On Monday, August 4, 2014 7:56:34 AM UTC-7, 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?

Get a heat diffuser/flame tamer/scorch buster. We got a great one
from a camping store, a corrugated metal disc.

http://www.backpackerspantry.com/pro...riser-bar.html


The ones that look like a dobro with a metal handle is garbage, but
may last a few meals before it rusts out.

Here's how to make one out of metal flashing:

http://tjamrog.wordpress.com/2009/07...shcooker-lt-1/

To reduce evaporation, I use a heavy metal ring I bought at the
hardware store to weigh down the lid. I actually seasoned it
with peanut oil as if it was cast iron.