Text 3409, 106 rader
Skriven 2010-11-04 06:23:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Electric vs Gas
=======================
-=> Ruth Haffly wrote to DAVE DRUM <=-

 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

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

 RH> With gas, I can cut off the burner and the heat under the pot (except
 RH> for the support rack) is off instantly.  Do the same with electric and
 RH> the coil retains residual heat for a while.  Gas comes on instantly so
 RH> things begin cooking faster. Electricity takes it's own sweet time.
 RH> With gas, I can crank the flame (heat level) down to just barely on but
 RH> with electricity I'm stuck with whatever the "low" or "warm" setting
 RH> is, which may or may not be the level I really want.

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

 RH> I'm not talking about turning my kitchen into a commercial one; I just
 RH> want a gas stove for my home use.  Moving around with the Army, I got
 RH> to use both gas and electric so I was able to see pros and cons of
 RH> both. The stove we had in Berlin was electric but instead of coils like
 RH> most American electric stoves, it had a solid unit, raised a bit above
 RH> the surface of the surrounding area (a little island).  Never saw that
 RH> before nor after that assignment.

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

 RH> IF you have roon on the stove to do so. (G)  Can't do it if all units
 RH> are in use and you have to move all 4 (or 5) pots or whatever to a
 RH> cooler spot.

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

 RH> I do pretty good eyeballing the flame to right where I want it to be. I
 RH> can adjust it a lot finer than with an electric unit.  But, that's why
 RH> they make both types, for ones like us who have our own preferences.
 RH> I'm using electric now, because we're in a rental setting and that's
 RH> what's in the house.  Next move, who knows?

IOW you are just quibbling. I said, or strongly implied all of what you
go over so labouriously. A decent workman does not blame his tools. And
that's *ALL* I meant.

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

      Title: Workman's Pork Chops w/Raspberry Sauce
 Categories: Pork, Fruits, Herbs, Citrus
      Yield: 4 Servings

    1/2 ts Dried thyme, crushed (.7 g)
    1/2 ts Dried sage, crushed (.4 g)
    1/4 ts Salt (2 g)
    1/4 ts Pepper (.5 g)
      4    (4 oz ea) boneless pork loin
           - chops (115 g ea)
    1 tb Butter (15 g)
    1 tb Olive oil (15 g)
  1/4 C  Seedless raspberry jam (85 g)
    2 tb Orange juice (30 ml)
    2 tb White wine vinegar (30 ml)
    4    Sprigs fresh thyme (opt)

  Preheat oven to 200øF/95øC. In a small bowl, combine crushed
  thyme, sage, salt, and pepper. Rub evenly over pork chops.
 
  Melt butter and olive oil in a nonstick skillet. Cook pork
  chops for 4 to 5 minutes on each side, turning once. Remove
  from skillet and keep warm in preheated oven.

  In the skillet, combine raspberry jam, orange juice, and
  vinegar. Bring to a boil, and cook for 2 to 3 minutes, or
  until sauce is reduced to desired consistency (sauce will
  thicken as it cools). Spoon sauce in a pool onto a serving
  plate, and top with pork chops.

  Garnish with sprigs of thyme.

  Recipe by Robin Workman

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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