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?

@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.

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