Skip to content

Aga sculpture?

October 8, 2012

An Aga is a wonderful thing. As a cooker it is simplicity itself to use: things on the stove top are cooked on the boiling plate or the simmering plate and you only need to do a little bit of juggling of boiling hot food and this is a skill which improves with repetition – there’s nothing like slopping boiling jam all over the place to make you careful.

The ovens – there are two ovens (though it’s a bit theoretical in the case of the Aga in this house, which  has a very low temperature in the simmering oven  – meaning that you can’t really cook things in it,  though it’s very good for meringues and if you bring a pan of potatoes to the boil, and then place the pan in the simmering oven, the potatoes will cook  in about half an hour), but I digress.

The ovens will simmer (as above) or roast and the only aid needed is a cold shelf (which you keep outside so that it’s really cold) which you use to lower the temperature if you want to make cakes (well you either use the cold shelf or you cook a lot of stuff on the boiling plate so as to reduce the temperature in the hot oven before you cook cakes – but this isn’t always convenient and it’s all getting a bit too technical now). Suffice to say that there’s no worrying whether the oven’s at the right temperature or not because it is what it is.  And you don’t have to fret that the oven thermometer isn’t working because there isn’t one. As I said, simplicity itself 

But the best thing about an Aga is that cooking smells don’t pervade the house  – until you open the oven door (and if your timing is rght, not even then). The Aga’s quality of smell retention is particularly good if you leave something in the oven for hours and it burns to a crisp – no nasty burning smells to alert you to your mistake.

If you’re unlucky though you will remember and open the door before the Aga has completely reduced your forgotten dish to a blackened offering – and then it will niff a bit. Otherwise the Aga will completely desiccate anything which is left in the hot oven overnight .

Such things take on an almost beautiful sculptural form and they look so shiny. Almost worth leaving the potatoes in.

Boo said it could be a theme for a Turner Prize and suggested I leave the watermelon in overnight.

Not all of her ideas are worth verbalising

Advertisements
One Comment leave one →
  1. jessica meredith permalink
    October 10, 2012 4:14 pm

    Rude,i’m just more cutting edge than you.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making

BUSY BRUSH CAFE

a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art

dropscone

cheap, tasty vegan food & related ramblings

RMA Governance

improving children's outcomes through effective governance

drawthepublic

illustrator Russell Jackson

designsweet

Graphic design, type, print and musings

magnificentminimalist

My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for onlinewritingtips.com!

%d bloggers like this: