A Hands-Free Lid Holder Designed for Slow Cookers!
WHERE do you place your lid when you need to stir, season or plate your food?!
- How do you keep the messy condensation from the lid off your countertop and out of your food?
The solution is Lid Pocket!
- Lid Pocket holds the lid so your hands are now free to stir, season or plate the food.
- The reservoir catches the messy condensation keeping it out of your food and off your countertop.
"I never know where to place the lid!"
Problem solved! Lid Pocket simply attaches to the rim of your slow cooker and holds your lid.
Lid Pocket keeps your lid close by and off the countertop and out of the sink.
Lid Pocket, now made in the USA, is great for home use, potlucks, parties and tailgating!
Hands-Free solution when stirring, seasoning or plating the food
Keeps lid nearby and off the counter and out of the sink
Built-in reservoir collects the messy condensation
Keeps your countertop free and clean
Stores inside most slow cookers
Fits most slow cookers 2-qt. and Up; rim size up to .75"
Lid Pocket is great for home use, potlucks, parties and tailgating!
Made in the USA.
Slow Cooker, Crock Pot Indian Spiced Stew. Indian Cuisine.
Crock Pot, Slow Cooker Delicious Indian Cuisine! Indian Stew.
Homemade Buttermilk Biscuits Recipe -- Great with many slow cooker, crock pot dishes!
Homemade Buttermilk Biscuits Recipe by Chef Billy Parisi. I love this chef! I've tried a variety of biscuit recipes recently and this is my fav and will be my go-to. Ingredients: 6 cups all-purpose flour 4 tablespoons baking powder 1 ½ teaspoons sea salt 1/3 cup sugar 2 ¾ cups ice-cold Unsalted butter shredded 5 large eggs 1 ¾ cups buttermilk Preheat the oven to 375°. In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined. In a separate medium-size bowl whisk together the eggs and cream until combined and then pour into the dry mixture bowl and mix on low speed just until combined. Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Use a circle cutter to make rounds and then transfer them to a few large cast-iron skillets or casserole dishes. Note: you will have to reform the dough after cutting it out with circles in order to get to 20-22 biscuits. Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center. Serve immediately! TIPS: For higher biscuits roll dough 2 inches thick; place biscuits close together -- helps them climb against each other.