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I've just cleaned my APO and I was re-reminded that I don't understand how to clean the top (inside). First, I heated the oven to 140°F with 100% steam. Then I sprayed oven cleaner on the sides, base and the sides of the back (attempting to avoid the fan). I also got some oven cleaner on the edges of the top of the oven (because it was covered in grime) but I didn't want to get too much on the heating element. After the oven had time to rest (couple hours), I wiped down the oven with a sponge and really hot water. I ended up poking the sponge under the top elements. It's still pretty grimy up there. What do you do?

Hello @heylow. Lots of fascinating folk here at eGullet–hope you soon make friends. Here's a good place to start Dinner 2022 Welcome!

Thank you, Jo. I don't know what I would do without you.

Steve, could you please say how you made this?

Another question: when making soup and there will be added onions, celery, and carrots, is there any reason to sauté the vegetables in butter first? If so, why?

Thank you @Katie Meadow, you've cleared up everything. 🙃

Sorry to be so tardy, Shelby. How were these prepared?

I give up.

@Maison Rustique, sounds delicious. And that recipe would be?

How are they peeled?

I'm not having any google luck finding out about this. The OP's spelling was "sunpeeed snails". More elucidation, please.

How does one sun-peel snails?

So, a lot of cloves then.

Is this like US labels which are listed in order of volume/weight of ingredient?

In Rustic European Breads from Your Bread Machine, I've noticed they start by putting in the yeast, then flour etc, then water. This is the exact opposite of the way I've always loaded (any) bread machine. Do you suppose that matters? Also, I don't mix the dry stuff together first; I just dump as is into the bread bucket. Do you suppose that matters? Also they mention Semolina Granules (*not* flour) and Durum Flour Integrale (whole grain semolina). Does anyone use either of these? Sourced from? So, I've had a bread machine (multiple) for more than 30 years and this book is a *totally* new way of making bread for me. 🤣 🤣

Hello Charlene, eGullet is a wonderful place, as I hope you'll soon discover. Welcome!

@Nancy in Pátzcuaro, I'm enjoying this book. Do you know what weight measurement is used by Eckhardt and Butts for 1 cup flour? Or what weight you use?

So far I've named my motorcycles (only). Shall have to think of names for kitchen devices: perhaps Durable for the bread machine. 🤣

To draw the attention of @paulraphael.

These Chilean chefs have found a novel and sustainable way to share their culture and respect for Mother Earth with visitors to the Atacama Desert. Link to article at BBC Travel

Hello @Lesley65. As you can no doubt tell from your CTM post, there are lots of opinionated eGulleters! Hope you have fun here. Welcome.

The source of the original recipe is Jaime Oliver's ULTIMATE WEEKEND COOKBOOK

Re: science. I recommend following @btbyrd's advice and watch that clip of Heston Blumenthal. I started at 13 minutes in but watched the rest.

@FauxPas, these hocks are actually fresh (unsmoked). Wonder how much time to add?

Maybe this belongs in Absurdly Stupid Questions but I have a couple frozen ham hocks which I would like to cook in the Instant Pot with stock, then shred for a bean soup (beans to be added later). Do I need to thaw the hocks first? If not, for how long should I cook them under pressure?