[Sca-cooks] Marble slabs

[Nicolas Steenhout]

At 12:16 PM 09/28/2001 -0400, you wrote:
> > Actually, in my "dream kitchen", I'd have a 3' x 5' slab (having a 3' deep
> > counter).  The slab would be placed above an under the counter
> > refrigerator, and the fridge would cool down the slab.  This is commonly
> > done in professional kitchens.  It's great for cooling down custards,
> > syrups, caramels, pots and rolling doughs that must be kept fairly cool,
> > such as brioche or puff pastry.
>
>I'm a little confused about how this works.  Is the slab the actual top
>of the refrigerator, i.e. is the top of the refrigerator removed and the
>slab inserted as the top insulating body?

Yes, that's the thing :-)

<SNIP>

>The refrigerator would
>be terribly inefficient, but it would be useful for the things you
>mention.  Of course, I would worry about breaking the slab if you're
>cooling it that much - the bottom of the slab would be really cold, and
>the sudden introduction of a hot pot would be quite shocking.  The slab
>would have to be pretty darned thick.
>
>I'm not saying you're lying and that these don't exist!  I just don't
>understand how they work...

I'm not sure exactly how it works either, I haven't spent a lot of time
looking at them when I was using them, and it's been 10 or so years since
I've been in a kitchen that uses these.

I would assume that such a refrigerator would indeed be less efficient than
lots of other appliances.  Still, perhaps not that much, businesses are
concerned about energy costs :-)

As for shock to the slab, we would pour sugar at the caramel point directly
onto it (350 F ++) with impunity, as well as place big pots.  The slab was
either 1" or 3/4" thick, if I remember properly.

Finnebhir, when you emerge from your sick bed, any thoughts on this?


Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry