Your link led me to this. R.M.L. fish knife. gunauction.com/buy/12457430 and antiquesnavigator.com/d-148258/… For filleting small fish. Close enough.

Copper has high conductivity, so a copper bottom pot gets hot faster than other pots. As others have said, the pot was too hot. This happens faster with copper bottom pots. The copper gets hot very fast and the steel holds the heat very effectively. thecookwareadvisor.com/….

I knew a chef who recommended garlic powder over fresh garlic for slow cooking or boiling for stews. I've never done a taste comparison so I can't say if they were right or not, but I've often thought that a lot is lost in slow-cooking garlic. I always leaned towards fresh ingredients and found that bit of advice interesting, if counter intuitive. That said, baking garlic bunches whole in the skin until soft creates a wonderful mild paste that has lots of uses.

@rumtscho I would add that you're making a mistake that a lot of moderators make on Stack Exchange. Over-moderating. I'm willing to bet that there are some people here who would have been interested in how the experiment worked out. I'm not going to lose sleep over it, but I'm kind of surprised you would close this question.

@rumtscho but isn't that always true. It's the Lox and Cream-cheese on cinnamon toast joke. It doesn't work for most of us, but it might work for someone. I also disagree with you on creme fraiche on toast. Creme fraiche lends itself to sweet or savory - toast is neither but it can be a platform for that combination. Creme Franchise can go on sweat muffins or pancakes or on toast with something else, like mushrooms. Even if taste is individual, guidelines are somewhat universal. A google search of creme fraiche on toast always mentioned a 3rd ingredient, never solo.

@MaxW steaming with ethanol in a pressure cooker so it doesn't escape. like lower temperature steaming. I'm a tiny bit curious if that would work.