I saw an interesting idea about putting bags of ice on top of lids of
simmering stuff to prevent the volatile flavors from running away with
the steam:

http://www.rsc.org/chemistryworld/Is...enchMonkey.asp

Does anyone do this? I've never considered it before, but I think I
will try it the next time it's relevant. I also would have been afraid
to put ice on a glass lid over steaming contents, but that's another
thing altogether.

June