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When used domestically, such as with fondue, a food warmer may simply be a small vessel containing food upon a trivet which contains a heat source such as a flame or electric element. Some food cookers can then, in essence, become food warmers as they use a reduced heat to maintain a serving temperature. [1] Electric rice cookers do this ...
An electric tabletop hot plate. A hot plate or hotplate is a heated flat surface on a stove or electric cooker on which food may be cooked, either built into an electric cooker or kitchen stove, or portable, plugged into an electric outlet. Hot plates can also be used as a heat source in laboratories. [1] [2]
It is used for cooking at table, notably in gueridon service, or as a food warmer for keeping dishes at a buffet warm. Historically, a chafing dish (from the French chauffer , "to make warm") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier , [ 1 ] and used for foods that require gentle cooking, away ...
Warming plates: There are also options — like the OHOM Ui 3 Mug — that include a regular ceramic mug and warming plate. There are no electronics inside the mug itself, so it needs to be kept ...
The word is a noun meaning approximately "holder", derived from the Old English verb habban "to have, hold". [2] The word hub "support of a disk or wheel" is apparently from the same source. [ 3 ]
The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, [3] but are helpful mnemonic devices for short-order cooks and staff. [2]
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
Placing a saucer on top of a cup, however, inhibits evaporative cooling and is thus an effective way of reducing the cooling rate so that the drink remains warmer for longer. The reduction in heat loss due to evaporation is typically much greater than the increase in heat loss associated with conduction through the saucer (and subsequent ...