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originally posted by: incoserv
As a fairly accomplished amateur chef, I can say from personal experience that you don't know what you're talking about.
If you're going to fry an egg or boil a pot of water, then no, there's no difference. But the kind of heat, the intensity, the distribution of the heat, the control that a gas flame gives to the cook makes a world of difference in the preparation of a complex recipe.
It's not a matter of any flavor that the flame "imparts" to the food. Rather, it's a question of how the heat effects the chemical and physical changes to the food throughout the process of cooking. Those are nuances that perhaps only someone passionate about cooking would comprehend. There is a major difference. If you can't understand that, it can only be due to ignorance and lack of experience.
originally posted by: JAGStorm
originally posted by: vNex92
a reply to: JAGStorm
It wont impact Asian Restaurants it would impact all Restaurants what the media is doing with this race bait articles is ridiculous.
That is not true, a diner can cook on electric.
Toast, eggs and bacon do not require gas cooking.
Yes it will impact other restaurants will but it will majorly impact Korean and Chinese cooking which is almost exclusively done with gas. Some of the actual crockery will not heat up the same with electric ovens/stoves.
Commerical induction units will be able to outperform gas units due to not having this challenge.