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Old 04-27-2011, 06:26 PM   #1
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Somethin's burnin...

I guess I do not know how to simmer...every time I make spaghetti sauce I usually burn some on the very bottom of the pan, which gives the whole sauce a slight burned taste. What am I doing wrong? Sometimes I use a standard pan on an electric plate, sometimes I use a wok on a gas stove.

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Old 04-27-2011, 06:30 PM   #2
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Simmer is low and slow, just slightly with bubbles of a boil. It could be the electric plate and the temp is a little higher than a normal stove top. I am not sure which you are using now.
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Old 04-27-2011, 06:37 PM   #3
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Use a heavier pan.. and lowest heat setting on your stove top.......
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Old 04-27-2011, 07:12 PM   #4
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Sometimes with thin metal pans, foods will burn to the bottom.

Try to find a Flame tamer. It goes on the burner under the pan and works great to prevent this burning.
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Old 04-27-2011, 07:18 PM   #5
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"Sometimes I use a standard pan on an electric plate, sometimes I use a wok on a gas stove."

Maybe try the standard pan on the gas stove, at a very low setting. And stir more often. You just can't let it sit and simmer without stirring.
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Old 04-27-2011, 07:33 PM   #6
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I have the same problem! I do more things in the oven than I do on the stovetop.
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Old 04-27-2011, 07:49 PM   #7
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Simmering, as LindaLou wrote, is just barely bubbling. It can be hard to set to the right temp, because it will simmer/boil harder after a few minutes with the lid on.

Andy's device can be very helpful, as is occasional stirring, as Pacanis wrote.
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Old 04-27-2011, 08:15 PM   #8
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I always use a heat diffuser. I had the one that Andy showed, but I didn't like the handle. I've had this one for more years than I can remember, and I always use it with anything I'll be simmering for a long time.

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Old 04-27-2011, 08:27 PM   #9
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Quote:
Originally Posted by Kayelle View Post
I always use a heat diffuser. I had the one that Andy showed, but I didn't like the handle. I've had this one for more years than I can remember, and I always use it with anything I'll be simmering for a long time.


I had one like this but found that the top was slightly domed and the pans were not stable on it.
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Old 04-27-2011, 08:39 PM   #10
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I had one like this but found that the top was slightly domed and the pans were not stable on it.
I don't remember having that problem, but it could be from having so many really heavy pots on it over the years, it got flat. The one with the handle limited the size of pot you could use.
I've also seen a disk of cast iron, that would work well I think.
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