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copper preserving pan
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Nick



Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
PostPosted: Sun Aug 25, 19 9:56 am    Post subject: Reply with quote
    

tahir wrote:
its plumageddon out there, everythings ripe all at once


It’s a great beer, apparently.

dpack



Joined: 02 Jul 2005
Posts: 46235
Location: yes
PostPosted: Sun Aug 25, 19 11:38 pm    Post subject: Reply with quote
    

i read the word out loud and had a mind picture of a team of drips overwhelmed by unforeseen and not necessarily advantageous developments

dpack



Joined: 02 Jul 2005
Posts: 46235
Location: yes
PostPosted: Mon Aug 26, 19 1:27 am    Post subject: Reply with quote
    

back on the jam theme

7.5 kilos of blackberries have become jelly or jam recently

re pans Al is a bad idea, copper is fairly ok for most things so long as it is shiny when you start ( any copper salts on the surface of the metal will end up in the food so polish before use ), tinned copper i would avoid but decent stainless is hard to beat.

shape matters as well, some heat sources are suited to round based pans , some flat.

whichever, wide and big is good for jam to allow for frothing and if needs be evaporation

the pan needs to be at least twice as big as what you pop into it

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