Text 3306, 109 rader
Skriven 2010-10-31 07:03:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Electric vs gas
=======================
-=> Ruth Haffly wrote to Nancy Backus <=-

 RH> Pre furnished house--nice.  From what you've said about the stove, the
 RH> owners had probably bought the stove at least 20 years before you
 RH> bought the house from them.

 NB> That's about what we figured... :)

 RH> Seems to have been a 50s thing. Between the time lag of pushing the
 RH> button and the "message" getting to the coil & the iherent lag of
 RH> electric stove's reaction time, you could have a big boil over if you
 RH> weren't careful.  That's one of the reasons I like gas better for
 RH> cooking.

I don't get it. Cooking is cooking. And each method of adding heat to the
vessel has its own ins and outs.

Perhaps it's because I did a lot of cooking in commercial kitchens when I was
younger, but, I've never had a problem cooking with electric coils under the
pan. The hobs and grills in a restaurant kitchen are hot all the time - whether
heated by gas, wood, coal or Reddy Kilowatt.

The trick is to move the pan off the heat when the desired temperature/time is
reached. 

I'll grant that it's often a lot easier simply to turn off the fuel to the
fire. But, it's really not that hard to move the pot to a not-hot spot. And
electric has some advantages - such as being easily adjustable to a specific
temperature without having to rely on the Mark I eyeball. And holding
temperature.

One of my favourite ways of cooking pasta on electric is to bring the pot back
to the boil after adding and stirring the noodles. Then turn off the burner and
put the lid on the pot and let it sit for 12 to 15 minutes. Perfect pasta.
Works for white, long-grain rice, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Super-Fly Pad Thai
 Categories: Oriental, Pasta, Citrus, Chilies, Nuts
      Yield: 2 servings

      4 oz Wide rice noodles *
           Hot water
      1    Lime; halved
      2 tb Fish sauce *
      1 ts Garlic powder
           Red pepper flakes
  1 1/2 ts Soy sauce
      2 tb Sugar
      1 tb Peanut oil
    1/4 c  Cilantro; chopped
      1 lg Egg
    1/4 c  Unsalted peanuts
      1 c  Bean sprouts

  * Sold with the Asian foods at the grocery store or at an
  Asian market

  Soak the noodles in hot water in the medium mixing bowl
  while you make the sauce and scramble the egg.

  Squeeze the juice from the lime into a small mixing bowl.
  Dig out any seeds with your fingers and discard the seeds.
  Add the fish sauce, garlic powder, red pepper flakes, soy
  sauce, sugar, and peanut oil to the lime juice. Beat with
  the fork to combine.

  Scramble the egg in the skillet over medium heat. Have you
  scrambled an egg before? Just crack the egg into the heated
  nonstick skillet and stir with a heatproof rubber spatula to
  break up the chunks while it cooks. When the eggs are solid,
  drain the water off of the noodles and add them to the
  skillet.

  Add the sauce, the peanuts, and the bean sprouts to the
  skillet. Stir everything together with the tongs, and cook
  until it’s all warm.

  Turn off the stove, take the skillet off the burner, and
  transfer your Super-Fly Pad Thai to serving plates with
  tongs. Sprinkle cilantro on top of each serving and try
  eating with chopsticks.

  NOTES: I've simplified one of my favorite dishes so you
  can make it fast. If you want, you can add cooked shrimp,
  chicken, or tofu. If you don't like spicy food, skip the
  red pepper flakes.

  Recipe By Rose Dunnington

  From Big Snacks, Little Meals ©2006 Sterling Publishing Co.

  From: http://www.delish.com/recipefinder

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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