Thursday, December 29, 2016

One of the Reasons I Like Cooking on a Woodburning Cookstove

Last night, Nancy and I had baked potatoes for supper.  We like different things on baked potatoes, so we had a lot of different items to cook for toppings.  Marjorie looked like this:

We were (clockwise from top left) steaming broccoli, sautéing mushrooms in a dash of olive oil, heating water for an evening cup of hot chocolate, scenting the air with some stovetop potpourri, heating pork and beans, frying a ground beef patty to be broken up over my baked potato, and frying bacon for Nancy's potato.  Of course, the potatoes were baking in the oven.

If you didn't have a wood cookstove, you'd have to have an industrial range or some kind of humongous antique gas stove in order to cook this many things simultaneously, and even at that, you couldn't do it over a single fire while also heating water to do the supper dishes and have your evening shower.  Gotta love a woodburning cookstove!

1 comment:

  1. I can't thank you enough for the information you put on here. It is especially helpful because we have a Qualified range that we purchased from an Amish family when they got a new GemPac(?). I was very surprised to learn that the Qualifieds were still being made in the nineties. Did you get a new stove so you could heat with it? I'd like to know more about cooking on the Qualified.