"Bob Terwilliger" > wrote in message
...
> Steve wrote:
>
>> Here my description of the making of nuoc mau - Vietnamese caramel
>> sauce. It is a required flavoring for thit nuong (grilled pork
>> chops), kho dishes (stews), meatballs, grilled beef, and many
>> other dishes in Vietnamese cuisine.
>>
>> This is for serious cooks that are into making authentic
>> Vietnamese dishes.
>>
>> http://yfrog.com/mtnuocmauhalfwayjx
>>
>> I tried adding comments but that site sucks - so the gallery is
>> not that useful. The complete description can be found he
>> http://vietworldkitchen.typepad.com/...mel-sauce.html
>>
>> And uses:
>> http://forums.egullet.org/index.php?...se-kho-dishes/
>
> The top half of my Farberware double boiler doesn't get much use, but it's
> perfect for making nuoc mau. The bottom of the pan is very thin, so when
> you put it into water to stop the sugar from cooking further, there's very
> little residual heat in the metal, so the cooking stops almost instantly.
> The bottom of the pan is rounded, so it's easy to stir and swirl.
>
> http://www.amazon.com/Farberware-Cla.../dp/B00004RGB7
>
> The pan is also shiny on the bottom, which allows for easy monitoring of
> the color. Trying to make nuoc mau in a cast-iron skillet would be a
> nightmare!
>
> Using an expensive pan with a bonded bottom is asking for trouble; the
> heat differential as the hot pan is put into the cold water could cause
> the metals to delaminate, ruining the pan. It's best to use a pan with a
> thin bottom, and most cheap pans would do just fine.
>
> Bob

Excellent idea! I've got the same pans and have only used the top pot twice
in 10 years. I'm going to give this a try.

Thanks Bob, and Steve too for posting the instructions.

Jon