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?

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@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.

gourmetwarehouse.ca/kitchen-to

@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

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