RE: [Histonet] Steamed About Steamer

From:"Marshall Terry Dr, Consultant Histopathologist"

Kemlo, I don't get it.
You put water in.
It boils.
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
 Consultant Pathologist
 Rotherham General Hospital
 South Yorkshire

-----Original Message-----
From: Kemlo Rogerson []
Sent: 27 October 2006 10:50
To: Marshall Terry Dr, Consultant Histopathologist; Amos Brooks;
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.

Terry Marshall


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?


Kemlo Rogerson

Pathology Manager

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