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If you microwave chicken skins to get most of the fat out .( I do this when I cook chicken for my dog and put the crispy skins back in the mix) you will find that a substance will form on the bottom of the container which will presumably be the natural gelatin from the connective tissue in the skins. I usually put this back in the stock.


If you want to mechanically dislodge stuff without any scratching, try cleaning it with a silicone spatula, the ones made for baking. They can "lick" a bowl of mousse clean. For something like a meatloaf, a few stray bits will stay, but they should be small enough to get cleaned with a sponge. The large amounts of grease and clumps of protein will be gone. ...


The secret to getting meat loaf off is to first soak it in cold water for a good 15 minutes or longer. Cold water soaks are good for high protein food like eggs and meat as well as starches like oatmeal. On a scratch-able surface I like to use a butter knife to gently pry off the material that doesn't wipe off after a soak. Fingernails work too if yours are ...


This is a rather complicated issue, so I will answer it in steps. Only oil and water This is not something that is usually done in the kitchen, since the emulsion is not stable. But it is useful to consider this simplest version first before going on to the more complex ones. Let's assume that all you are mixing is water, oil, and maybe a bit of citric or ...

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