Re: Old Dog:New Trick
- From: "Nantz" <thenantz@xxxxxxxxxxx>
- Date: 30 Mar 2007 06:59:09 -0700
On Mar 30, 6:06 am, "Evelyn Ruut" <evelyn.r...@xxxxxxxxx> wrote:
"Nantz" <thena...@xxxxxxxxxxx> wrote in message++++++++++++++++++++
news:1175209687.882229.61800@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Since moving from my home into an apartment I have had to put up with
a freezer which is NOT self defrosting. However, a friend of mine told
me how he does it and I tried this new way and I love it. All you do
is point a fan directly into the freezer and in no time at all it's
done.
Now, can someone teach me how to love this @#$% electric stove?
Nancy
The fan trick is great and it works fast, yes.
The electric stove is a tricky one. I had gas for years, then I moved into
a house where there was no city gas available. It came with an electric
stove. There are a couple of techniques that I had to learn that worked
well for me.
First of all remember that the element stays hot even if you turn it down.
Get used to moving a pot to a cool burner if you need to lower the heat
immediately.
You always start on very high, and as soon as the heat starts coming up, you
lower it to the approximate temp you think you will need. When cooking
time is nearly over, shut the burner off altogether. It will continue to
"coast" for that last few minutes.
The good part about electric is that the burners are often thermostatically
controlled. If you set it on a certain number, you can do a nice long
simmer and count on that being the same throughout.
You will need to stir often, or stuff will burn far more readily to the
bottom of the pot than it will with a gas stove.
You absolutely need FLAT bottomed pots. I had to buy all new pots when I
got an electric stove. If you have the old fashioned electric with the
coils, it isn't as critical, but if you have the new glass top electric it
is essential.
Electric stoves are murder on enamel pots. They also can warp your pots
easily.
On the plus side, there is nothing better than an electric oven and broiler.
I have the best of both worlds; dual fuel. Gas top and electric oven and
broiler. 7 years ago when I bought this house I decided I was going to
treat myself, and bought a dual fuel Thermador stove, with continuous grid
top and all stainless steel. Best thing I ever did. I absolutely love it
to bits.
My daughter bought one of the newest kinds of electric stove, an induction
top. It works on magnetism. I didn't like it, but she has learned how to
manage the thing. They are very expensive and all the rage in Europe, so I
hear, because they save energy.
Every kind of stove needs a different set of skills.
I still like gas cooktops best.
--
Best Regards,
Evelyn
Thanks for all the good advice,Evelyn. Yes, I learned the hard way
that I have to stir more often. I also learned to remove the pan from
the burner rather than simply turning the heat down and expecting an
immediate response.
I have a beautiful set of amber glass cookware but I'm thinking of
switching to metal, hoping the response time will be quicker for
cooling down the bottom of the pans.
I think the coils themselves look llike something you find on the
ground in a metal scrap yard so I bought some cutsey covers. That
helps, aesthetically.
The hood fan is the type that blows the air back into the kitchen.
What good does that do? Reminds me of a sign that says "Pee in this
end of the pool only". Worthless.
Anyway, thank you all for your advice. I will quit whining now.
Nancy
.
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