Kitchen Myths

This was a fun read....I especially liked the one about "real" chili and beans.
http://www.pgacon.com/KitchenMyths.htm

So did I! Priceless.

Thanks for the link.

Of course, the correct answer about the scrambled eggs is, "don't use milk or water, just eggs, but cook them properly." See my post number 2.

Very interesting.

Just waiting for the 'no beans' brigade.

I have to say that, having cooked with both, I think gas stoves win hands down over electric stoves. But I do think it's a matter of personal preference. My preference is for gas. But I do a lot of wok cooking (which the article admits is an area where gas heat is superior).

I haven't noticed cornstarch imparting any particular flavor to dishes. Seems very neutral to me. Masa harina or corn FLOUR (vs. STARCH), on the other hand, does indeed give a corn-flavor to the dish.

-Paul W.

[Jenise]

I haven't noticed cornstarch imparting any particular flavor to dishes. Seems very neutral to me. Masa harina or corn FLOUR (vs. STARCH), on the other hand, does indeed give a corn-flavor to the dish.

-Paul W.

Ditto, Paul, it's devoid of flavor. It's also clear, not opaque like wheat flour as listed which suggests that the person who put this list together made an error in transferring information.

But it's a fun read nonetheless. And I didn't know that baking soda had been debunked as a smell absorber.

I have to say that, having cooked with both, I think gas stoves win hands down over electric stoves. But I do think it's a matter of personal preference. My preference is for gas. But I do a lot of wok cooking (which the article admits is an area where gas heat is superior).
-Paul W.

I'm with you on this, Paul. I like the fact that with gas, you get a good visual indicator of the amount of heat going into your pan. Perhaps I've never used a decent electric stove, but I've not been able to get as good a feel for how hot a pan's getting on one of them.

[Jenise]

I have to say that, having cooked with both, I think gas stoves win hands down over electric stoves. But I do think it's a matter of personal preference. My preference is for gas. But I do a lot of wok cooking (which the article admits is an area where gas heat is superior).
-Paul W.

I'm with you on this, Paul. I like the fact that with gas, you get a good visual indicator of the amount of heat going into your pan. Perhaps I've never used a decent electric stove, but I've not been able to get as good a feel for how hot a pan's getting on one of them.

The So Cal Gas Company had a TV commercial ages ago that pretty well summed up one of gas's greatest advantages for me: Gas--it stops cooking when you do.

One of the reasons I think gas is always hailed as the sine qua non of cooking is that, for professional use, it is. There just isn't room or time to switch pans on and off an electric stove on the line, and the battered saute pans would never lie flat on an electric element. Considerations like noise and energy efficiency are quaternary, as gas is the only possible choice.

However, for a home cook, I quite like the ability to boil water faster than the microwave, simmer effortlessly (and silently) without a fancy simmer burner, and I have the room to pull a pan off the stove if I really need to stop the cooking in a hurry. I'd add space between my existing burners, or an extra oven, before I would start thinking about gas. Anyone else feel that way?

Walt

Walt
I first started cooking on electric and agree with your comments. One good thing it taught you was to think ahead and use the retained heat to your advantage - but if you get it wrong you can still lift the pan off.
I now use gas but wouldn't have a problem changing back. I suspect it's harder to go from gas to electric than the reverse.
regards
Ian