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.

Gawd... nothing has changed