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Post by foodisgood on Oct 1, 2007 11:59:53 GMT -5
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Post by chipperhiker on Oct 1, 2007 12:30:56 GMT -5
Any idea what holds the top on? I'm not familiar with these, either.
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Post by FatFutures on Oct 1, 2007 13:13:52 GMT -5
This look like regular stock pots. Problem being... how do you get them OUT of the well when they are full of hot food? If the lids don't clamp on it's going to be tough going getting then in AND out.
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Post by cdclaycomb on Oct 1, 2007 14:17:26 GMT -5
A bain marie is used to cook food in a hot water bath, as in a custard, to prevent it from drying out or the edges from cooking too quickly. These are probably made for delicate sauces and the lid probably fits snugly, but without clamps, you wouldn't be able to lift it in and out.
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Post by chipperhiker on Oct 1, 2007 15:08:28 GMT -5
They're a no-go, then. Too bad, because they're cheap, cheap, cheap.
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Post by berlyn on Oct 1, 2007 15:11:03 GMT -5
Hey guys, While at Academy, I came across a pot in the camping section. I believe it was blue speckle enamel. It has a single metal handle. Which one could take in and out of t-well with not much problem. It look like the handle could be bent if need be to fit the t-well. I didn't have my tape measure to check the width of the pot. Just a thought. I've looked at their on-line catalog and it is not on there.
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Post by foodisgood on Oct 1, 2007 15:21:29 GMT -5
This look like regular stock pots. Problem being... how do you get them OUT of the well when they are full of hot food? If the lids don't clamp on it's going to be tough going getting then in AND out. I'm not sure how the sizes match up to the well dimensions, but if it is smaller than the well, after you have ladled out the chili/minestrone/high acid food into the appropriate serving dish and eaten, you should be able to grasp the edges of the cooled, nearly empty pot and lift it out. No?
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Post by treatmaker on Oct 1, 2007 20:19:04 GMT -5
These pots are for professional kitchens, they probably fit into a steam table.
Treatmaker
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Post by fiveowife on Oct 1, 2007 21:37:18 GMT -5
Definition: A bain marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates.
A "bain-marie" is the French term for a dish that’s surrounded by a water bath and baked in the oven.
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Post by foodisgood on Oct 2, 2007 8:31:47 GMT -5
Sounds exactly like cooking in the thermowell with the gas turned off.
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Post by antheat on Oct 2, 2007 16:25:55 GMT -5
I think all you need is to get the correct dimensions and this would work well. Pots cool down pretty fast when the lid is off the thermowell - I have a pot I use this way (stainless steel) and I don't have a problem.
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