HOW TO CLEAN AN OVEN WITHOUT OVEN CLEANER : HOUSE CLEANING SUPPLY.
How To Clean An Oven Without Oven Cleaner
- For most oven cleaners designed to work in a cold oven, strong ingredients are necessary to remove burned-on soils. A strong alkali, like sodium hydroxide (lye), is the principal agent in such oven cleaning products. During use, the alkali converts the grease to soap.
- Providing detailed and practical advice
- (How To’s) Multi-Speed Animations
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- Make (something or someone) free of dirt, marks, or mess, esp. by washing, wiping, or brushing
- clean and jerk: a weightlift in which the barbell is lifted to shoulder height and then jerked overhead
- Remove the innards of (fish or poultry) prior to cooking
- free from dirt or impurities; or having clean habits; "children with clean shining faces"; "clean white shirts"; "clean dishes"; "a spotlessly clean house"; "cats are clean animals"
- make clean by removing dirt, filth, or unwanted substances from; "Clean the stove!"; "The dentist cleaned my teeth"
20100215 - Carbon Steel
I got a carbon steel pan. Like cast iron it ends up with a seasoning, and will actually rust without it. Also like cast iron, it is super cheap (this was $30 or something.) Having used cast iron for a long time, there wasn't anything unfamiliar about carbon steel - except that the seasoning is much more visible, and therefore a little easier to learn from. I coated it with oil and put it in the oven, giving it a uniform brown coating, which quickly turned black with a little cooking. However, it wasn't stable and began to slowly flake off when I'd wipe it after using. My thinking is that the oven seasoning was simply too thick. In its place, a slightly lighter, very thin seasoning is beginning to form, which is quite slippery and very stable. I think this is the Real Seasoning. You can see all states of it above; the new seasoning is in the center, looking like Africa. The old is the very dark areas on the edges. Around the old it's very light, where the old has flaked off exposing the underlying steel. In about a month it will probably all be new seasoning. Doing it again, I would give it a super light coating, put it in the oven for maybe 20 mins at 350, and just start using it. The main bonus of carbon steel over cast iron is that it's lighter and doesn't take forever to heat through, and the heat can be adjusted more quickly. This is also its downside; you couldn't get the thing hot enough to drop a two pound steak on and have it stay rocket hot. But I'm not sure this comes up often; steaks are better on the grill. I'll brown a pot roast in enameled cast iron, over medium-high heat, and not lose any of the flavor. I still do pancakes and caramelized onions in the cast iron, and things where I'm trying to pan-fry in a larger amount of oil. Cast iron and carbon steel have their zealots who seem to claim all kinds of miraculous feats. They cover their food in super glue and silicon caulk and put it in the skillet and cook it to a cinder and then the whole thing wipes clean in a single stroke. Well more power to ya - I find that some things work well, others less so. If you brown meat in it, you will often have some bits stuck to the bottom. Dishes which have some deglazing step do best, as this will naturally pull the bits off and put their flavor into the food. Alternately cooking some pancakes or eggs will also pick the bits up. For eggs, you just have to be sure there is a thin coating of oil. Scrambled will not work. I will use non-stick if I am just cooking eggs alone. Clean-up is easy, just put half an inch of water in it and bring it to a boil. You can run a spatula over any stuck bits and they come off easily. Wipe dry, put a little oil in, and you're done. Ultimately the benefit of using a seasoned pan, even when non-stick is easier, is that you are then more flexible and understand what you are doing more. I could go camping and just bring one of these pans and make a nice breakfast and it would really be no different from home. I could cook an egg in lots of places. I'm starting to understand the egg; when do I flip it to get the interior consistency I want? How hot should it be? When it's the right temp, what does the egg sound like as it fries? Anyway, trying to do something repeatedly - and in varied circumstances - is the best way to understand something. And you never know where you are going to need to fry an egg. I came downstairs a couple of weeks ago to see Rachel in front of the stove, a look of horror and confusion on her face. "I tried to scramble eggs..." she mumbled. The bottom of the carbon steel skillet had a thin layer of dry, stuck scrambled egg. "Hrm....I don't think I would have tried that...." was all I could say. But then again, I love a challenge....
flan plus easy recipe
recipe for flan called Flam in Catalonia. Recipe from William Sonoma. Best flan recipe ever if you asked me! I am SO glad I found this recipe at Williamsonoma.com because I can't find my copy! and I didn't bring my book with me to Korea. I feel so lucky! Yay! I'm making flan tomorrow! (it's already 6pm, that's not enough time for me to make a mess and clean up). I personally like using my 3 inch Wilton cake pan(I like to make the caramel right in the pan), but since bakeware is limited in Korea I'll use a loaf pan. AND on top of that, I'll be using a large toaster oven to bake my flan (flam). Wish me luck! I need lots of luck, We'll see how that turns out. --Stay tuned! **Feb. 18,2008. The flan from the toaster turned out pretty damn good! ------------------------------------------------------------------------------------------------- Now you can make cheap and easy flan too! --------------------------------------------------------------------------------------------------- Flam (or flan in Spanish) is a dish whose popularity in Spain cuts across all borders. You can hardly avoid coming across it at some point during a stay in Barcelona, especially if you happen to visit one of the hundreds of bars and restaurants offering a reasonably priced menu del dia. The wobbly milk-and-egg custard with a crown of caramel is one of the most memorable finishes to a meal. It is normally prepared in individual metal pots known as flaneras, specially made for the purpose. Since they can be difficult to find outside Spain, individual-size ramekins or small custard cups may be substituted. Ingredients: 3 Tbs. sugar plus 1 cup sugar 2 Tbs. water 2 1/2 cups milk 1 vanilla bean, split lengthwise, or a few drops of vanilla extract 2 whole eggs plus 6 egg yolks Directions: In a small saucepan, combine the 3 Tbs. sugar and the water. Bring to a boil over medium heat and boil, without stirring, until the mixture becomes a golden brown syrup, about 4 minutes. Pour an equal amount of the caramel syrup into each of six 1/2-cup flaneras, ramekins or custard cups, tipping and rotating the molds until the sides are coated about halfway up. Pour the milk into a saucepan, add the vanilla bean and place over low heat until small bubbles appear along the edges of the pan, about 7 minutes. Do not allow the milk to boil. Preheat an oven to 300°F. Have a pot of boiling water ready. In a bowl, using a balloon whisk, beat together the eggs, egg yolks and the 1 cup sugar until a pale, creamy mousse forms. Add a little of the hot milk, whisking constantly to prevent the yolks from curdling. Add the remaining milk a little at a time while continuing to whisk. Strain the custard through a fine-mesh sieve into the prepared molds, dividing it evenly. Place the filled molds in a large baking dish and carefully add boiling water to reach halfway up the sides of the molds. Bake the custards until they are set but the centers still jiggle just slightly, 60 to 85 minutes. (I usually bake mine for 1 and a half hour just to make sure that it sets). Touch the surface of the custard lightly with the point of a knife; it should come away cleanly when set. Remove the baking dish from the oven and lift the molds out of the water. Let cool to room temperature, then cover and refrigerate until well chilled, at least 2 hours or up to 6 hours. To serve, run a sharp, thin knife blade around the inside of each mold and turn out the custards onto individual plates. Serves 6. Adapted from Williams-Sonoma Foods of the World Series, Barcelona, by Paul Richardson (Oxmoor House, 2004). ------------------------------- I own this book and this is the only recipe that I use over and over. The book itself has beautiful photos of Barcelona and useful information about Barcelona.