[Sca-cooks] Candle Chafers was burn marks

Diane & Micheal Reid dmreid at hfx.eastlink.ca
Thu Nov 30 05:55:56 PST 2006

  I agree

> 1) trim the wick of the candle.  Long wicks produce inefficient fuel 
> burning
> and more smoking, thus more cleanup possibility.

 Always a good idea
> 2)  Consider some sort of heat diffuser to eliminate the quarter-sized 
> patch
> of burned food that could result from continuous heat and no stirring.  A
> disk of meatal or mesh that the dish sits upon over the falme could 
> collect
> and diffuse the heat if close enough to the flame (you could even go 
> closer
> to the flame with such an item, and reduce the hot spot.  The outer water
> pan of traditional chafing dishes fills this role admirably in most cases
> making the steam the actual heat transfer vehicle to the food dish.

 Seen a cone shaped one that doubles as a snuffer or a simple  disk that 
sits over the candle itself. Both worked well at diffusing the heat over an 

> niccolo difrancesco
> (gotta protect that food)


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