Quote:
Originally Posted by Chef
It has always existed, we just didn't have the ability to do it well. Think about baking bread. We used to do that in wood fired ovens with no thermostat. A modern baker couldn't do that without years of practice.
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If I were made of money and could afford a La Cornue range, I would buy one in a minute. The manufacturer advises using the large, iron "plate" feature for boiling and simmering. The user regulates the heat by moving the pan to or away from the center of the future. They claim that the outer edge will give a perfect simmer, something that's difficult to achieve on any but very high-end ranges. Also, you mentioned fuel. The 3-star restaurant in Vienne, France, La Pyramide, used a coal-fired range until after WWII.