What would you never want in your home even with unlimited money?

[Dork Lard]

That's not proper roasting (with added water).

As I said earlier - if you want to rid vegetables or food in general, of their water content, an Aga is unbeatable.

Any idiot can add water - then go watch tele. The more water you add the more episodes of Strictly you can watch.

You must like yours burnt & dry & tough as old boots. I like mine tender, moist & still full of flavour.

 

[noseall]

You must like yours burnt & dry & tough as old boots. I like mine tender, moist & still full of flavour.

Lol. You musn't have the first clue about cooking boyo.

 

[noseall]

You must like yours burnt & dry & tough as old boots. I like mine tender, moist & still full of flavour.

I like my beef rare.

 

[Odds]

Lol. You musn't have the first clue about cooking boyo.

When we had an aga i took a tip to place a shallow pan with water in under the tin to keep the dough moist as it baked. Had to work it out a couple of times but the results improved no end.
Using an aga is a technique to be practiced and i think it gives a wider range for experimenting with how food is cooked. Making roasties was a thing of beauty with just a touch of duck fat, turning all the while, til crispy and golden.