Hot answers tagged gas
11
Where do you live? European Pyrex is made from borosilicate glass, the same as in laboratory's equipment; American Pyrex is made from common soda-lime glass.
If you are in America, don't bother trying it at all; soda-lime glass is sensitive to thermal shock. Even though it's tempered for kitchenware, it is nowhere near good enough for the burner.
In ...
8
From the PyrexLove FAQ:
Is it all right to use my vintage Pyrex directly on the stove?
We’d like to just nip this one in the bud and say - NO. Some pieces
actually say “Not for stovetop”, but we never put vintage pyrex bowls,
casseroles or whatever directly on the stove, ever. You can try it,
but we’d rather not risk it.
But we do get a ...
8
Can I convince you that electric is better? No, I can't, because I don't think it is. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 ...
8
The actual action of soaking is what does most of the work.
Most legumes have complex oligosaccharides, a type of complex sugar. Digestion of this complex sugar is what causes flatulence. By soaking your beans will help remove some of this excess sugar. Be sure you discard the soaking water.
Though it is often said that adding baking soda helps I've yet ...
7
I don't think that you'll get the results that you expect.
My experience includes an MSR Whisperlite International backpacking stove (white gas), and Coleman two-burner stoves in both white gas and propane variants. Anecdotally, the backpacking stove has limited control, while the two-burner stoves don't quite have the oomph of a real gas stove.
The ...
7
This is completely normal and expected.
Indian pickle is fermented. One of the by products of that fermentation is gas.
The salt keeps undesirable bacteria from growing.
In the future you should use a container that can be less tightly closed and allow some of the gas to vent as it ferments. You wouldn't want a bottle to burst.
6
The main difference is speed that it changes temperature. So when you turn the hob on it is at the heat you turned it to almost immediately, if you turn it down it is cooler that second.
This won't take long to get used to but if you have recipes which say something along the lines of "Bring to the boil before reducing to a simmer" you can now do exactly ...
6
Is there a difference in altitude between where you live now and where you used to live? The heat of a gas and an electric stove should be the same, but boiling temperature differs. The higher the altitude, the lower the boiling point, since it's a factor of air pressure. (More explanations from Wikipedia.)
Water only boils at 100C at sea level. This site ...
6
In addition to what rheone said, I have noticed that using baking soda kind of softens food. A characteristica example of this is
Use baking soda in green vegetables to keep them green after cooking is done
which isn't the best solution because just a minute is enough to miss it and eat a soup instead of green vegetables.
I have also noticed that if ...
5
Silly, silly me.
As Jefromi suggested earlier, the largest contributor to the fact it takes that much longer is probably the fact that the eggs are at a different themselves at the moment I put them in.
I used to store eggs in a cupboard; now I store them in the refrigerator.
That is not to say the other factors mentioned by Martha and Sklivvz don't add to ...
5
I find it amusing that your range warns you the cooking ring will work as intended. It's supposed to be heat trap, and focus heat on the bottom of the wok.
That said, they are also correct that it may discolor the burner grate. I can't really say what your grates are made from, and many cooking materials discolor at high temperatures. I think the main ...
5
What the others say is true, but ABSOLUTELY NOT TRUE for an electric induction cooker!!
I used to think gas was better until I also moved into a flat with no gas. I was soon sick of it but I discovered induction and changed the basic electric cooker for an induction one.
Now I know that an induction cooker is even better than gas because:
It responds ...
4
This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It would affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease.
4
Good electric stoves often put out the same or more power (BTUs/hr) than gas stoves, and they are more efficient at transmitting the heat, as it is via conduction not radiation. This means that on a good electric stove, water will boil faster, heavy pans will heat up faster, etc. By a "good electric stove" I mean one that does not have a glass pane over ...
4
Dutch oven
(a proper cast iron one, mind you)
Put your dutch oven on the stove top with the lid on, and turn on the heat until it gets hot
Place the thing(s) to be baked inside (but not directly touching the sides or bottom; a little rack or other standoff will be helpful)
Put the lid back on and turn the heat way down
Wait. And this is a bit of a problem ...
4
Overall, most of the enthusiastic cooks I know prefer gas because of the better (ie. instant) temperature control.
However, one downside of gas ranges is that they often have trouble with providing very low heat because if you turn it too low, the flame will go out. Some gas stove tops will have a special "simmer" burner that is smaller and that you can ...
4
For your missing equipment, calibration, and control, you will have to substitute vigilance and technique.
Basically, if you parbake your crust, you should get something good.
Turn on your oven, probably as hot as it'll go. Unless you have a thick crust and a very intense oven, it'll be hard to get too hot.
Roll out your dough into a baking pan/cooking ...
4
1) I do not think so, the technique was described in e.g. modernist cuisine, they suggest using a ISI siphone and if I can remember correctly does not describe any other tool. Any pressure chamber would work, if you have access to one :-)
2) I have something like this which can be charged with both soda and cream charges, that is what I woudl suggest. (mine ...
3
Besides what @dmckee mentioned :
No pilot light, so you're only using fuel when you need it. (except for the clock, if you have one)
No failed electric starter, and having to go find matches for those that don't have a pilot.
No chance of explosion from when you tried setting the gas so low the burner blows out.
update :
doesn't use hydrocarbons, ...
3
Those little single ring gas stoves are really intended for camping use, or emergency use at home (during a power cut). The cylinders for them are very small and don't last long.
Any standard gas hob can be "re-jetted" to take bottled gas rather than mains gas; they often come supplied with a conversion kit for this purpose.
The normal thing to do is have ...
3
I have personally successfully broken a Pyrex dish through heat shock so I'd answer this question with a, "be careful," or, "probably best not to."
In my case I was making marzipan for my Christmas cake. I used the dish on top of a second steel pot containing water to warm the egg on the gas stove. Then transfered from that hot location to a bath of cold ...
3
As someone who did this several years ago, I can tell you that there are two main differences.
Most electric plates have much higher thermal mass, which means they change their heat level quite slowly. In practice, this means that on gas your pan is going to be ready to use noticeably quicker and when you turn it down, you only have the mass of the pan ...
3
I bought a used cooktop off ebay once that did the same thing. I discovered it to be one of the dials which was catching in the ignite position (although the dial didn't look depressed).
Give the dials a good workout when the ignitor is clicking away--you might release the switch.
That fixed it for me and I soon identified the culprit dial. Every so often ...
3
I would suggest adding some mass to your oven but not in the form of a pizza stone but rather in the form of a 1/4inch thick piece of steel. This not only will hold the heat well but you can make killer pizza that way too.
Also, does your oven have a broiler? If so I would say see if that can help heat it further. On some models you have independent ...
3
These videos explain the process:
http://www.youtube.com/watch?v=zqUVTnE-Yzk
and http://www.youtube.com/watch?v=Et3VgJobTrU
You also need to take care while preparing pickle:-
the container must be of glass ware,properly cleaned and dried.
the salt should be little more so it won't let fermentation.
after purchasing all whole spices, put them under sun ...
2
Shopsin talks about this in his book, Eat Me, The Food and Philosophy of Kenny Shopsin. You can see it in this excerpt on Amazon. On his custom stove, described in that excerpt, it is certainly possible that when the knob is turned on all the way, the volume of gas coming out was still limited by the size of the flame holes, so that drilling it out allowed ...
2
This question isn't straight forward as there are so many types of electric stove/cooker tops. It would depend on whether you have radiant rings, sealed plates, halogen, ceramic or induction hobs.
Induction rings will heat any ferrous material (iron pan) but works better with a flat bottom.
Other than in the case of induction if the griddle fitted well and ...
2
I've got a 6 burner cooktop with a 16k, 3 12k BTU burners, and two smaller burners. My standard household gas line can supply at least 5 of the 6 concurrently without problem (haven't had occasion to use all 6 at once yet). The gas line feeding it is the same size as the rest of the gas lines in my house. Also, according to the installation instructions, ...
2
I believe that the size of the piping does matter. In Heston Blumenthal's The Fat Duck Cookbook he tales an interesting tale from the early days of the restaurant. I found the story online (2nd paragraph):
http://www.guardian.co.uk/lifeandstyle/2001/nov/17/weekend.hestonblumenthal
Excerpt from the article:
Traditionally, we have always been told to ...
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