Brit-Speak: Food and bonfires

[dudemom_2000]

--- In HPFGU-OTChatter at yahoogroups.com, "Rebecca K Hubbard" 
<hubbarrk at r...> wrote:
> > Yb:
>  
Snip> 
> Yb again:
> 
> I use it primarily because if the bottom of the dish I use (a 
glass 7x11 baking dish, or something like that.) 
> 
> touches the hot bottom of the pan I'm using for the bain-marie, it 
could make the bottom of the pudding cook too fast and subsequently 
burn, which wouldn't be very tasty. "The Joy of Cooking" (my main 
cookbook) recommends the paper towels on the bottom for custards as 
well. See my dish is actually in the water, submerged about 2/3 of 
the way up the sides. That's why digging the thing out is so 
difficult (and potentially painful).
> 
>  
> 
> ~Yb
> 
*****\(@@)/*****

It is good to know someone else out there is using "Joy of Cooking" 
that is hands down, my favorite all time cookbook! That is what I 
consult when I am trying something new that I have never tried 
before. My copy is at least 25 years old and has so much in it! I am 
not sure if the newer version is as comprehensive any more. The old 
one told you how to deal with game and even to boil water! 

Next time I try custard or pudding I will put the paper towels in 
first. I would also imagine that the towel would also prevent too 
much splashing when you start to pour the water.

Dudemom_2000

*****\(@@)/*****  
 
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