kil
And today I heard a new cartoon on the radio while I was pushing to work in traffic jams. Spoken in Europe

now it is fashionable to cook in DISHWASHERS, such as while the dishes are being washed / food is being prepared, energy saving + languishing at temperatures below 100 degrees + steam treatment (I did not understand here, it’s with chemistry), well, in general, there is a topic to chat. And you can cook in foil or in jars or in some kind of vessel with a sealed lid. In principle, I liked the idea, you can try it (only I don't have a dishwasher at my dacha, I urgently need it).

cake machine
Bliin gave me a beautiful ceramic food warmer yesterday. I put the kebab there, put it on the table. So comfortable and beautiful everything was warmed up. It was lukewarm. But after a while the dish burst safely ...: plach7: Completely. What I did wrong? Maybe it was necessary to pour some water on the bottom?
L.lena
I also bought a bain-marie with two bowls in Moscow, I really like it. In one bowl I put kebabs in other potatoes, the food does not cool down. Thanks to those who came up with it. By the way, there is no need to think about the gift, everyone who gave it - they are happy. If you need a link I can give
Alenka212
Good day! Is there someone alive?
I really want to know if it is possible to make fondue in a marmite? If so, which one?
Scarecrow
Alenka212,

You can't. These are devices. The fondue is made on the stove, and then only kept hot on the burner so that the cheese does not lose its plasticity. You cannot put a container from a bain-marie on the stove: a very thin-walled stainless steel, not intended for cooking, or glass usually.
Alenka212
Scarecrow, super responsiveness! Thanks for the answer. Maybe I misunderstood something out of ignorance. I got the impression that they melt (cheese, chocolate) directly in a ceramic fondue on a candle. And there are also food warmers of that type. So the idea came to my mind to cross them, since in my family both of them will not be used often.
Scarecrow
Alenka212,

Chocolate is melted in a ceramic fondue. He - yes, it will float easily from such heating (with a candle). Cheese - no. Three years there will melt everything)). I personally have a classic fondyushnitsa even cast iron)).

Can I take a rather spacious fondue dish and adapt it to a hot warmer (fondue is always heated), and not vice versa? But it will be a saucepan anyway. That is, you cannot put the whole fish. Well, figs with her, not so often it is fish. But kebabs, grilled cutlets, sausages, potatoes - everything will remain warm in this saucepan. Only the lid will need to be picked up from your dishes. The standard fondue lid is open with cutouts for forks.
Alenka212
Scarecrow, thanks for the advice. While I will study the topic and market offers.
One thing is certain: we only dream about peace while we have devices that we have not bought.
Skazi
Friends, please advise which food warmer is better to take - glass / ceramic or stainless steel? I am tormented by doubts
For me to give, if that.
Feofania
I have a glass bain-marie and a china one. I really like both. I don’t know about ceramics and stainless steel, I didn’t use them.
Rusalca
I have a glass bowl, and a stainless steel stand and lid. Looks very nice. And it suits me completely.
Scarecrow
Skazi,

For giving, of course, stainless steel. Practical.
Skazi
Girls, thanks!
Prus - 2
My daughter also gave me a bain-marie and a lamb. Very comfortably! Stainless steel food warmer, bought in specials. shop of dishes for cafes / restaurants. When guests come, I use the whole structure. And in everyday life, often, I just cover a regular plate with a lamb - it also keeps heat for a long time!
Skazi
Lyuba, but can you tell me the model of your bain-marie?
Prus - 2
I will not tell you ((, I bought it in the summer. But now I will take a picture.This is how it is without the lower structure (it lies high in the closet, I can't get it without a ladder ((, but I grabbed my lower back today): Steam table. Steam table
Skazi
Lyuba, Thank you. I have not seen such a model yet.
Scarecrow
I have a standard stainless steel for a cafe.

Steam table
Skazi
Nata, thanks, I'm just sitting at this looking on the Internet))
Is one container enough or would it be better to have two in one bain-marie? Maybe for a side dish and meat separately or for meat and fish?
Scarecrow
Skazi,

And I put it in one. A side dish for this meat / fish? Well, well, no one will die from mixing juices)). For example, I spread potatoes on one side, and meat on the other. And everything heats up perfectly.

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