On Mon, 4 Aug 2014 07:58:32 -0700, "Julie Bove"
> wrote:

>
> "Michael Nielsen" > wrote in message
> ...
> > 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?
>
> Your stove is clearly different than any gas stove I've ever had. Mine had
> a flame that could be turned up or waaaay down. And perhaps you should buy
> them a better pot or pan.

Electric is good for long simmers, gas is not. I bought the first
crock pot I have ever owned in my life after switching to gas. My
stove has high BTU burners and I own "better" pots and pans: cast
iron, Calpholon, All Clad, but it has taken me years to learn how to
cook on a gas stove. He needs to use a heat diffuser (aka: flame
tamer) for long simmers. Mine is solid. It does a good job but it's
still not as good as using an electric stove.

Of course, another option would be to buy a stand alone electric
burner or induction unit for long simmers.

--

Never trust a dog to watch your food.