[Sca-cooks] Re: grain in milk dishes

[Phlip]

Ene bichizh ogsen baina shuu...

> Flame Tamers made of wire or ceramic are widely available in the U.S.  The
easiest flame tamer I
> have ever used was a wire coat hanger, straightened, and then simple
curled into a concentric
> circle.  It sat flat on top of the electric burner element, and allowed a
pot to be held at very
> low heat, because the pot was not in direct contact with the element.  We
used it to keep fresh
> Hollandaise at serving temperature for a holiday dinner party, and it
didn't break :)
>
> William de Grandfort

Yeah, that would work, but I'm not a big fan of coat hangers in this
application for two reasons- no telling what fumes the coating on them is
giving off, and coat hangers are a bit stiff for your average woman to bend
accurately. But, the spiral design is good too.

There's lots of ways to make one- the variety ranges from dead simple to the
rather expensive high tech kind. No kitchen should be without one ;-)

Saint Phlip,
CoD

"When in doubt, heat it up and hit it with a hammer."
 Blacksmith's credo.

 If it walks like a duck, and quacks like a duck, it is probably not a
cat.

Never a horse that cain't be rode,
And never a rider who cain't be throwed....

----- Original Message ----- 
From: "Chris Stanifer" <jugglethis at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, November 05, 2004 8:12 PM
Subject: Re: [Sca-cooks] Re: grain in milk dishes


>
> --- Phlip <phlip at 99main.com> wrote:
>
>  All you really need, as I said, is a collar
> > that will hold your pot a bit up off the burner(s).
>
>
> =====
> Every heart to love will come... but like a refugee.
>
>
>
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