It had lots of fat and I seasoned it pretty well with salt and pepper and garlic powder and then I made sure I didn't overcook it.
About forty minutes after I smelled it cooking, I unplugged the power and then left it with the lid still tight for about another hour.
Perfectly cooked and juicy fat.
About a cup of a'juice was at the bottom.
I drank that.
I don't like the rubber and aluminum so I'm going to make my own with removable stainless steel with a tight lid and no rubber.
I'll use the same heating element.
I could get rich patenting this,
Cooking roasts and steaks to mouthwatering perfection by simply putting it in the pan and plugging it in is a major breakthrough.
Cars, trucks, boats, airplanes, motorhomes, motorcycles, etc etc.
The manufacturers can't recommend cooking like I do because of health reasons.
Nobody knows about it but me.
My removable stainless steel pan with lid will fix the problems.
A tight insulated box is all that there is to it.
The principal is exactly the same.
The 300 degree temp should stay the same too, although it's engineered and designed for aluminum and that thickness and the rubber seal.
Mine will work a hundred times better.
Just clean the pans and start over again.
The way it is you can't clean the pan or the rubber very effectively.
The residue rots.
About forty minutes after I smelled it cooking, I unplugged the power and then left it with the lid still tight for about another hour.
Perfectly cooked and juicy fat.
About a cup of a'juice was at the bottom.
I drank that.
I don't like the rubber and aluminum so I'm going to make my own with removable stainless steel with a tight lid and no rubber.
I'll use the same heating element.
I could get rich patenting this,
Cooking roasts and steaks to mouthwatering perfection by simply putting it in the pan and plugging it in is a major breakthrough.
Cars, trucks, boats, airplanes, motorhomes, motorcycles, etc etc.
The manufacturers can't recommend cooking like I do because of health reasons.
Nobody knows about it but me.
My removable stainless steel pan with lid will fix the problems.
A tight insulated box is all that there is to it.
The principal is exactly the same.
The 300 degree temp should stay the same too, although it's engineered and designed for aluminum and that thickness and the rubber seal.
Mine will work a hundred times better.
Just clean the pans and start over again.
The way it is you can't clean the pan or the rubber very effectively.
The residue rots.