In article <WSARh.80$vo2.49@trnddc01>,
"wff_ng_7" > wrote:

> > wrote:
> >I saw an interesting idea about putting bags of ice on top of lids of
> > simmering stuff to prevent the volatile flavors from running away with
> > the steam:
> >
> > http://www.rsc.org/chemistryworld/Is...enchMonkey.asp
> >
> > Does anyone do this? I've never considered it before, but I think I
> > will try it the next time it's relevant. I also would have been afraid
> > to put ice on a glass lid over steaming contents, but that's another
> > thing altogether.
>
> I think the concept has been around for at least 50 years in a commercially
> made product. It's called a doufeu oven.

I have one and it seems to work quite well, though I must admit I
have never cooked the same dish with and without ice to determine
exactly what effect the reflux condensation has. Yeah, the
scientific method is a little deficient here :-)

sd