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Posted by on July 1, 2006, 5:28 am
I have a propane cook stove, for some reason there is always soot on
the bottom of the pots and pans. The flame appears to be normal
looking (blue with yellow tips). Is this just something that happens
with propane or is there another problem?
By the way, we just managed to burn spaghetti to the bottom of a
stainless steel pan. The spaghetti was UNDER WATER. I know this
should be posted to some cooking group, but I find this puzzling. How
the heck can it burn underwater? Yeah, no one really seems to be able
to cook in this house, but we manage the best we can and there's
always fast food nearby in case of emergency, or we want something
with taste and no burnt or raw particles....
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Posted by m Ransley on July 1, 2006, 7:19 am
A yellow flame tip means the mix is to rich, not enough air is mixed in,
so you carbon up pots and your air. Maybe it is jetted to large, maybe
pressure is to high.
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Posted by Thomas Kendrick on July 1, 2006, 5:36 pm
Agreed. Something may have plugged up the air intake (grease, dirt,
bugs).
Burning on the bottom? Sure, do it all the time. Just because there's
water IN the pot does not mean that there's water UNDER the food which
is underwater. Either the heat is too high or the food is not being
stirred enough. When the food is in direct contact with the bottom of
the pan, burning and other carbon-producing activity can occur.
On Sat, 1 Jul 2006 06:19:10 -0500, ransley@webtv.net (m Ransley)
wrote:
>A yellow flame tip means the mix is to rich, not enough air is mixed in,
>so you carbon up pots and your air. Maybe it is jetted to large, maybe
>pressure is to high.
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Posted by mm on July 3, 2006, 7:09 pm
On Sat, 01 Jul 2006 16:36:41 -0500, Thomas Kendrick
>Agreed. Something may have plugged up the air intake (grease, dirt,
>bugs).
>Burning on the bottom? Sure, do it all the time. Just because there's
>water IN the pot does not mean that there's water UNDER the food which
>is underwater. Either the heat is too high or the food is not being
>stirred enough.
This must be why my mother told to stir the food. I thought it was
some silly depression-era superstition.
>When the food is in direct contact with the bottom of
>the pan, burning and other carbon-producing activity can occur.
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Posted by George E. Cawthon on July 1, 2006, 7:06 pm
m Ransley wrote:
> A yellow flame tip means the mix is to rich, not enough air is mixed in,
> so you carbon up pots and your air. Maybe it is jetted to large, maybe
> pressure is to high.
>
You're right, yellow tips is not normal, its too
little air, tips should be blue- blue/white.
Why worry about jets and pressure? Just need to
adjust the air hole.
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