[Sca-cooks] [Fwd: Salamander - History?]

[Philip & Susan Troy]

Gorgeous Muiredach wrote:


> Interesting.  In the professional kitchens we only called those the "creme
> brulee iron". :-)
>
> A salamander in the kitchen is basically a stand alone broiller.  Used a
> lot to flash heat a plate before serving, to brown cheese or other
> elements, to cook really thin slices of fish/meat, to make toasts, etc...

In the States there is (or was) an exceptionally inane dog food commercial on television which featured the image of a hot branding iron being lowered onto the surface of an open can of dog food. That's what I always think of when I think of the old-style salamanders. New ones are as you describe, although I might add that every salamander I've ever seen has had no door, which _some_ broilers do. Salamanders also seem to tend to be mounted on the wall at more or less eye level. The older-style, hot-iron salamanders are on the shelf next to the compost. ;-)


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98