On Mon, 4 Aug 2014 07:56:34 -0700 (PDT), Michael Nielsen
> wrote:

>Hi, I promised my italian father in law to make osso buco bianco with risotto milanese while Im on vacation here in Italy. I made it for him when he visited in Denmark. I am used to electronic stoves with thick bottomed pots.
>
>My in laws have gas stove and a lot of thin pots and warped pans. Last I made it here, the stove seems way too hot. It has two settings (and the in between): very hot and hotter! There's different sizes of burners.
>
>After browning the meat on high, and sauteeing the veggies, I put the smallest burner on lowest settings to let it simmer. But it is still too hot, the liquids reduce too fast and the fats separate.
>
>Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?

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