On Mon, 04 Aug 2014 13:07:28 -0500, Janet Wilder >
wrote:

>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.
>>>
>>>
>>>
>>> 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?
>>
>> 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.
>>
>> DaleP
>>
>
>Even just a piece of sheet metal would work

For a stew (anything liquidy) can slide the pot part way off the
flame. Also on every gas stove there's an adjusting screw for
regulating simmer flame height for each burner... if not explained in
the owner's manual contact the manufacturer, or the gas company tech
will make the adjustment.