[Sca-cooks] gas vs. electric ovens and ranges

[Jeff Gedney]

>
>    I'm with Kiriel on this. I have endless trouble getting something that
>    needs slow gentle cooking to work over gas, especially an erratic or
>    coin-operated gas hotplate at a rented hall. Rice sticks, sauce burns. As
>    for making a custard or gently reducing a sauce, forget it. I'll go with
>    with electric any day.

Buy a "flame tamer". this is a metal plate that sits over the burner when you
wnat to do gentle cooking.
They come in all sorts, sometimes solid, sometimes stanless steel layers
insulted by a pocket of air:
here is one:

http://www.cooking.com/products/shprodde.asp?SKU=190609

Alternatively you can get a large cast iron frpan or griddle, and put that on
the burner, and put yuour pot to simmer on top of that.
I use my iron camp griddle.

It works a treat.

Brandu


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Going back to school is like riding a bike ...

After fumbling with the pedals, getting saddle
sores from a too-small seat, and struggling
uphill, you realize why you got a car in the
first place.

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