How to get baked on br sugar off the glasstop we made hot pepper butter, it has brown sugar white vinegar, salt and mustard in it spilled over and we have a mess, we have used warm water,and a fine scrapper, we have got some of the carbon off you have magic?

i assume you want to pre-prepare chips for big family gathering? or for any period of time.

you need good freezing unit
potatoes
chips cutter
knife
3ltr (1 gallon) water with bit of salt and bit of vinegar in it
5kg (11lb) potatoes
table spoon

method:
water solution: to 3ltr (1 gallon) of water add and solve about 6 table spoon of salt and about same amount (6 table spoons) of vinegar (this solution will prevent blackening of the potato cuts), i am adding as well about 3 spoon of sugar to the solution, it allow liquid to cling better to the surface of potatoes, water should be cold, even few ice cubes in it will help
1. wash well your potatoes from debris, sand and whatever junk, remove unsightly, damaged or rotting bits from the potatoes
2. if you have chip machine or slicer - use it! chips should be not thicker than 12mm (1/2"), try not make them thinner than 3mm (1/8"), i do not bother with skinning them, but you may if you have masochistic tendencies. you can do that with knife as well, but will take longer. chips can be cut as straws, plates, sticks. waffle or whatever pattern you have in mind
3. chopped chips drop into the water solution and frequently stir as to allow all surfaces to be covered and prevent browning/blackening of the surfaces (this is oxidation of the surface, it is not poisonous but looks ugly)
4. after all potatoes were used, strain them from water, shake excess water and spread single layer on greaseproof (baking) paper or any other non-stick surface
5. your produce now need to be transferred to the deep freezer and frozen, minimum temperature should be -18c (0f), preffered will be -32c (-25f), if you are living in climate where these temperatures are outside, just put them outside...
6. after deep frozen (about 6h to 12h) divide them and pack them in sealed bags, in suitable portions

that way prepared chips can be stored for months, and if at lower temperature, even for years.

to fry:
have suitable fat at temperature of about 185c (365f), or whatever settings on your fryer is, you do not need defrost them, just directly from the fridge to the fryer, from the moment when they float, about 2min or until golden brown

enjoy!

if you like the recipy - why not vote for it?

The oven temperature may be too high. Get an oven thermometer and set it in the center of your oven and check to see if the temperature on your oven matches it. Many ovens run 25 degrees or more off of the set temperature. My mother's oven used to need to be set at 325 if she wanted it to bake at 350.


If the cookies are black on the bottom, but doughy in the centers, this may also be a case where the oven temperature is too high.
Another problem may be that you are baking them too long. Cookie baking is a precise thing. It may seem duh-obvious, but be sure you use a timer, lol. If the recipe calls for 10 minutes, and they are always burned, start checking them at 8 minutes.

If you are substituting honey for the sugar in the recipe, remember to lower the oven temperature by 25 degrees and decrease the liquids by a small amount to compensate. Honey browns/burns much faster than sugar.

Hope these suggestions help. =)

Hi Julie
It could be that you are using too much sugar, therefore making a more coarse mixture. Beat your butter first, then add the sugar until your mix is as you want it. The Beater would be the proper tool for this. The whisk is for meringue or whipped cream type mixes.
I hope this helps you to some degree
Joe

Hi, Brown water and whitescale are often the result of the water you use in the iron... If you have scale, white vinegar will clean that... For brown water, empty the iron, rinse out the insides with bottled water, and then use the bottled water instead...

Also check out this tip...

Cleaninga Steam Iron White Scale and Brown Water

heatman101

Flour, salt, (nuts/seeds etc), sugar, yeast water (and milk for preservative).
Enjoy.

Hi. 15 psi for 20 minutes. Here is the recipe STUFFED PEPPERS Printed from COOKS.COM
1 lb. hamburger
1/2 c. uncooked rice
Onion
Onion salt
Garlic salt
Celery salt
Tomato sauce
Green peppers
Combine hamburger, rice, onion, seasonings, and a half can of tomato sauce. Stuff mixture into peppers loosely. Dot with butter. Pour remaining tomato sauce over pepper. Place in a pressure cooker. Pour water in to almost cover peppers. Pressure cook for 20 minutes.

Try Lysol non abrasive kitchen cleaner. Also try vinegar.

Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one:
Microwave Roast Chicken
3 lbs. chicken
1 tsp. salt
4 tbsp. butter or margarine
1 tsp. paprika
Instructions
Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing).

DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!! Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving. Note: For other weights of chicken, allow 8 minutes cooking time per pound.