On Thu, 7 Aug 2014 09:49:23 +0100, "Ophelia"
> wrote:

>
>
>"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.

Yep, that's what I do on my gas stove.