COOKERY HINTS
A pan that has a really well-fitting lid is essential both for steaming and stewing. The rim of the lid should fit down inside the pan. If it merely rests on top, it is no good at all. When potatoes arc left in the pan to keep hot after straining them take care to put a cloth over the top to absorb the steam. A clean teacloth folded into three or four thicknesses serves the purpose very well. This absorbs the steam, which otherwise would rapidly condense on the pan lid, drip back and make the potatoes sodden. Vegetable tureens should have holes in the lids through which steam may escape, for the same reason.
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Bibliographic details
Sun (Auckland), Volume III, Issue 684, 8 June 1929, Page 23
Word Count
117COOKERY HINTS Sun (Auckland), Volume III, Issue 684, 8 June 1929, Page 23
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