[Cheese] Temperature

[Brian]

I have a large catering pan which allows me to put approx. 2" of water in it 
so I can use it as a double boiler.  I find using the sink better.  It seems 
the sides of my cheese pot is cooler since the water can't get that high on 
the sides.
My .02 worth.

Brian

----- Original Message ----- 
From: "Doug Snyder" <dsnyder at swlaw.edu>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Monday, January 16, 2006 1:41 PM
Subject: [Cheese] Temperature


> On the matter of raising temperature slowly and not getting hot spots
> I'm about to try the following.  I've got a large roasting pan and a
> metal trivet that's about an inch high.  I'm going to put the
> roasting pan on two burners, put a few inches of water in it, place
> the trivet in the water and the cheese pan on the trivet.  That
> should allow me to heat the water slowly and it should transfer the
> heat to the cheese pan slowly and evenly.  Wish me luck.
>
> Doug:~
>
>
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