Nice People Thread Number 10 -the official residence of Nice People

lostinrates

Will get back to cookers later, now in garden.....so much In bloom!

lostinrates

Generali wrote: »

What are you cooking that you need 6 rings at a time? I wouldn't have enough pots and pans to use 6 rings!

Last year I cooked for 50-80 people (can't remember exact numbers) using 4 rings, a slow cooker and a single oven. Even then I mostly had 2-3 rings only on the go at any one time.

A camping stove on the side would provide an additional ring or 2 although you'd need to be sure to ventilate the room properly so as not to get CO poisoning. It's a cheap solution as well.

For me, the BBQ has a wok burner on the side which provides that solution. Almost all gas BBQs have one and I don't think I've ever seen anyone else's used.

Ok, back in side for a bit.

Depends....what AM I cooking? What's the occasion? I wouldn't try a lot of more delicate hob based cooking for huge numbers of people:eek: But for a 'normal' cooking, sure.


E.g. The other day when I was helping DH make candy while I was cooking supper I'm not sure how many rings we using but that quite feasibly could have been four.

Usually I steam veg, which is fine, we stack them up (Will look at doozergirls thing to see if that would help) , but then dress it some how, which requires hob based space. Then if you are making a jus or gravy that's a ring or two gone with the roasting tin.

I usually try and make puddings in advance because its easier.......:o.


I think part of it is how you cook too. E.g. I meal plan and find it help ful to plan ahead. My meat for Saturday has been in its marinade since the day I bought it then frozen, (because its easier, I know its not necessary nor better for the meat, but I don't plan a separate trip to the butcher for one piece of meat). Its actually for a soup, so I'll roast the meat on the same day we are having a veg bake, then use the meat the next day, rather than roast it, cool it use it. So it suits me to have more oven space so I can do two meals at once like that. ( actually if I were being super skin flinty I'd do my chicken for the next day too, but what I'll actually be doing is marinading that while I've made the big peeling mess for the vegetable bake, so I only have to clear up in a big way once ).


I'll only use one hob on the cooker that whole time. .



We don't use a micro wave at all. I had to buy a very small basic one recently (aided by viva) which lives in my bedroom, for the silly thing I'm meant to use on my eyes twice a day. (Incidentally it DOES help a lot but I have discovered I am so out of practice at meditating, something that used to be key in my life, that 10 minutes is far too long for me to lie eyes closed while I'm awake ...)

I know its used ful, but it just doesn't do it for me.



My pans are a mixture of all sorts . I have some copper which I love but which resident parent wants me to replace as feels they are too old and could be a health risk. . I got them at a charity shop apart from one or two.

I don't get on at all with things like le crueset. Not only are they too heavy on days I am unwell. (Same with cast iron for griddles) I always seem to get stuck bits and um, over caramelisation.

I also, much to my disgust, kill tagines. I want to cook weekly in a tagine, but I crack them, despite doing the soaking exactly to the letter of instructions.

lostinrates

Doozergirl wrote: »

"My main jostling for space problem is hob. Current oven has sort of six rings. Its almost enough. "

I can't quote from long prose on the phone, but I'd suggest a pan with steamer inserts. We used to always have five rings and I'd use them all but we saw a very pretty hob with only three rings and I was outvoted, despite doing all the cooking. I only really use two rings now and have a long trivet to the side so I can take things off the heat. Trying to cook with control on six rings simultaneously must be impossible, some of must be resting or could be steamed?

I have this:
http://m.ikea.com/gb/en/catalog/products/art/10100443/

With these:
http://m.ikea.com/gb/en/catalog/products/art/30152346/

They're good quality and the pot is my absolute favourite.

I also have two inbuilt full size ovens, side by side, like Generali suggests, and that for me is perfect, for the same reasons as him. It depends on whether you really want a cooker that looks like a range, but a modular arrangement would give you the right combinations and could be styled in the right way, I think. I love the idea of add on domino hobs so you can pick the perfect wok burner, teppanyakis or an induction zone.

That's a pretty pot, I already steam, but not in such a pretty pot, mines a bog standard supermarket steamer, but we also use bamboo ones occasionalll because DH likes them, so sometimes I make dim sum in those.

Yes, some is steaming, some is cooking gently, some is longer slower and could theoretically be in a casserole in an oven, but lots is sauces, or stuff like that.

It just depends what we are having. There is no point trying to say 'suppose I were cooking.....' Because I could come up with an entirely hob based menu for the point of it!!!

One of the ebay ovens that too big for my kitchen has a teppanyaki plate. Realistically I wouldn't use it enough to warrant it.


I did think about it last night, measured it out but I know I don't want gas ovens. Even if its a pretty oven. almost perfect LOOKING. But it has to work as well as look pretty. And no point having something TOO big.

PasturesNew

lostinrates wrote: »

I also, much to my disgust, kill tagines. I want to cook weekly in a tagine, but I crack them, despite doing the soaking exactly to the letter of instructions.

There are some in other materials, e.g. this lightweight silicone tagine
http://www.amazon.co.uk/Mastrad-F69000-Tajine-Black-Silicone/dp/B00164FNGK

I'd stand it on a baking tray, for stability and easy getting in/out of the oven.

Also available in a cheery raspberry colour: http://www.amazon.co.uk/Mastrad-F69004-Tajine-Raspberry-Silicone/dp/B0019QV198

lostinrates

PasturesNew wrote: »

There are some in other materials, e.g. this lightweight silicone tagine
http://www.amazon.co.uk/Mastrad-F69000-Tajine-Black-Silicone/dp/B00164FNGK

I'd stand it on a baking tray, for stability and easy getting in/out of the oven.

Fancy that!


Tbh though, its the cooking in the real tagine I like. . I have other pottery cook ware ( which I use when making that sort of food ) so I don't understand why tagines and I get on so poorly.


I have a bug rustic terracotta pot (achingly heavy still, but same sort of stuff) and not a single problem with it ever.



I do need to do a cull of pans and make a decision whether its worth sticking to my guns over my copper pans with resident parent or replacing with something, and if so what with.


A small side issue is that kiwi cannot eat dog safe left overs I cook in them because I won't risk him having anything cooked in copper because there is a small extra risk to kiwis of copper overload.

PasturesNew

lostinrates wrote: »

I do need to do a cull of pans and make a decision whether its worth sticking to my guns over my copper pans with resident parent or replacing with something, and if so what with.

Be careful you don't throw out "the perfect pot for...." that you only use for Xmas/one dish. You've loads of space..... get a 2nd hand old office metal cabinet, shove it in one of your outbuildings and put your culled pans in there for 2-3 years to see how you get on.

michaels

We have one of these:
http://www.mychoice.co.uk/baumatic-bhc900-ceramic-hob-90-cm-4-zones-black?network=google&gclid=CMvz8fS237sCFVMdtAodNGYAdg

These two mounted one on top of the other with a small cupboard underneath (and annoyingly no they do not quite match):
http://www.mychoice.co.uk/baumatic-bmc460bgl-microwave-built-in-combination-44-litres-black?network=google&gclid=CNuU_qS337sCFUTJtAodwDMAqQ

http://www.appliance-world.co.uk/Baumatic_P632BS_60cm+Electric+Single+Oven.html?gclid=COSyoNS337sCFUbKtAod8VcAQg

And this on the worktop:
http://www.lg.com/au/lightwave-ovens/lg-MP-9489SB-lightwave-oven


It is enough

lostinrates

[QUOTE=michaels;64233887 (and annoyingly no they do not quite match):


[/QUOTE]

Couldn't cope. :o


I have a deep believe that things can and should be both practical and appeal to their user aesthetically. For me the Mis alignment would be unsettling. :o.


I find choosing things like window fittings really hard because I honestly don't know what the designers of these things are thinking when they make something NEARLY perfect, then ruin it in some way.


I am thinking and thinking about the range cooker think, because I think gen is practiacally right, (another benefit of a wall mounted cooker is the steam doesn't rise and melt your mascara when you open the door. And easier to use if I get worse again. But I know in my heart I'm happier with a traditional looking cooker, I feel 'balanced' in front of one.

I'm not so sure I want to forgo that. But its certainly lots to think about. . Not sure I'm any closer to a decision though!

PasturesNew

I've got a standalone oven, a cheapo £20 microwave, a cheap £5 toaster, a cheap £10 kettle.

I have two short microwave steamers that I use most - like this, but I know I'd have not paid more than £4 for it: http://www.ebay.co.uk/itm/Microwise-Microwave-Vegetable-Rice-Steamer-Cooker-/160633814952 - with this I can steam all my veggies, I steam potatoes too and even halve spuds and steam them as "baked spuds" as they give a better texture than just microwaving spuds alone. I also microwave all rice in it.

I have a microwave egg-boiler for one egg and another for 4 eggs (although that is egg shaped so can be tricky/dangerous getting it in/out as it's slippy).

I've got a microwave omelette maker and a microwave egg poacher.

Over time I've kept back a few handy chilled meal plastics to use in the microwave that are the perfect size for microwaving half a tin of beans.

I've always got a lot of those plastic "takeaway boxes" with lids - all food is decanted soonest into the best (lidded) box and put neatly into the fridge. Bit OCD with fridge neatness and being able to see everything. They are good as you can microwave something still in them and even eat directly from them.... less washing up.

Over time I've also kept the pots from supermarket "sandwich fillers" - perfect for storing small quantities in the fridge (e.g. half a tin of beans) and, as they've lids, they stack too.

lostinrates

PasturesNew wrote: »

Be careful you don't throw out "the perfect pot for...." that you only use for Xmas/one dish. You've loads of space..... get a 2nd hand old office metal cabinet, shove it in one of your outbuildings and put your culled pans in there for 2-3 years to see how you get on.

I've not used them most of the year because resident parent refuses to eat food cooked in them, so don't cook for them out of them, then out of habit of using them.


I think it might be a case that one could go without much argument, ironically the most useful big saucepan, probably the thing that has had most wear.


The little tiny pans just for making little portions of sauce for one or two people are fine I think, if a bit grubby from not being used so not cleaned, , and I won't part with them.


Its true that the problem with copper is that it needs a LOT of cleaning to look pretty. BT I think its the most beautiful stuff. Its very responsive, and also just makes me feel happy. You do need to cook always with tea towels in your hands so you don't get burned though:rotfl:


I don't know what this stone cook wear they advertise now is, whether its any good or not. Its probably very heavy.