[Sca-cooks] Dutch oven question

[ruadh]

consider, most small one pot stoves in the field would have a flat top
surface, part of which is a removable cast iron plate. This is often where
the fire is replenished. So remove the plate and insert round bottom 'cook
container' [ aka wok] into hole. results - hot spot in bottom centre, cooler
walls for tempura[ry] storage, but keeps food warm while working on other
items Ctr stage.  One pot does all. And a helmet would have the paint burnt
off ! Could taste nasty, and -not- healthy.  And for the really good
Oriental food establishments there would be multi removable rings for direct
access to the firebox.

Giggle: having to wash hands at a restaurant, I saw the traditional sign
above the sinks was 'modified' ... a piece paper stuck to the word
"work"...... it now read... " All Employees must wash hands before returning
to wo_k"
Ru

----- Original Message -----
From: "Elaine Koogler" <ekoogler at chesapeake.net>
To: <sca-cooks at ansteorra.org>
Sent: Thursday, July 12, 2001 8:33 AM
Subject: Re: [Sca-cooks] Dutch oven question


> I bet this would hold true for a wok ring...though it's main purpose is to
seat
> the wok on a flat burner, I suspect that it would help gather/capture heat
as
> well.  However, i don't believe that the original woks, which, as I
understand
> it, came from soldiers in the field using their helms to heat their food
in,
> would have used such a ring.
>
> Kiri
>
> ruadh wrote:
>
> > did yah know... rings around the edge of the pot are for gathering the
heat
> > as it slides up the sides of the pot. ancient cooking pottery has the
same