Splatter protection (crossposted)

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

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

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

Cheers!

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.

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.

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

OK I will try a lower heat

David

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

David

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).

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

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

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

Let me know how you get on with it!

Will do!!!

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

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.