[Sca-cooks] Need Advice!

[Betsy Marshall]

many thanks for the multiplicity of responses!
is the metal scrubby thing acceptable for Calaphon?
I took it along because it was the right size...
I will attempt the baking soda (paste? maybe with vinegar?)
with a plastic scrubber that I already have.
keep the tips coming- All I could find on the internet(well-the first pass)
was some advice from about.com for using WD-40 to get grease off the stove
top

still thanks you all, Betsy


-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Gorgeous Muiredach
Sent: Saturday, October 12, 2002 12:01 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Need Advice!


At 12:13 PM 10/12/2002, you wrote:
>Came up with a problem- after making Beignets at
>a recent event I have yet to find a way to
>remove the cooked on grease splatters on the
>rim of the pot about the main oil level.
>any recommendations, techniques or hints
>will be thankfully attempted!

Bella Betsy,

Dedicate a pot to deep frying.  Always use the same pot and it won't matter
overly much if that pot has oil splatters.  You still want to clean it as
best you can, but it's likely not going to come all out, and it's not going
to be easy.

Make sure your oil cools down enough to handle.  Empty oil from pot.  Take
a METAL scrubber, not steel wool, it's too thin, you want one of the
"industrial metal scrubby", whatever the name is.  Then you want elbow
oil.  Lots of it.

Better yet, get a deep fryer.  Safer, and without as much worry about black
cooked on oil, since it's black itself! :-)  I think a good brand is "grand
daddy", or something like that.

>Mille grazie, Betsy
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Gorgeous Muiredach the Odd
Clan of Odds
Shire of Forth Castle, Meridies
mka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry

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