Sticky, dried grease and how to clean it

[Paul M. Cook]

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?

[Janet Bostwick]

On Sat, 15 Sep 2012 19:01:06 -0700, "Paul M. Cook" <pmc...@gte.net>
wrote:

scrape them with a plastic tool with sharp, beveled edge. A dough
scraper, spatula, putty knife etc, then scrub.
Janet

[Pete C.]

Soak a paper towel and then stick that on the vertical surface. Also be
sure you don't use any cooking spray type stuff containing lecithin,
that crap has to be sandblasted off.

[gregz]

"Paul M. Cook" <pmc...@gte.net> wrote:

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.

Greg

[Bryan]

Castrol Super Clean is really hardcore. There's also trisodium phosphate. The way you make a fully saturated TSP solution is to bring some water to low boil, then keep slowly adding TSP and stirring until you finally put in a spponful that will not dissolve in the simmering water. Then you add a little water and bring it to boil again, and if everything dissolves, you're done. If not, repeat with a bit more water. Then let it cool and you have a TSP super solute going on that will cut the shit out of grease. With either the Super Clean or TSP (and you can use them together), wear gloves, and make absolutely certain not to splash either into your eyes.

Also, a razor scraper can be used on most surfaces if the blade is brand new and you are careful. http://ak.buy.com/PI/0/1000/226642064.jpg After wiping on the solution, give it a few minutes to soften things up, then use the scraper gently, with the blade as parallel to the surface as possible. You can also use Windex, which is far less nasty to work with, but doesn't work as well.

I have wondered before whether lightly coating such surfaces with lecithin cooking spray (Pam) would make them easier to clean later.

--Bryan

[z z]

I just use those chlorox wipes seems to work well.

[itsjoan...@webtv.net]

On Sep 15, 10:10 pm, angie-...@webtv.net (z z) wrote:
>
> I just use those chlorox wipes seems to work well.
>
>

Passed over the original question I see.

[Julie Bove]

"Paul M. Cook" <pmc...@gte.net> wrote in message
news:k33bt5$pmm$1...@dont-email.me...

Hmmm... Where are these? I have only ever had them on the wall at the back
of the stove and really only a few little tiny ones. They just came right
off.

[Julie Bove]

How? He asked how to clean them and was given an answer. I haven't had any
trouble cleaning them with any cleaner I have used. Didn't have to scrub or
anything but then I only ever had a tiny few.

[Polly Esther]

"Pete C." <>

> Soak a paper towel and then stick that on the vertical surface. Also be
> sure you don't use any cooking spray type stuff containing lecithin,
> that crap has to be sandblasted off.

An ounce of prevention here. I've gotten terribly tacky about spraying
non-stick onto my loved and wonderful waffle maker. FIRST I blue painter's
tape a sheet of newspaper up on the back splash behind the waffle maker. It
seemed like a good idea at the time and works pretty well but our kitchen
'apt to be splashed' walls are covered in formica. Easy on the budget and
easy to clean but sure does show the splatters. Taking down the newspaper
after spraying only takes a second. Don't know what we'll do when all of
our newspaper are only online. Polly

[itsjoan...@webtv.net]

On Sep 15, 11:11 pm, "Julie Bove" <julieb...@frontier.com> wrote:

Paul stated:

What did you miss? Evidently his grease splatters are worse/different
than yours and he said he has to scrub even with 409 cleaner.

[Paul M. Cook]

<itsjoan...@webtv.net> wrote in message
news:dd8e55b1-5a87-4980...@y12g2000yqg.googlegroups.com...

Yes. I have been not in the best of health for the last couple of months.
I noticed with he flouro lights on that the grease spatters are pretty
extensive and gnarly. I need to do some heavy duty cleaning. This stuff is
tenacious.

Paul

[Julie Bove]

I didn't miss a thing! The person replying said that the Chlorox wipes work
for them. I don't use 409. I don't use Chlorox wipes so I am unfamiliar
with either of those products.

[Gary]

Sounds to me like Julie probably cleans up the grease splatters fairly often
(I'm remembering the "white glove" inspections she had to deal with) so
naturally they will wipe off easy.

I suspect Paul, the OP, is talking about long term accumulations of the
grease splatters. My stove is in a corner and the walls there are ceramic
tile. I'm a no-cleaning "pig" and often will wait until it's gets pretty
annoying to look at before I clean them. By that time, even industrial
strength concentrated 409 won't clean them easily. What I end up using is a
green scrubby pad or even Brillo pads plus some Ajax. I scour them then wipe
them off with a damp washcloth, rinsed frequently.

Never tried this yet at home but I do have a degreaser in my truck that I
use to wipe down kitchens before painting. Wil-Bond, sold at paint stores.
It melts grease off immediately BUT:

1) it destroys a paint finish...use on painted surfaces only if you plan to
repaint
2) the highly toxic fumes will run most people right out of the house
3) those fumes are also highly flammable

I use a respirator whenever I use this at work.
I might just try this next time at home because if *anything* will melt that
stuff right off, this product would do it.

If I do, I'll open all windows and will have to temporarily blow out the 3
pilot lights on my gas stove. No way would I use this stuff around lit pilot
lights. I'm sure it's also full of cancer causing chemicals. I'll try it
but I'm not suggesting anyone else do...it's an extreme solution for a
cleaning problem. Best to use the scrubby/brillo pads with Ajax and some
"elbow grease."

G.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:50558FFF...@att.net...

> "itsjoan...@webtv.net" wrote:
>>
>> On Sep 15, 11:11 pm, "Julie Bove" <julieb...@frontier.com> wrote:
>
>> > How? He asked how to clean them and was given an answer. I haven't
>> > had any
>> > trouble cleaning them with any cleaner I have used. Didn't have to
>> > scrub or
>> > anything but then I only ever had a tiny few.
>> >
>> >
>> Paul stated:
>>
>> 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?
>>
>> What did you miss? Evidently his grease splatters are worse/different
>> than yours and he said he has to scrub even with 409 cleaner.
>
> Sounds to me like Julie probably cleans up the grease splatters fairly
> often
> (I'm remembering the "white glove" inspections she had to deal with) so
> naturally they will wipe off easy.

Not really because honestly I don't get them much at all. I don't use a lot
of oil in my cooking. I never deep fry. And the only bacon I buy now is
the pre-cooked kind that I just heat in the microwave.

I did have the bad habit of frequently cleaning my range hood though,
perhaps just because it is so visible. And then I noticed that the finish
had gone all funny. Well... I had cleaned it to the point where the paint
was coming off! Next in line after the new roof and the electrical problems
getting fixed is a range hood. The kind we have is a suckish one anyway.
It's not vented to the outside. It's just more like a filter thing. Not
even sure that you can get filters for it any more. But it isn't working
now anyway due to the electrical problem.

>
> I suspect Paul, the OP, is talking about long term accumulations of the
> grease splatters. My stove is in a corner and the walls there are ceramic
> tile. I'm a no-cleaning "pig" and often will wait until it's gets pretty
> annoying to look at before I clean them. By that time, even industrial
> strength concentrated 409 won't clean them easily. What I end up using is
> a
> green scrubby pad or even Brillo pads plus some Ajax. I scour them then
> wipe
> them off with a damp washcloth, rinsed frequently.

That could be. One thing that I used to notice in my mom's kitchen would
drive me up the wall. She was given a spice rack as s wedding present. It
contained whatever brand of spice had the pale bluish green lids on them.
Those might not have been the original spices in there but that is what she
had in the rack. And she never used the danged things. The few seasonings
that she did use were tucked away in the cupboard. The spice rack sat on
the back of the stove. Not only did those spice bottles have that greasy
coating all over them, but there was dust stuck in it. I would be like...
Can't you SEE that? Ew.

Now I do know that I do have some of that greasy/dusty coating on some
things in my kitchen. I have some things that are up high, on top of my
cupboards. Some of them came with the house. I stuck a few things up
there. Mainly decorative things that I never or rarely use. Like my bean
pot. They will get icky and from time to time I do take them down. The
washable stuff gets a good scrubbing with dish soap and a brush. The
baskets get dusted or if in a bad enough state, tossed and maybe replaced.
However, that stuff is up so high that you can't really tell if it is cruddy
or not. Unless you actually go up there and touch it. Which I rarely ever
do.

>
> Never tried this yet at home but I do have a degreaser in my truck that I
> use to wipe down kitchens before painting. Wil-Bond, sold at paint stores.
> It melts grease off immediately BUT:
>
> 1) it destroys a paint finish...use on painted surfaces only if you plan
> to
> repaint
> 2) the highly toxic fumes will run most people right out of the house
> 3) those fumes are also highly flammable
>
> I use a respirator whenever I use this at work.
> I might just try this next time at home because if *anything* will melt
> that
> stuff right off, this product would do it.
>
> If I do, I'll open all windows and will have to temporarily blow out the 3
> pilot lights on my gas stove. No way would I use this stuff around lit
> pilot
> lights. I'm sure it's also full of cancer causing chemicals. I'll try it
> but I'm not suggesting anyone else do...it's an extreme solution for a
> cleaning problem. Best to use the scrubby/brillo pads with Ajax and some
> "elbow grease."

I had some gel Goo Gone which apparently was very old. Because I had read
that someone used it to degunk a non-stick pan, I tried to use it on my
Circulon that is now in the trash. The stuff would not spray out of there
at all. So I opened the bottle and dumped it into the pan. That's when I
noticed how clumpy it was. It was horrible! And oh the stench! I had
forgotten how bad that stuff smelled. That went right into the garbage as
well.

[notbob]

If the surface is glass, stainless steel, enamaled steel, or even some
kinds of plastic (try a test patch), use oven cleaner. If there is
any aluminum, DON'T use oven cleaner! It will etch/disolve alum. Mom
hadn't cleaned her stove since god wore knee pants. The gnarly gummy
splatter on the stove's glass back panel was dang near permanent.
Oven cleaner to the rescue. As a bonus, the foamy kind in a spray can
will hang pretty good on a vertical surface. Pay the extra $$$ for a
good brand like Easy-Off. You can find cheapo stuff from the dollar
store, but you'll use 3X as much.

Also works excellent for highly polished SS cookware. Oven cleaner
gets rid of the crud with zero damage to the polished surface.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

[Gary]

notbob wrote:
>

> If the surface is glass, stainless steel, enamaled steel, or even some
> kinds of plastic (try a test patch), use oven cleaner. If there is
> any aluminum, DON'T use oven cleaner! It will etch/disolve alum. Mom
> hadn't cleaned her stove since god wore knee pants. The gnarly gummy
> splatter on the stove's glass back panel was dang near permanent.
> Oven cleaner to the rescue. As a bonus, the foamy kind in a spray can
> will hang pretty good on a vertical surface. Pay the extra $$$ for a
> good brand like Easy-Off. You can find cheapo stuff from the dollar
> store, but you'll use 3X as much.
>
> Also works excellent for highly polished SS cookware. Oven cleaner
> gets rid of the crud with zero damage to the polished surface.

Good idea. Would that be safe to use on a porcelin stove top? I've only used
it for cleaning oven and it works like a wonder there. It would probably
work (and be safe) for my ceramic tiles around stove too.

That said, in a previous post this morning I talked about a strong degreaser
that I use for work sometimes. Wil-Bond. I never thought to try it on my
kitchen stove tiles. Well DUH GARY! I just put a small amount on a rag and
test tried it on a few tiles. This is the miracle stuff that the OP was
hoping to find. Just a few wipes and my few tiles were perfectly clean from
old accumulated splatters.

I'll finish cleaning today, with windows open and pilot lights out. I can't
believe I never thought to try this before especially since I use it to
remove grease from customers kitchens before painting. All that wasted time
I've spent in the past using Ajax and scrubby pads. (sigh)

Again I will say though.....Don't try this at home boys and girls unless you
take full precautions. My ceramic tiles are safe from this strong stuff but
I wouldn't dare try to clean my stovetop with it...or any painted surfaces.
Also the strong/dangerous fumes which are highly combustible and not so good
for your lungs either.

G.

[John Kuthe]

On Sat, 15 Sep 2012 19:57:35 -0700 (PDT), Bryan
<bryang...@gmail.com> wrote:
...

>I have wondered before whether lightly coating such surfaces with lecithin cooking spray (Pam) would make them easier to clean later.
>
>--Bryan

Uh, yeah, good luck with that! Pam is just spray oil! You'd be laying
down a thin layer of exactly what you're trying to make easier to
clean off!

John Kuthe...

[Dave Smith]

On 16/09/2012 12:15 AM, Polly Esther wrote:
>
> An ounce of prevention here. I've gotten terribly tacky about
> spraying non-stick onto my loved and wonderful waffle maker. FIRST I
> blue painter's tape a sheet of newspaper up on the back splash behind
> the waffle maker. It seemed like a good idea at the time and works
> pretty well but our kitchen 'apt to be splashed' walls are covered in
> formica. Easy on the budget and easy to clean but sure does show the
> splatters. Taking down the newspaper after spraying only takes a
> second. Don't know what we'll do when all of our newspaper are only
> online. Polly

Out of curiosity, why would you tape it. If it is there to prevent the
over spray you could simply fold the newspaper open and lean the upper
portion on the wall.

[Nancy Young]

On 9/16/2012 3:05 AM, Paul M. Cook wrote:

> Yes. I have been not in the best of health for the last couple of months.

I'm very sorry to hear that and I hope you get better soon.

nancy

[Gary]

Agree! :-)

G.

[Gary]

You are correct. That would be an easier method. i've never liked the spray
oil for that overspray reason though.

Anyway, when the newspapers all go to online, she can just blue tape a
flatscreen monitor to her back wall. heheheh

G.

[Gary]

And CLEAN YOUR DAMN STOVE AREA TOO, YOU SLACKER!! ;)

G.

[ImStillMags]

If you have or have access to a steam cleaner, that works
exceptionally well. We used a steamer in the restaurant to clean
grease spatters on pretty much any surface. Works on cleaning ovens
as well. The steam melts the grease and makes it easy to wipe up.

[Brooklyn1]

You need to say what the surface actually is (painted, plastic, wood,
metal, etc.) and what kind of grease... a vertical surface can be a
bathroom wall, the sides of an automobile, the sides of a cook pot...
You don't give enough information for anyone to offer more than wild
speculation... for all we know you're referring to Bwrrrryan's greasy
ass.

[z z]

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.

[Brooklyn1]

What a lotta crap you dumbest of assholes... when one knows how to
cook there is NO spatter on walls.

[Gary]

And there proves your old comment that most people here don't really cook.
Maybe YOU being the first in line other than simmering 16 quarts of soup.

If you've never had a grease/oil splatter around your stove, you've NEVER
fried anything on your stove....ever! Claim all you want but your comment
is a joke and only you might believe that. In real life though, even YOU
know better.

G. ;)

[Brooklyn1]

If you knew how to cook you'd fry in pans with high sides, no stove
top spatter. I mostly fry in a braizer with 4" high sides. I hate
uneccesary clean ups. My oven has a self clean feature yet in over
fifteen years I used it once, not because I needed to but because I
was curious if the feature worked. Used correctly an oven should
rarely if ever need cleaning. When roasting use a deep roasting pan
but elevate the meat with a high rack, spatter is from the dripping in
the pan, not from the meat... a deep pan will prevent having a dirty
oven, in all my years I've never had anything bake over, choose the
correct sized pan, if not sure go larger. Folks who can't cook have
no clue what cookware to use... they own those silly toys r us 7" fry
pans, of course they spatter everywhere... no one should own a fry pan
less than 12". 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. I'm absolutely positive that Gary has never cooked
anything, not even once (take-out & tv dinners is not cooking).

[Gary]

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'm absolutely positive that Gary has never cooked
> anything, not even once (take-out & tv dinners is not cooking).

Again....funny. I do often microwave tv dinners, etc, as it's very
convenient after long work days. But I also do real cooking and my wall
around stove (with many old splatters proves it).

Thank you, try again. :-D

G.

[George M. Middius]

Gary 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.

Shelley is puffing up with self-love because you took him seriously.

[Kalmia]

On Saturday, September 15, 2012 10:01:10 PM UTC-4, Paul M. Cook wrote:
> I need something to remove all those little grease splatters that stick like
>
> glue.

Gee, are we tawkin' about bacon grease spattering onto a stovetop from a skillet? I just take a soapy dishrag after doing the dishes and give the stove, backsplash etc a good swipe. NOW if we're tawkin' oven sides etc, that's another story.

It almost sounds like you're lettin' the stuff sit for days or weeks, and then trying to attack the dried out buildup. NOW you need a dull knife, time and elbow grease.

MY big beef in the kitchen lately is dh's store bought onion rolls. He toasts the rolls, and some of those black onion bits fall onto the floor. By next mawnin', they've been trod upon, become hard and are adhering like glue. No floor mop will touch 'em,-- only my fingernail or a dull knife. Grrrr. I guess I need to add an onion cleanup to my evening regimen.

[itsjoan...@webtv.net]

And neither did you you retarded asshole, there's not much spattering
going on in your kitchen since all your meals are consumed from
vending machines. How's the 'wonton class' coming along? And your
reading comprehension is about as high as your I.Q.

[Cheryl]

On 9/16/2012 4:38 AM, Gary wrote:
> If I do, I'll open all windows and will have to temporarily blow out the 3
> pilot lights on my gas stove. No way would I use this stuff around lit pilot
> lights. I'm sure it's also full of cancer causing chemicals. I'll try it
> but I'm not suggesting anyone else do...it's an extreme solution for a
> cleaning problem. Best to use the scrubby/brillo pads with Ajax and some
> "elbow grease."

and keep the little furries far away until well after the smell
dissipates because they can be sensitive to anything caustic long after
we can smell it.

[Julie Bove]

"Brooklyn1" <Gravesend1> wrote in message
news:2evb581igmqagu4v0...@4ax.com...

I suppose it would depend on what you are cooking. For me, I think bacon
was one of the worst offenders. Back when I did cook it in a pan, I
actually had a spatter guard for the pan which in and of itself was a PITA
but it greatly helped. I would think that greasy sausages would be bad too.
I rarely ever cook those. And really I don't cook a lot of meat and never
have, having been a vegetarian for a great many years.

I don't have much trouble with the inside of my oven now either after giving
up almost all broiling. I know people who broil most of their meats and if
they do it in the oven, they have an oven that is a mess. I just found
other ways to cook meat and nobody here has complained that they didn't get
broiled meat. My mom and some other people I know have taken to broiling in
their toaster ovens because they are smaller and I guess easier to clean. I
have no toaster oven and haven't for many years. Just no place to put one.

Probably my worst potential kitchen mess would be tomato based sauces. If I
walk away from the stove to do something else, they can start to splatter.
And they can splatter quite far. I have learned to hover over the pan just
until the sauce comes to a boil and to immediately turn the heat down to low
and/or slap a lid on the pan. Yes, I could just start out with a lid on the
pan but then there is a chance that it could boil for too long and burn at
the bottom of the pan.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:50560618...@att.net...

I have fried things and didn't always get a splatter. But sometimes I did.
These days I just don't fry things. I can get fried food in a restaurant.
If I want it. I don't eat much fried stuff.

[Julie Bove]

"Brooklyn1" <Gravesend1> wrote in message

news:mn6c58pbc23u14jkg...@4ax.com...

When I got my first apartment, my parents got me a little skillet for one
and a little griddle for one. Those things were a joke! My roommate
received an electric skillet for one which was an even bigger joke because
he was 6' 4" and had a seemingly unlimited appetite. He was amazingly slim
for a person who ate that much. There is no way he would have eaten a
single egg, hamburger patty or pancake. So those things never got used.

When we did cook, we almost always cooked for the two of us or more since we
usually had friends over for dinner.

Back before we had microwaves I could see the purpose of some small things.
For instance a small pan for melting butter, perhaps for popcorn. But these
days at least in my house, I just use a custard cup and the microwave.

I find that my smaller pans actually get little to no use these days. I
just keep using the same 3-4 pans over and over. If the pan is too large,
it usually doesn't even matter.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5056302D...@att.net...

> 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've seared meat. Might get a few splatters onto the stove which I just
clean up when I am done. But it doesn't splatter on the wall, perhaps
because I use the front burners.

Cooking bacon was something that I loathed, not only because of the
splatters but because you then have to deal with the grease. Now I just buy
the stuff that is cooked from Costco and heat it in the microwave between
paper towels. We like it. And it works for most things. Yes, once in a
while I will buy something different like thick cut or peppered but I
usually just buy this for a specific recipe and then I will cut it in small
pieces and cook just enough for the recipe at a time so the amount of grease
put off is lessened. If it did splatter, I would not just leave it. I
would clean it right then.

[Brooklyn1]

angie@WEBTV (z z) wrote:
>
>Dad always screwed a panel of thin plexiglass.

Your dad was stupid, he could have screwed momma.

[gregz]

Gary <g.ma...@att.net> 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.

>> I'm absolutely positive that Gary has never cooked
>> anything, not even once (take-out & tv dinners is not cooking).
>
> Again....funny. I do often microwave tv dinners, etc, as it's very
> convenient after long work days. But I also do real cooking and my wall
> around stove (with many old splatters proves it).
>
> Thank you, try again. :-D
>
> G.

Marie callendars for dinner tonight. Bought some on sale. Decent chicken
pieces, not too spongy. Boston markets too well done. I also buy the dollar
rice entrees.

Greg

[notbob]

On 2012-09-17, gregz <ze...@comcast.net> 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.

[Brooklyn1]

On Mon, 17 Sep 2012 01:31:51 +0000 (UTC), gregz <ze...@comcast.net>
wrote:

>Gary <g.ma...@att.net> 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.

[Brooklyn1]

On 17 Sep 2012 11:58:24 GMT, notbob <not...@nothome.com> wrote:

>On 2012-09-17, gregz <ze...@comcast.net> 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.

[Nunya Bidnits]

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.

[Nunya Bidnits]

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.

[Paul M. Cook]

"gregz" <ze...@comcast.net> wrote in message
news:399045688369455671.61...@news.eternal-september.org...

> "Paul M. Cook" <pmc...@gte.net> 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.