Lord Geordie Posted December 25, 2017 Report Share Posted December 25, 2017 Well, with Christmas lunch being prepped I was dreading the veg prep and space the veg takes up on the hob. Then remembered I have my grans old pans that I use in the caravan. Luckily for me I empty the van for winter storage so they were in the back of the kitchen cupboard! i am now cooking with gas! Well electric actually but some of the older generation will get what I meant Quote Link to comment Share on other sites More sharing options...
figgy Posted December 25, 2017 Report Share Posted December 25, 2017 Wow they’re some special pans. Be good if they made them today. Quote Link to comment Share on other sites More sharing options...
Gameking Posted December 25, 2017 Report Share Posted December 25, 2017 Wow ! I have not seen a set like that for years. A brilliant idea, wonder why they fell out of favour ? (fashion) Quote Link to comment Share on other sites More sharing options...
Rimfireboy Posted December 25, 2017 Report Share Posted December 25, 2017 My mum has the same two half ones. Quote Link to comment Share on other sites More sharing options...
oldypigeonpopper Posted December 25, 2017 Report Share Posted December 25, 2017 hello, CHECK OUT the WILKO 3 DIVISION STAINLESS SAUCEPAN SEPERATORS £10 up to 24cm pans, NOTE, LARGE NORFOLK PEAS REQUIRED Quote Link to comment Share on other sites More sharing options...
Mice! Posted December 25, 2017 Report Share Posted December 25, 2017 don't do spuds in one but can't beat a steamer, all your veg out the way. they do look like good pans though LG Quote Link to comment Share on other sites More sharing options...
Dougy Posted December 25, 2017 Report Share Posted December 25, 2017 They go back a few years. I bet there pre 50s Quote Link to comment Share on other sites More sharing options...
davewh100 Posted December 25, 2017 Report Share Posted December 25, 2017 1 hour ago, Mice! said: don't do spuds in one but can't beat a steamer, all your veg out the way. they do look like good pans though LG yeah i also use a steamer but I do have some cracking pans as well a steamer is just so mutch easier Quote Link to comment Share on other sites More sharing options...
hawkeye Posted December 25, 2017 Report Share Posted December 25, 2017 Must admit any veg i do are always steamed seem to keep there flavours better.. Quote Link to comment Share on other sites More sharing options...
Winston72 Posted December 25, 2017 Report Share Posted December 25, 2017 3 hours ago, Mice! said: don't do spuds in one but can't beat a steamer, all your veg out the way. they do look like good pans though LG +1 love using my steamer Quote Link to comment Share on other sites More sharing options...
Jbob Posted December 26, 2017 Report Share Posted December 26, 2017 I'm another big fan of the steamer to. Stack em high and save space and food tastes better IMO. My wife on other hand is a boiling fan and boils the living bejizers out of everything. Guess there's several way to cook a spud lol Quote Link to comment Share on other sites More sharing options...
39TDS Posted December 26, 2017 Report Share Posted December 26, 2017 22 minutes ago, Jbob said: My wife on other hand is a boiling fan and boils the living bejizers out of everything Mine's the same, peels an inch off everything (so most gets thrown away) and then boils it to a mush. Only way you can tell what it is is by the colour. Quote Link to comment Share on other sites More sharing options...
7daysinaweek Posted December 26, 2017 Report Share Posted December 26, 2017 4 hours ago, Jbob said: I'm another big fan of the steamer to. Stack em high and save space and food tastes better IMO. My wife on other hand is a boiling fan and boils the living bejizers out of everything. Guess there's several way to cook a spud lol Delia Smith once quoted "water is the enemy of potatoes" she went on to say that it took away the taste and that they should be steamed to retain the qualities, taste being the utmost. I try and steam spuds whenever i can, around 20 mins, then mix in butter, a little milk and season. Remember me gran having similar pans, very practical. atb 7diaw Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 26, 2017 Report Share Posted December 26, 2017 My mother had a set of half ones, AgA brand I think. Very good on an Aga where plate space is limited. Funny, we had a 'full size' Aga, but the 'summer' gas cooker always had to be pressed into service at Christmas. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 26, 2017 Author Report Share Posted December 26, 2017 (edited) 5 hours ago, Jbob said: I'm another big fan of the steamer to. Stack em high and save space and food tastes better IMO. My wife on other hand is a boiling fan and boils the living bejizers out of everything. Guess there's several way to cook a spud lol The trick is to cook veg with VERY little water, and NO salt. You get the taste of the veg and not salt. Any water from carrots, peas, sweetcorn etc use for gravy. But not the water from spuds of brassica. 15 minutes ago, JohnfromUK said: My mother had a set of half ones, AgA brand I think. Very good on an Aga where plate space is limited. Funny, we had a 'full size' Aga, but the 'summer' gas cooker always had to be pressed into service at Christmas. The split pans are swan, the trio are Meyer Edited December 26, 2017 by Lord Geordie Quote Link to comment Share on other sites More sharing options...
Yellow Bear Posted December 26, 2017 Report Share Posted December 26, 2017 Root veg is pressure cooked - basically high pressure steam. - retained flavor and speed Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted December 26, 2017 Report Share Posted December 26, 2017 24 minutes ago, Lord Geordie said: The trick is to cook veg with VERY little water, and NO salt. You get the taste of the veg and not salt. Any water from carrots, peas, sweetcorn etc use for gravy. But not the water from spuds of brassica. The split pans are swan, the trio are Meyer Could have been Swan, but most stuff was Aga. Quite possibly Swan supplied Aga. I think (like many Aga things of that period), the handles eventually gave out - they were quite brittle a bit like Bakelite Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted December 26, 2017 Author Report Share Posted December 26, 2017 3 hours ago, Yellow Bear said: Root veg is pressure cooked - basically high pressure steam. - retained flavor and speed And the thick brown sludge in the bottom of the pressure cooker makes a MEAN stock for soups Quote Link to comment Share on other sites More sharing options...
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