We recommend protecting your work surface by placing a trivet underneath the pot every time you cook and using whatever precautions you would use when exposing your counter to a dish, pot, or pan you just removed from the oven or stove. While we suggest taking this precaution every time you cook, it’s especially important to protect work surfaces when you are cooking for a long time or at higher temperatures.
Articles in this section
- Help! My egg bites are sticking to the jar. What can I do to remove them more easily?
- What is so great about sous vide eggs? Try to explain it to me.
- Is it possible to pasteurize eggs in the shell with sous vide?
- I tried the Can’t-F***-It-Up Egg Benedict, and my egg whites are watery. Why is this?
- One of my eggs cracked in the water. What should I do?
- Help! My eggs are cracking as soon as I place them in the water!
- If I can make ramen eggs (soft-boiled) in 8 minutes and hard-boiled eggs in 20 minutes, why do poached eggs take 60 to 90 minutes?
- No matter which egg recipe I do, I can’t get the whites to set. What am I doing wrong?
- Need some cooking advice? Check out these online communities!
- How does Joule handle high-temp cooks at elevation?