Topic: Converted from electric to gas cooker and keep ruining my base sauce

[Bobby Bhuna]

I moved out of my old flat a few months ago, into a flat with a gas hob. I have since made two batches of base, the first of which was horrid.

I think it was sticking to the bottom a little during the simmer stage (SnS June 2008 base recipe) and ended up burnt. I say it ended up burnt - it didn't taste of your standard burnt taste, but rather just smelled nasty and tasted gross. After making one curry with this, I binned the whole batch.

I made another batch being far more careful. The end curry wasn't up to much. Put off by my recent results, I hadn't made a curry for around a month until today. When I defrosted my base, there was the same smell that was present in my first bad batch of base, only it was more subtle.

Why when using the gas hob am I buggering up my base attempts? My first theory is the large thin/wide based pot I use has poor heat distribution and so is burning ingredients where the flames are making contact with the base. My second theory is that I'm just crap at gauging the temperature of a gas plate, being familiar with electrical.

However, it may well be neither of the aforementioned reasons. Has anyone came across the same problem and if so what I can I do to get back on track?

Thanks in advance for you input,

Cheers, BB

[joshallen2k]

My first guess would be as you described, the thin pot with poor heat distribution.

The base sticking to the bottom is likely the culprit (it will burn) caused by hot spots on the bottom of the pan.

That's my best guess.

[JerryM]

My second theory is that I'm just crap at gauging the temperature of a gas plate, being familiar with electrical.

Cheers, BB

BB,

good to hear from u.

on gas u have to use eye sight to gauge the flame with the pan on the hob ie don't rely on the dial. u're not on your own my wife really struggles with our gas hob. she simple wants to turn it on and set it to 3 or 5 etc but of course they don't exist.

gas is also very hot c/w electric. on cooking base i use my lowest hob (1kw) and have it barely lit once the base is going. it's that low i have to keep checking the flames not gone out.

best wishes,

[CurryOnRegardless]

Hi BB

You need to look for a pot/pan with an encapsulated base and if you want it to last riveted handles. Sad to say decent kit doesn't cheap, you should be looking in the ?30 plus region, the upside is decent pans like good knives will, with care, last a lifetime.
Once you get used to the gas hob you'll never want to go back to eleccy, guaranteed.

regards
CoR

[qprbob]

BB

Have to agree with CoR, an encapsulated base, is a must for even heat distribution. Once used to gas, you will find you have much more control over cooking temperatures.

[JerryM]

whilst i'm sure "encapsulated" are best and if monies no object then why not - all of our pans are cheap ones and work perfectly well.

u know the saying - never blame u're tools  ;D

[Bobby Bhuna]

Thanks guys,

Well firstly I'm going to go with Jerry's suggestion rather than going and buying a new pan. I'll come back and let you know how I get on later today. Hmmm... I think I'm gonna go with a Rajver session.

[Bobby Bhuna]

Worked a treat! Cheers Jerry. It's amazing how such a small flame on a tiny ring can bring something to the bubble!

[JerryM]

Worked a treat! Cheers Jerry. It's amazing how such a small flame on a tiny ring can bring something to the bubble!

very pleased. one further tip is to listen for the sound of the gas (a sort of whistle) - it helps at both the high and low ends to know where u're at with it.