Hello. I'm a tad bit new to cooking. Anyhow, I want to make meat patties from ground meat patties.
1st) What should I know about doing this before I do it?
2nd) What different methods can I do this? (Frying pan, Charcoal Grill, Propane Grill, please list what you can.)
3rd) Can someone give me some simple recipes?
4th) What ways can I check how the meat patty is cooked? (Rare, Medium Rare, Medium, Medium Well, Well) Preferably, I'd want my Burger to at least be Medium.
Thank you very much, please inform me with anything else.Advice for making a Burger?
145 degrees is a medium rare burger, and i like to mix my burgers with barbecue sauce, jack daniels, and worcestershire, garlic salt, pepper. and shiffled basil, i like to let it marinade in the meat for three hours at bare minimum, and i either broil them, or i take cake pans, and i put the patties in the cake pan, wrap foil around it, and let it steam cook, than over a frying pan, i take onions sautee until tender, and put pepper jack cheese on top of the burger, add the onions, and i take a barbecue sauce that i made of ketchup, brown sugar, worcestershire, onions, dry mustard, jack daniels, and grilled jalapenos, and top it with thatAdvice for making a Burger?
Here's a tip:
If you cook your burger on a grill, you will want a fattier cut (the fats drip off while cooking). If you are frying it, you will want a leaner cut so that it isn't so greasy.
Best way to check is to use a thermometer. In order to kill all the bad stuff, you need to be at least 155 F.
check out this site
http://southernfood.about.com/od/burgerr鈥?/a>
Piece o cake! TRY to use only the freshest ground beef from the store (that means RED chop-meat NOT Brown!)- and cook THAT, as soon as you can. Doctor it up- alittle. I add some finely chopped Onions %26amp; parsley to my chop meat mixture before I form %26amp; cook the Burgers- but you can be Creative... -Add whatever you like !! :) DON'T make your Burgers too ';fat';- because the THICKER they are- the more likely they won't cook through (leaving them BLACK on the Outside, %26amp; RAW in the centers !! :( The Frying Pan %26amp; the Grill (of ANY Kind) work fine. The heat should be Medium/High AND the burgers should be turned a couple of times on BOTH Sides- to get a Medium cooked Burger. Flip %26amp; Cook less or more- depending on how Well Done (or NOT) you like your Burgers. Like ANYTHING Else- ';Practice'; makes the BEST Burgers... And the MORE You Make- the better You'll get at it ! Just remember to ';experiment'; on your SELF- a couple of times- before you try feeding your Burgers to your friends %26amp; loved Ones... -There's no sense in killing off half the Neighborhood because you're not sure of what You're doing !!! Otherwise, have at It- %26amp; enjoy YOUR Burgers !!! :)
Thursday, October 28, 2010
TURKEY 101 or TURKEY SOS?
This year I will be brining a 12lb turkey and I have scoured the internet for an idiot proof recipe with kosher salt, sugar and cold water.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a smal igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature?
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in it still, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) TURKEY 101 or TURKEY SOS?
to question one prepare water first before you add turkey. I heard it is 1/2 cup salt and 1/2 cup sugar to one gal of water. here is why you don't add bird yet. dip finger into prepared water it is suppose to taste like salty sea water before you add turkey.
I would at least do 2 days on the brining if not 3. when adding ice put ice in zip lock bag not in the water directly you will ruin your brine. you can if you live in the cold north place cooler in an unheated garage or shed.
About 3 hours. first set temp to 425 cook for 15-20 min. then cut down to 325. to cook the rest of time. have your handy dandy thermometer handy when it reaches170 your done. I usually check the last1/2 hour of cook time and let be till i get the recqired internal temp of 170.
Just so you are not shocked when you brine a turkey it tends to turn the meat pink. You can cook it dry and still it will be pink. just to let you know. that's why a kitchen thermometer is very important investment so get one and check your temps.TURKEY 101 or TURKEY SOS?
I've never brined a bird, but you can get all your turkey questions answered at www.butterball.com. They also have a toll free number with live experts who can give you advice.
Alton Brown or Dave lieibermans recipes
Alton's
http://www.foodnetwork.com/recipes/alton鈥?/a>
Dave's
http://www.foodnetwork.com/recipes/dave-鈥?/a>
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a smal igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature?
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in it still, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) TURKEY 101 or TURKEY SOS?
to question one prepare water first before you add turkey. I heard it is 1/2 cup salt and 1/2 cup sugar to one gal of water. here is why you don't add bird yet. dip finger into prepared water it is suppose to taste like salty sea water before you add turkey.
I would at least do 2 days on the brining if not 3. when adding ice put ice in zip lock bag not in the water directly you will ruin your brine. you can if you live in the cold north place cooler in an unheated garage or shed.
About 3 hours. first set temp to 425 cook for 15-20 min. then cut down to 325. to cook the rest of time. have your handy dandy thermometer handy when it reaches170 your done. I usually check the last1/2 hour of cook time and let be till i get the recqired internal temp of 170.
Just so you are not shocked when you brine a turkey it tends to turn the meat pink. You can cook it dry and still it will be pink. just to let you know. that's why a kitchen thermometer is very important investment so get one and check your temps.TURKEY 101 or TURKEY SOS?
I've never brined a bird, but you can get all your turkey questions answered at www.butterball.com. They also have a toll free number with live experts who can give you advice.
Alton Brown or Dave lieibermans recipes
Alton's
http://www.foodnetwork.com/recipes/alton鈥?/a>
Dave's
http://www.foodnetwork.com/recipes/dave-鈥?/a>
Looking for TURKEY HELP 101?
This year I will be brining a 12lb turkey and I have scoured the internet for an idiot proof recipe with kosher salt, sugar and cold water. Alton Brown, Tyler Florence, Emeril Lagrasse recipes are wayyyyy too much for me to get through.
Looking for a very simple recipe the bird is now thawing out on my kitchen table.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a small igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature? Or can I just dump the ice in the brine as well (cause Alton Brown just dump the ice cubes in his brine with ice water combine...)
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight, just in case its gets too salty this is my frist time brining don't want to mess this up), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in itl, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) Looking for TURKEY HELP 101?
you need 1 cup salt per gallon of water,....5 gallons should do....there is no rule for other seasonings . such as sugar..its a matter of taste...
instead of adding Ice to the brine and diluting it....freeze several baggies of water and add those to the brine water as needed..I freeze 8 and use 4 at a time...
for a 12 pound bird you need to soak it for at least 12 hours.
make sure your salt is completely dissolved before adding
your turkey.
cooking time is the same for a brined bird as it is for one that has not been brined.Looking for TURKEY HELP 101?
ATTENTION--U NEED TO THAW IT IN THE REFRIGERATOR!!!--OTHERwise bacteria will grow on it.--it should thaw by thurs.--if not then u can run it under water for a bit to finish the thaw.---i think u are headed for disaster with the brining.--skip it and cook it according to directions.--u will see the tip of leg bone pull away from the skin is a sign its done.
I used these recipes last year and it was AWESOME. The breast was juicy, not dry and cut with a fork. Several people said it was the best turkey they had ever had. I did not find it to have a different cooking time than any other turkey.
Brine:
1 gallon hot water
disolve into it 1 lb. kosher salt
add 2 qt. veggie broth
1 lb. honey
1 7 lb. bag ice
I used a large clean garbage bag to line an ice chest. I DID brine overnight and it did NOT have a salty taste at all. I think the honey makes the flavor round out nicely. Will stay cool overnight and not spoil due to ice in chest keeping it cool.
Then I used a glaze over it for basting and injected glaze into the turkey to add extra moisture. (probably overkill here)
1/4 melted butter
1/2 c wine
1/2 c honey
1/4 tsp. cinnamon
I baked the turkey breast side DOWN for 3/4 of the time. Then I flipped it to the traditional breast side UP. That small touch lets all the juices flow to the dryer parts of the birds but gives the breast time to get golden at the end.
Can't suggest cooking times because I researched cooking longer at a lower temp to add even more juciness. I am obsessive with my holiday prep but I promise this was the BEST turkey ever.
Here is a great site for all your questions and an additional recipe follows the website reccomendation. I hope this helps you out.
Website: cookshack.com/brining
Turkey Brine
Submitted by: SHERI GAILEY
Rated: 5 out of 5 by 250 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 8 Hours 20 Minutes
Yields: 15 servings
';This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!';
INGREDIENTS:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried
rosemary 1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
DIRECTIONS:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Looking for a very simple recipe the bird is now thawing out on my kitchen table.
1stQuestion: How much kosher salt, sugar and cold water do I need to coat or submerge this 12lb bird let's say in a bucket or a small igloo cooler? Would it be okay to pack some ice around the bird as well to keep the cooler's temperature? Or can I just dump the ice in the brine as well (cause Alton Brown just dump the ice cubes in his brine with ice water combine...)
2nd Question: If I brine this bird the day before I am going to cook it, how long should I brine this 12lb (cause I don't want to do this brining method overnight, just in case its gets too salty this is my frist time brining don't want to mess this up), I rather get the brining process over and done with during the day....
3rd Question: After I brine the bird %26amp; pat it dry, how long or how many hours do I cook this12lb BRINED bird for?
Was told when the bird is brined it cooks up a wee bit faster because of all the salt juices the bird has retian which pretty much makes the cook time shorter....and to be honest my entire family loves a turkey with no pink/bloody meat in itl, we love our turkey meat charcoaled well done LOL....
Thank you so very much for all of your help :) Looking for TURKEY HELP 101?
you need 1 cup salt per gallon of water,....5 gallons should do....there is no rule for other seasonings . such as sugar..its a matter of taste...
instead of adding Ice to the brine and diluting it....freeze several baggies of water and add those to the brine water as needed..I freeze 8 and use 4 at a time...
for a 12 pound bird you need to soak it for at least 12 hours.
make sure your salt is completely dissolved before adding
your turkey.
cooking time is the same for a brined bird as it is for one that has not been brined.Looking for TURKEY HELP 101?
ATTENTION--U NEED TO THAW IT IN THE REFRIGERATOR!!!--OTHERwise bacteria will grow on it.--it should thaw by thurs.--if not then u can run it under water for a bit to finish the thaw.---i think u are headed for disaster with the brining.--skip it and cook it according to directions.--u will see the tip of leg bone pull away from the skin is a sign its done.
I used these recipes last year and it was AWESOME. The breast was juicy, not dry and cut with a fork. Several people said it was the best turkey they had ever had. I did not find it to have a different cooking time than any other turkey.
Brine:
1 gallon hot water
disolve into it 1 lb. kosher salt
add 2 qt. veggie broth
1 lb. honey
1 7 lb. bag ice
I used a large clean garbage bag to line an ice chest. I DID brine overnight and it did NOT have a salty taste at all. I think the honey makes the flavor round out nicely. Will stay cool overnight and not spoil due to ice in chest keeping it cool.
Then I used a glaze over it for basting and injected glaze into the turkey to add extra moisture. (probably overkill here)
1/4 melted butter
1/2 c wine
1/2 c honey
1/4 tsp. cinnamon
I baked the turkey breast side DOWN for 3/4 of the time. Then I flipped it to the traditional breast side UP. That small touch lets all the juices flow to the dryer parts of the birds but gives the breast time to get golden at the end.
Can't suggest cooking times because I researched cooking longer at a lower temp to add even more juciness. I am obsessive with my holiday prep but I promise this was the BEST turkey ever.
Here is a great site for all your questions and an additional recipe follows the website reccomendation. I hope this helps you out.
Website: cookshack.com/brining
Turkey Brine
Submitted by: SHERI GAILEY
Rated: 5 out of 5 by 250 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 8 Hours 20 Minutes
Yields: 15 servings
';This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!';
INGREDIENTS:
1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried
rosemary 1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water
DIRECTIONS:
1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Hookah Experts! I need help!?
I've been smoking hookah for about 3 years. I have two really nice hookahs. For some reason I cannot get them to smoke like they do at a hookah bar. A couple of other people have set my hookahs up for me, And they've smoked great.
They showed me exactly how they set it up:
Pack the bowl loosely with good tobacco making sure the foil won't touch the tobacco (I use Al Fahker or Starbuzz)
Put the foil on shiny side down (I've tried up too, with no luck)
Poke the holes in a spiral pattern (not to big of holes)
Fill the base with iced water so the stem is about an inch underwater.
arrange the coals on the outer edge (Exotic coals or Diamante)
Smoke it....... Either the hits are week and charcoal tasting. Or, I get HUGE rips... that taste like charcoal.
I've opened the foil to see whats going on and the tobacco is not even getting cooked. And I know it's not my hookah or hoses cause like i said, I've had some good smoke sessions out of my same setup. I'm starting to think there is a greater power telling me to stay away from this sacred form of social meditaion. Somebody please help. Tell me something I don't already know. A fool-proof way to get great hookah smoke. There is nothing like a good hookah smoke. Hookah Experts! I need help!?
Well there are a few possible contributing factors.
1) Packing. It's okay to let the tobacco touch the foil if it's packed loosely. If you pack it as tight as you can yeah touching the foil is bad.
2) Tobacco. The reason shisha companies use red dye is to hide inconsistencies and inferior tobacco. AF and SB have a huge fan base I know. Try tobacco with out dye like Romman, Tangiers, AF Golden Line, Naklha or Fusion.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
3) Coals. Well I have tried Diamante. Pass. Exotic...do you mean Exoticas, they will have a slight coal taste. To insure no Coal taste switch to a coal not made from coal Coconaras.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
They are the original Coconut Coal, and still the best and longest lasting. For more smoke you need more heat, the trade off is less flavor. Get a charcoal taste, less heat. Now if you usually use 3 coals with this problem drop to 2 and put your windcover on. Take it off and on through out the session as needed.
The Fool Proof way for good smoke (My Way)
Start with a phunnel
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
Break up the shisha with my fingers and pick up some shisha and drop it in the bowl and do again pushing it up against the previous drop. Repeat till bowl is full and medium packed.
Reynolds Heavy Duty Foil with 3 rows of circles with none over the center hole of the bowl.
Light 3 cocos on the stove. Add two cocos to the bowl across from each other. If week smoke after 5 pulls add the third. To much coal taste then. Loose a coal and add the windcover. Flip and rotate coals every 20-25 minutes. Drop them in the Coal tray to remove spent ash. then replace on bowl. At the hour mark, start new coals, but keep the bowl going. Replace coals and keep on smoking!Hookah Experts! I need help!?
Out of my experience. Burn the hell outta that charkel/ coals you want it to get red throughout to ensure the tabbacoo is getting burned i say just make sure it full red and setting on the foil for a min or two the rip hella slowy and long...and hope for the best! ;D hope this helps you bro
make sure your tabacky is not to damp,i think your problem is with what ur smoking not how ur doin it..
The hoses %26amp; parts will get clogged %26amp; gunked up quite easily. You need to clean the whole works out quite often. I also use a screen instead of foil; it lasts longer.
They showed me exactly how they set it up:
Pack the bowl loosely with good tobacco making sure the foil won't touch the tobacco (I use Al Fahker or Starbuzz)
Put the foil on shiny side down (I've tried up too, with no luck)
Poke the holes in a spiral pattern (not to big of holes)
Fill the base with iced water so the stem is about an inch underwater.
arrange the coals on the outer edge (Exotic coals or Diamante)
Smoke it....... Either the hits are week and charcoal tasting. Or, I get HUGE rips... that taste like charcoal.
I've opened the foil to see whats going on and the tobacco is not even getting cooked. And I know it's not my hookah or hoses cause like i said, I've had some good smoke sessions out of my same setup. I'm starting to think there is a greater power telling me to stay away from this sacred form of social meditaion. Somebody please help. Tell me something I don't already know. A fool-proof way to get great hookah smoke. There is nothing like a good hookah smoke. Hookah Experts! I need help!?
Well there are a few possible contributing factors.
1) Packing. It's okay to let the tobacco touch the foil if it's packed loosely. If you pack it as tight as you can yeah touching the foil is bad.
2) Tobacco. The reason shisha companies use red dye is to hide inconsistencies and inferior tobacco. AF and SB have a huge fan base I know. Try tobacco with out dye like Romman, Tangiers, AF Golden Line, Naklha or Fusion.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
3) Coals. Well I have tried Diamante. Pass. Exotic...do you mean Exoticas, they will have a slight coal taste. To insure no Coal taste switch to a coal not made from coal Coconaras.
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
They are the original Coconut Coal, and still the best and longest lasting. For more smoke you need more heat, the trade off is less flavor. Get a charcoal taste, less heat. Now if you usually use 3 coals with this problem drop to 2 and put your windcover on. Take it off and on through out the session as needed.
The Fool Proof way for good smoke (My Way)
Start with a phunnel
http://www.hookah-shisha.com/store/pc/vi鈥?/a>
Break up the shisha with my fingers and pick up some shisha and drop it in the bowl and do again pushing it up against the previous drop. Repeat till bowl is full and medium packed.
Reynolds Heavy Duty Foil with 3 rows of circles with none over the center hole of the bowl.
Light 3 cocos on the stove. Add two cocos to the bowl across from each other. If week smoke after 5 pulls add the third. To much coal taste then. Loose a coal and add the windcover. Flip and rotate coals every 20-25 minutes. Drop them in the Coal tray to remove spent ash. then replace on bowl. At the hour mark, start new coals, but keep the bowl going. Replace coals and keep on smoking!Hookah Experts! I need help!?
Out of my experience. Burn the hell outta that charkel/ coals you want it to get red throughout to ensure the tabbacoo is getting burned i say just make sure it full red and setting on the foil for a min or two the rip hella slowy and long...and hope for the best! ;D hope this helps you bro
make sure your tabacky is not to damp,i think your problem is with what ur smoking not how ur doin it..
The hoses %26amp; parts will get clogged %26amp; gunked up quite easily. You need to clean the whole works out quite often. I also use a screen instead of foil; it lasts longer.
How do I salvage a $270 stockpot? I uh done something stupid,...?
It was a gift from a friend from a while back, she loved my cooking %26amp; talent for improvisation.
Well, I had it on low simmer on the stove, and I sorta got distracted %26amp; forgot to turn off the stove when I left the house to take care of a small emergency (another friend locked her keys in her car, with one of her toddlers in the car %26amp; was panicking coz she didn't want to go to jail) Anyway, when I finally got home, the smoke alarms in the house were going berserk because the house was thick with smoke. From the reek I knew right off I done something stupid myself.
Well after all the moisture cooked off, the solids had melted or congealed and there is about 7 inches of very firm charcoal at the bottom of the pot.
What can I do, its one of my favorite pots and the largest.
Any suggestions?How do I salvage a $270 stockpot? I uh done something stupid,...?
First try soaking and letting this sit overnight several times to the point you can't get anymore of the cooked on remains out, with water and detergent. If there are still areas that this doesn't work Try the spray on Oven Cleaners and follow the directions, as far as time etc. This will often clean up burned and charred areas easily and nicely. If it should require some more scrubbing, you can also use SOS pads or steel wool witch can also help.How do I salvage a $270 stockpot? I uh done something stupid,...?
I looked into replacing the pot - the current price for the same pot is actually about 410 bucks after taxes. And trust me, there are no sustiutions with the characteristics of this particular brand.
It did help that the nonstick surface on the bottom was there even with the severity of the burn
Fill the pot with water, add dishwasher soap or baking soda. Bring to a boil and let sit. Hope it works!!
PS: You may have to do more than once!
martha stuart suggests lemon juice, sugar and ice. And a lot of elbow grease! I tried it one when I burned spanish rice in one of my pans, I can still use the pan, but its not perfect.
I would toss it and get a new one. Since it practically burned , I would suspect that harmful Carcinogens from the chemicals used to manufacture the pot broke down when it burned. I would be hesitant to cook again with that pot. I would get a new one or invest in one that is of higher quality. If you're a serious cook, it is well worth the price. Hope this helps.
Put enough water in the pot to cover the burned material by at least a couple of inches. Cook the mess on a medium low heat and it should start to soften up. Might have to add more water as it goes. Take a turner and keep scraping the softened stuff loose and remove it from the pot as you get it loose. Keep at it until most of the mess is gone.
Then get yourself some Barkeepers Friend. It's a powdered cleanser that is not nearly as harsh as a regular scouring powder but works great. Dump out the water that is left in the pot and sprinkle the Barkeepers generously so there is a light coating over the entire bottom. Let it lay and work for 20-30 minutes and then scrub with a sponge and or a nylon scrubbing sponge. You might have to do this several times.
If the pot is stainless, you stand a good chance. If it's got an enamel coating on it, your odds are 50/50. It it is enamel be careful when you're scraping up the burned stuff.
Now if the bottom of the pot is warped in any manner, you're done as the bottom not being flat will greatly effect the way the pot heats and it will have to be tossed.
Good Luck!
Put hot water in it and leave over night with vim/or one of those pot cleaning stuff and the next day take a mild abrasive and use elbow grease to get it out. You may have to repeat about twice again.
If that does not work try the hot water and put the cooker back on for a couple of minutes then allow to cool and repeat the rubbing out part.
You are not alone it happened to me. You have a good excuse I fell asleep.
Thank God the child is alright, that was worth the pot
I did this once too. My downfall was a corned beef and vegetables that were simmering and I fell asleep. Anyway, get out as much of the solid as you can by soaking/boiling with water. Most of it should come out, leaving you a coating on the bottom and sides. Then use cream of tartar in water and boil. Another thing that really works surprisingly well is rhubarb. Just put cut up rhubarb and water in the pot and let it boil. The acid in the rhubarb dissolves the carbon. There is also a product available at Smart N Final called Carbon Off. It is made for restaurant use. Works great, but if your problem is really bad you may have to do it more than once. Anything is worth trying to save a pot that cost that much!
Well, I had it on low simmer on the stove, and I sorta got distracted %26amp; forgot to turn off the stove when I left the house to take care of a small emergency (another friend locked her keys in her car, with one of her toddlers in the car %26amp; was panicking coz she didn't want to go to jail) Anyway, when I finally got home, the smoke alarms in the house were going berserk because the house was thick with smoke. From the reek I knew right off I done something stupid myself.
Well after all the moisture cooked off, the solids had melted or congealed and there is about 7 inches of very firm charcoal at the bottom of the pot.
What can I do, its one of my favorite pots and the largest.
Any suggestions?How do I salvage a $270 stockpot? I uh done something stupid,...?
First try soaking and letting this sit overnight several times to the point you can't get anymore of the cooked on remains out, with water and detergent. If there are still areas that this doesn't work Try the spray on Oven Cleaners and follow the directions, as far as time etc. This will often clean up burned and charred areas easily and nicely. If it should require some more scrubbing, you can also use SOS pads or steel wool witch can also help.How do I salvage a $270 stockpot? I uh done something stupid,...?
I looked into replacing the pot - the current price for the same pot is actually about 410 bucks after taxes. And trust me, there are no sustiutions with the characteristics of this particular brand.
It did help that the nonstick surface on the bottom was there even with the severity of the burn
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Fill the pot with water, add dishwasher soap or baking soda. Bring to a boil and let sit. Hope it works!!
PS: You may have to do more than once!
martha stuart suggests lemon juice, sugar and ice. And a lot of elbow grease! I tried it one when I burned spanish rice in one of my pans, I can still use the pan, but its not perfect.
I would toss it and get a new one. Since it practically burned , I would suspect that harmful Carcinogens from the chemicals used to manufacture the pot broke down when it burned. I would be hesitant to cook again with that pot. I would get a new one or invest in one that is of higher quality. If you're a serious cook, it is well worth the price. Hope this helps.
Put enough water in the pot to cover the burned material by at least a couple of inches. Cook the mess on a medium low heat and it should start to soften up. Might have to add more water as it goes. Take a turner and keep scraping the softened stuff loose and remove it from the pot as you get it loose. Keep at it until most of the mess is gone.
Then get yourself some Barkeepers Friend. It's a powdered cleanser that is not nearly as harsh as a regular scouring powder but works great. Dump out the water that is left in the pot and sprinkle the Barkeepers generously so there is a light coating over the entire bottom. Let it lay and work for 20-30 minutes and then scrub with a sponge and or a nylon scrubbing sponge. You might have to do this several times.
If the pot is stainless, you stand a good chance. If it's got an enamel coating on it, your odds are 50/50. It it is enamel be careful when you're scraping up the burned stuff.
Now if the bottom of the pot is warped in any manner, you're done as the bottom not being flat will greatly effect the way the pot heats and it will have to be tossed.
Good Luck!
Put hot water in it and leave over night with vim/or one of those pot cleaning stuff and the next day take a mild abrasive and use elbow grease to get it out. You may have to repeat about twice again.
If that does not work try the hot water and put the cooker back on for a couple of minutes then allow to cool and repeat the rubbing out part.
You are not alone it happened to me. You have a good excuse I fell asleep.
Thank God the child is alright, that was worth the pot
I did this once too. My downfall was a corned beef and vegetables that were simmering and I fell asleep. Anyway, get out as much of the solid as you can by soaking/boiling with water. Most of it should come out, leaving you a coating on the bottom and sides. Then use cream of tartar in water and boil. Another thing that really works surprisingly well is rhubarb. Just put cut up rhubarb and water in the pot and let it boil. The acid in the rhubarb dissolves the carbon. There is also a product available at Smart N Final called Carbon Off. It is made for restaurant use. Works great, but if your problem is really bad you may have to do it more than once. Anything is worth trying to save a pot that cost that much!
Wouldn't It Be Really Cool To Fire-Bend .....?
Water-Bend, Air-Bend or Earth-Bend?
http://screencrave.com/wp-content/upload鈥?/a>
http://img5.allocine.fr/acmedia/medias/n鈥?/a>
Can you imagine being able to build your own house and the houses of those in need through Earth Bending.
Travel across the oceans on a sea of water with Water Bending techniques?
How about being able to control the air and destroy Tornado's or Hurricanes before they become deadly?
Fire Bending would be used to create camp fires and bar b que without having to use charcoal or wood. We would have large picnics for all to enjoy.
Cooking my own food by holding it in the air with air bending, roasting it on a slow fire with fire bending, drinking fresh clean water through the use of water bending and sitting on a perfectly round bench that matches my butt as I enjoy being with good friends through the use of earth bending. I can't think of any better uses for these phenomenal skills!
How bout' you?
Thanks and thumbs up to all who answer! Just give me time to get back and read the answers.Wouldn't It Be Really Cool To Fire-Bend .....?
that would be sweet
PS u know u put brang in ur sn instead of bring?
http://answers.yahoo.com/question/index;鈥?/a>Wouldn't It Be Really Cool To Fire-Bend .....?
I have no idea what those are. The only time I've heard about water bending is when Moses parted the Red Sea! lol
http://screencrave.com/wp-content/upload鈥?/a>
http://img5.allocine.fr/acmedia/medias/n鈥?/a>
Can you imagine being able to build your own house and the houses of those in need through Earth Bending.
Travel across the oceans on a sea of water with Water Bending techniques?
How about being able to control the air and destroy Tornado's or Hurricanes before they become deadly?
Fire Bending would be used to create camp fires and bar b que without having to use charcoal or wood. We would have large picnics for all to enjoy.
Cooking my own food by holding it in the air with air bending, roasting it on a slow fire with fire bending, drinking fresh clean water through the use of water bending and sitting on a perfectly round bench that matches my butt as I enjoy being with good friends through the use of earth bending. I can't think of any better uses for these phenomenal skills!
How bout' you?
Thanks and thumbs up to all who answer! Just give me time to get back and read the answers.Wouldn't It Be Really Cool To Fire-Bend .....?
that would be sweet
PS u know u put brang in ur sn instead of bring?
http://answers.yahoo.com/question/index;鈥?/a>Wouldn't It Be Really Cool To Fire-Bend .....?
I have no idea what those are. The only time I've heard about water bending is when Moses parted the Red Sea! lol
I am planning a camping trip to wayne national forest and need a little help?
We will be staying for 5 days and 4 nights.
2 People
Car camping- even though id rather go primitive but its too expensive and my girlfriend doesnt want to have to hike to a campsite.
How would i bring back the water needed for 2 people for five days to cook, clean and drink. Or would it be better to find an area with a freshwater stream to collect water from (i will filter it through charcoal from the fire etc. and then boil it first if drinking).
Also, where would i be able to find Very light, simple to make foods that could be carried in and then reconstituted like just-add-water meals.
Also, where can i find cheap camping and outdoor stuff, im already going to go to thrift stores for a few things but some things we need are only found at expensive outdoor sights like gander mountain or *****.I am planning a camping trip to wayne national forest and need a little help?
If your staying in a campground most have a water supply that is potable check and verify from the local authority
http://fs.usda.gov/wps/portal/fsinternet鈥?/a> National Forest - Campground Camping
if need be use a filter I have a first need none better,
http://www.rei.com/search?query=first+ne鈥?/a>
For food at your grocer there are many just add water food items like mashed potatoes, cup of soups, lipton rice and noodles, spaghetti all good just add a canned meat item or a smoked sausage as a tasty addition.
If you need a camping item can't afford to buy it an option is to rent it, REI, Sport chalet rent there equipment. Swap-meets are a great resource for used gear I just bought a colman lantern looks almost new for $5 what a deal!
any way here's another link with great advice
http://www.rei.com/expertadvice/camping#鈥?/a>I am planning a camping trip to wayne national forest and need a little help?
i agree with Chris.
and if your campsite doesn't have running water and you didn't want to spend on an $80 filter, you can use iodine pills (get them at any outdoor store) to purify the water. then assuming the gf doesn't like stuff floating in there, you can rubber-band a coffee filter to the top of your nalgene to filter out the specs.
if you have the thought in mind of ';What can i take camping?'; when you hit the grocery store, i think you'll be surprised at just how much is available. i like to use tortillas for lunch and there's a ton of different things you can put on it.
apart from the tent, there's really not a lot of other gear you would need for car camping that should be expensive at all.
Many of the campgrounds at Wayne have drinking water near or a short walk from your site. WalMart sells blue 5-gallon rigid water containers and also folding 5-gallon water containers for around $10. I've used both and find the rigid containers easier to work with (the folding ones are harder to use because they tend to roll around as they empty), although neither are easy to carry for long distances. I actually find a 5-gallon shower bag the easiest option, because it is easier to carry when full (just throw the hang cord over my shoulder) and I can hang it from a tree instead of needing to sit it on a table. Again, WalMart sells these for around $10.
A single 5-gallon container won't last the two of you 5 days, but you can refill as needed. If you won't have drinking water nearby but there's a clear stream you can filter, boil or chemically treat your water. Boiling is ok if that's all you've got, and chemical treatment is fine for emergencies, but I prefer to filter my water. Check with the main ranger station (740-753-0101) about what things you need to worry about in the water. In most of the US you need to be concerned with bacteria and protozoa. Most water filters will take care of these threats with little difficulty. A good water filter will run you $70 to $120 (Katadyn Hiker Pro, MSR Miniworks, First Need XL) and will last forever with just regular maintenance and cartridge replacement). But if the ranger station says you need to worry about viruses, you'll need to chemically-treat or boil the water (boil for 3 minutes).
UV water sterilization devices are also available, but I'm not convinced they are dependable enough to rely on. Too many reports of them failing in the field, and not just from dead batteries. Electronics and camping just don't seem to be a good mix.
When out hiking (or backpacking) I like to use a water filter bottle. This is a water bottle with built-in filter that you can just dip in a stream, close and drink -- no pumping and no chemical treatment. I've been using a Sawyer water filtration bottle, available at WalMart for $40, for two years with good results (it's never failed and I've never gotten sick). You can even remove the filter from the bottle and hook it into the tube from a hydration bladder or shower bag to make a gravity filter for filtering water for cooking. I also carry some water purification tablets in case the filter dies, but I've never needed to use them (except out of curiosity -- the MicroPur ones aren't bad).
Freeze-dried meal packets are made by Backpacker's Pantry and Mountain House. Quality ranges from good to fair, and I find the quantity to be a bit sparse. WalMart also sells a limited variety, and you can order anything you want off the Amazon, REI, EMS or Campmor web sites. But if you're car camping you would probably be happier bringing your own food and save money at the same time. Just keep everything in zip-lock or vacuum-pack food storage bags a cooler. Use your empty disposable water/soda bottles from home by rinsing them out and refilling 3/4 with tap water then freeze -- this will last longer than ice cubes and won't fill the cooler with water from ice melt (which can get your food wet). Freeze as much food as you can before you go and it will last longer.
Plastic gallon milk jugs or even you could buy 5 gallon jugs of water. Will they have a pump or tap at the campsite. Check the forest service web site for the forest you are going too. For gear try campmor.com. Think about what you like to eat and then wander through the local mega mart food store you can most everything you need. After all the car is carring the weight not you.
2 People
Car camping- even though id rather go primitive but its too expensive and my girlfriend doesnt want to have to hike to a campsite.
How would i bring back the water needed for 2 people for five days to cook, clean and drink. Or would it be better to find an area with a freshwater stream to collect water from (i will filter it through charcoal from the fire etc. and then boil it first if drinking).
Also, where would i be able to find Very light, simple to make foods that could be carried in and then reconstituted like just-add-water meals.
Also, where can i find cheap camping and outdoor stuff, im already going to go to thrift stores for a few things but some things we need are only found at expensive outdoor sights like gander mountain or *****.I am planning a camping trip to wayne national forest and need a little help?
If your staying in a campground most have a water supply that is potable check and verify from the local authority
http://fs.usda.gov/wps/portal/fsinternet鈥?/a> National Forest - Campground Camping
if need be use a filter I have a first need none better,
http://www.rei.com/search?query=first+ne鈥?/a>
For food at your grocer there are many just add water food items like mashed potatoes, cup of soups, lipton rice and noodles, spaghetti all good just add a canned meat item or a smoked sausage as a tasty addition.
If you need a camping item can't afford to buy it an option is to rent it, REI, Sport chalet rent there equipment. Swap-meets are a great resource for used gear I just bought a colman lantern looks almost new for $5 what a deal!
any way here's another link with great advice
http://www.rei.com/expertadvice/camping#鈥?/a>I am planning a camping trip to wayne national forest and need a little help?
i agree with Chris.
and if your campsite doesn't have running water and you didn't want to spend on an $80 filter, you can use iodine pills (get them at any outdoor store) to purify the water. then assuming the gf doesn't like stuff floating in there, you can rubber-band a coffee filter to the top of your nalgene to filter out the specs.
if you have the thought in mind of ';What can i take camping?'; when you hit the grocery store, i think you'll be surprised at just how much is available. i like to use tortillas for lunch and there's a ton of different things you can put on it.
apart from the tent, there's really not a lot of other gear you would need for car camping that should be expensive at all.
Many of the campgrounds at Wayne have drinking water near or a short walk from your site. WalMart sells blue 5-gallon rigid water containers and also folding 5-gallon water containers for around $10. I've used both and find the rigid containers easier to work with (the folding ones are harder to use because they tend to roll around as they empty), although neither are easy to carry for long distances. I actually find a 5-gallon shower bag the easiest option, because it is easier to carry when full (just throw the hang cord over my shoulder) and I can hang it from a tree instead of needing to sit it on a table. Again, WalMart sells these for around $10.
A single 5-gallon container won't last the two of you 5 days, but you can refill as needed. If you won't have drinking water nearby but there's a clear stream you can filter, boil or chemically treat your water. Boiling is ok if that's all you've got, and chemical treatment is fine for emergencies, but I prefer to filter my water. Check with the main ranger station (740-753-0101) about what things you need to worry about in the water. In most of the US you need to be concerned with bacteria and protozoa. Most water filters will take care of these threats with little difficulty. A good water filter will run you $70 to $120 (Katadyn Hiker Pro, MSR Miniworks, First Need XL) and will last forever with just regular maintenance and cartridge replacement). But if the ranger station says you need to worry about viruses, you'll need to chemically-treat or boil the water (boil for 3 minutes).
UV water sterilization devices are also available, but I'm not convinced they are dependable enough to rely on. Too many reports of them failing in the field, and not just from dead batteries. Electronics and camping just don't seem to be a good mix.
When out hiking (or backpacking) I like to use a water filter bottle. This is a water bottle with built-in filter that you can just dip in a stream, close and drink -- no pumping and no chemical treatment. I've been using a Sawyer water filtration bottle, available at WalMart for $40, for two years with good results (it's never failed and I've never gotten sick). You can even remove the filter from the bottle and hook it into the tube from a hydration bladder or shower bag to make a gravity filter for filtering water for cooking. I also carry some water purification tablets in case the filter dies, but I've never needed to use them (except out of curiosity -- the MicroPur ones aren't bad).
Freeze-dried meal packets are made by Backpacker's Pantry and Mountain House. Quality ranges from good to fair, and I find the quantity to be a bit sparse. WalMart also sells a limited variety, and you can order anything you want off the Amazon, REI, EMS or Campmor web sites. But if you're car camping you would probably be happier bringing your own food and save money at the same time. Just keep everything in zip-lock or vacuum-pack food storage bags a cooler. Use your empty disposable water/soda bottles from home by rinsing them out and refilling 3/4 with tap water then freeze -- this will last longer than ice cubes and won't fill the cooler with water from ice melt (which can get your food wet). Freeze as much food as you can before you go and it will last longer.
Plastic gallon milk jugs or even you could buy 5 gallon jugs of water. Will they have a pump or tap at the campsite. Check the forest service web site for the forest you are going too. For gear try campmor.com. Think about what you like to eat and then wander through the local mega mart food store you can most everything you need. After all the car is carring the weight not you.
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