Thread: Sticky, dried grease and how to clean it

On Mon, 17 Sep 2012 01:31:51 +0000 (UTC), gregz <[email protected]>
wrote:

>Gary <[email protected]> wrote:
>> Brooklyn1 wrote:
>>>
>>> And the best cooks are those who cook with the lowest
>>> temperatures... unfortunately most cook like men who are all done in
>>> under two minutes.
>>
>> LOL! So you've never seared meat on very hot before finishing on low. Never
>> fried bacon? Never deep fried in a small saucepan? Again, if you never get
>> splatters around your stove, you've either never cooked much or you are
>> lying. It's ok to make a mess, Sheldon. Some cooking does that sometimes.
>
>I just learned how to cook bacon on lower temps. Practically no splatter,
>and better cooked.

And tastier.

I'd throw the whole pound into a large pan on relatively low heat and
as it softens separate the slices and keep cooking on low heat and
turning slices until they're done to your liking. It's stupid to cook
bacon on high, then it cooks unevenly and there's a lot more
shrinkage. When bacon is cooking properly it should just barely
sizzle... takes a little longer and needs to be tended but you didn't
waste your bacon money. If bacon spatters all over the stove it
simply means you can't cook.

On 17 Sep 2012 11:58:24 GMT, notbob <[email protected]> wrote:

>On 2012-09-17, gregz <[email protected]> wrote:
>
>> I just learned how to cook bacon on lower temps. Practically no splatter,
>> and better cooked.
>
>More evenly cooked, also. I'm sure it would cook even better if I used
>saved bacon grease in the pan, as the hot grease distributes the heat
>more evenly. I first noticed this upon cooking a 2nd lb of bacon in the first
>lb's drippings. And yes, low and slow is better. No burned spots.

Yes, immediately cooking the second batch in the bacon fat from the
first batch is fine, but I don't suggest cooking fresh bacon in old
saved bacon grease, then your fresh bacon will taste like old bacon.
Cooked on low heat bacon will render out fat fast enough. I don't see
the point to saving old bacon fat unless you are dirt poor with a
depression mentality... if what one wants is to cook a dish with true
bacon flavor start with a couple strips of fresh bacon, cooking
something in old saved bacon fat is TIAD... how would you like to pay
for an oil change for your car and find out they gave you the old oil
from the last car they drained, older than what you had... and don't
think it's not done. Restaurants serve old saved food too, they don't
thow anything away if there's a chance they can stick it to the
customer... WTF do you think soup du jour and daily specials is. Never
eat out on Monday, that's when they serve the weekend's LOs, Tuesday
is trash pick up.

Brooklyn1 <Gravesend1> wrote:
> when one knows how to
> cook there is NO spatter on walls.

When all you do is throw stuff in the microwave that is most definitely
true.

z z <[email protected]> wrote:
> Dad always screwed a panel of thin plexiglass to the wall behind the
> stove and replaced it every so often. My stove has a wall to the left
> wall in back and fridge to the right. Once every 6mos of so I use the
> chlorox wipes to clear off the hard bumps of grease dotting the
> surfaces. Works just fine. If one bump is resistive my thumbnail plus
> chlorox wipe seems to do the trick.
>
> Julie-don't try to tangle with Joanne-she is a bitterly unhappy woman
> who stalks people thru discussion groups-best to just ignore her. Her
> posts you notice provided no ideas for cleaning.

Mreeeyyyyyyyyooooooooooooowwwwwwww!

I suppose no one should criticize you for refusing to quote messages in your
replies, nor care that it sends an obvious message of disrespect for the
group. Indeed you have the right to carelessly screw it up every time you
post.

"gregz" <[email protected]> wrote in message
news:[email protected].org...
> "Paul M. Cook" <[email protected]> wrote:
>> I need something to remove all those little grease splatters that stick
>> like
>> glue. I can't soak them since the surfaces are vertical. 409 works but
>> you
>> have to scrub until the grease softens up. Any gel like degreasers that
>> can
>> do the job and stick to the surface long enough to soften the grease?
>> Maybe
>> apply it with a paint roller?
>
> There is a sticky removal gel. What's the surface?
>
> Try baby oil, citrus spray degreaser -actually leaves oily film, wd-40,
> heat with hair dryer, olive oil, etc. Etc.
>

Paint for the most part.