[Histonet] Steamed About Steamer

[Rene J Buesa]

Oh, I see! Makes sense!
  René J.

"Marshall Terry Dr, Consultant Histopathologist" <Terry.Marshall <@t> rothgen.nhs.uk> wrote:
      When it holes is when you get a new one!
   
  Dr Terry L Marshall, B.A.(Law), M.B.,Ch.B.,F.R.C.Path
 Consultant Pathologist
 Rotherham General Hospital
 South Yorkshire
 England
        terry.marshall <@t> rothgen.nhs.uk 
    -----Original Message-----
From: Rene J Buesa [mailto:rjbuesa <@t> yahoo.com]
Sent: 27 October 2006 13:38
To: Kemlo Rogerson; Marshall Terry Dr, Consultant Histopathologist; Amos Brooks; histonet <@t> lists.utsouthwestern.edu
Subject: RE: [Histonet] Steamed About Steamer


  If it gets gradually pitted by the salt until it holes, how do you hold the water?
  If you lose water you will not be able to cook the rice until softness!
  René J.

Kemlo Rogerson <Kemlo.Rogerson <@t> waht.swest.nhs.uk> wrote:
  They have been used with great frequency - I love my Indian food. Never
ever, have I had one that decreased in performance. The only problem has
been that the inner pan gets gradually pitted by the salt until it
holes.

Terry Marshall



How would you know? If it boiled and took a bit longer or if the steam
wasn't as 'hot', you steam it until it's done, don't you? Cooks rarely
time they react to the end point, don't they?



Kemlo Rogerson

Pathology Manager

Ext 3311

DD 01934 647057

Mob 07749 754194

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E-Mail: kemlo.rogerson <@t> nhs.net

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