> wrote:
>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.

I think the concept has been around for at least 50 years in a commercially
made product. It's called a doufeu oven. Take a look at this one from
LeCreuset:

http://www.lecreuset.com/usa/product...ategory_id=140

I've seen ones surely made in the 1950s every so often on eBay. There are
three recent ones there right now.

--
wff_ng_7 (at) verizon (dot) net