metadog
Assistant Cook
Hi! I am a Baltimore native and have been steaming crabs for years and years, always in a 19 qt steam pot (like THIS ONE).
Unfortunately, the old pot is now dented and rusty, the family is getting bigger... I decided to move to a new pot. I picked up this beautiful 24-qt Stainless Stockpot (THIS ONE).
I used the same time, the same recipe, all the same as I used with the smaller pot. I am also cooking on an electric range, so... But, after 25 minutes, the crabs weren't cooked like they were in the smaller pot. The meat was mushy and the shells weren't right. I'm not an experienced enough cook to be able to figure this out. More time? Leave the lid cracked? Can you help me? Thanks!
Unfortunately, the old pot is now dented and rusty, the family is getting bigger... I decided to move to a new pot. I picked up this beautiful 24-qt Stainless Stockpot (THIS ONE).
I used the same time, the same recipe, all the same as I used with the smaller pot. I am also cooking on an electric range, so... But, after 25 minutes, the crabs weren't cooked like they were in the smaller pot. The meat was mushy and the shells weren't right. I'm not an experienced enough cook to be able to figure this out. More time? Leave the lid cracked? Can you help me? Thanks!