If you have a “traditional” electric stove top, you’ll see gas pits out a lot more heat and responds quicker. On the other hand my brother just got an electric resistive glass top with a “boost” mode that claims to boil water almost as fast as gas.
I’m in the process of switching from gas to induction and I’m finding the process unnecessarily difficult. In addition to induction ranges having few models, essentially no display models, and poor availability, I found them significantly more expensive. I had to hire an electrician to add a circuit, but he had to install a sub-panel to make it happen. Now I’m waiting on a plumber: the old gas lines are in the way and need to be removed.
My pots and pans are mostly steel and cast iron, so are fine with induction. I do keep a couple cheap Teflon skillets for anyone else who wants to cook, and did need to replace those. However I’m unhappy to lose my steel griddle top.
I’m doing it for health reasons, although it may be too late. My kids did have asthma when they were little, and gas stoves are associated with increased risk of that. While there is no proven association with adult lung problems, it’s still indoor air pollution and I’ve had a persistent wheezy cough since COViD
Haha sure, hopefully I can remember correctly. I believe it was an 8:3:1:1 rub - brown sugar, salt, chili powder, and the last 1 was cumin, Sichuan peppercorn, and dried hot pepper. Smoked with hickory at 250ish using a 3-2-1 (3 without foil, 2 wrapped in foil, 1 without foil). I made a sauce using ketchup, mustard, rice wine vinegar, and some leftover rub, and basted that on during the last hour.
The end result will be probably the same, but blend then freeze should be overall less work - you can blend it all at once, then freeze it already in portions.
For Chinese I usually hit up the Woks of Life, but sometimes I just search the name of the meal and compare recipes, like with beer duck or more specific regional dishes.
The problem with community-edited cookbooks is that you end up with multiple recipes for the same dish. I just searched for hummus on such a site and got 246 results. It has become useless over the years.
Dipped in salt, they’re a good raw side for any kind of hearty soup and sandwich, that’ll go through quite a lot of them.
They can go into pretty much anything with onion tbf, it’s a basic substitution. Just usually put them in towards the end of cooking like a delicate herb instead of earlier, so they don’t cook down into mush. Which takes like 5 minutes.
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