Struggle to simmer rather than boil

[Patrick Bateman]

I can't simmer anything I cook unless I leave the lid off (not suitable more most of the things I cook).

Even when I'm using a fairly big saucepan and the smallest gas ring it all eventually just boils with far too much bubbling rather than just a few small bubbles. I reckon this is the reason some of the meat in stews I've made is a bit tough as I've followed the recipe exacctly.

Anyone else have this problem with a gas cooker? Might just have to stick them in the oven instead.

[D1ngd0ng]

Treat yourself to some decent pans. Worked for me.

[Pete Franklin]

I know what you are talking about - even the most puny flame will eventually cause too much heat. Use the oven instead. put it in a caserole and set the oven to 100. bring to simmer on hob - lid on then bung in oven. problem solved. indirect heat is always a more gentle way of cooking

[Patrick Bateman]

D1ngd0ng said:

Treat yourself to some decent pans. Worked for me.

http://www.amazon.co.uk/gp/product/B0026OSRSU/ref=...

Decent enough I'd say.

Edited by Patrick Bateman on Friday 29th March 21:51

[Pferdestarke]

search Amazon for a heat diffuser. Common problem on modern jobs this. easily solved.

[mattdaniels]

I struggle with simmering too but that's because I'm using an old electric oven. All I'd say is make sure you're using a pan with a thick heavy base, and you've got it on the appropriately sized ring.

[Patrick Bateman]

Pferdestarke said:

search Amazon for a heat diffuser. Common problem on modern jobs this. easily solved.

Bingo.

Cheers.