"Jeßus" > 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.
>
> Gawd... nothing has changed

My gas flames can be turned right down too, and I can use a diffuser if I
need to. I heavy pot will help too.



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