My sister in law put six defrosted chicken thighs into one of those throwaway
aluminum pans, poured a can of Cream of Celery soup over them. Covered them
with foil and put them into a 350º oven. After 45 minutes, she uncovered them.
It took another hour and 15 minutes, a total of two hours before they were
done. She also said that the pork roast she did on New Year's day took a long
longer than it should have by using the weight/temperature guideline. And in
the past, other items put into the oven seemed to sometimes not be done when
they should have been.
I had given her one of those probe thermometers, the one where the probe goes
into the meat and the thermometer sits on the counter. She told me that she
forgot to use it on the pork, but her husband used it to check the oven
temperature. I didn't think this type thermometer would give an accurate
reading of the air temperature, I still think the thermostat is wrong. But, she
said that she baked a cake, and it baked perfectly in the time and temperature
that was on the box.
Any ideas of what the problem could be?

On 31 Jan 2004 18:35:09 GMT, c (TOM KAN PA)
wrote:

>My sister in law put six defrosted chicken thighs into one of those throwaway
>aluminum pans, poured a can of Cream of Celery soup over them. Covered them
>with foil and put them into a 350º oven. After 45 minutes, she uncovered them.
>It took another hour and 15 minutes, a total of two hours before they were
>done. She also said that the pork roast she did on New Year's day took a long
>longer than it should have by using the weight/temperature guideline. And in
>the past, other items put into the oven seemed to sometimes not be done when
>they should have been.
>I had given her one of those probe thermometers, the one where the probe goes
>into the meat and the thermometer sits on the counter. She told me that she
>forgot to use it on the pork, but her husband used it to check the oven
>temperature. I didn't think this type thermometer would give an accurate
>reading of the air temperature, I still think the thermostat is wrong. But, she
>said that she baked a cake, and it baked perfectly in the time and temperature
>that was on the box.

>Any ideas of what the problem could be?

I think her problem is her brother-in-law.

-sw

> I think her problem is her brother-in-law.
____Reply Separator_____

Thanks for this wonderful answer. This leads to another question and its
answer!
What part of the human body does the under-cooked pork roast and
under-cooked chicken thighs use as an exit from the body when fully
digested?
And the answer is...........they leave through the Steve Wertz!

TOM KAN PA wrote:
> My sister in law put six defrosted chicken thighs into one of those
> throwaway aluminum pans, poured a can of Cream of Celery soup over (snip)
> Any ideas of what the problem could be?

Could it be the cream of celery soup?! (teasing) Yeah, it's the oven if it
takes that long to cook chicken thighs. Tell her to have the element
checked (if it's electric) and the gas line checked if it is gas.

Jill

TOM KAN PA wrote:
> My sister in law put six defrosted chicken thighs into one of those throwaway
> aluminum pans, poured a can of Cream of Celery soup over them. Covered them
> with foil and put them into a 350º oven. After 45 minutes, she uncovered them.
> It took another hour and 15 minutes, a total of two hours before they were
> done. She also said that the pork roast she did on New Year's day took a long
> longer than it should have by using the weight/temperature guideline. And in
> the past, other items put into the oven seemed to sometimes not be done when
> they should have been.
> I had given her one of those probe thermometers, the one where the probe goes
> into the meat and the thermometer sits on the counter. She told me that she
> forgot to use it on the pork, but her husband used it to check the oven
> temperature. I didn't think this type thermometer would give an accurate
> reading of the air temperature, I still think the thermostat is wrong. But,
she
> said that she baked a cake, and it baked perfectly in the time and temperature
> that was on the box.
> Any ideas of what the problem could be?

I'd ask Emeril

On Sat, 31 Jan 2004 21:11:41 GMT, Tom >
wrote:

>Thanks for this wonderful answer. This leads to another question and its
>answer!
>What part of the human body does the under-cooked pork roast and
>under-cooked chicken thighs use as an exit from the body when fully
>digested?
>And the answer is...........they leave through the Steve Wertz!

What is it with these "Tom"s here in r.f.c. Are they all moroons?

Congratulations on your second (badly formatted) post to r.f.c.
What are you ... 13?

-sw

On Sat, 31 Jan 2004 21:11:41 GMT, Tom > wrote:
>> I think her problem is her brother-in-law.
>____Reply Separator_____
<SNIP>
>And the answer is...........they leave through the Steve Wertz!

The story doesn't even have her brother-in-law in it. The poster
mentions himself, his sister and her husband.

>My sister in law put six defrosted chicken thighs into one of those throwaway
>aluminum pans, poured a can of Cream of Celery soup over them. Covered them
>with foil and put them into a 350º oven. After 45 minutes, she uncovered
>them.
>It took another hour and 15 minutes, a total of two hours before they were
>done. She also said that the pork roast she did on New Year's day took a long
>longer than it should have by using the weight/temperature guideline. And in
>the past, other items put into the oven seemed to sometimes not be done when
>they should have been.
>I had given her one of those probe thermometers, the one where the probe goes
>into the meat and the thermometer sits on the counter. She told me that she
>forgot to use it on the pork, but her husband used it to check the oven
>temperature. I didn't think this type thermometer would give an accurate
>reading of the air temperature, I still think the thermostat is wrong. But,
>she
>said that she baked a cake, and it baked perfectly in the time and
>temperature
>that was on the box.
>Any ideas of what the problem could be?


It could be the aluminum pans. I know whenever I bake something like
Stouffer's frozen lasagna it's never done in the time indicated on the box. If
you bake something in an lightweight aluminum pan and cover it with aluminum
foil all that aluminum is going to reflect heat away from the food.
Heavyweight aluminum pans however usually don't have this problem. The problem
mainly occurs with those disposable shiny lightweight aluminum pans. Covering
them with foil makes the problem even worse.

"x-archive:no" writes:
> The story doesn't even have her brother-in-law in it. The poster
> mentions himself, his sister and her husband.

The post begins with "My sister in law put six defrosted chicken thighs into
one of those throwaway aluminum pans..." which means that the poster is her
brother-in-law.