Re: [CH] another helpful hint (avoid burning)
Doug Irvine (dirvin@bc.sympatico.ca)
Sun, 07 Feb 1999 19:55:23 +0000
Andy Barnhart wrote:
Andie & Andy et al...having just made a very large pot of green chile
stew yesterday, and had it cook all day, and I do this often, we have an
electric range, and I use a stainless steel pot with a double bottom, the
lowest one being aluminum, and I place the pot on a trivet, made of wire,
over the burner, and have the burner on simmer, once it has started to
go....then I watch it for about ten minutes, to ensure that simmer means
simmer! and then leave it to do it's thing, until I am ready to add, or
season, or thicken, whatever...sorry, Andrea, but I do use flour to
thicken, I mix ordinary flour with instant stuff, in a shaker jar with
water, and add it slowly to the simmering stew(chile)stirring all the
while, and then let it cook some more....never ever have (a) lumpy stuff,
(b) raw floury flavor, or (c)thin chile stew....it takes a little
practise, but then, my advanced years have given me that...dig dig, as
you are so much younger than I, Andie!!!!(by yer own admission...Old
geezers neever fergit...like barkless basdenjis!) Cheers, Doug in BC