[Sca-cooks] Browning the top of food was More on salamanders

[Nancy Kiel]

> 
> Which is one of the questions I'd like to see if we can answer with the "hot coals on top of the lid" topic. Was this just for warming the food, for baking it or browning it? Or all three at different times.
> 
> Stefan
> 


My experience is that "hot coals on the lid" is most effective for baking only.  It would help to some extent with warming things up or keeping things warm, if you don't have a wall oven, but a wall oven is be the most effect warming mechanism IMHO.  If you just want to brown the top, you need to have very high heat very close to the surface you're browning, and I think it would take too long to get an iron lid red hot and it would be too difficult to maneuver close enough to brown.




Nancy Kiel
nancy_kiel at hotmail.com
Never tease a weasel!
This is very good advice.
For the weasel will not like it
And teasing isn't nice.
 		 	   		  
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