1) Puree then Age / ferment the pepper base, 2) Mix with vinegar roasted red bell peppers etc. 3) Cook on
the stove at high heat for several minutes to kill any bacteria.
Put pot of water on
the stove at high heat and add the chopped carrots.
Not exact matches
Pour the water around the perimeter of the sugar and
heat on the
stove at a medium -
high heat.
Heat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heat
Heat up a heavy bottomed pan or dutch oven (I used a cast iron frying pan) with the oil on medium
high heat — on my electric stove this was at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to heat
heat — on my electric
stove this was
at the 6 1/2 mark, and it took a good 10 - 12 minutes or so to
heatheat up.
Whisky barrels are scorched
at a
high heat, which releases their natural wood sugars, while their narrower
staves allow for greater oxygen exchange.
Also, maybe it's my electric
stove (I question the efficacy of the burners), but I needed to
heat the sauce
at a little under medium -
high (rather than medium - low) to achieve thickening.
I don't believe the «super seared» meat could be recreated with a gas
stove on
high heat, but chef Michael Harrison has kindly adjusted the dessert course recipe for those without a blacksmith's forge
at home.
But, I scorched the crust (new
stove), made scrambled eggs in what was supposed to be the lemon pudding (twice) because I was trying to do too many things
at once and the
heat was too
high — and after 45 minutes that were supposed to be spent power - prepping a gourmet confection I had nothing to show except some fresh pureed lemons, 6 partially scorched tartlet crusts (6 fully burned tartlet crusts) and a sink full of dirty dishes!
A good combination in New Hampshire is to use a
heat pump (2) in fall and spring when you need
heat and the outside temperature is above freezing, and then switch to wood
stove when it can be run
at high output and hot.
If you switch on an electric ring on a
stove and begin
at a low setting, you will soon feel the
heat, the Thermal IR, and when you turn this up to
higher settings you will feel more and more
heat, you will also notice a change in colour as it gets hotter and hotter and you're feeling more and more
heat from it.