I have some cookie sheets, and I am wondering how to clean them, as they have that brown stuff stuck on thereI have been looking for an answer forever, and I can't find.Help would be muchos gracias (greatly appreciated)!
It could possibly be that the cooking temperature needs to be lowerIf you bake the meat at a lower temperature, the outside might not get too done or dry before the middle gets done.
I have always used soap filled steel wool pads (SOS pads)If you do a quick light cleaning with them after each baking session your pans will stay nice for yearsI'd rather have the very faint scratch marks in the aluminum from cleaning with steel wool than have the burned on grease that you get otherwiseHere's a neat tip I picked up from a ThriftyFun post.place your used, wet SOS pad on a small square of aluminum foil and it WILL NOT rust! This works great! It's probaby one of the favorite pieces of information I found! Another tip.do not put aluminum articles in your dishwasher with dishwasher detergentIt will turn them dark and roughYou can however put aluminum in your dishwasher and run a rinse with WATER ONLY to get the surface gunk offI do this when I'm cooking for a crowd and want to get a lot of pans rinsed so food won't dry on them before I can give them a good washingThey're out of sight, out of the sink and out of my way until after the meal is servedMy kitchen is small, with limited counter space so this works very well for me.
Cook it to about 5 degrees under the desired tempThe meat will continue to cook after you remove it from the heatIt's called carry over cooking.
Nope, you have to cook the inside and with the temp higher, you will cook the outside before the inside is doneIf you could cook things faster at a higher temperature, you could could a 12 pound turkey in 20 mintues by just turning the stove up to 500.
start out hot then turn heat down and cook things slow the temp comes up more evenly and if you wait till the center is to temp the out is over doneMeat is still cooking even when you take it out of the heat because the heat is still going to the center from the out sideThats why you let a steak rest for a couple of minutes before serving so the jucies have time to resoke the meat
