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Post by everso on May 1, 2011 11:58:57 GMT
Some people tend to look down their noses at microwave ovens and wouldn't dream of using them to cook. I'm a traditional cook, but I wouldn't be without my microwave oven and use it every day for various things. As you've probably seen in the Lemon Curd thread, a microwave oven makes lemon curd in minutes - no laborious stirring over a double saucepan for ages. Also, listening to Woman's Hour recently when they were making chocolate brownies, we were told to melt the chocolate and butter over a double saucepan ("BE CAREFUL NOT TO LET THE BOWL TOUCH THE SIMMERING WATER!!!!!!!!!!" etc.). Nonsense! chocolate can be melted with butter in the microwave in seconds. I feel this information should be passed on.
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Post by Weyland on May 1, 2011 15:51:37 GMT
Some people tend to look down their noses at microwave ovens and wouldn't dream of using them to cook. I'm a traditional cook, but I wouldn't be without my microwave oven and use it every day for various things. As you've probably seen in the Lemon Curd thread, a microwave oven makes lemon curd in minutes - no laborious stirring over a double saucepan for ages. Also, listening to Woman's Hour recently when they were making chocolate brownies, we were told to melt the chocolate and butter over a double saucepan ("BE CAREFUL NOT TO LET THE BOWL TOUCH THE SIMMERING WATER!!!!!!!!!!" etc.). Nonsense! chocolate can be melted with butter in the microwave in seconds. I feel this information should be passed on. And I'm very grateful, Ev. You have given me the confidence to do microwave stuff. [Jil used the microwave to cast all sorts of magical food spells, but I never did learn the ropes. Mistake.]
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Post by everso on May 1, 2011 22:03:20 GMT
I start a bolognaise sauce off in a frying pan, softening the onion, browning meat etc., then transfer the sauce to the microwave to reduce and thicken. Again, you don't have to keep returning to the stove top to stir and make sure that it hasn't burnt. It tastes exactly the same.
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Post by riotgrrl on May 2, 2011 17:32:39 GMT
Jeez, this board is populated with lightweights. Long weekend, and nobody responding to Everso's microwave recipes.
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Post by housesparrow on May 2, 2011 18:43:32 GMT
Trouble is, I'm a double saucepan sort of person. You can see what is going on with something on a hob. Anything could be happening to your sauce in a microwave...
...and in my experience, it usually is.
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Post by Weyland on May 2, 2011 19:08:11 GMT
Trouble is, I'm a double saucepan sort of person. You can see what is going on with something on a hob. Anything could be happening to your sauce in a microwave... ...and in my experience, it usually is. There's something in what you say, Sparra, as long as you have a gas hob. No gas here in the Welsh sticks. Electric hobs have all the control of Russell <puke> Brand and all the charm of Elton <pukerissimo> John. [Meanwhile, I still have no hob, and NO kitchen. Don't ask. I DO have a microwave.]
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Post by everso on May 2, 2011 19:54:39 GMT
What? ? You STILL don't have a kitchen? What on earth are the insurance companies doing? I'd assumed by now you were back to normal.
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Post by Weyland on May 2, 2011 20:09:49 GMT
What? ? You STILL don't have a kitchen? What on earth are the insurance companies doing? I'd assumed by now you were back to normal. I'm a frayed knot, Ev. If only. The latest actual communication in writing from Lloyds-TSB involves an offer of £150 compensation with regard to my written complaint (in addition to the actual insurance monies). I smell blood. Meanwhile, I can eak out a reasonable existence with the microwave, your lemon curd recipe, and any other mw recipes you care to share. Is lentil lasagne part of your repertoire by any chance? I'm not kidding. It's the only vegetarian dish I've had which might be able to convert me. Never been able to make it properly.
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Post by Alpha Hooligan on May 2, 2011 21:23:26 GMT
Nuke-o-waves are handy, I could live without one, but all the same, I'll cook some things in them for speed/convenience.
AH
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Post by everso on May 2, 2011 21:38:10 GMT
Trubbs is the one to ask.
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Post by everso on May 2, 2011 21:39:37 GMT
Nuke-o-waves are handy, I could live without one, but all the same, I'll cook some things in them for speed/convenience. AH Exactly. Speed and convenience. Heating things up, for instance baked beans. Just a couple of minutes blasting time. I could live without my microwave oven, sure. I'd just take longer to do things.
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Post by everso on May 2, 2011 21:41:57 GMT
Another hint:
A daily blast in the microwave of your dishcloth (with a little water added) sterilises it.
Or you could just use a fresh J-cloth, of course, if you're minted.
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Post by Alpha Hooligan on May 3, 2011 17:43:38 GMT
Just used the "el nuko" to reheat a cup of coffee that cooled when I left standing in the kitchen. Huzzah! AH
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Post by Alpha Hooligan on May 3, 2011 17:44:33 GMT
I would never do the above with a cup of tea though, it just tastes wrong after micro reheating for some reason. AH
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Post by everso on May 3, 2011 17:44:52 GMT
Good-o! You know it makes sense.
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Post by everso on May 3, 2011 17:47:44 GMT
I would never do the above with a cup of tea though, it just tastes wrong after micro reheating for some reason. AH A word of warning. You do have to be careful when re-heating tea or coffee. It might look hot but not boiling. However, if you give it a stir or add sugar sometimes it boils over. I did look up the scientific explanation to that once, but I can't remember what it said. Something about molecules probably.
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Post by Alpha Hooligan on May 3, 2011 17:51:48 GMT
Yeah, dumping sugar into super-heated coffee is great fun (and a little messy). ;D
AH
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Post by sesley on May 3, 2011 19:13:03 GMT
I use my microwave for melting chocolate with double cream,you just have to sit and watch and stop the microwave when you see the first bubbles. To stop the cream from spliting and the chocolate for over heating as it can spoil because the coco solids seperate and you can end up with a horrible sludge.dobule cream and chocolate makes a ganache which is used on cakes.yum!
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Post by Weyland on May 3, 2011 19:18:13 GMT
I use my microwave for melting chocolate with double cream,you just have to sit and watch and stop the microwave when you see the first bubbles. To stop the cream from spliting and the chocolate for over heating as it can spoil because the coco solids seperate and you can end up with a horrible sludge.dobule cream and chocolate makes a ganache which is used on cakes.yum! I don't like cream at all, at all, and the only chocolate I really enjoy is a dark Bounty (in the red wrapper). Used to like a Bournville Burnt Almond bar, but they discontinued that decades ago.
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Post by everso on May 3, 2011 23:27:15 GMT
Cream is my one weakness
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