Gary > wrote:
> Ed Pawlowski wrote:
>>
>> On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
>>> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>>> reheat stuff. I have made sweet potatoes for my daughter and she likes them
>>> that way. And I have made fresh broccoli and asparagus in there.
>>>
>>> But meat? Doesn't sound right to me. Do you do it?
>>>
>>
>> I've done it years ago and it is possible to get some things done
>> acceptable, but not as good as an oven or fry pan. We did it just to
>> say, yes, we did it. That was 20+ years ago.
>
> I mostly use my microwave to heat up things. Exception is microwaved
> potatoes. I do that often. As far as meat, I've done a single serving size
> of raw chicken cooked to done. It wasn't bad but oven baking would have been
> better.
>
> Gary

To get the most even temperature for safety, you have to cover the meat, or
most anything, so it steams. I've heard if steamed hamburgers.

my old fashioned corning ware, was before it's time. Glass lids.

Greg

gregz wrote:
> Gary > wrote:
>> Ed Pawlowski wrote:
>>>
>>> On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
>>>> Mostly I do not use the microwave to cook stuff. I melt
>>>> chocolate. I reheat stuff. I have made sweet potatoes for my
>>>> daughter and she likes them that way. And I have made fresh
>>>> broccoli and asparagus in there.
>>>>
>>>> But meat? Doesn't sound right to me. Do you do it?
>>>>
>>>
>>> I've done it years ago and it is possible to get some things done
>>> acceptable, but not as good as an oven or fry pan. We did it just
>>> to say, yes, we did it. That was 20+ years ago.
>>
>> I mostly use my microwave to heat up things. Exception is microwaved
>> potatoes. I do that often. As far as meat, I've done a single
>> serving size of raw chicken cooked to done. It wasn't bad but oven
>> baking would have been better.
>>
>> Gary
>
> To get the most even temperature for safety, you have to cover the
> meat, or most anything, so it steams. I've heard if steamed
> hamburgers.
>
> my old fashioned corning ware, was before it's time. Glass lids.

Aren't White Castle's steamed?

Last night I had some chicken blow up in my microwave. I was just reheating
it. What a freaking mess! And one of the lovely inhabitants of this house
dropped my microwave cleaner on the floor repeatedly so now it won't spray.
Anyway... I can't imagine how much of a mess it would make to cook meat. I
have read that you must cover it. I should have covered what I reheated.
But I did not. Because the last time I reheated it, it didn't blow up. I
did put it in a casserole dish then. This last time I used a paper plate.

"l, not -l" > wrote in message
...
>
> On 27-Aug-2012, "Julie Bove" > wrote:
>
>> Aren't White Castle's steamed?
>
> Sort of; they are cooked on a "grill", as in hot cooking slab such as used
> in diners. They are, or at least originally were, cooked on a bed of wet
> reconstituted onions; the five holes allow steam to come through and help
> cook through, without the need to flip. The square shape was used to
> maximize the number of burgers that could fit the grill-top; but, that
> made
> flipping the burgers difficult.
>
> A fun read for a lazy summer afternoon is David Hogans "Selling 'em by the
> Sack: White Castle and the Creation of American Food"
> For a second lazy summer afternoon I recommend Andrew Smiths "Pure
> Ketchup:
> A History of America's National Condiment"

Thanks!

"Sqwertz" > wrote in message
...
> On Mon, 27 Aug 2012 20:55:16 -0700, Julie Bove wrote:
>
>> Last night I had some chicken blow up in my microwave. I was just
>> reheating
>> it. What a freaking mess! And one of the lovely inhabitants of this
>> house
>> dropped my microwave cleaner on the floor repeatedly so now it won't
>> spray.
>
> As soon as I read that last part I knew who had to have written that.
> Looked up at the author and sure enough... Guess who!
>
> Your daughter doesn't sound like the kind of person who would be
> cleaning the microwave so we must assume that she just takes out the
> microwave cleaner, drops it on the floor a few times on purpose, then
> puts it back in the cupboard. Just to make your life hell.

I don't think she did it. But I can't prove who did. I don't keep it in
the cupboard because I have so few cupboards there is no place to put it.
My microwave sits in a built in area made of wood. The microwave is smaller
than the area so I keep the cleaner right next to it. One would think that
would be a safe place and nobody could possibly knock it off. But we have
a person here who likes to make accidents happen on purpose and then says it
was through no fault of his own.