The Microwave Appreciation Society

You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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Green Aura
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Re: The Microwave Appreciation Society

Post: #283417 Green Aura
Sun Dec 28, 2014 6:06 pm

I didn't know you knew her. :lol: :lol: :lol:
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Re: The Microwave Appreciation Society

Post: #283419 diggernotdreamer
Sun Dec 28, 2014 6:51 pm

:pukeright: we have all got an 'auntie'

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Zech
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Re: The Microwave Appreciation Society

Post: #283423 Zech
Sun Dec 28, 2014 11:11 pm

Green Aura wrote:Did anyone else want to beat their head against the wall after reading doofa's link? Physicists, eh! :roll: :lol:

I was hoping it might actually answer the question of whether a microwave is more efficient (in terms of electricity required to heat a given amount of food) than other forms of cooking, but they didn't get anywhere near that kind of comparison, for all their calculations.

Green Aura wrote:Did you find your Christmas pudding got a bit chewy, zech? I know it isn't a major problem and it's definitely preferable to a steam-filled kitchen, especially as ours is also our living room, but it's one of the things that rather puts me off exploring cooking more things with the microwave.

Um no, not at all. Mind you, my Christmas puddings are a bit 'interesting' (as close to foraged/home grown as I can get) so I'm never quite sure how they're going to come out. The other 'steamed' pudding I use the microwave for is sponge pudding, and that's not chewy, either. That was a revelation when I came across the recipe (question for google: "Are there any cakey puddings that only need one egg?") - sticky sponge pudding in 15 min!
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Re: The Microwave Appreciation Society

Post: #283425 Green Aura
Mon Dec 29, 2014 12:09 am

Ah, I wonder if the lack of egg contributes to the chewiness. Our pud has to be vegan for family events.

Have you tried puds in mugs - you know when you absolutely have to have pud, but have nothing in. About 3 minutes in the microwave.

Per mug -
3tbsp flour
2tbsp sugar
1tsp cocoa
1/8tsp each - baking powder and bicarb
tiny pinch of salt

Mix all those thoroughly.

Mix 2 tbsp milk of choice with 1 tsp vinegar and then add 1 tbsp of oil. Whisk the wet ingredients into the dry, in the mug, and microwave a couple of minutes, check it then 30 second bursts til done - clean toothpick test. You can put chocolate chips in it if you want but then your toothpick test doesn't work. Oh and you can crack the top after it's done and pour cream, custard, chocolate sauce or whatever.

Only to be eaten in emergencies! :lol:
Maggie

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Life shrinks or expands in proportion to one's courage. Anais Nin

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Re: The Microwave Appreciation Society

Post: #283433 ojay54
Mon Dec 29, 2014 3:29 pm

I love p cookers.(had plans to import an All American canner till latest impecunity),have no hatred for MW,but some serious questions re the 'Big White Box'......Give me any other form of preservation any day...

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Re: The Microwave Appreciation Society

Post: #283434 diggernotdreamer
Mon Dec 29, 2014 5:37 pm

Ah yes the big white box. I have leaned towards the bottling more and more over the years. We need a thread about American Canning devices

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doofaloofa
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Re: The Microwave Appreciation Society

Post: #283435 doofaloofa
Mon Dec 29, 2014 6:10 pm

microwaved a small sweed tonight

It took ten minuits.
ina wrote: die dümmsten Bauern haben die dicksten Kartoffeln

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Re: The Microwave Appreciation Society

Post: #283439 ina
Mon Dec 29, 2014 7:43 pm

Zech wrote:I was hoping it might actually answer the question of whether a microwave is more efficient (in terms of electricity required to heat a given amount of food) than other forms of cooking, but they didn't get anywhere near that kind of comparison, for all their calculations.


If you know what your cooker (or rather, the ring you'd be using) uses to bring water to the boil, you could compare it. I wouldn't have a clue... My cooker is not the latest model and I don't remember where I left the instructions (which would probably tell me how much is uses - not for boiling water, but each ring when it's on...).
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I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)

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Re: The Microwave Appreciation Society

Post: #283440 ina
Mon Dec 29, 2014 7:47 pm

diggernotdreamer wrote:Ah yes the big white box. I have leaned towards the bottling more and more over the years. We need a thread about American Canning devices


I have neither a big nor a little white box. Nor do I have an "American canning device". I just use a large stock pot and screw top jars. So far, nothing's gone off on me - just using up mixed veg (mainly courgette) from summer 2013 and it is perfect. Mind you, I've never tried to preserve meat that way... And I think certain vegetables (peas, beans) are a bit more iffy to get right. But for my needs what I have is sufficient.
Ina

I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)

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Re: The Microwave Appreciation Society

Post: #283445 diggernotdreamer
Mon Dec 29, 2014 10:19 pm

doofaloofa wrote:microwaved a small sweed tonight

It took ten minuits.


Was it Wallander???? It's what he would have wanted

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Re: The Microwave Appreciation Society

Post: #283457 JosephSkySaver
Tue Dec 30, 2014 4:21 pm

mamos wrote:I have scrambled eggs 6 days a week and the microwave is the best way I have found so far for making them first thing in the morning.

Apart from that I never use it


How long do you put eggs in the microwave to scramble them?


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