Last week a rump roast was scorched, tonight it's chicken stock. I carefully heeded recipe directions read three times, I am now wondering if 2/10 burner setting on an electric stove in Canada = 4/10 gas burner setting in the US.
Must Canada insist on being silently different in engineering standards to the point of passive-aggressively scorching my food?

Β· Web Β· 3 Β· 0 Β· 0

@cosullivan I wouldn't think Canadian and US electric stoves wouldn't be that different in general. It's not like you guys up there use 240 volts for everything.

@cosullivan Only thing I can think of could be altitude-related... you're not up in the mountains somewhere are you?

@skquinn No I'm below sea-level. My old house was at 334 ft above sea-level.

@skquinn @cosullivan maybe you have a 208v stove plugged into a 240v receptacle?

In multi-unit dwellings with 3 phase service stoves use phase to phase voltage which is 208v. In smaller multi unit buildings and detached homes they use 240v (and regular plugs use neutral so the voltage is half that)

The stove may have to be adjusted to work with the right voltage (this is the same in the US too actually, not just a Canada thing)

@msh wooow that would never have occurred to me. They don't teach us this in 20th-century food science courses! Thanks! I'll check on the stove. @skquinn

@msh Good catch, I should have thought of that but I didn't. @cosullivan

@cosullivan I never put much trust in burner settings being consistent from stove to stove, much less country to country.

@papa I learned from researching this that cinnamon and vinegar can remove the burnt smell and taste from soup.

@papa It's not that I don't know how to cook, it's the dishes that I'm supposed to leave alone for hours and hours that scorch 50% to 65% of the time directed for cooking.

@cosullivan @papa
Honestly, I believe the commonness of this phenomenon is what brought forth the device known as the "slow cooker", best known under the Crock Pot brand. I have been known to leave a roast in the oven for hours, but on a very low heat, & then only with a roast of beef with a heavy layer of fat.

@publius Rest assured that many stocks forthwith will be mad in our slow cooker. I have learned so much here about cooking variables. I'll drink the scorched broth. Thank goodness I have frozen broth packs for cooking @papa

@publius @cosullivan @papa

I do my 'slow cooking' in a crock in the oven. Which is how some of my recipe books from the very early 1900s instruct me (Yay Rumford Cookbook!)

I would agree with @papa β€” never trust the dial. If your oven is what is giving you issues, get an oven thermometer. Do you know about the Gourmet Warehouse on Hastings? They have 'em.

@irrelephant @publius the burner, namely the one on the forward left seems to be turbo-charged. I hadn't noticed before because I don't leave the kitchen for cooking times under 20 minutes. I cook roasts and make stock in winter, and I occupy myself nearby (always using a timer!), yet scorching happens. @papa

@cosullivan @irrelephant @papa
I know one electric stove which explicitly has what it calls a "turbo" feature on one of the burners, though you have to deliberately activate it.

@publius I am informed that a byproduct of gas heat is water vapour. An electric heat source dehydrates food faster. @irrelephant @papa

@cosullivan @irrelephant @papa
In a closed oven, this is plausible ; on a stovetop, less so. Likewise, if there is a lid on the dish, it's not going to make much difference.

@irrelephant Wow thanks! I need a new pepper mill so I'll head there tomorrow if the storm lets me. Love the abundance of recipes too on the website. @publius @papa

Sign in to participate in the conversation
Mastodon @ SDF

"I appreciate SDF but it's a general-purpose server and the name doesn't make it obvious that it's about art." - Eugen Rochko