Salutations, gentlefolk,

Luddite thatn I sometimes am, I'd avoided more than minimal contact
with microwave ovens until this past week. But have started a new job
in a cubical farm with a microwave in the break room, and, being on a
limited budget, seek advice on making best use of it.

First, might you suggest any cookbooks or websites with:
1 - basic instructions for microwave use
2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
_hearty_ main dishes (The interior of my new workplace is cooled into
the 60's, tho 'twas 90 F outside)

Second, advice on recognizing microwave-safe containers? Have
collection of miscellaneous food-storage-tubs, etc, etc. Don't want
to buy new ones, but don't want puddle of melted plastic to be my
fault..

Thanks muchly in advance for your help.
Yours, John Desmond

wrote in news
> Salutations, gentlefolk,
>
> Luddite thatn I sometimes am, I'd avoided more than minimal contact
> with microwave ovens until this past week. But have started a new job
> in a cubical farm with a microwave in the break room, and, being on a
> limited budget, seek advice on making best use of it.
>
> First, might you suggest any cookbooks or websites with:
> 1 - basic instructions for microwave use
> 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> _hearty_ main dishes (The interior of my new workplace is cooled into
> the 60's, tho 'twas 90 F outside)
>
> Second, advice on recognizing microwave-safe containers? Have
> collection of miscellaneous food-storage-tubs, etc, etc. Don't want
> to buy new ones, but don't want puddle of melted plastic to be my
> fault..
>
> Thanks muchly in advance for your help.
> Yours, John Desmond
>
>
>
>

Give a ceramic coffee mug a brief shot of cooking spray (nuked egg sticks
a great deal). Crack in a egg and salt and pepper then stir.

Cook on high about 50 seconds stirring at mid point...first attempt try
40 seconds and adjust for microwave as they all cook differently
.....Advanced recipe...add some shredded cheese at mid point stir.

Viola microwaved scrambled eggs.

When you get the timing perfect for 1 egg cook 2 at a time by doubling
cooking time.

As to cooking vessels buy some pyrex glass containers with lids.

As for more recipes Google microwave recipes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

> wrote in message
> First, might you suggest any cookbooks or websites with:
> 1 - basic instructions for microwave use
> 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> _hearty_ main dishes (The interior of my new workplace is cooled into
> the 60's, tho 'twas 90 F outside)

I take a lunch every day and reheat it in the MW. We usually cook dinner
with the intention of having leftovers for lunch over the next day or so.

Why take the time to cook during lunch when all you have to do is put the
cooked food in the machine and push a button?

We use the Rubbermaid containers that have a partition in them and the cover
locks on well. Just put in that scoop of mashed potato, cut the pork chop
into three or four sections so it reheats more evenly, and a scoop of
veggies along side. Depending on the power, one or two minutes is all you
need for a good lunch.

I do take a small potato sometimes if we had none cooked. I just nuke it
for three minutes, cut in half and put it in the container with the rest of
the food reheating to finish it off.

No veggies cooked? No problem, just put in some frozen peas or corn and
they will heat up enough with the rest of the meal so no added cooking is
needed.

Remember that sugar and fat heat faster than other foods. That means sweet
sauces (barbecue sauce, etc) can start to burn before the meat is heated or
a fatty piece of meat will heat a bit faster than a potato. If you have
gravy, give it a stir half way through cooking

If you freeze meals, put them in to defrost first, then reheat. Otherwise
the outside gets hot while the inside is still frozen. This is especially
true with dense foods like lasagna.


>
> Second, advice on recognizing microwave-safe containers? Have
> collection of miscellaneous food-storage-tubs, etc, etc. Don't want
> to buy new ones, but don't want puddle of melted plastic to be my
> fault..

For reheating, most any will do, but the Rubbermaid are my favorite. Glad
is OK too. I don't like the margarine tubs and stuff if I can avoid it. Be
sure to vent any containers while they are heating.

Buy a frozen microwavable meal and take a look at how it is packaged. They
keep each portion about the same size for even heating. They use sauces to
help heat also.

Try a few and you'll be doing it every day. Eating out is $5 to $10 a day,
bringing leftovers is about $1 or less.

Edwin Pawlowski > wrote:

> We use the Rubbermaid containers that have a partition in
> them and the cover locks on well. Just put in that scoop of
> mashed potato, cut the pork chop into three or four sections
> so it reheats more evenly, and a scoop of veggies along side.
> Depending on the power, one or two minutes is all you need for
> a good lunch.

I assume this type of container has a vent in the lid, if
you've locked the lid in place?

I have one such container, but more commonly I put the food
being reheated in/on an earthenware bowl/plate and cover it with
wax paper. Covering is not necessary for microwave heating but
it's necessary to cut down on splatter.

I think overall, microwaves do heat food a bit less consistently
than does a saucepan on the stovetop, and they are marginally
less trouble.

Steve

> wrote

> Salutations, gentlefolk,

New to these parts, huh? Heh.

> 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> _hearty_ main dishes (The interior of my new workplace is cooled into
> the 60's, tho 'twas 90 F outside)

I would go with make ahead at home and just reheat at work,
but then I don't actually cook in the microwave. Soups, stews,
chili, along those lines. Casseroles like mac n cheese or lasagna.
Bread doesn't do well in the microwave because of they cook ...
makes bread chewy. Have a heart, avoid stinking up the joint with
heating fish in the thing at work.

nancy

In article >,
"Nancy Young" > wrote:

> > wrote
>
> > Salutations, gentlefolk,
>
> New to these parts, huh? Heh.

Bitch. <G>

>
> > 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> > _hearty_ main dishes (The interior of my new workplace is cooled into
> > the 60's, tho 'twas 90 F outside)
>
> I would go with make ahead at home and just reheat at work,

I do that sometimes but have been known to keep frozen raw chicken in
the freezer in the break room. One of the few meats that lends itself to
MW cooking.

> but then I don't actually cook in the microwave. Soups, stews,
> chili, along those lines.

Re-heated canned goods. I do keep canned stuff at work too.
Ramen works if you don't mind cleaning the trivet afterwards.

> Casseroles like mac n cheese or lasagna.
> Bread doesn't do well in the microwave because of they cook ...
> makes bread chewy. Have a heart, avoid stinking up the joint with
> heating fish in the thing at work.
>
> nancy

<lol> I got razzed seriously the one time I made the mistake of cooking
fish in the M-wave at work. ;-) Never made that mistake again!

I agree with Nancy tho' that re-heated pre-cooked stuff is best for
M-wave lunches at work.

Forget about that damned m-wave popcorn too please?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve Pope" > wrote in message
...
> Edwin Pawlowski > wrote:
>
>> We use the Rubbermaid containers that have a partition in
>> them and the cover locks on well. Just put in that scoop of
>> mashed potato, cut the pork chop into three or four sections
>> so it reheats more evenly, and a scoop of veggies along side.
>> Depending on the power, one or two minutes is all you need for
>> a good lunch.
>
> I assume this type of container has a vent in the lid, if
> you've locked the lid in place?

No vent. It locks on well for transport, but I take it off and just rest it
on top to avoid splatter.



>
> I think overall, microwaves do heat food a bit less consistently
> than does a saucepan on the stovetop, and they are marginally
> less trouble.

At home, yes, but at work, we have no range and saucepan, nor do I want one.
The MW works well.

hahabogus wrote:

> Viola microwaved scrambled eggs.

I tried microwaving eggs in a viola once. What a mess! Never again.

Next time I'm usin' a cello.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project:
http://improve-usenet.org <----------- New Site Aug 28

wrote:
> Salutations, gentlefolk,
>
> Luddite thatn I sometimes am, I'd avoided more than minimal contact
> with microwave ovens until this past week. But have started a new job
> in a cubical farm with a microwave in the break room, and, being on a
> limited budget, seek advice on making best use of it.
>
> First, might you suggest any cookbooks or websites with:
> 1 - basic instructions for microwave use
> 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> _hearty_ main dishes (The interior of my new workplace is cooled into
> the 60's, tho 'twas 90 F outside)
>
> Second, advice on recognizing microwave-safe containers? Have
> collection of miscellaneous food-storage-tubs, etc, etc. Don't want
> to buy new ones, but don't want puddle of melted plastic to be my
> fault..
>
> Thanks muchly in advance for your help.
> Yours, John Desmond
>
>
>
It's best for reheating leftovers, but as others here have noted, avoid
foods that have a strong odor while cooking. Cabbage or broccoli should
be added to the list of "foods to avoid in the workplace break room
microwave oven"...
Soups and stews generally do well, but cover the container to prevent
splatter-coating the inside of the oven.
Dense foods like mashed potatoes don't work as well. The outside heats
while the inside remains cold, unless you alternately stir/nuke them.
Look for the words "Microwave Safe" on any plastic container.
Disposable paper plates will work, but plastic foam plates won't make
you happy. A spot of hot grease on one of those will burn through it
somewhat like a remake of an "Aliens" movie.
And no matter what anyone says around Easter, Don't put that marshmallow
Peep in the microwave oven. You'll have to clean it up later.

In article >,
Blinky the Shark > wrote:

> hahabogus wrote:
>
> > Viola microwaved scrambled eggs.
>
> I tried microwaving eggs in a viola once. What a mess! Never again.
>
> Next time I'm usin' a cello.
>
> --
> Blinky

Smart asp. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> hahabogus wrote:
>>
>> > Viola microwaved scrambled eggs.
>>
>> I tried microwaving eggs in a viola once. What a mess! Never again.
>>
>> Next time I'm usin' a cello.
>
> Smart asp. ;-)

Q. What's the difference between a violin and a viola?

A. The viola holds more beer.

Not mine! From he

http://www.mit.edu/~jcb/jokes/viola.html


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project:
http://improve-usenet.org <----------- New Site Aug 28

"none" > wrote in message
> Dense foods like mashed potatoes don't work as well. The outside heats
> while the inside remains cold, unless you alternately stir/nuke them.

When you put the mashed potatoes in the container, make a hole or depression
in the center.

In article >,
wrote:

> Salutations, gentlefolk,
>
> Luddite thatn I sometimes am, I'd avoided more than minimal contact
> with microwave ovens until this past week. But have started a new job
> in a cubical farm with a microwave in the break room, and, being on a
> limited budget, seek advice on making best use of it.
>
> First, might you suggest any cookbooks or websites with:
> 1 - basic instructions for microwave use
> 2 - recipies for preparable-at-lunchtime or cook-ahead-and-reheat
> _hearty_ main dishes (The interior of my new workplace is cooled into
> the 60's, tho 'twas 90 F outside)
>
> Second, advice on recognizing microwave-safe containers? Have
> collection of miscellaneous food-storage-tubs, etc, etc. Don't want
> to buy new ones, but don't want puddle of melted plastic to be my
> fault..

If this is a microwave oven that you share with your colleagues, you
want to avoid using it for more than a few minutes at a time because
there will no doubt be several other people wanting to use it too.

For a microwave oven at work, its best to use it just to warm up left
overs that you make a home or heat up frozen dinners. Just ask your
colleagues what works best for them.

I sometimes bring in a Lean Cuisine frozen meal to work for lunch and I
just nuke it according to package directions. As for bringing in left
overs, anything you can reheat in a conventional oven for a quick lunch
can be reheated in a microwave oven for an even quicker lunch.