First, thank you endlessly for the Halal Chicken recipe — that's become a Traveling Pants-type gem for me, where I've been told of long chains of recommendation that have spawned from me sharing it (and making it for) a few friends. Always a home run.
My question is — is there some kind of standardized way to approximate medium, medium-high, high heat on a gas burner? I know many induction stovetops have control by degree, but is that any kind of test I could perform to understand where on my knobs is equivalent to a standard medium, etc.? Or do I just have to watch the size of the flames and make a guess.
thetitularrole81 karma
First, thank you endlessly for the Halal Chicken recipe — that's become a Traveling Pants-type gem for me, where I've been told of long chains of recommendation that have spawned from me sharing it (and making it for) a few friends. Always a home run.
My question is — is there some kind of standardized way to approximate medium, medium-high, high heat on a gas burner? I know many induction stovetops have control by degree, but is that any kind of test I could perform to understand where on my knobs is equivalent to a standard medium, etc.? Or do I just have to watch the size of the flames and make a guess.
Thank you!
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