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Where did the salamander oven
gets it's name?
Q: Where did the salamander oven gets it's name?
A: There are two versions of the kitchen tool known
as a salamander. The first version is a long iron rod with a
cast-iron disk at one end and a wooden handle at the other. The
disk is heated until red-hot and then passed closely over food
to quickly brown the surface. It is also used to quickly caramelize
such as the thin layer of sugar that tops the dessert crème
brulée so that the custard below remains cool.
The second (modern) version of
a salamander is a narrow broiler oven which is also used to quickly
brown the tops of diishes.
I have never heard where or how
the tool got its name, my guess would be that it has something
to do with the shape of the first version. However, no matter
which version is used, all salamanders are used for the same
purpose, browning the top of food dishes.
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