If You Cook With Gas Stove, Do This First

Рет қаралды 14,969

Күн бұрын

There's one easy and simple step you should take every time you fire up the stove -- especially if that stove uses natural gas. Chef and food writer Matt Degen explains.

Пікірлер: 22

@KissyKat Жыл бұрын

All very important tips, thank you!

@IWantToCook Жыл бұрын

Thank you!

@melissahoffman4687 11 ай бұрын

What's nice about gas/propane/butane is if the power goes out these stoves have your back. Just he stove part. Just have a lighter ready. Exactly what you said in the video, why can't people turn on the fan above the stove, then fumes leave your home through that pipe? Problem solved.

@IWantToCook 11 ай бұрын

Indeed. I’ve done just that - ignited using a match - when electricity has been out.

@melissahoffman4687 11 ай бұрын

An inverter that's rechargeable by solar, or plug in is handy during power outage, so you can use your induction.

@damianrhea8875 Жыл бұрын

Chef Matt, INDEED ! I just learnt that homes that have the financials means and physical spaces in Southeast Asia, such as Thailand, Malaysia, Vietnam, Southern China, etc., have both an indoors and an outdoors kitchens -- the outdoors are, of course, for more odorous and greasier/smokier cooking, such as deep frying, BBQ, smoking, etc.. Colder climates In Far East Asia, such as Northern China, Korea and Japan, do not have separate kitchens because of the harsh weather, and now the city dwellings in urban situations of China, Thailand, Malaysia, etc. prohibit automatically such arrangement.

@IWantToCook Жыл бұрын

Yes! It makes a lot of sense to cook outside where it's applicable and for those who have the space. When you think about it, there is something primal yet lovely about it, too, as that is how cooking was done before we had modern kitchens. Think of the joy and fellowship that is had around a bonfire, fish boil, barbecue, etc. Cheers!

@garywilliam5203 Жыл бұрын

Chef Matt, Your outside burner has a problem! The stove burner is burning well, a nice clean blue flame with very complete combustion. but the burner outside is burning very yellow and just standing over that burner is bad for your lungs. A yellow flame is incomplete combustion due to a lack of air, poor gas pressure or obstruction in the burner. Very dangerous. It should be serviced. UPDATE I fired up my outside burner and it burned more yellow than yours! Cleaning it I found that leaf cutter bees filled the burner tube with leaves and eggs. A simple cleaning and it works well now. sometimes there is karma . 🙂

@IWantToCook Жыл бұрын

Thanks for the heads-up; that would likely explain the soot buildup I get on pans after using it. I’ll see if I can fix. Cheers!

@stephaniesavarese233 2 ай бұрын

THANK YOU ❣️❣️ ❣️ 😯 😇 🙂

@IWantToCook 2 ай бұрын

Thank you for watching 🙏

@RedBeardedRabbit Жыл бұрын

1:59 curious statement about unmatched gas control. Any decent induction stove (and even countertop induction 'burners' in the $100+ range) typically has 20+ temperature settings (including in degrees, and often quite precise), plus instant responsiveness just like gas (actually faster since there's no residual heat from the metal grates). Also induction can simmer very low , but also can output a pretty crazy amount of power - most stoves have at least 1 and usually 2 power burners with something like 3.5 to 4 KW, which is pretty crazy and much higher than an equivalent high-end gas stove. I think it would equate to something like 30-35K BTU (!!!) considering the gas loses a lot of heat to the air.

@IWantToCook Жыл бұрын

From the few induction burners i've used, I've been impressed with their responsiveness and ease of maintenance. But they've all had only like 5 levels. What i'm curious to try is something like the Breville Control Freak, but at $1,500, it's a sizable investment for a single burner. Thanks for watching and happy cooking!

@RedBeardedRabbit Жыл бұрын

@@IWantToCook Yeah that Breville is impressive, but way too pricey for the average person. I've also been considering the popular Duxtop model (only 6.5" coil though, not big enough! the bane of all these cheap units) or the Nuwave proChef (supposedly 8" coil, which would at least match the bottom of my 10" Cast Iron skillet. They both seem to have 20 levels. Thanks for the supporting the PSA on the importance of venting! EDIT: Nuwave only has 6 levels :( but does claim temp control in 5 degree increments from 100-575? To me the coil size is what matters most and I'm not ready to spend $500+ just to get an 8-9" coil

@thomasmathiasen6079 6 ай бұрын

Induktion is fast and can simmer verden low as you say. I livet with induktion for 7 years . I have one big problem with it though. The cool size is much smaller than the coocking zone, so a pan will be verden hot in the middle and cooler towards the edges. Plus the uneven heat have made all my pots and pans woble.