@papa I learned from researching this that cinnamon and vinegar can remove the burnt smell and taste from soup.
@cosullivan That's useful to know.
@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.
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.
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 — 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
"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