couple of bay leaves), the green tops of a leek if you have them (I always freeze my leek tops when using leeks in other dishes and then have them available for such uses) and a few sprigs of parsley. Bung them all together, bring to a boil, cover, reduce heat and simmer for 20 - 30 minutes. Strain, add salt to to the level that you would if it were a soup (then you need not salt the meat or fish which you poach in the bouillon) use this bouillon to then slow cook your chicken. I would think four hours would be sufficient but would check the thigh with a meat thermometer at that time. Ideally you want to keep the chicken fully submerged in the bouillon throughout cooking - you can achieve this by 'stuffing' the cavity of the bird with a great handful of flatware which can then be removed and run through the dishwasher.
The Italians would then make a salsa verde (parsley, garlic, lemon rind, olive oil, salt and pepper, roughly pureed) to drizzle over or dip the poached chicken in at table.
It is a really delicious summer dish where lighter fare is on the menu.

Thanks for all that JBarstool.
I started it with no liquid at all, and resting on overturned poaching cups, and carrot chunks- theory being the chicken stays above the liquid (they say rolled up foil) As is often the case, various sites sound suspiciously the same about directions and fabulous end results.
Well, there's no staying above the liquid it was 3/4 submerged by the time I got home. I thought I had seasoned the chicken well, but I guess not. Anyhoo, yes, I think 8 hours slow was much more than it needed. The carrots were overdone and dark, making the broth dark too.

Time to figure out if I will make soup today. Or check on leftovers.

RickM, if you have powder laundry soap, add water to fill your pot up to the burnt part, add some POWDER laundry soap, I used to have Tide, but I think any powder laundry soap will do, then boil it and let it sit overnight. Mine work, the burnt parts will float up—I usually let it sit overnight. Sometimes Bounce dryer sheets also works, but I had more success with the powder laundry soap.

For small chicken I like to deep fry, completely submerged in the oil, just rubbing inside out with salt and lemon, then eat with sliced cucumbers, and Indonesian mild seasoned sweet soy sauce in a bottle, or the mild Sambal Terasi, with Sweet Soy Sauce in a jar, All the crispy skin of the chicken is delicious! I would use my narrow pasta boiler pan for this. The small chicken will fit in there.

One of the delicious food in Singapore is Chicken rice. I ate it several times but never cooked it myself. Here is one recipe. One important thing is to massage the chicken with kosher salt, so the skin is all clean---https://tasty.co/recipe/hainanese-chicken-rice

Well, the ribs are in the oven... low and slow. I figure they'll be done around 5-ish.

I''ll put the sweet potatoes and corn in around 4:00. Maybe I'll roast some garlic since the oven is going.

sounds like a plan.. much more of a plan than I have