Fuddland
Fact: food — any food — cooked in, or on, an Aga, just tastes better.
It’s always on, heating the kitchen and adjoining parlour. There are two oven spaces: baking and roasting. Because the heat eminates from the cast iron walls, rather than from one source [a flame or electrical element], it makes for much more even cooking.
The two hotplates provide two distinct temperatures: boiling and simmering, but positioning the pans on different spots around the plates allows careful control of the degree of heating; the entire surface top is heated enough to keep things warm until needed. And any cooker that provides a specific place just for keeping the teapot warm is onto a winner in my book.
Comments
mrtn | 2004 / 03 / 27 – 19:58
ooh yeah, i loved it when we had an aga. i don’t go for tea myself, but used to always keep a kettle at the “will be hot enough to make coffee in about a minute if i just move it over here slightly” stage…
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