allilyn at juno.com wrote: > > I know about that tempering, Master A. It's just a lille > easier--lazier?--to set the pan aside and let it cool. Indeed it is. But, as you see, it i'n't foolproof. The other method, while a bit more labor-and-dirty-dish-intensive, has the advantage of pretty much always working. A. - -- Phil & Susan Troy troy at asan.com