On Sun, 30 Oct 2005, David Hare-Scott wrote:

> I am developing a method for cooking pork ribs in my oven that goes like
> this:
>
> - trim ribs
> - marinate
> - put in oven dish with oven on fan
> - cook and turn occasionally and add a little water to keep them moist
> - when nearly cooked stop adding water and turn on top element
> - cook turning now and then until the fat separates and the marinade
> thickens and adheres
> - drain off fat and serve
>
> This works very well. The flesh stays moist, the fat is cooked out and the
> marinade caramelises a little.
>
> Now SWMBO says this is very tasty and I have to do it regularly but can I
> please stop the splatter on the inside of the oven. A reasonable request.
> During the moist stage the tray can be covered with foil but during the
> drying stage it needs to be open to allow evaporation. What can I do? I am
> in rural Australia so a trip to a big store in the USA to buy some dandy
> device is not on.
>
> I am thinking of making a cover out of fencing wire and metal insect mesh
> that exactly fits the tray. What do you think?

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).

--
Send e-mail to: darrell dot grainger at utoronto dot ca