Leaving the house with the oven on?

[Anonymous]

Please don't.

[Anonymous]

Run to the store? Sure. Go to work for a full day? Nope.

[Anonymous]

I feel your pain OP. But it's just not worth it.

[Anonymous]

Yes, I have done it. I do it often. I have an oven that also automatically shuts off to warm...kind of like a crock pot.

[Anonymous]

Yes, but numerous fires happen when you leave an appliance like a stove or oven on unattended. What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out. And lest you think this doesn't happen, this type of accident happens more than people think which is why fire departments always recommend that you do not leave cooking equipment on unattended. Also, 212 is the boiling point of water. Many common additives to sauces actually lower the boiling point of a sauce so that it will boil at 190-200 degrees and at 225, you can easily have boiling sauce for your ribs. If you've never tried this recipe before and don't know whether it boils or not, then don't try it.

WTF do you put in your stew? Is gunpowder the new hot seasoning?

Histrionics aside, OP, I probably wouldn't do it. It's a close call, though, and I wouldn't fault you for going the other way.

[Anonymous]

"Yes, but numerous fires happen when you leave an appliance like a stove or oven on unattended. What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out."

HILARIOUS! Thank you so much!

[Anonymous]

the ribs sound yummy can i come over for the finished product? we can sift through the ruins to find them

I think you will be fine but I wouldn't

[Anonymous]

Anonymous wrote:"Yes, but numerous fires happen when you leave an appliance like a stove or oven on unattended. What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out."

HILARIOUS! Thank you so much!

I've read my McGee cover to cover, and I don't remember anything about exploding stew. Take a pill, some deep breaths, and calm down.

[Anonymous]

OMG...haven't any of you ever used the clean function on your oven? Haven't you ever noticed the flames inside as it burns off the gunk? Even if there WERE a fire, it is contained. For fucks sake, do any of you remove the tags from your pillows?

[Anonymous]

I went out for a quick 30-minute run once while the oven was on (thanksgiving turkey), but it made me very nervous. I probably wouldn't risk it.

[Anonymous]

Anonymous wrote:I went out for a quick 30-minute run once while the oven was on (thanksgiving turkey), but it made me very nervous. I probably wouldn't risk it.

Your version of Girls Gone Wild

[Anonymous]

Anonymous wrote:

Yes, but numerous fires happen when you leave an appliance like a stove or oven on unattended. What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out. And lest you think this doesn't happen, this type of accident happens more than people think which is why fire departments always recommend that you do not leave cooking equipment on unattended. Also, 212 is the boiling point of water. Many common additives to sauces actually lower the boiling point of a sauce so that it will boil at 190-200 degrees and at 225, you can easily have boiling sauce for your ribs. If you've never tried this recipe before and don't know whether it boils or not, then don't try it.

WTF do you put in your stew? Is gunpowder the new hot seasoning?

Histrionics aside, OP, I probably wouldn't do it. It's a close call, though, and I wouldn't fault you for going the other way.

If you put starch into a sauce, like potatoes, corn starch or flour for thickening, it is flammable. If you put alcohol in your rib sauce (beer, or other flavored alcohols) it is flammable.

[Anonymous]

Anonymous wrote:OMG...haven't any of you ever used the clean function on your oven? Haven't you ever noticed the flames inside as it burns off the gunk? Even if there WERE a fire, it is contained. For fucks sake, do any of you remove the tags from your pillows?

When you clean your oven, the oven locks. If you can lock your oven while using it on a regular non-cleaning setting, you're okay. But I'm sure those 155000 per year people who all left ovens on unattended all thought they were okay too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Yes, but numerous fires happen when you leave an appliance like a stove or oven on unattended. What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out. And lest you think this doesn't happen, this type of accident happens more than people think which is why fire departments always recommend that you do not leave cooking equipment on unattended. Also, 212 is the boiling point of water. Many common additives to sauces actually lower the boiling point of a sauce so that it will boil at 190-200 degrees and at 225, you can easily have boiling sauce for your ribs. If you've never tried this recipe before and don't know whether it boils or not, then don't try it.

WTF do you put in your stew? Is gunpowder the new hot seasoning?

Histrionics aside, OP, I probably wouldn't do it. It's a close call, though, and I wouldn't fault you for going the other way.

If you put starch into a sauce, like potatoes, corn starch or flour for thickening, it is flammable. If you put alcohol in your rib sauce (beer, or other flavored alcohols) it is flammable.

Clearly you slept though chemistry.

[Anonymous]

"What if your stew bubbles over,hits the coil and bursts into flame? And then when the flames surge up and hit the put, igniting the rest of the stew"

Just curious, how do the flames suge up and over the pot and ignite the stew, which is liquid? Do you use gasoline as your base instead of beef broth?