"Jerry Avins" > wrote in message
...
> ship wrote:
>> On Feb 11, 4:50 pm, Jerry Avins > wrote:
>>> ship wrote:
>>>> ... If the pot was heated from below I imagine that this would be
>>>> much less of a problem, yes?
>>> That depends on how deep (and wet) the food is.
>>
>> What happens if the food is (or becomes) NOT that wet. Does that mean
>> it's likely
>> to burn... or just cook unevenly?
>
> If the temperature at the surface doesn't rise above 225F or so, scorching
> is unlikely. With constant-power (rather than thermostatically controlled)
> heaters, an insulating blanket of food too dry to allow circulation may
> well raise the temperature to scorching levels. One solution, if you will
> cook in plastic, is sealing the food into a plastic bag made for the
> purpose and surrounding the bag with water. A spoon or two laid in the
> bottom of the pot ensures room for the water to circulate.


Also one can place food, like a whole chicken or roast for example, on a
steaming rack. Either the moisture from the meat or a small amount of added
moisture then cirtculates easily.


>
> Jerry
> --
> Engineering is the art of making what you want from things you can get.
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