Author Topic: DIFFERENCE  (Read 3943 times)

Offline Robert Bearfield

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DIFFERENCE
« on: September 13, 2014, 11:32:03 PM »
WHAT IS THE DIFFERENCE BETWEEN A SCOTCH BOWL AND A YANKEE BOWL? THANK YOU.
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Offline Cheryl Watson

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Re: DIFFERENCE
« Reply #1 on: September 14, 2014, 08:04:12 PM »
A Yankee Bowl has higher sides than a scotch bowl.

Offline Adam Hoagland

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Re: DIFFERENCE
« Reply #2 on: September 14, 2014, 08:07:44 PM »
[size=12]I couldn't tell you how the different names came into use, but regardless of size a Yankee bowl has high sides like a low kettle, while a Scotch bowl is wide and has relatively low sides compared to its diameter.

While we're on the topic of kettle-like creatures, does anybody know why a Maslin kettle is called a Maslin kettle, or what it was supposed to be used for, vs. a flat-bottomed kettle?  I know the difference between the two pieces, but I don't know what Maslin is or why it had a special kettle made for it.  Thanks to anybody who knows.[/size]

Offline Jim Fuchs

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Re: DIFFERENCE
« Reply #3 on: September 14, 2014, 10:36:57 PM »
 Hi Adam. Griswold listed them as "Maslin Shaped"(in several old reprinted catalogs) Griswold stated -"These kettles are particularly serviceable for canning, preserving, and jelly making.
    Why is it called a Maslin? Well, without getting too involved, thought to be of British origin (maslin was an archaic term for "mixture"), they used them to cook down a mixture of grain....think-  [smiley=Drunk.gif]   (mash), and then the shape was popular for canning, jelly, etc. FWIW.   

Offline Roger Muse

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Re: DIFFERENCE
« Reply #4 on: September 15, 2014, 04:07:36 PM »
Maslin is also the old English word for a type of Brass Pot or cooking vessel.  It is even possible that they may have cooked Maslin in a Maslin.

Offline C. Perry Rapier

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Re: DIFFERENCE
« Reply #5 on: September 15, 2014, 11:13:49 PM »
I forget when but we have discussed this subject before, about the use of a Scotch Bowl. Somebody said that a Scotch Bowl was for use when you cooked something that took a lot of attention and stirring, and it didn't have a lid otherwise you would be taking it off and on to stir and what you cooked in it, you cooked it open and not covered.

So if you got something thats shallow and has more surface area it would seem that it would be easier to stir the contents, as opposed to say a pan/pot with straight up and down sides and deep where you got to dig way down to bring up whats on the bottom to keep it stirred.

I don't know if this makes sense or not, but to somebody who knows how to cook, they'll know what I'm talking about.  ;D

Offline Susan Salsburg

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Re: DIFFERENCE
« Reply #6 on: September 16, 2014, 09:20:48 AM »
I use one of my Scotch bowls for cheese fondue. We leave it on the cooler side of the woodstove at parties. Guests tend to swipe a chunk of bread on their way to the bar. I keep adding cheese & wine all evening & it never burns. Sue