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When placing multiple filets on the grill it is not practical to season and pan-spray both sides of the filets and then transfer them to the grill. The common practice, as I have been taught and considered practical for my own use, is to lay out the necessary several filets on a work-surface, season
and pan-spray the upward facing sides and then transfer them to the grill with that side down. Then the other side of the filets are seasoned and pan-sprayed on the grill. This means spraying a highly flammable material out of a can full of said material at a flaming grill. I am not concerned about the can being near heat as it is a very temporary condition. But the pan spray often catches flame and several times I have seen that flame travel up to the nozzle. I have had to wipe flame away that was burning on the nozzle. Understandably I am concerned about the can exploding and my losing a hand or limb. So I propose an attachable pulse-action nozzle that would hinder the ability of the flame to reach the nozzle. This would be a reusable unit as opposed to each disposable can being fitted with another complexity.
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What is panspray? Is it some sort of oil? If so, it has to be very hot to burn the stuff in the container won't burn and will not explode. If it is stuff that you could use to light your bbq, yes good idea but why spray it over meat, what is panspray? |
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Panspray is basically soya lecithin. It functions simply as a non-stick agent. It is an abomination. |
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Then I will have to give a fishbone because this idea clearly propagates the use of an abomination. |
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Are we talking about grills or pans?... |
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Or... Abominations? Abominations!!!! |
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<jumps through window screaming "all the world's an abomination!"> |
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Grills, pans, abominations, and one very long paragraph. Based on the latter, I'm boning this six ways from Sunday. |
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[zeno] You are sure it will not explode? It seems like it would considering how it reacts to fire and there is a warning on the can about not spraying it on open flame. Yes, we do anyway. We use it liberally, abomination or not. It keeps the meat from sticking to the grill and holds the seasoning on. It is a deeply imbedded technique that could not be easily replaced. Would anyone like to actually address the practicality of the idea at hand? |
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are you cooking food, jsp or burning to a crisp? turn the heat down. |
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It's a spray, so it's probably whatever flammable gas/liquid that propels the spray that's igniting. |
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[po] If you were to eat my meat, you'd know I'm cooking it right. It's my job. |
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It's been a while since I have been here, sorry. |
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//Would anyone like to actually address the practicality of the idea at hand?\\ You are right in saying that and so I will. |
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As I said earlier, I'm not familiar with panspray and after what [angel] said I believe it to be an abomination. However I know somethings about professional cooking and can understand why you use it anyway (hang on I'm getting myself a beer from the fridge) (I'm back now). I assume (thus freely making an ass out of you and me) that this panspray is akin to some liquid butter or cooking oil. Olive oil for instance will only catch flame when it is first heated, the same with butter. That is how you get fire in the pan. (but I don't really need to tell you that). I furthermore assume that this substance is sprayed on the meat (near the heatsource) in a fine mist of very small droplets. They will heat up very quickly and start to burn as they fly, heating up the droplets around them, setting them on fire etc., all the way to the nozzle. At the nozzle there is a bit of the stuff still hanging on, quickly heated and catching flame. The stuff inside the bottle is, however, relatively cool and there is so much of it that it takes a long time for it to heat up and catch flame. ( try setting flame to a glass filled with olive oil, it won't work.) |
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The panspray nozzle and or bottle is presumably made from plastic, which will also burn if heated. This might be dangerous: the nozzle catches flame with the residu of panspray inside, you are now effectively holding a torch. Do not wave it about! drops of fire will land anywhere. Simply put a piece of cloth over it. |
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If you would put this torch on the counter and let it stand it would most likely just stop burning after a little while. Alternatively, it might continue to burn untill the plastic bottle melts so much that the panspray come streaming out over the counter producing a sea of flame. Do not try this, it is dangerous. |
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At no time however will it explode. The way to make it explode is to put the entire bottle in the oven and heat it to 200 degrees celsius or thereabouts. Then spray at fire: boom! Do not try this, it is dangerous. |
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This was all written thinking that the panspray is not any more flammable than olive oil, which is likely. |
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If the panspray is as flamable as lamp oil, which is considerably more flamable than olive oil, (and can be set to flame with a match, though it will burn steadily it will not explode) than still this will apply. If it is as flamable as say, terpentine or white spirit, (which is very unlikely) you would have lost a limb long ago. Spraying that stuff at open fire is almost certainly asking for an explosion. |
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Your idea for a pulse action nozzle is pretty good, it would give longer life to this nozzle as it never comes in contact with flame, it could be used also for white spirit if you use it for the bbq. Your fear of explosion is not needed. |
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I have changed my vote from fish to bun(or I will as soon as I click on ok) since I have now seriously considered your idea and found it worthy of my bun regardless of the abomination or that I think there is no danger of explosion. The warning on the bottle of panspray is pobably only a precaution to stop you from making flames that could sizzle the hair on your arms or eyebrows etc. |
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Ps, [Susan], sitting beside me says: As an IATA official: it is not the liquid that catches flame; it is the gass that is produced when heating a liquid. An oil is not a flamable substance untill it has reached the temperature at which it will produce flamable gasses. A grill does not have an open flame. which means that the oil, will only reach the flamable point upon reaching the grill or a short distance from the grill. There is no way that your oil will "explode" because it "leads" a way to your nozzle, because the heat closest to your nozzle is not high enough to ensure the flame point of the oil. It has to do with the triangle of fire: temperature, fuel and oxygen. The oxygen is not available beyond the nozzle. that is why the oil may produce flamable gasses closest to your nozzle because there is still oxygen available (and you are keeping the spray-can too close to the grill). Beyond the nozzle there is no oxygen accesable for the heat, therefore there can be no build up of pressure. It is like [zeno] said, you can only explode it by building up pressure inside the can by means of creating expansion within the can by heating it from outside without allowing the pressure a means of escape. Which will not happen because of the nozzle which provides an outlet for the overpressure. |
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[BJS] The arms would be providing a very small amount of the total energy. I wonder if the gain would outweigh the added drag from the mechanics involved.
Well. I will keep this idea up for any future discussion. This thread has served a great purpose for me in that I now feel more comfortable about that task. You might have made me too comfortable. I might become a flame-thrower wielding cook! |
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This is probably the single most
constructive anno for an idea the
halfbakery has seen in a long time,
Zeno. While it takes a special idea (aka.
nothing in violation of the help file) to
deserve such attention, I feel that the
whole of the halfbakery would only
stand to gain if there were more annos
of this caliber. Kudos. Based on the
anno alone. + |
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