My husband came home from hunt camp yesterday so I wanted the house warm and welcoming when he arrived. I made a slow-cooker Tuscan chili (watch for the recipe next week) and my tried and tested, favourite French bread. As planned the house smelled wonderful, filled with the tantalizing aroma promising a delicious evening meal.
I did not anticipate any problems baking bread in the new natural gas oven as I've baked bread often in the outdoor grill. The loaves baked as they normally would although a bit quicker than in the electric oven. My experience has been bread cooks about 5 minutes faster using natural gas and 8 - 10 minutes faster using propane when compared to using hydro. So far, I am enjoying my new gas range immensely, quite pleased with the results combined with lower cooking costs. I'm no longer watching the clock to see when I can do a bit of cooking at the lower TOU hydro rates. Initially I was concerned switching to a gas oven as I've heard they can be problematic for hot spots but this one seems to be quite good so far.
There are many reasons why a home cook changes cooking fuel with the most common being relocating. The cooking fuel they were used to using simply is not available at their new location. My Mom had a horrible time adjusting from cooking with natural gas to electricity when she moved into an apartment. Her solution was simple to do minimal cooking and more eating out. Many find themselves in the same situation. My recommendation is to use tried and tested recipes during the learning curve period of using a new cooking fuel. Keep the various dishes simple to avoid frustration. With a bit of practice and patience you will easily master cooking using a different cooking fuel than you were used to.
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