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clarification on a better practice
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Jason P Sallinger
Jason P Sallinger
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I wondered if this had been addressed in this forum.

I used to cook for hotel service for guests of 30-50 a night. Because we had so many courses to cook during the day, it was good to start the soup and leave it while we could focus on more intricate dishes.

The soup pot was enormous, about 2+ feet in diameter, and about 3 feet deep. The solution? We put clean silverware at the bottom of the pot. A few butter-knives will do the trick. EDIT: spoons or forks really should be used. Knives won't dissipate the heat like the others as well.

Now, this is a limited warranty; if you are cranking the heat, scorching is going to happen. But at normal simmering, to even somewhat higher, reducing temps this will do the trick.

I wondered if this had been addressed in this forum.

I used to cook for hotel service for guests of 30-50 a night. Because we had so many courses to cook during the day, it was good to start the soup and leave it while we could focus on more intricate dishes.

The soup pot was enormous, about 2+ feet in diameter, and about 3 feet deep. The solution? We put clean silverware at the bottom of the pot. A few butter-knives will do the trick.

Now, this is a limited warranty; if you are cranking the heat, scorching is going to happen. But at normal simmering, to even somewhat higher, reducing temps this will do the trick.

I wondered if this had been addressed in this forum.

I used to cook for hotel service for guests of 30-50 a night. Because we had so many courses to cook during the day, it was good to start the soup and leave it while we could focus on more intricate dishes.

The soup pot was enormous, about 2+ feet in diameter, and about 3 feet deep. The solution? We put clean silverware at the bottom of the pot. A few butter-knives will do the trick. EDIT: spoons or forks really should be used. Knives won't dissipate the heat like the others as well.

Now, this is a limited warranty; if you are cranking the heat, scorching is going to happen. But at normal simmering, to even somewhat higher, reducing temps this will do the trick.

Source Link
Jason P Sallinger
Jason P Sallinger
  • 2.4k
  • 4
  • 32
  • 55

I wondered if this had been addressed in this forum.

I used to cook for hotel service for guests of 30-50 a night. Because we had so many courses to cook during the day, it was good to start the soup and leave it while we could focus on more intricate dishes.

The soup pot was enormous, about 2+ feet in diameter, and about 3 feet deep. The solution? We put clean silverware at the bottom of the pot. A few butter-knives will do the trick.

Now, this is a limited warranty; if you are cranking the heat, scorching is going to happen. But at normal simmering, to even somewhat higher, reducing temps this will do the trick.