danemodsandy
Well-known member
In a previous post, I wondered how well the Sensi-Temp burner on my GE J 370 was going to work with my Corning Ware. Corning Ware has very different performance characteristics than metal cookware; a tendency to heat slowly at first, then suddenly reach boilover stage is one common trap for the unwary electric range user.
I am happy to report that a first use of Corning Ware on the Sensi-Temp burner went perfectly. Today, I made a potato-vegetable soup a Bosnian friend told me how to make a couple of years ago; it's a creamy soup with potatoes, ham, carrots, broccoli, cauliflower and carrots. I used my largest piece of Corning Ware; a five-quart casserole in Blue Cornflower.
Sensi-Temp was with me every step of the way, from an initial sauteeing of some onion for the base, to a cooking of first the potatoes, then the vegetables at a gentle boil, to a slow simmer of the finished soup to develop flavor. At no point did I experience any problems; the Sensi-Temp did exactly what I asked it to, the same as if I'd been using metal cookware. The soup, when made on previous occasions, had to be watched closely to prevent boilover, with sudden moves to a cooler burner sometimes becoming necessary. The Sensi-Temp burner made it a "set it and forget it" proposition - very easy.
It was interesting to use both sets of temperature settings for this project; Sensi-Temp has Fahrenheit temperature markings for sauteing and frying, and a set of "Boil" settings for cooking with liquids - "High - Medium - Low - Sim." The temp markings were used for the sauteing of the onions, then the Boil settings were used for the rest. Perfect results at every point.
So, I think I'm over any collywobbles I had about the Sensi-Temp burner; it has proved itself on a cookware that can be a bit tricky.
And the soup is delicious. [this post was last edited: 12/3/2013-20:59]
I am happy to report that a first use of Corning Ware on the Sensi-Temp burner went perfectly. Today, I made a potato-vegetable soup a Bosnian friend told me how to make a couple of years ago; it's a creamy soup with potatoes, ham, carrots, broccoli, cauliflower and carrots. I used my largest piece of Corning Ware; a five-quart casserole in Blue Cornflower.
Sensi-Temp was with me every step of the way, from an initial sauteeing of some onion for the base, to a cooking of first the potatoes, then the vegetables at a gentle boil, to a slow simmer of the finished soup to develop flavor. At no point did I experience any problems; the Sensi-Temp did exactly what I asked it to, the same as if I'd been using metal cookware. The soup, when made on previous occasions, had to be watched closely to prevent boilover, with sudden moves to a cooler burner sometimes becoming necessary. The Sensi-Temp burner made it a "set it and forget it" proposition - very easy.
It was interesting to use both sets of temperature settings for this project; Sensi-Temp has Fahrenheit temperature markings for sauteing and frying, and a set of "Boil" settings for cooking with liquids - "High - Medium - Low - Sim." The temp markings were used for the sauteing of the onions, then the Boil settings were used for the rest. Perfect results at every point.
So, I think I'm over any collywobbles I had about the Sensi-Temp burner; it has proved itself on a cookware that can be a bit tricky.
And the soup is delicious. [this post was last edited: 12/3/2013-20:59]