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April 28, 2012

The thing about an Aga is that once the oven door is shut you can’t smell what’s inside. There are no enticing smells wafting from the oven to let people know that dinner’s nearly ready and no olfactory reminders to check whether the cake’s done. Once that door’s shut the seal is absolute until you open the door. It’s on all the time too, so things just carry on cooking. Once the door is opened though you are greeted (sometimes) by smoke and a strong burning smell that you just don’t get very often with other ovens. Many times we have forgotten things in the oven only to find them some hours later – often the next day – totally blackened. Garlic bread looks particularly good after an overnight roasting – its form is retained, but it takes on a shiny, almost plastic look.

The same is pretty much true of the cooking plates on the top of the Aga – once the lid is down you can’t smell what’s underneath (not for a while at least) until you lift the lid up. The simmering plate on the aga is good for toast. You lift up the lid, put the bread on the plate and then close the lid again, then after a couple of minutes lift the lid again and turn the bread and close the lid again. Makes delicious toast – usually.

This morning Rella was running late. She put her bread on the simmering plate and forgot about it and left the house. Several hours later I thought I could smell cooking. In the kitchen the smell was slightly stronger, but less pleasant. Then I found the toast.

I wonder what she’d like on it?

One Comment leave one →
  1. Annie permalink
    April 28, 2012 9:45 pm

    I think you should draw with it.

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