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Clean Oven With Vinegar

clean oven with vinegar

  • dilute acetic acid

  • sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative

  • A sour-tasting liquid containing acetic acid, obtained by fermenting dilute alcoholic liquids, typically wine, cider, or beer, and used as a condiment or for pickling

  • Sourness or peevishness of behavior, character, or speech

  • Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar and up to 18% for pickling.

  • make clean by removing dirt, filth, or unwanted substances from; "Clean the stove!"; "The dentist cleaned my teeth"

  • Make (something or someone) free of dirt, marks, or mess, esp. by washing, wiping, or brushing

  • free from dirt or impurities; or having clean habits; "children with clean shining faces"; "clean white shirts"; "clean dishes"; "a spotlessly clean house"; "cats are clean animals"

  • clean and jerk: a weightlift in which the barbell is lifted to shoulder height and then jerked overhead

  • Remove the innards of (fish or poultry) prior to cooking

  • A cremation chamber in a Nazi concentration camp

  • A small furnace or kiln

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • kitchen appliance used for baking or roasting

bubbling hot apple pie

bubbling hot apple pie

the brown sugar and butter on the bottom of the cast iron pan caramalize for this upside down apple tart. i made the crust this time with yogurt and a half a teaspoon of apple cider vinegar

5 cooking apples peeled, cored and sliced into 8ths (save the peels and cores to make apple cider scrap vinegar!)
Crust (keep ingredients as cold as possible)
- 170 g (1 1/3 C) flour
- 85 g (1/3 C) sugar
- 85 g (3/4 stick) salted butter, at room temperature ("demi-sel") if you have leaf lard, do half lard and half butter for an extra flaky crust
-teaspoon of baking powder and a pinch of salt
- a dash of milk with vinegar
- 85 g (1/3 C) brown sugar (or honey in this one)
- 35 g (1/3 stick) salted butter at room temperature, diced
(Serves 6 to 8.)

In a medium mixing-bowl, combine 1/3 Cup of sugar and "almost a stick" of butter with a pastry cutter. Add in the flour, and keep mixing with the pastry cutter. When the dough forms even crumbs, add in that dash of milk with vinegar, and knead the dough with your hands to form a ball. If the dough does not come together after about a minute, add in a tad more milk and knead again. The idea is to add the milk little by little to stop at just the right dough consistency (if you've added too much and the dough gets impossibly sticky, compensate with flour). Wrap in plastic wrap and put in the fridge to rest for 30 minutes.

Butter the sides of a 25-cm (10-inch) cake pan. I like to use a cast iron skillet. Don't use your normal spring form pan or you will have a sticky caramel mess all over the oven. (Just speaking from experience).

Put 1/3 cup of brown sugar in a small nonstick saucepan, and put over medium-low heat until the sugar melts. As soon as it's melted (work quickly to avoid overcooking the caramel) remove from heat, add in 1/4 stick of butter and stir. Put this paste in the bottom of the cake pan. It's okay if the bottom is not entirely covered. Just try to space it out. Arrange the apple pieces in a circle over the caramel in the pan.
Preheat the oven to 180°C (360°F).

Take the ball of dough out from the fridge, lightly flour a clean work surface, and use a rolling pin to roll the dough out in a circle slightly larger than the pan. Transfer the circle of dough over the apples, and tuck in the outer rims. Prick the dough in a few places with a fork.
Put into the oven to bake for 45 minutes to an hour, until the dough turns golden and your home is filled with wonderful caramel-y apple fumes.

Take the pan out of the oven, run a knife around the sides of the pan and flip it onto a serving dish. If one or two apple pieces have stuck to the bottom of the pan, just put them back where they belong on the tart.

Wild sockeye salmon with dried fruit balsamic glaze and cauliflower purée I

Wild sockeye salmon with dried fruit balsamic glaze and cauliflower purée I

1-8 oz. wild sockeye salmon filet
Soy/citrus marinade (mixed to taste from soy sauce, half an orange, half a lemon, mirin, and a dash of toasted sesame oil)
1 Tbs. extra virgin olive oil

Mix soy/citrus marinade. Place salmon in a small dish, pour marinade over, cover, and put in fridge for 2 hours or so. Take out of the fridge a half hour to an hour prior to cooking to bring up to room temperature. Preheat oven to 400°F. Heat a pan (with an over safe handle) with the olive oil over medium-high heat. Remove fish from marinade, salt and pepper both sides. Put in the pan, skin side down, and cook for a minute or two. Then put in the oven to finish for 15 minutes.

1/4 mixed dried fruit (diced)
1/2 cup balsamic vinegar

Combine fruit and balsamic vinegar in a small saucepan. Bring to a simmer. Allow to simmer until vinegar begins to thicken slightly, then lower heat and allow to thicken until ready to eat.

Cauliflower puree:
1 head of cauliflower
3/4 cup mushroom stock/broth
5 cloves of roasted garlic
salt (to taste)
pepper (to taste)
1/2 cup shredded cheese (I used a blend of asiago, parmesan, and fontina)

Preheat oven to 425°F. Cut up cauliflower, put in a square glass dish (9x9) with broth. Season lightly with salt and pepper. Cover tightly with aluminum foil, and cook for approximately 25 minutes (until cauliflower is soft and tender). Remove foil, and cook for another 5-10 minutes. Allow to cool to room temperature. Once cooled, put cauliflower and garlic into a food processor (you could use a blender, or even a potato masher if you don't have a processor). Blend for a couple of minutes and add salt and pepper to taste. Once blended until almost smooth, pour back into the glass dish (cleaned of any residual broth), and spread evenly. Sprinkle with cheese, and put back into the oven for 5 minutes.

clean oven with vinegar

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