Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Heat Retentive plates

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion
View previous topic :: View next topic  

Will this help?
no
33%
 33%  [ 1 ]
yes
66%
 66%  [ 2 ]
a lot
0%
 0%  [ 0 ]
Total Votes : 3

Author Message
jjrb230



Joined: 24 Aug 2006
Posts: 21
Location: El Paso TX
PostPosted: Thu Aug 24, 2006 8:21 pm    Post subject: Heat Retentive plates Reply with quote
Have you seen my new invention to enjoy your cooking? (not in the market yet).
A ceramic plate that you can preheat in just one minute in a microwave oven
Stays hot for 30 minutes (Still hot). 45 minutes if you preheat for 1:15 minutes.
Can be handled by the rim which remains cool.
Has a delay action to avoid overheating your food (the heat kicks in when needed).
The heat is released at a controlled rate.
I would really like to have your opininion .

http://www.heatretentiveplates.com
Back to top
View user's profile Send private message Send e-mail Yahoo Messenger MSN Messenger
Gus Shaver
Guest
PostPosted: Mon Sep 18, 2006 10:00 pm    Post subject: Re: Heat Retentive plates Reply with quote
jjrb230 wrote:
Have you seen my new invention to enjoy your cooking? (not in the market yet).
A ceramic plate that you can preheat in just one minute in a microwave oven
Stays hot for 30 minutes (Still hot). 45 minutes if you preheat for 1:15 minutes.
Can be handled by the rim which remains cool.
Has a delay action to avoid overheating your food (the heat kicks in when needed).
The heat is released at a controlled rate.
I would really like to have your opininion .

http://www.heatretentiveplates.com


Great idea, again. It's called a "charger" because you "charge" it with heat to keep food warm on a stone table. They originated around the middle ages and were often made of gold or silver. Those funky "cover plates' now sold in fancy department and "gourmet" shops are a sham. You are onto the right idea. An extra thick place mat filled with a half inch of white rice works, too, though they must be covered as they are not very washable. I've been looking for real chargers since we bought a slate topped table. Gus Shaver in Moore, OK. gshaverpioneer@coxinet.net
Back to top
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group