[Sca-cooks] Candle Chafers was burn marks
Diane & Micheal Reid
dmreid at hfx.eastlink.ca
Thu Nov 30 05:55:56 PST 2006
Greetings
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
area
>
> niccolo difrancesco
> (gotta protect that food)
Cealian
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