In the house, we've cooked each day on the Stanley range. You need thirty minutes to get the fire really going, but after that if you add some wood once every twenty minutes and poke it around a bit, you'll end up with a really hot hot plate. You have to light the fire from above: just lift up the left-hand hot plate and you can get to it. By opening the small door beneath the fire, you will let in more oxygen and make it burn more intensely. The hot plate on the left-hand side is really warm, and is suitable for frying and roasting. The one in the middle is good for boiling potatoes, and the right-hand one is slightly cooler and can used for simmering or keeping yourself warm. Turf briquettes keep the fire going, and wood gives the heat that's needed to get the food cooked properly. And after the meal, it's still warm enough to make tea and coffee. The rest of the evening you can keep the fire smouldering. If need be, you can open the oven door so as to let more heat into the kitchen.
Photo: Magda
3 opmerkingen:
Thanks for the cooking tips!
Stanley is also great for slow cooking by using coal instead of turf and wood. The heat is a little less and more constant. But if you're not into playing with life fire, smoke and ashes there is always the electric cooker.
On rainy days I sometimes dry my wet shoes and gloves in Stanley's oven.
Did they climb a ladder to make this mouth watering photograph?
Een reactie posten