Post 9qdw8vCxi2NNLd9ESu by skquinn@octodon.social
(DIR) More posts by skquinn@octodon.social
(DIR) Post #9qdvxRq0ZCYF4XwMTY by cosullivan@mastodon.sdf.org
2020-01-04T02:04:45Z
0 likes, 0 repeats
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?
(DIR) Post #9qdw8vCxi2NNLd9ESu by skquinn@octodon.social
2020-01-04T02:06:53Z
0 likes, 0 repeats
@cosullivan I wouldn't think Canadian and US electric stoves wouldn't be that different in general. It's not like you guys up there use 240 volts for everything.
(DIR) Post #9qdwAuOvgG27QMh1hA by milcom@mastodon.social
2020-01-04T02:07:18Z
0 likes, 0 repeats
@cosullivan Or is it something with the fuel and the heat at which they burn?
(DIR) Post #9qdwCOD4L1D8ADqqyu by cosullivan@mastodon.sdf.org
2020-01-04T02:07:30Z
0 likes, 0 repeats
@skquinn I wouldn't think that either. Would age and heat source differ?
(DIR) Post #9qdwQI2w3BI36PjvrU by cosullivan@mastodon.sdf.org
2020-01-04T02:09:58Z
0 likes, 0 repeats
@milcom That's possible. My flat is much warmer (23C) than my house was (18.5C). At first, with the scorched roast I thought it was my cast iron Dutch oven, as iron does heat faster and retain heat better, but the stock was in a lighter metal saucepan.
(DIR) Post #9qdwhJ9pAkfBTI4pZQ by skquinn@octodon.social
2020-01-04T02:13:09Z
0 likes, 0 repeats
@cosullivan Only thing I can think of could be altitude-related... you're not up in the mountains somewhere are you?
(DIR) Post #9qdwkSMfOfnktaaLA0 by cosullivan@mastodon.sdf.org
2020-01-04T02:13:38Z
0 likes, 0 repeats
@skquinn No I'm below sea-level. My old house was at 334 ft above sea-level.
(DIR) Post #9qdxAEqiGlL6VWvtqq by papa@mastodon.sdf.org
2020-01-04T02:18:18Z
0 likes, 0 repeats
@cosullivan I never put much trust in burner settings being consistent from stove to stove, much less country to country.
(DIR) Post #9qdxGlPm6XR3FGRbai by cosullivan@mastodon.sdf.org
2020-01-04T02:19:28Z
0 likes, 0 repeats
@papa I learned from researching this that cinnamon and vinegar can remove the burnt smell and taste from soup.
(DIR) Post #9qdxMwWlhTbLRrf6AK by cosullivan@mastodon.sdf.org
2020-01-04T02:20:35Z
0 likes, 0 repeats
@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.
(DIR) Post #9qdxVBM8S5itkrcK2K by papa@mastodon.sdf.org
2020-01-04T02:22:04Z
0 likes, 0 repeats
@cosullivan That's useful to know.
(DIR) Post #9qdxVceUxvSGPdPruK by msh@coales.co
2020-01-04T02:20:36Z
0 likes, 0 repeats
@skquinn @cosullivan maybe you have a 208v stove plugged into a 240v receptacle? In multi-unit dwellings with 3 phase service stoves use phase to phase voltage which is 208v. In smaller multi unit buildings and detached homes they use 240v (and regular plugs use neutral so the voltage is half that)The stove may have to be adjusted to work with the right voltage (this is the same in the US too actually, not just a Canada thing)
(DIR) Post #9qdxVdCWvOg27BL2x6 by cosullivan@mastodon.sdf.org
2020-01-04T02:22:08Z
0 likes, 0 repeats
@msh wooow that would never have occurred to me. They don't teach us this in 20th-century food science courses! Thanks! I'll check on the stove. @skquinn
(DIR) Post #9qe2RI02JE2GyKFA2K by publius@mastodon.sdf.org
2020-01-04T03:13:52Z
0 likes, 0 repeats
@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.
(DIR) Post #9qe4nzbP4l12TyfvU0 by cosullivan@mastodon.sdf.org
2020-01-04T03:43:51Z
0 likes, 0 repeats
@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
(DIR) Post #9qe7ozQdVTM460o2Lo by irrelephant@barrir.ca
2020-01-04T04:15:02Z
0 likes, 0 repeats
@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 — 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.https://gourmetwarehouse.ca/kitchen-tools/timers-thermometers/
(DIR) Post #9qe9BecV8ei4Apj85Y by cosullivan@mastodon.sdf.org
2020-01-04T04:32:59Z
0 likes, 0 repeats
@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
(DIR) Post #9qe9RWFq0dFyrUgvNQ by cosullivan@mastodon.sdf.org
2020-01-04T04:35:53Z
0 likes, 0 repeats
@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
(DIR) Post #9qfw8SQX71XRET603c by publius@mastodon.sdf.org
2020-01-04T17:58:22Z
0 likes, 0 repeats
@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.
(DIR) Post #9qfxWw5Kb0aM7SPmRU by cosullivan@mastodon.sdf.org
2020-01-04T18:12:52Z
0 likes, 0 repeats
@publius I am informed that a byproduct of gas heat is water vapour. An electric heat source dehydrates food faster. @irrelephant @papa
(DIR) Post #9qfzLMCPsThlXpKrAG by publius@mastodon.sdf.org
2020-01-04T18:32:07Z
0 likes, 0 repeats
@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.