Now WeÂre Cooking with Gas
Our apartments here at Cedar Brook feature several great amenities, one of which is the gas stovetop and oven in your Pine Hill, NJ apartment’s kitchen. In this Cedar Brook Blog post, we will be sharing some tips to avoid any accidents or disasters in the kitchen, as well as to make the most of your gas stove and oven. Keep reading for our advice!
Gas stovetops and ovens have the capability to cook food both quickly at high temperatures or slowly at low temperatures. Typically gas ovens and stoves heat up more quickly than electric ones and maintain a more consistent temperature. Getting used to cooking with a gas oven or stove can take some time though if it is new to you. Use our tips to help you adjust, keep from overcooking or burning your food, and avoid disaster.
When cooking on a gas stovetop, be sure to adjust the flame size so that the flame hugs the bottom of the pan without sneaking up the sides. Your food will cook more evenly and consistently this way and also help you avoid accidentally burning yourself.
Liquid cooking methods, like boiling, work better on a gas stove than dry heating methods. The liquid helps to ensure the heat is evenly distributed throughout the pot or pan, while dry heating tends to cause certain spots to become hotter than others — making it easy to accidentally burn your food.
Baking — When baking in your gas oven allow it to preheat for five to ten minutes before you start baking. Food baked in a non-preheated oven takes longer because the temperature is inconsistent and takes time to heat up. Avoid crowding food on the bottom rack of your oven when you are also using the top rack because the oven relies heavily on the bottom heating element of the oven when baking. If you notice food cooked on the bottom rack of your oven consistently burns, spread a layer of aluminum foil on the bottom rack to help to reduce burning.
Broiling — Gas broilers cook food quickly and at high temperatures by exposing it to direct heat from a gas-powered flame. When broiling meat, choose a more tender cut of meat or marinate less tender cuts for 6 to 24 hours prior to broiling. For medium-done steaks, place the meat closer to the flame. For well-done steaks, place food further from the flame and cook longer.
What are the best tips you have found for cooking with gas? Share them with us in the comments so we can all benefit. Thanks for reading our post!