I need one of those, always have a hard time getting my cookies, or
cornbread out of the oven! where can I find this glove?
Rhonda
----- Original Message -----
From: "John Schwery" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Sunday, December 28, 2003 5:42 PM
Subject: Re: Cooking Discovery
> Paul, I don't think Corelle is plastic, but, rather, glass, but you're
> right, it doesn't hold heat. The best oven mitt I have seen is the Ove
> Glove. There is something about the material in those things that
> withstands heat. It is a very flexible glove so handling anything is
> easy. In their advertising, they show people grabbing hot light bulbs to
> change them.
>
> At 05:32 PM 12/28/03 -0500, you wrote:
> >Hey, Family
> >
> >I just made a cooking discovery that might help some of you, too. I have
> >always gotten frustrated because by the time I finish cooking one thing,
> >something else has gotten cold. By the time I put the whole meal
together
> >I've got to reheat everything in the microwave. My dishware was Corelle
> >which is supposedly indestructible plastic, but I managed to break it.
> >
> >Anyway, a friend gave me a set of Pfaltzgraff stoneware (ceramic china)
for
> >Christmas. The neat thing about ceramic is that you can put it into the
> >oven. I just cooked pork chops (on a baking sheet) and thought one of
them
> >was a bit underdone so I put the dish back into the still warm oven. Not
> >only did it finish cooking the pork chop (which was really fully cooked
> >anyway, I later realized) a little more but kept it nice and warm for 20
> >minutes when I had to answer the phone.
> >
> >So if you have that same kind of problem you should try using stoneware
> >(ceramic china). Some warnings, though, be sure to use mitts when taking
> >the plate out of the oven. The same thing that makes it work to keep the
> >food warm means the plate will be hot when you take it out. Also, they
warn
> >you not to put the hot plate on a wet surface or the plate may crack.
> >
> >Warm belly Lion
>
> John
>
> Silence is one of the hardest arguments to refute. --
> Josh Billings<*>
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