[Sca-cooks] The Tiniest Little Gloat

euriol euriol at ptd.net
Tue Feb 19 15:47:59 PST 2008

This reminds me of an issue with an oven (at home, thankfully) I had
*thinks* 13 years ago. My mother put in an acorn squash to bake, and after
an hour we got what looked like a lump of coal. Now my mother has baked
acorn squash since I can remember... since it was the first time we used
the oven after buying the house, we got an appliance repair man to look at
it. What happened was the oven got stuck in the self-cleaning cycle and was
cooking that poor squash at 900F. So to think that food could surving any
length of time higher than that, well my experience tells me otherwise.


On Tue, 19 Feb 2008 15:09:39 -0800, Susan Fox <selene at earthlink.net> wrote:
> INteresting.  I guess it was pre-bisqued before the meat was put in, so
> it could be showily broken to reveal the meatloaf.
> This is why we ask our resident experts.  Thanks, Huette and Hroar!
> Selene
> Huette von Ahrens wrote:
>> After checking with Hroar, 1100 Celsius is 2032 Fahrenheit.  Which is
> cone 1.  Hroar is
>> extremely dubius that any food inside a clay pitcher would be edible, if
> it were kept in
>> the fire long enough to bisque or fire a pitcher.  Either you keep it in
> such temps briefly
>> to cook the meat and have an underfired pitcher.  Or you keep it in long
> enough to bisque
>> the pitcher and you will have extremely charred meat.  He says that he
> has documentation
>> about this.
>> Huette

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