mel jacobson on wed 26 nov 03
bake turkey in kiln:
stuffed/ 5 hours to cone 032
unstuffed 4 3/4 hours to cone 030
use only the low setting on the kiln.
when done, turn kiln to high for
three hours.
all goober and stink will be gone.
mel
From:
Minnetonka, Minnesota, U.S.A.
web site: my.pclink.com/~melpots
or try: http://www.pclink.com/melpots
new/ http://www.rid-a-tick.com
L. P. Skeen on thu 27 nov 03
---- Original Message -----
From: "dorothy lindemann"
> I'm a little curious. Why should I not be worried about baking a turkey
in a kiln, but be so concerned about baking food in an oven that was used
for polymer clay? Is it the high temperature that the kiln has reached?
Well, a caveat must be stated: You don't want to be cooking food in a kiln
if anything with lead has been fired in it. That said, you're definitely
gonna have that sucker wrapped in foil or a turkey bag, so there's prolly
not much that can get to it in terms of fumes. Anything leaking from the
turkey onto your kiln will burn off in the next firing.
The point folks were trying to make about polymer clay is that it has
plastics and other stuff in it which give off fumes, which residues are then
IN the oven where you put food on a regular basis - not a good idea. :(
L
dorothy lindemann on thu 27 nov 03
I'm a little curious. Why should I not be worried about baking a turkey in
a kiln, but be so concerned about baking food in an oven that was used for
polymer clay? Is it the high temperature that the kiln has reached?
Andrea, in Jersey
----- Original Message -----
From: "mel jacobson"
To:
Sent: Wednesday, November 26, 2003 8:23 PM
Subject: turkey cones
> bake turkey in kiln:
>
> stuffed/ 5 hours to cone 032
> unstuffed 4 3/4 hours to cone 030
>
> use only the low setting on the kiln.
>
> when done, turn kiln to high for
> three hours.
> all goober and stink will be gone.
> mel
> From:
> Minnetonka, Minnesota, U.S.A.
> web site: my.pclink.com/~melpots
> or try: http://www.pclink.com/melpots
> new/ http://www.rid-a-tick.com
>
>
____________________________________________________________________________
__
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
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>
> Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
>
Lois Ruben Aronow on thu 27 nov 03
On Thu, 27 Nov 2003 09:50:27 -0500, you wrote:
>I'm a little curious. Why should I not be worried about baking a turkey=
in
>a kiln, but be so concerned about baking food in an oven that was used =
for
>polymer clay? Is it the high temperature that the kiln has reached?
>
You've made an excellent point. =20
I'm assuming, though, that if you fire your kiln up to temperature
after cooking the turkey, any "bad stuff" would be burned off. Even
at ^06, which is about 1600f. The standard kitchen oven only fires
up to 500 degrees.
Happy holidays to our american friends, and a happy thursday 27 nov to
those friends abroad.
************
Lois Ruben Aronow
www.loisaronow.com
Modern Porcelain and Tableware
The Tattoo is back!
pdp1@EARTHLINK.NET on thu 27 nov 03
Too...
Kilns as have a long history of Lead Glaze Fireings should
not be neglected for the whimsical extempore of Thanks
Giving or other
Cooking occasions...
Gives that Turkey that nice, almost 'nutty' undertone of
flavor...helps the kiddies with their 'math' grades too!
Scenes of severe Radioloical mishap should work well in
their way too, Chernobel or the like...baste with 'Maynaise'
maybe to avert that pesky 'dryness' one sometimes hears
complaints of...
As with ohhhh, hi-power radio Transmitting antennas...many
of the larger military Radar installations...I'd put the
Turkey on a long 'stick' I think if I was going to go that
route...hold it way 'out' too...wrap in snug in some nice
Foil even...keep the juices in!
The three-phase 440 in the alley even could be resorted
to...just whittle down through the insulation with yer handy
Swiss Army knive, press the hefty bare wires onto one end of
the Turkey and touch it against some good 'ground' or
other...shouldn't take too long to be piping hot and
aromatic tender...don't forget that Apple Sage Pine-Nut
Oyster stuffing!
Best wishes!
And..safe and sane Cooking too...
Bone Appitite!
Phil
Las Vegas
----- Original Message -----
From: "Lois Ruben Aronow"
On Thu, 27 Nov 2003 09:50:27 -0500, you wrote:
>I'm a little curious. Why should I not be worried about
baking a turkey in
>a kiln, but be so concerned about baking food in an oven
that was used for
>polymer clay? Is it the high temperature that the kiln has
reached?
>
You've made an excellent point.
I'm assuming, though, that if you fire your kiln up to
temperature
after cooking the turkey, any "bad stuff" would be burned
off. Even
at ^06, which is about 1600f. The standard kitchen oven
only fires
up to 500 degrees.
Happy holidays to our american friends, and a happy thursday
27 nov to
those friends abroad.
************
Lois Ruben Aronow
www.loisaronow.com
Modern Porcelain and Tableware
The Tattoo is back!
____________________________________________________________
__________________
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melpots@pclink.com.
Cat Yassin on fri 28 nov 03
In a message dated 11/27/2003 11:06:18 PM Central Standard Time,
lpskeen@LIVING-TREE.NET writes:
> Well, a caveat must be stated: You don't want to be cooking food in a kiln
> if anything with lead has been fired in it. That said, you're definitely
> gonna have that sucker wrapped in foil or a turkey bag, so there's prolly
> not much that can get to it in terms of fumes. Anything leaking from the
> turkey onto your kiln will burn off in the next firing.
>
Here's one for the books... early on in my studying for my degree at the
local university there were some pretty ignorant cooking stunts going on. This one
guy went to Sam's and got frozen chicken cordon bleu and wrapped some
potatoes in foil and placed them on top of the gas kiln while we fired it to Cone 10!
Yum! Nothing like burnt-but-frozen-in-the-middle-chicken stuffed with ham and
cheese permeated with toxic fumes. I did some pretty stupid things my college
years, but thankfully I wasn't stupid enough to eat that chicken.
-Cat Yassin
Glenn Allenspach on fri 28 nov 03
Mel:
Don't you want to insert the cone into the fleshy part of the turkey breast
to check the internal temp of the bird?
BTW, got any really great glaze recipes for this one?
Where the turkeys run wild, in front of passing motorists :)
Glenn Allenspach
East Bethel MN
GlennAllenspach@aol.com
763-434-6686
Paul Lewing on fri 28 nov 03
on 11/27/03 10:42 PM, Cat Yassin at CatBY@AOL.COM wrote:
>> Well, a caveat must be stated: You don't want to be cooking food in a kiln
>> if anything with lead has been fired in it. That said, you're definitely
>> gonna have that sucker wrapped in foil or a turkey bag, so there's prolly
>> not much that can get to it in terms of fumes.
Yes, and that would definitely include those lead fumes. Not that there
would be any lead fumes at the temperature you would cook a turkey at.
This one guy went to Sam's and got frozen chicken cordon bleu and wrapped
some
> potatoes in foil and placed them on top of the gas kiln while we fired it to
> Cone 10!
> Yum! Nothing like burnt-but-frozen-in-the-middle-chicken stuffed with ham and
> cheese permeated with toxic fumes. I did some pretty stupid things my college
> years, but thankfully I wasn't stupid enough to eat that chicken.
By the time a kiln gets to cone 10, there aren't any toxic fumes any more,
except carbon monoxide and carbon dioxide. Neither of which will affect
food in the slightest. I'm not saying it would have been a good idea to eat
that chicken, but the kiln didn't do anything toxic to it.
Paul Lewing, Seattle
Earl Krueger on sat 29 nov 03
On Saturday, Nov 29, 2003, at 15:59 US/Pacific, Lee Love wrote:
> The pyrometer really made a difference. The skin and the
> crust
> were both toasted perfectly.
Lee, Did you follow Hank and Mel's method of firing down or did you
crash cool your chicken?
Earl...
Bothell, WA, USA
logan johnson on sat 29 nov 03
Hi Glenn!
Just one question, Isn't that what the pyrometer is for? ;o}
Glenn Allenspach wrote:
Mel:
Don't you want to insert the cone into the fleshy part of the turkey breast
to check the internal temp of the bird?
BTW, got any really great glaze recipes for this one?
Where the turkeys run wild, in front of passing motorists :)
Glenn Allenspach
East Bethel MN
GlennAllenspach@aol.com
763-434-6686
______________________________________________________________________________
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You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
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Logan Johnson
Audeo Studios
"Carpe Argilla!!"
---------------------------------
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L. P. Skeen on sun 30 nov 03
Good god, now even the CHICKENS are having breast augmentation.....!!!
Why don't they have whole chickens in Japan?
I have two you can have.....
L
----- Original Message -----
From: "Lee Love"
Filled under the skin in the breast area with stuffing to
> make up for the small cavity. Works good.
Lee Love on sun 30 nov 03
----- Original Message -----
From: "L. P. Skeen"
> Good god, now even the CHICKENS are having breast augmentation.....!!!
Yeah, as I was doing it, I said to Jean, "Hey, I'm giving our chicken
falsies. " ;^) I've done this to turkey too because my favorite part of
the turkey is my Grandmother's Sage/apple dressing. The really positive
part about this is that it removes any need for baisting.
My next stuffing will probably be made in kama meishi, the covered
pots that are made locally and used to be Ekiben (train station food to go)
of a near bye railroad station. I'll use a chicken breast for the lid
instead of the cover.
> Why don't they have whole chickens in Japan?
> I have two you can have.....
I explained previously that my old oven is a hand-me-down and was
brought to Japan about 20 years ago from the States. Until recently,
nobody had ovens here. Still, many people don't and the ones that they do
have, tend to be those oven/microwave combos. Not very big. A couple
American friends got their ovens from the U.S. Embassy in Tokyo years ago,
when they remodeled the Embassy kitchen.
So there isn't much demand for whole roasters. Fridges and
freezers tend to be smaller too, so chopped up chicken makes more sense.
I sold two casseroles at my graduation show. Neither were bought
for the oven. Both were bought for flower arranging. I am going to
develop small casseroles that will fit in the fish broiler that most kitchen
gas burners have. They are only about 3 inches tall, but fish fit just
fine.
Turkeys even are harder to get than whole chicken. Last New Year,
when friends visited from Minnesota, we special ordered one from the grocery
at the Ustunomiya train station grocery. Utsunomiya is the prefecture
capital and is about 45 minutes away.
We borrowed a friend's small electric oven (he is from Upstate
N.Y.) and I literally had to cram the 10 lb. Butterball, (imported from
America) into the oven and the door wouldn't completely shut. I put
aluminum foil on the crack at the top. Had drippings leaking out of the
oven, but my friend said I should expect that. I put the oven on a piece
of beaverboard I burnt in the woodkiln later.
Frying and boiling is the traditional way to cook here.
--
Lee in Mashiko
"The intuitive mind is a sacred gift and the rational mind is a faithful
servant. We have created a society that honors the servant and has
forgotten the gift." -- Albert Einstein
http://Mashiko.org
Web Log (click on recent date):
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Lee Love on sun 30 nov 03
----- Original Message -----
From: "Earl Krueger"
> On Saturday, Nov 29, 2003, at 15:59 US/Pacific, Lee Love wrote:
> Lee, Did you follow Hank and Mel's method of firing down or did you
> crash cool your chicken?
Earl,
Well, we borrowed a friend's well worn copy of The Joy Of Cooking.
Following instructions, we preheated to 450*F, turned down to 350*F, stuck
the stuffed chicken in and cooked 20minutes at 350*F for each pound of our
chicken. Jean yanked it out when it was finished. The oven is in the
studio we figured the cats might risk burnt lips to eat a roasted bird.
Back home in St. Paul, one of our cats pulled a slice of pizza out of the
running toaster oven. She leaped off the kitchen counter with the pizza
wedge crust first in her mouth, and with the point pointing forward. She
looked a little like the Wright Bros first aeroplane, and didn't let go of
the pizza until she hit the ground. My dog Taiko got to eat that piece of
pizza. Pizza and okonomiyaki (japanese hotcakes) are Taiko's favorite
treats.
So yes, we crash cooled. :^)
--
Lee in Mashiko
"The intuitive mind is a sacred gift and the rational mind is a faithful
servant. We have created a society that honors the servant and has
forgotten the gift." -- Albert Einstein
http://Mashiko.org
Web Log (click on recent date):
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Steve Slatin on sun 30 nov 03
Lee --
Isn't thermal shock a problem with broiling on ceramics? I'd always
presumed that you'd run a high risk of cracking.
-- Steve Slatin
> I sold two casseroles at my graduation show. Neither were
bought
>for the oven. Both were bought for flower arranging. I am going
to
>develop small casseroles that will fit in the fish broiler that most
>kitchen
>gas burners have. They are only about 3 inches tall, but fish fit
just
>fine.
Lee Love on sun 30 nov 03
----- Original Message -----
From: "logan johnson"
> Just one question, Isn't that what the pyrometer is for? ;o}
We have a very old, hand-me-down, tiny electric oven in the studio. Friend
picked it up in American maybe 25 years ago. The temperature setting has
lost its accuracy, so I used the pyrometer to set the temp.
For our thanksgiving we stuffed a chicken with my Canadian
grandmother's sage & apple stuffing recipe. You don't often see whole
chickens here, but Jean found one at the new local grocery store, imported
from New Zealand. No gibblets, so I took some "extra" chicken out of the
freezer and sauteed this for the stuffing broth. Also added a chicken
bullion cube. Filled under the skin in the breast area with stuffing to
make up for the small cavity. Works good. We picked up cranberry sauce at
the import section of the grocery store at the Utsunomiya train station.
Three bucks well spent. Jean found a jar of mincedmeat pie filling too
(another of my Canadian Grandmother's favorites.) So we had the 5
important parts of Thanksgiving dinner: Chicken subbed for the turkey,
potatos and gravy, sage & apple stuffing, cranberry sauce and pie alamode.
The pyrometer really made a difference. The skin and the crust
were both toasted perfectly.
--
Lee In Mashiko, Japan
http://Mashiko.org
Web Log (click on recent date):
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Paul Lewing on mon 1 dec 03
on 12/1/03 9:19 AM, Glenn Allenspach at GlennAllenspach@AOL.COM wrote:
> ....maybe somebody should devise a turkey cone 032 that pops out of the bird
> when it's done?
After all this discussion, I'd say the proper cone is......
04GODSAKE.
Paul Lewing, Seattle
Glenn Allenspach on mon 1 dec 03
Well, that's a thought, but I've always used my pyrometer as a guideline, and
relied on the cone as the final signal of doneness....
....maybe somebody should devise a turkey cone 032 that pops out of the bird
when it's done?
Where the sub meets the urb
Glenn Allenspach
Maplewood, MN
GlennAllenspach@aol.com
651.779.8470
logan johnson on mon 1 dec 03
Hey Glenn,
What a great concept! Can you say "Orton Cone Box Show"? ;o}
Glenn Allenspach wrote:
Well, that's a thought, but I've always used my pyrometer as a guideline, and
relied on the cone as the final signal of doneness....
....maybe somebody should devise a turkey cone 032 that pops out of the bird
when it's done?
Where the sub meets the urb
Glenn Allenspach
Maplewood, MN
GlennAllenspach@aol.com
651.779.8470
______________________________________________________________________________
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Moderator of the list is Mel Jacobson who may be reached at melpots@pclink.com.
Logan Johnson
Audeo Studios
"Carpe Argilla!!"
---------------------------------
Do you Yahoo!?
Free Pop-Up Blocker - Get it now
Lee Love on mon 1 dec 03
----- Original Message -----
From: "Steve Slatin"
> Isn't thermal shock a problem with broiling on ceramics? I'd always
> presumed that you'd run a high risk of cracking.
They make a flameware claybody here I'll use. They cook on an
open flame with it. Actually, in these little broilers, there is only heat
from the top, so the tray doesn't get the full brunt of the flame. Also,
you can turn the flame down. I will experiment with this to see if it is
possible to bake with an adjusted flame.
But I am guessing Mashiko nami tsuchi would work pretty well.
On my teacher's noborigama, the round plugs for the left and right stoke
holes of the main fire chamber, are made of this clay. When firing, the
inside face gets the full force of the temperature , will glow white hot,
while the outside is cool enough to touch with workgloves. They hold up
pretty well. They crack after a while, under such extreme temperature
abuse, but the never explode or exhibit other "supernatural" behaviors that
people are afraid of. ;^)
--
Lee in Mashiko
"The intuitive mind is a sacred gift and the rational mind is a faithful
servant. We have created a society that honors the servant and has
forgotten the gift." -- Albert Einstein
http://Mashiko.org
Web Log (click on recent date):
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