Chafing-dish
From Wikipedia, the free encyclopedia
A chafing-dish (from the Old French chaufer, "to make warm") is a kind of portable grate ("a dish of Coles") raised on a tripod, originally heated with charcoal in a brazier, and used for foods that required gentle cooking, away from the fierce heat of direct flames. The chafing dish could be used at table or for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bain-marie and help keep delicate foods such as fish warm while preventing overcooking.
- My father was the keeper of the Eddystone Light,
- He slept with a mermaid one fine night.
- Out of this union there came three:
- A porpoise and a porgy and the other was me!
- Yo ho ho, the wind blows free,
- Oh for the life on the rolling sea!
- “Oh, what has become of my children three?”
- My mother then inquired of me.
- "One’s on exhibit as a talking fish
- The other was served in a chafing dish."
- Yo ho ho, the wind blows free,
- Oh for the life on the rolling sea!
Chafing dishes are familiar in 16th century English inventories, and in 17th century American inventories almost from the start. In describing the Velasquez genre painting (illustration), sometimes art historians not handy in the kitchen describe her as frying eggs in her earthenware dish . In 1520 Hernan Cortez reported to his master Charles the manner in which that other great 16th century prince was served in Tenochtitlan, a description that Charles, a connoisseur of ceremonial, must have approved:
- "He was served in the following manner: Every day as soon as it was light, six hundred nobles and men of rank were in attendance at the palace, who either sat, or walked about the halls and galleries, and passed their time in conversation, but without entering the apartment where his person was. The servants and attendants of these nobles remained in the court-yards, of which there were two or three of great extent, and in the adjoining street, which was also very spacious. They all remained in attendance from morning until night; and when his meals were served, the nobles were likewise served with equal profusion, and their servants and secretaries also had their allowance. Daily his larder and wine-cellar were open to all who wished to eat or drink. The meals were served by three or four hundred youths, who brought on an infinite variety of dishes; indeed, whenever he dined or supped, the table was loaded with every kind of flesh, fish, fruits, and vegetables that the country produced. As the climate is cold, they put a chafing-dish with live coals under every plate and dish, to keep them warm..." [2]
In a light form and heated over a spirit lamp, a chafing dish could also be used for cooking various dainty dishes at table— of fish, cream, eggs or cheese— for which silver chafing dishes with fine wooden handles were made in the late 19th century, when "chafing-dish suppers" became fashionable, even in households where a kitchen maid prepared all the ingredients beforehand. Specialized chafing-dish cookbooks appeared from the 1880s. A book of chafing-dish recipes printed for the silversmiths, Gorham Manufacturing Co. in New York, (2nd edition, 1894), featured a brief history of chafing dishes, followed by proper instruction for use, suggesting its novelty. Fannie Farmer's Chafing Dish Possibilities was published in Boston in 1898.
Modern chafing dishes are made of light metal or ceramic casseroles with handles, sometimes covered with a pyrex lid. A classic use of a chafing-dish is in preparing cheese fondue.
[edit] External link
John Mortimer, "Fried eggs to savor" in Smithsonian Magazine May 2005 p 124.
