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[quote=Anonymous][quote=Anonymous][quote]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, [b]igniting the rest of the stew, it explodes blowing open the door of the oven and spewing flames out[/b]. 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. [/quote]

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.  [/quote]

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.[/quote]

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