On 8/4/2014 10:32 AM, dalep wrote:
> On Monday, August 4, 2014 8:56:34 AM UTC-6, 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.
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>> 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.
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>> 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.
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>> Are there some tricks to simmer on gas burners? Or is it enough just to add more liquid than normal? Or add liquid frequently?
>
> You need a heat diffuser. I do not know if the kitchen stores in Italy would have one, but they are available on Amazon here in the US. Take a look there and see what I am talking about.
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> DaleP
>

Even just a piece of sheet metal would work

--
From somewhere very deep in the heart of Texas