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Splatter protection (crossposted)

I am developing a method for cooking pork ribs in my oven that goes like this:

- trim ribs

- marinate

- put in oven dish with oven on fan

- cook and turn occasionally and add a little water to keep them moist

- when nearly cooked stop adding water and turn on top element

- cook turning now and then until the fat separates and the marinade thickens and adheres

- drain off fat and serve

This works very well. The flesh stays moist, the fat is cooked out and the marinade caramelises a little.

Now SWMBO says this is very tasty and I have to do it regularly but can I please stop the splatter on the inside of the oven. A reasonable request. During the moist stage the tray can be covered with foil but during the drying stage it needs to be open to allow evaporation. What can I do? I am in rural Australia so a trip to a big store in the USA to buy some dandy device is not on.

I am thinking of making a cover out of fencing wire and metal insect mesh that exactly fits the tray. What do you think?

David

Reply to
David Hare-Scott
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Fan, schman, I think you're cooking the ribs at too high a heat to begin with. You shouldn't need water in the first place, nor should you need to be turning them. Hold the heat under 250=B0F, remove when done and eat. Or remove just before done and finish on a hot grill or under your broiler, brushing with your sauce. -aem

Reply to
aem

I think that the best solution is the clean the oven more often. Your screen idea is interesting, but it's going to change your results, especially after you turn on the upper heating element.

I'm sure your SWMBO would be appeased if you'd clean the oven for her, as necessary. I know I would be. :)

-j

Reply to
jacqui{JB}

I just cook ribs outside where spattering does not matter. ;-) And I get a nice smoked flavor that way.

Cheers!

Reply to
OmManiPadmeOmelet

You could try... but I've never been impressed by those wire mesh splatter stoppers. There is still a mess to clean unless you're cooking at such a low heat you wouldn't need one anyway.

Reply to
sf

put them in a microwave with a cover, use a little water - cook at half power for 90 minutes (you might have to experiment) Finish in your oven.

Reply to
zara

David Hare-Scott wrote: I am

I have never seen a splatter screen for the oven, but the US "dandy device" for stovetop frying is a round metal mesh screen with a stiffer rim of metal around the edge for stability.

Can you get insect mesh in stainless steel? You want to avoid both rust and metals that are not food-safe. Otherwise your plan sounds quite workable.

gloria p

Reply to
Puester

OK I will try a lower heat

David

Reply to
David Hare-Scott

Yes it comes in SS, I will try the other suggestion of lower heat first and see if the screen is still required

David

Reply to
David Hare-Scott

My wife has a screen for preventing splatter when cooking with a wok. It is stainless steel and very large. Maybe that will work for you. See if there is a store in your china town area (hopeully you have a china town area somewhere near by).

Reply to
.

and they are bloody useless! I have one and, in spite of the very fine mesh, I have to put a piece of paper towel on top to stop the fat splattering all over the stove top. Graham

Reply to
graham

I put a colandar upside down on the top of the pot. Works fine

Reply to
Ophelia

That's a good idea - I'll give it a try. Graham

Reply to
graham

That's a _damn_ good idea! I have a large screen colander that would fit over my cast iron skillet. I use the skillet a lot to roast in as it's easy to clean.

Thank you!

Reply to
OmManiPadmeOmelet

Let me know how you get on with it!

Reply to
Ophelia

Will do!!!

Reply to
OmManiPadmeOmelet

Why not just lay a sheet of aluminum foil loosely over the baking dish? This should greatly reduce the spattering without impeding evaporation.

Reply to
Stan Horwitz

I have a "device" that is basically a fine screen enclosed in an aluminum hoop, about 12 inches across. It works great to stop splattering; my only complaint is that it has a plastic handle which melts if it gets near the heat source.

Along the same lines, you could get some fine aluminum or stainless-stell screen, and just lay it over the pan.

Reply to
Nobody

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