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Post by sesley on Mar 11, 2009 20:32:30 GMT
on Market Kitchen yesturday ukfood was a item about the use of micorwaves and what a bad press they get,but i like them they are efficient, they keep more nutrients in veggies and fish than if they were steamed or boiled and peas stay a loverly vibrant green and they are so much more than re heating your bought in currys and rice. I even make a sponge chocolate pudding in mine and the sponge comes out light and fab.
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Post by Alpha Hooligan on Mar 11, 2009 22:35:09 GMT
I only use nukes for nuke-specific food.
I much prefer to cook on the hob/stove/oven/grill
AH
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Post by trubble on Mar 12, 2009 11:05:58 GMT
Me too.
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Post by Patrick on Mar 12, 2009 12:56:03 GMT
The height of gastronomy that my 1989 Philips Microwave has reached was back in 1995 or 6, cooking a complete Christmas Dinner! - We'd moved into a house that didn't have a cooker - so made do with what we had!
These days it has a quiet retirement heating up the odd bowl of peas, the odd cup of milky coffee or cocoa and the cat's hot water bottle.
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Post by everso on Mar 12, 2009 15:08:32 GMT
I use my microwave a fair bit. I often start off something like a bolognaise sauce on the stove top and finish it off in a casserole dish in the microwave. I tend only to cook mince in it, not "real" meat, although fish is o.k. A nice potato recipe: Peel and slice (about 1/2 inch wide) potatoes and put in a casserole dish with a few tablespoons of water and NO salt) Blast in microwave for about 10 mins on high. Whilst this is happening, put a roasting tin in a hot oven (gas 7 or equivalent) but no oil in it. Drain potatoes (if there's any water left) and add salt, pepper and a good glug of olive oil and mix it around so the potatoes are well coated. Tip into the hot roasting tin and cook for about 30 mins or thereabouts. You can add garlic if you want. I've also added some fried onions towards the end of the cooking (if you put them in raw they seem to get too burned) and also crispy bacon. Also a little bit of parmesan cheese added towards the end of cooking is delicious. Oh god, now I'm hungry.  |
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Post by percyplum on Mar 12, 2009 16:07:31 GMT
Apart from the odd frozen stuff, I hardly use my microwave. Apart from cooking salmon that is. Best way apart from steaming of keeping the flavour in.
Place a couple of salmon fillets into a microwaveable dish. Season well, squeeze some lemon juice over, chuck in a bay leaf and a drop of white wine or water. Cover with microwaveable clingfilm and cook of full power for 2 minutes. Leave to stand for one minute. Perfect.
I read somewhere that microwaving green veg like broccoli actually destroys the nutrients. Better to steam it.
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Post by riotgrrl on Mar 12, 2009 16:16:03 GMT
I knew someone who used their microwave to soften their hash before skinning up, but I always thought that was bad science, as over-heating it burns off the oily good bits.
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Post by gIant on Mar 12, 2009 18:58:11 GMT
Hardly ever use ours. The other half warms his hot chocolate in it, and I heat up the cat's heat pad. Bless her. She's 17 and has arthritis so she feels the cold!
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Post by trubble on Mar 12, 2009 18:58:39 GMT
17!!!!! wow...
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Post by trubble on Mar 12, 2009 18:59:00 GMT
like...wow! that's the age of my daughter....
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Post by betty on Mar 12, 2009 19:16:18 GMT
I knew someone who used their microwave to soften their hash before skinning up, but I always thought that was bad science, as over-heating it burns off the oily good bits. never tried it - but i suppose it depends on getting the setting and the seconds just right. i always used a naked lighter flame - which i guess can overheat the good bits too  i am now a non smoker who still gravitates towards any whiff of cigarette smoke and still loves the wonderful smell of an earthy oily bit of hash.  |
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Post by trubble on Mar 12, 2009 19:17:47 GMT
Like Alph said, we prefer the old fashioned grilling method.
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stephan
Lovely, Happy & Gorgeous!
Posts: 278
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Post by stephan on Mar 12, 2009 20:14:21 GMT
White rice-two parts water /stock and stuff like star anise ,cardamon to one part rice MW 16 minutes at medium and leave for 10 mins- Like me-it`s all fluffy  |
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Post by swl on Mar 12, 2009 22:15:44 GMT
Great for scrambled eggs - no more scraping the burnt bits off the pan.
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Post by Alpha Hooligan on Mar 12, 2009 22:43:21 GMT
I knew someone who used their microwave to soften their hash before skinning up, but I always thought that was bad science, as over-heating it burns off the oily good bits. Yeah, I used to use one to gently heat quater Kilo bars to chop them into more managable chunks, but you need to be real careful or you will over do it and end up with just over 9 ounces of crumbly weed! Not good. AH |
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Post by Patrick on Mar 12, 2009 23:06:35 GMT
Great for scrambled eggs - no more scraping the burnt bits off the pan. I managed to burn some peas in the microwave once. S'funny, I'd completely forgotten about that 'til you mentioned it. there were "pea shapes" moulded into the bottom of the dish I put them in - which melted too! |
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Post by Patrick on Mar 12, 2009 23:08:38 GMT
I knew someone who used their microwave to soften their hash before skinning up, but I always thought that was bad science, as over-heating it burns off the oily good bits. Yeah, I used to use one to gently heat quater Kilo bars to chop them into more managable chunks, but you need to be real careful or you will over do it and end up with just over 9 ounces of crumbly weed! Not good. AH Hmmm, I think we need to set up a new recipe section! Then see how well the Government 'net snoopers are at their jobs!  |
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Post by housesparrow on Mar 13, 2009 8:03:42 GMT
The microwave is great if all you want to do is heat things up, or quickly cook some vegetables. But someone once gave me a microwave recipe book and it seemed to involve taking the dish out about six times for every meal. It was along the lines of "Cook on full for one minute. Remove dish and stir before replacing for another 30 seconds. Add an ingredient. Cook on medium for another minute. Remove to stir" ...and so on. it was much easier to do the same thing on the hob!
Talking of which, don'tscrambled eggs become rather like an omelette unless they are constantly stirred gently?
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Post by everso on Mar 13, 2009 9:14:43 GMT
Hardly ever use ours. The other half warms his hot chocolate in it, and I heat up the cat's heat pad. Bless her. She's 17 and has arthritis so she feels the cold! Ahhh, we had a cat that lived to be 17. She had arthritis too - we used to call her Charlie Chaplin because she walked funny.  |
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Post by Patrick on Mar 13, 2009 10:32:41 GMT
Talking of which, don'tscrambled eggs become rather like an omelette unless they are constantly stirred gently? I've still got the recipe book for mine- and yes you do need to do a bit of stirring! - though not so much if you've got a turntable I thought - which mine doesn't. You have to give the eggies a stir every so often - but the very nature of microwaves helps to fluff them up. You cna do white/cheese sauces very successfully in m/waves because of this - but you do have to be on your guard for a quick stir every now and then. |
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