"sf" > wrote in message
...
> 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.


another option would be to dedicate one gas burner to simmer, and plug up a
bunch of its holes.

I have a solid cast iron "simmer plate", but it still puts all the heat
into the pot - no benefit at all.