Trivet
A stand, usually made of metal with three legs for placing hot dishes or pans on, eg remove the casserole from the oven and place on a trivet.
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A traditional trivet is usually a small three-legged metal tray placed on a dining table to protect it from hot food containers.
Trivet - A stand used to support hot foods thereby protecting the table it sits upon.
Trotter - The hoof or foot of an animal that is used in cooking.
trivet: A short-legged stand for holding hot pots, pans, or dishes at the table during a meal.
truss: To tie meat or poultry with string and/or skewers to maintain its shape during roasting.
A trivet, also known as a 'hot plate,' is an object placed between a serving dish or bowl, and a dining table, usually to protect the table from heat damage.
Although granite can withstand the heat of a pot or other cookware, use a trivet or coaster to avoid sliding the pan, which can cause scratching.
Pour into a well oiled 6-cup mold. Cover with foil, sealing well. Place trivet in removable liner and fill with 1 inch of water. Place mold on trivet. Place liner in base.
The Latin word laganum is derived from the Greek lasanon, a word that can refer to a chamber pot, a cooking pot, a kind of trivet, or a large minced cake made with flour and oil.
Equipment and preparation: You will need a smoker. Alternatively use a metal trivet and an old saucepan with a tight fitting lid that is only used for this purpose. Or, if you have one, you can use a lidded barbecue.
You can create a makeshift double boiler using the universal unit below, or by placing a smaller pan (for the food) inside a larger one (for the water), and elevating it with a trivet of some sort.
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 See also: Cooking, Water, Kitchen, Pan, Steam
  
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