The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on February 04, 2010, 12:06:53 AM
-
http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x74720
Oh my.
Duer 157099 (1000+ posts) Wed Feb-03-10 08:51 PM
Original message
Let's say I put a pizza stone on the stove burner (gas)
What could go wrong? Explode? Shrapnel all over the kitchen?
I was wondering if this might be a good way to heat the stone up hotter than it could get in an oven.
I think I know what my next new gadget is going to be! And just *try* to talk me out of this one, it won't happen, I'm committed to getting one as soon as I can.
http://www.amazon.com/Raytek-MT4-Non-Contact-Thermomete...
after which a photograph of something that looks like an optical scanner for UPC (universal price code) labels
housewolf (1000+ posts) Wed Feb-03-10 09:28 PM
Response to Original message
1. Oh my gosh!!!!!
I want one too! I thought they were MUCH more expensive than that. Just added to my Amazon wish list.
Can't help with your pizza stone question - I don't have even the slightest idea what would happen if you tried to heat it up on a burner. I'd be afraid to try
Warpy (1000+ posts) Wed Feb-03-10 11:30 PM
THE DEFROCKED WARPED PRIMITIVE; #09 TOP PRIMITIVE OF 2009
Response to Original message
3. Putting any ceramic pizza "stone" on the burner is very chancy and will invite cracking along all the hidden flaws as the side toward the flame gets screamingly hot while the other side stays relatively cool. Most ceramics can't handle that kind of stress. Only ceramics rated specifically as flameproof for stovetop use can withstand the temperature difference and even they have been known to shatter.
I know, a friend was a potter who specialized in flameproof cookware, was very good at what she did and still saw some pretty spectacular failures.
I'd suggest heating the stone in the oven as hot as your oven can go and leaving it at that. What you're looking for is a thermal mass that will heat up evenly and stay hot when the pizza is dumped on it, heating the bottom skin of dough instantaneously and providing heat to cook the pie from the bottom up.
If you want to heat a pizza gizmo to screaming hot on top of the stove, think about a round cast iron griddle. That might do it for you.
Duer 157099 (1000+ posts) Wed Feb-03-10 11:57 PM
Response to Reply #3
4. So the tile doesn't transfer the heat from the bottom to the top?
Actually this idea evolved from the idea of using a cast iron skillet (for pizza) per Heston Blumenthal.
Here's the thing: I have this pan that I found at a thrift store, it's apparently from a pizza store (forgot the brand) but it's very large (16") and very shallow (1" or less) and has a handle on it. Most likely it was what they used to make pan pizza, albeit not that deep.
But here's what I use it for: my large pizza stone, the 16" one, cracked into 3 pieces quite awhile ago, and I discovered that it nested perfectly in this pan and keeps the pieces together, so I keep this in my oven as my pizza stone. The stone is exactly flush with the rim of the pan so it's easy to get things on/off.
And since it has a handle, I just wondered whether I should try to heat it up on top of the stove. But then I got paranoid about the tile getting a drop of water on it or something and bursting into shards or something.
Warpy (1000+ posts) Wed Feb-03-10 11:59 PM
THE DEFROCKED WARPED PRIMITIVE; #09 TOP PRIMITIVE OF 2009
Response to Reply #4
5. Ceramic is a poor thermal conductor
Fire clay takes a while to heat up but once it does, it keeps the contents of the pot hot for a very long time, which makes it ideal for hot water for a whole morning's tea. The poor conducting property is why they coat the outside of the space shuttle with ceramic tiles.
You can certainly try it, but I'd suggest you don't unless it's something you don't mind risking.
Duer 157099 (1000+ posts) Thu Feb-04-10 12:06 AM
Response to Reply #5
6. Since it's already broken, I don't mind risking it
I just don't want it flying across the room and impaling me onto the cabinets
-
To hell with the rock. By the time you get it heated up, PIZZA INN/DOMINOES could have delivered.
-
To hell with the rock. By the time you get it heated up, PIZZA INN/DOMINOES could have delivered.
Cookies appear to be a favorite topic among the cooking and baking primitives.
The cooking and baking primitives are always whining about a lack of storage space for their kitchen gadgets.
Apparently it's never occurred to a cooking and baking primitive that one can cook a pizza on a.....cookie sheet.
For me, this is what makes the cooking and baking primitives the most interesting of all the primitives on Skins's island; they exemplify so much, and so well, the primitive attitude about much in life and politics.
-
Another example of how DUmmies must have 'gadgets' even though they whine about no money. Unless Lord 0 promised pizza stones for all.
Hello, lurking DUmbazzs! You can make a pizza on a cookie sheet as Frank has stated. I know it takes a lot of gray matter to figure that out and 'making do' just isn't in your vocabulary.
-
Another example of how DUmmies must have 'gadgets' even though they whine about no money. Unless Lord 0 promised pizza stones for all.
Hello, lurking DUmbazzs! You can make a pizza on a cookie sheet as Frank has stated. I know it takes a lot of gray matter to figure that out and 'making do' just isn't in your vocabulary.
Also, I bought for a sum somewhere in the vicinity of $2 a mesh arrangement to put pizzas on which allows for all round cooking and gives a crispy base. You can get by without shelling out big bucks when finances don't allow.
-
DUmmies want everyone to go green...save energy....but the stupid DUmmies want to use up more energy heating a rock than it would take to cook three pizza's.
-
DUer 150799
He is ready for Obama's Orwellian world with that handle.
Yes, he will die in a violent pizza stone explosion!
-
I have a pizza stone. But I cook pizza, cookies, bread, chicken wings, jalepeno poppers, biscuits, etc. on them.
Good and seasoned, just like my cast iron.
-
I have a pizza stone. But I cook pizza, cookies, bread, chicken wings, jalepeno poppers, biscuits, etc. on them.
Good and seasoned, just like my cast iron.
Then you're doing it all wrong! Pizza stones are only for pizza. Cookie sheets are only for cookies. Omelet pans are only for omelets.
-
Then you're doing it all wrong! Pizza stones are only for pizza. Cookie sheets are only for cookies. Omelet pans are only for omelets.
That's what mystifies me about Mrs. Alfred Packer, the "hippywife" primitive, who seems at least somewhat above the average intelligence of the cooking and baking primitives.
Mrs. Alfred Packer apparently owns a set of good, high-quality, sturdy knives, which I suspect were gotten from an area coroner's "surplus property" auction or something.
But Mrs. Alfred Packer wants another set of knives.
It doesn't seem to occur to Mrs. Alfred Packer that cadaver-cutting knives can be used for more than one purpose.
-
Then you're doing it all wrong! Pizza stones are only for pizza. Cookie sheets are only for cookies. Omelet pans are only for omelets.
I was worried about that. Until I came here, and read the Dumpster, I didn't realize I shouldn't be multi-using my cooking utensils. I have a lot of shopping to do, to get up to speed. The most specialized piece of equipment I have in my kitchen is my toaster.
-
I just don't want it flying across the room and impaling me onto the cabinets
Oh come on! Doesn't anyone else sense a story here? Have a go at it, FGL? It's a peck of fun!
-
Oh come on! Doesn't anyone else sense a story here? Have a go at it, FGL? It's a peck of fun!
lol. I dunno. Not my best topic, cooking or exploding stones.
-
The most specialized piece of equipment I have in my kitchen is my toaster.
But to be a primitive, you would have to have a toaster specifically for bread, and a second one for muffins, a third one for waffles, and so on.
And you would have to have more than one toaster for bread; a toaster for wheat bread, a toaster for rye bread, a toaster for white bread.
The primitives can be so silly.
By the way, lately some primitives have mentioned that they buy cooking implements whenever they're "depressed."
Given how 2010 is most likely to turn out, as soon as I win the Powerball lottery, I'm putting the whole thing into cooking implements stocks and bonds, so as to double.
-
But to be a primitive, you would have to have a toaster specifically for bread, and a second one for muffins, a third one for waffles, and so on.
And you would have to have more than one toaster for bread; a toaster for wheat bread, a toaster for rye bread, a toaster for white bread.
The primitives can be so silly.
By the way, lately some primitives have mentioned that they buy cooking implements whenever they're "depressed."
Given how 2010 is most likely to turn out, as soon as I win the Powerball lottery, I'm putting the whole thing into cooking implements stocks and bonds, so as to double.
You forgot a bagel toaster, 1 for each flavor outta do it. :-)
-
In the franksolich school of cooking, something is always exploding.
A bomb disposal squad is a much safer place than a kitchen.
I do remember my mother talking about a neighbor who had pinto beans stuck to the ceiling of her kitchen as a result of a pressure cooker incident.
I suspect that franksolich steers clear of pressure cookers.
-
Dave Barry tells the story of the time his mother made creamed chipped beef in a pressure cooker (shit on a shingle). It exploded just when people were arriving. Try cleaning THAT up.
Although I do cook with gas, I've never touched a pressure cooker.
-
Dave Barry tells the story of the time his mother made creamed chipped beef in a pressure cooker (shit on a shingle). It exploded just when people were arriving. Try cleaning THAT up.
Although I do cook with gas, I've never touched a pressure cooker.
doesn't making ketchup involve a pressure cooker?
-
doesn't making ketchup involve a pressure cooker?
I thought that was what supermarkets are for.......
doc
-
Although I do cook with gas, I've never touched a pressure cooker.
No way in Hell I'm ever going to get within a football field's length of a pressure cooker.
Those things explode.
-
I heard that if you put concrete blocks and chicken wire on top of it, it won't catch on fire at all!
Cindie
-
I heard that if you put concrete blocks and chicken wire on top of it, it won't catch on fire at all!
Cindie
:lmao: :lmao:
-
No way in Hell I'm ever going to get within a football field's length of a pressure cooker.
Those things explode.
:hi5:
My feelings exactly!
-
No way in Hell I'm ever going to get within a football field's length of a pressure cooker.
Those things explode.
Good grief....Mrs. doc has been using a pressure cooker for various things at least once weekly for close to half a century......and hasn't had an explosion yet.......
The maximum pressure that you can generate in one before the safeties blow is about 20 psi.......the tires in your car likely have in excess of 30 psi.........does that mean that you folks are going to stop driving?
doc
-
Good grief....Mrs. doc has been using a pressure cooker for various things at least once weekly for close to half a century......and hasn't had an explosion yet.......
The maximum pressure that you can generate in one before the safeties blow is about 20 psi.......the tires in your car likely have in excess of 30 psi.........does that mean that you folks are going to stop driving?
doc
I have cooked for almost 50 years ( :bawl: ) without ever using a pressure cooker, I can make it without ever using one. :-)
I had to buy a Fry Daddy in order to deep fry. It sat in the closet for a 4 years before I took it out about a month ago to try it for the first time. :whatever:
Deep frying scares the crap out of me.....first time I ever tried was not long after my mother was killed and my dad and I decided we would have deep fried shrimp. Instead, I was doing homework, he was reading the paper, and the oil exploded and caught the kitchen on fire. I've never deep fried anything since until I got about a month ago.
-
Good grief....Mrs. doc has been using a pressure cooker for various things at least once weekly for close to half a century......and hasn't had an explosion yet.......
The maximum pressure that you can generate in one before the safeties blow is about 20 psi.......the tires in your car likely have in excess of 30 psi.........does that mean that you folks are going to stop driving?
doc
Well then I may have to get some advice from her since I plan on buying a pressure cooker, my first, to do canning this year. Maybe I'll just pile blocks on and tie it to the stove with chicken wire, as suggested by Cindie, as a preventative measure.
-
Well then I may have to get some advice from her since I plan on buying a pressure cooker, my first, to do canning this year. Maybe I'll just pile blocks on and tie it to the stove with chicken wire, as suggested by Cindie, as a preventative measure.
Maybe you can learn to make ketchup. /jk
-
I have cooked for almost 50 years ( :bawl: ) without ever using a pressure cooker, I can make it without ever using one. :-)
I
You obviously weren't raised on a farm, where most of the family's food was also raised and preserved.....
My MIL (who is 93 now) had a pressure cooker that was so large that it required two burners operating on the stove to use it........she was from a family of 12, and 90% of the families meals came from the food that was raised on the property.........
She likes to tell us that one summer, she, her mother and sisters, canned ("put up" is the phrase they used) over 800 quarts of tomatoes, corn, green beans, peas, rhubarb, apples, pears, potatoes, carrots, Lima beans, strawberries, plus another 200 quarts of various jams, jellies, and preserves......enough to feed the family for about two years........plus some to give away to neighbors and friends that had a bad crop, or otherwise fell on hard times......
All from one pressure cooker.......
doc
-
Well then I may have to get some advice from her since I plan on buying a pressure cooker, my first, to do canning this year. Maybe I'll just pile blocks on and tie it to the stove with chicken wire, as suggested by Cindie, as a preventative measure.
Mrs. doc has two.....and both are quite old......one is a four-quart "Mirro", and the other is a six-quart "Presto" than my mother gave her........
They do require some maintenance to use safely. First the "pressure gauge" thing on the top that regulates the pressure while it is in use must be kept clean (running it through the diswasher after each use accomplishes this).
Second, the rubber gasket for the lid should be replaced yearly, whether it appears to need it or not (they are available at any good hardware store for a dollar or two).
Finally I replace the safety valve every five years (this is a small rubber insert in the lid that "blows out" if too much pressure builds up too quickly. The safety valves are a bit harder to find, but I now get them from the pan manufacturer off their website, and they generally cost about five dollars.......I formerly bought them at Sears......
Unless you have a terminal case of "stupid" they are quite safe to use.......as I mentioned up thread, they operate at about 20 psi, and once in my younger years, myself and another Physics grad student tried intentionally to "blow one up"......we placed a compressed air fitting on the top, and hooked it up to an air compressor........we retired to a safe distance, and put over 200 psi into the cooker, and it didn't blow up......distorted the pan and lid somewhat, and it started to leak, but no explosion.........
The only way that I can see one exploding is if someone uses it without having the lid on correctly (it has large lugs that engage rotationally to hold it on).......similar in design to the lugs in a bolt-action rifle......
doc
-
Mrs. doc has two.....and both are quite old......one is a four-quart "Mirro", and the other is a six-quart "Presto" than my mother gave her........
They do require some maintenance to use safely. First the "pressure gauge" thing on the top that regulates the pressure while it is in use must be kept clean (running it through the diswasher after each use accomplishes this).
Second, the rubber gasket for the lid should be replaced yearly, whether it appears to need it or not (they are available at any good hardware store for a dollar or two).
Finally I replace the safety valve every five years (this is a small rubber insert in the lid that "blows out" if too much pressure builds up too quickly. The safety valves are a bit harder to find, but I now get them from the pan manufacturer off their website, and they generally cost about five dollars.......I formerly bought them at Sears......
Unless you have a terminal case of "stupid" they are quite safe to use.......as I mentioned up thread, they operate at about 20 psi, and once in my younger years, myself and another Physics grad student tried intentionally to "blow one up"......we placed a compressed air fitting on the top, and hooked it up to an air compressor........we retired to a safe distance, and put over 200 psi into the cooker, and it didn't blow up......distorted the pan and lid somewhat, and it started to leak, but no explosion.........
The only way that I can see one exploding is if someone uses it without having the lid on correctly (it has large lugs that engage rotationally to hold it on).......similar in design to the lugs in a bolt-action rifle......
doc
They still have "hardware stores" ?? I haven't seen a REAL hardware store in a few years. (Lowe's and Home Depot don't really count per my definition.)
As far as those things "exploding", from what I understand is that people don't let the pressure off all of the way before they open them and that's when they tend to "explode".
-
A deep fryer is probably more dangerous than a pressure cooker, if you try to move it around on the countertop while the oil is hot. It would be really, really hard to take the top off a pressure cooker with pressure in it. For many years, they've been made with a safety lock that engages under very low pressure. And if you run water on the cooker before trying to open it, as directed, the pressure is zero. It cannot explode while cooking, because it has a rubber safety plug that will blow out and release pressure long before it gets dangerous. Both appliances are perfectly safe for anyone with enough wits to be trusted around a stove.
-
Mrs. doc has two.....and both are quite old......one is a four-quart "Mirro", and the other is a six-quart "Presto" than my mother gave her........
They do require some maintenance to use safely. First the "pressure gauge" thing on the top that regulates the pressure while it is in use must be kept clean (running it through the diswasher after each use accomplishes this).
Second, the rubber gasket for the lid should be replaced yearly, whether it appears to need it or not (they are available at any good hardware store for a dollar or two).
Finally I replace the safety valve every five years (this is a small rubber insert in the lid that "blows out" if too much pressure builds up too quickly. The safety valves are a bit harder to find, but I now get them from the pan manufacturer off their website, and they generally cost about five dollars.......I formerly bought them at Sears......
Unless you have a terminal case of "stupid" they are quite safe to use.......as I mentioned up thread, they operate at about 20 psi, and once in my younger years, myself and another Physics grad student tried intentionally to "blow one up"......we placed a compressed air fitting on the top, and hooked it up to an air compressor........we retired to a safe distance, and put over 200 psi into the cooker, and it didn't blow up......distorted the pan and lid somewhat, and it started to leak, but no explosion.........
The only way that I can see one exploding is if someone uses it without having the lid on correctly (it has large lugs that engage rotationally to hold it on).......similar in design to the lugs in a bolt-action rifle......
doc
My grandma used a pressure cooker all the time. I'm sure she didn't take all the safety measures you did. If she didn't blow herself up than I highly doubt anyone can. Well except for a DU'er.
-
They still have "hardware stores" ?? I haven't seen a REAL hardware store in a few years. (Lowe's and Home Depot don't really count per my definition.)
As far as those things "exploding", from what I understand is that people don't let the pressure off all of the way before they open them and that's when they tend to "explode".
We have both "Ace" and "Tru Value" around here, and although they carry a lot of stuff that the traditional hardware store of my youth didn't carry, they are pretty good........
On removing the lid under pressure.......the only way that could happen is if the cook greased the rubber gasket for the lid with cooking oil or some other lubricant.......which the instructions strictly state that you should never do.......otherwise if there is still pressure in the pan, with no lubrication on the gasket, it would take a winch and a hammer to rotate the lid..........
doc
-
On removing the lid under pressure.......the only way that could happen is if the cook greased the rubber gasket for the lid with cooking oil or some other lubricant.......which the instructions strictly state that you should never do.......otherwise if there is still pressure in the pan, with no lubrication on the gasket, it would take a winch and a hammer to rotate the lid..........
doc
I believe this was also covered - at least partially - under your classification of such folks as having a "terminal case of stupid".
A common malady on Skins Island, by all appearances...
-
We have both "Ace" and "Tru Value" around here, and although they carry a lot of stuff that the traditional hardware store of my youth didn't carry, they are pretty good........
doc
There's an Ace in my area... it's the closest thing to a traditional hardware store I've found. Harbor Freight is okay, but the selection is not as good unless you're looking for serious power tools.
Lowe's can take a flying leap at a rolling donut.
-
They still have "hardware stores" ?? I haven't seen a REAL hardware store in a few years.
Thor, you should really drop by Elliotts next time you are headed south for non-doctor related issues. I am sure you know of them, but you may not know that they have one on Park and Coit in Plano, just a skip off the highway.
Harbor Freight. We have those too. I haven't been all that impressed, but it is nice to go somewhere a little smaller.