Bob Terwilliger wrote:
> 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
>
>
Aha! That's part of the cheap set I got for use on my induction
cooktop. In ways, I find it preferable to all the expensive
alternatives.

BTW, I was ever so pleased to find that I can use my old
Revereware covers on at least some of the Farberware pots and
pans, as well as some of the All-Clad. I was surprised to see
that the Farberware covers are tempered glass. That will probably
be useful at times, although they are not as nice (IMO) as the
Revereware ones. I detest the new lids and most of the new pots
and pans, including All-Clad.

--
Jean B.