I'm making lobster tail and snow crab legs for my husband for his birthday dinner tonight and I own a fondue pot that I've never used. I be wondering if I could use it to liquefy the butter for the lobster and snow crab or if it would grasp too hot and burn. It's a nice pot next to both the metal and earthen inserts.
Answers:
You can, but save a close eye upon it and form sure every presently and later you bequeath it a spur-of-the-moment stir. OR you could tolerate it de-ice, turn past its sell-by date the mechanism, later when it begin to coagulate, turn the piece of equipment hindmost on again.
Other Answers:
yes
I don't see why not. Put it on the lowest setting and monitor thoroughly to form sure the butter solids don't brown. It won't hurt you, but it will transform the nibble of the butter.
Watch it close. I probably wouldn't. You can travel to any home store and buy those melters designed for that. Also, they arent as big and obtrusive. You don't hold to verbs something like them if you twirl up departing the dinner table any..
try it if it works consent to us know. i woud read out no myself butter is a moment or two thinner next cheese and chocolate witch the pot is ment for i would articulate the butter would burn.but try it and see.no spoil contained by it.
YOU COULD, BUT WHY? MELT IN MICROWAVE AND BE THROUGH WITH IT.