[Sca-cooks] Simmering on a gas range

[Edouard de Bruyerecourt]

Marged wrote:
>
> May I suggest that the stove's burners need cleaning/tuning, and/or that
> the knobs need cleaning? On my @1960s range, I have one burner that is
> perfect for making rice in my cast iron/enamel pans. I'd never cook rice
> in a thin pan like Revere ware, or put it on the other small burner. The
> control knob doesn't know the meaning of the word "low". It's real
> gunky, and if I weren't so bone lazy, I'd dismantle it and clean it.

???? You use the knob's setting to set the flame height/temperature?

:) I just look at the flame. Big flame, little flame and everything in
between. That's what I don't like about electric. Until I learn the
'feel' of that stove, I can't 'see' how hot I'm cooking.

You could mark the knob in reverse, in Farsi, with inverted runes, and
it'd not slow me down the least.

But then my mom taught me to cook by "that looks about right."

Edouard