RE: [Histonet] Steamed About Steamer
|From:||"Marshall Terry Dr, Consultant Histopathologist" |
Kemlo, I don't get it.
You put water in.
It produces steam within a closed chamber.
How much variability in temperature could you *possibly* get in that scenario (No smart arse comments about the top of Everest)?
Dr Terry L Marshall, B.A.(Law), M.B.,Ch.B.,F.R.C.Path
Rotherham General Hospital
From: Kemlo Rogerson [mailto:Kemlo.Rogerson@waht.swest.nhs.uk]
Sent: 27 October 2006 10:50
To: Marshall Terry Dr, Consultant Histopathologist; Amos Brooks; firstname.lastname@example.org
Subject: RE: [Histonet] Steamed About Steamer
They have been used with great frequency - I love my Indian food. Never ever, have I had one that decreased in performance. The only problem has been that the inner pan gets gradually pitted by the salt until it holes.
How would you know? If it boiled and took a bit longer or if the steam wasn't as 'hot', you steam it until it's done, don't you? Cooks rarely time they react to the end point, don't they?
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