I was surprised to see microwave ovens listed by several people in the
'outlandish/useless...kitchen gadget' thread. In the past several
days I used the microwave in the following beneficial ways:

* partially cooked bacon slices -- makes the bacon lie flat in the
pan
* reheated coffee -- better to let it go cold and reheat than to
keep it (insufficiently) warm for hours
* defrosted frozen berries before blending them for a sauce for
ice cream
* cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
before baking
* reheated a variety of leftovers
* poured chicken stock into a pot for heating, then briefly zapped
the jar to liquefy the gelatinous stock still clinging to the insides -
no wastage
* zapped refrigerated tortillas soft/flexible for making burritos
* zapped a large lime for 10 seconds to maximize squeezing juice
from it
* heated milk/butter mixture before mashing potatoes
* zapped frozen peas to defrost/warm before adding to fried rice
* defrosted various meats for supper -- didn't have to decide
which hours in advance

Could I have accomplished these things without the microwave?
Absolutely. Would the alternatives have been as effective, as fast, as
easy? No way. What else do people do with theirs? -aem

My most common uses of the microwave:

- reheating coffee
- cooking frozen dinners (lean cuisine, etc)
- make a burger in the GF grill, and then melt the cheese on in the
microwave
- microwave popcorn!
- reheating leftovers in general

"aem" > wrote in message
ups.com...
> I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
<snip>
> What else do people do with theirs? -aem

I use mine in some of the ways you do. I also depend on it to warm my cat's
dinner.

Charlie

aem wrote:
> I was surprised to see microwave ovens listed by several people in
the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in
the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly
zapped
> the jar to liquefy the gelatinous stock still clinging to the insides
-
> no wastage
> * zapped refrigerated tortillas soft/flexible for making
burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast,
as
> easy? No way. What else do people do with theirs? -aem

I do all that you listed and a lot more... probably won't remember them
all so I'm not going to try adding to your list... but not a day passes
I don't use the nuker for something. Just this morning within less
than one hour I defrosted a stick of butter, melted cheese on my toast,
warmed the milk in my mug before adding the coffee, and partially
defrosted a pound package of ground pork for the sauce for tonight's
****ghetti dinner. I don't consider a microwave oven a frivolous gizmo
(nor is it any longer expensive), in today's hurried world it's
essential, in fact I seriously doubt anyone nowadays who doesn't have a
microwave very probably cooks nothing and eats ALL their meals at fast
food emporiums... instead they avail themselves of the fast food
nukers.

Sheldon

On Fri 22 Apr 2005 12:07:38p, Charles Gifford wrote in rec.food.cooking:

>
> "aem" > wrote in message
> ups.com...
>> I was surprised to see microwave ovens listed by several people in the
>> 'outlandish/useless...kitchen gadget' thread. In the past several
>> days I used the microwave in the following beneficial ways:
> <snip>
>> What else do people do with theirs? -aem
>
> I use mine in some of the ways you do. I also depend on it to warm my
> cat's dinner.
>
> Charlie

What are you feeding your cat, Charlie? Are you serving it warm, or just
taking the chill off a refrigerated meal? My 5 cats want to know! <G>

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article . com>,
"aem" > wrote:

> I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly zapped
> the jar to liquefy the gelatinous stock still clinging to the insides -
> no wastage
> * zapped refrigerated tortillas soft/flexible for making burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem
>

I always find it interesting when our microwave needs replacing... ;-)
I'm at a TOTAL loss without it, but remember all too well not having one.

I'd rather not be without it as I use it a LOT, for defrosting if
nothing else, but I also frequently steam veggies in it.

The only meat I cook in it is chicken tho'.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

aem wrote:
> I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly zapped
> the jar to liquefy the gelatinous stock still clinging to the insides -
> no wastage
> * zapped refrigerated tortillas soft/flexible for making burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem
>

I was a long time hold out on getting a microwave. These days I don't
know where I'd be many a night without it.

Most typical uses are defrosting meats, reheating leftovers, melting
butter, softening tortillas, cooking frozen peas and green beans,
heating water for cocoa, warming coffee, popcorn.

Jessica

aem wrote:

> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem

I don't know why I replaced my old microwave when the switch bit the dust.
I used to use it to heat up milk to make hot cocoa. I have baked potatoes
in it. I tend to make a few servings of oatmeal at a time and then nuke the
leftovers. If/when this one dies, I think that I will enjoy the extra
counter space.

aem > wrote:

> I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:

Just so you know, I think it's perfectly fine to use a microwave. I
think it's useful for some people. For us, though, it isn't worth the
counter space, since we don't have a lot of leftovers and I plan our
meals in advance. I do sometimes miss the convenience of nuking
leftovers, but then I console myself by frying them in butter instead.
:-)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Day Dreamer > wrote:

> My most common uses of the microwave:
>
> - reheating coffee

Our coffee is in a thermal carafe; it doesn't get cold before it's
drunk.

> - cooking frozen dinners (lean cuisine, etc)

We don't use those. When we decided to save money and improve our
health, that was the first thing out the window.

> - microwave popcorn!

I just adore popcorn in the kettle on the stove. Microwave popcorn is
better than no popcorn at all (popcorn is my favorite food), but it's
nowhere near as good as when it's made in the pot.

> - reheating leftovers in general

That's the one thing I wouldn't mind having a microwave for, but we get
along okay.

(Note: I'm not saying you should chuck your microwave, just that it
isn't necessary for us.)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

Serene wrote:
>
> Just so you know, I think it's perfectly fine to use a microwave. I
> think it's useful for some people. For us, though, it isn't worth
> the counter space, since we don't have a lot of leftovers and I plan
> our meals in advance. I do sometimes miss the convenience of nuking
> leftovers, but then I console myself by frying them in butter
> instead.
> :-)

And I agree with you that popcorn from a pot on the stove is vastly
superior to micro-popped. Just remember to let the steam out as it
pops. -aem

On Fri, 22 Apr 2005, Serene wrote:

> Day Dreamer > wrote:
>> - cooking frozen dinners (lean cuisine, etc)
>
> We don't use those. When we decided to save money and improve our
> health, that was the first thing out the window.

I do both, _with_ microwave dinners! at fifty cents a pop (for swanson,
last time I got them), or less than a dollar for healthy choice, they're a
real bargain. I mean, I wouldn't eat half the brocolli I do without them
(unless I'm on a stirfry binge...)

>> - microwave popcorn!
>
> I just adore popcorn in the kettle on the stove. Microwave popcorn is
> better than no popcorn at all (popcorn is my favorite food), but it's
> nowhere near as good as when it's made in the pot.

I love my whirlye pop! but it is a _pain_ to clean...

Lena

"Dog3" > wrote in message >
> I have a popcorn air popper that goes into the microwave. You can also add
> oil to it. I use it a lot. I usually use the air popper if I decide I want
> some and the movie I want to watch is about to come on. It takes only 3
> minutes to make a huge bowl of it.
>

Note to self: I've got to get one of these!
C

On Fri, 22 Apr 2005, aem wrote:

> I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly zapped
> the jar to liquefy the gelatinous stock still clinging to the insides -
> no wastage
> * zapped refrigerated tortillas soft/flexible for making burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem

In the last few days, I've heated water for ramen (multiple times).

Warmed/sterilized a bathtowel.

Sterilized dishtowels (again, several times)

Made a frozen dinner...

and used it to warm choco-liquer for vienesse capuccino.

lena

In article . com>, "aem"
> wrote:


> easy? No way. What else do people do with theirs? -aem


Haven't done this for way over 20 years, but they are invaluable for
heating baby bottles.


We aren't impulse buyers, so we thought long and hard before investing
US$400 in one (that's what they cost when we bought our first). In fact,
we took a class at a high school at night that taught microwave cooking.
Almost everybody else in the class had gotten a microwave for Christmas
and wanted to learn what they could do with it. We decided to buy one,
although it turned out that we do very little cooking in it.

--
Dan Abel
Sonoma State University
AIS

Chris Neidecker wrote:
> "Dog3" > wrote in message >
>
>>I have a popcorn air popper that goes into the microwave. You can also add
>>oil to it. I use it a lot. I usually use the air popper if I decide I want
>>some and the movie I want to watch is about to come on. It takes only 3
>>minutes to make a huge bowl of it.
>>
>
>
> Note to self: I've got to get one of these!
> C
>

Good stuff, the first one we got was crap but the one I picked up at
Target for ~ $7 works really well.

On 2005-04-22, aem > wrote:

> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem

Don't forget root veggies. Put 'em in a covered (but not sealed)
microwave dish with just a bit of water and nuke. The water prevents
the surface from becoming leathery.

Bacon can be put between a couple paper towels and nuked while the
towel wicks all the grease. This works well with small amounts of
bacon, but the one should know their m/w, well and monitor closely,
as the bacon will go from done to burnt real quick.

Store-bought pappadams nuke to crisp perfection done one at a time for
about 30-40 seconds each.

I often nuke single items just to test how it will come out ...a
single shrimp in a marinade, a single stalk of asparagus just to
munch (one veggie that'll nuke perfectly w/o drying out).

Anyone who can't find a use for a m/w has no imagination.

nb

"aem" > wrote in message
ups.com...
>I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly zapped
> the jar to liquefy the gelatinous stock still clinging to the insides -
> no wastage
> * zapped refrigerated tortillas soft/flexible for making burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem

I do all those things with exception of defrosting meat. I find meat
defrosted in the microwave always partially cooks, and microwaved meat
(chicken thighs excluded), never works. A sink full of warm water will thaw
meat quickly enough for me.

Scott.

Scotty wrote:
> "aem" > wrote in message
> ups.com...
> >I was surprised to see microwave ovens listed by several people in
the
> > 'outlandish/useless...kitchen gadget' thread. In the past several
> > days I used the microwave in the following beneficial ways:
> >
> > * partially cooked bacon slices -- makes the bacon lie flat in
the
> > pan
> > * reheated coffee -- better to let it go cold and reheat than
to
> > keep it (insufficiently) warm for hours
> > * defrosted frozen berries before blending them for a sauce for
> > ice cream
> > * cooked frozen peas, cooked fresh broccoli, pre-cooked
potatoes
> > before baking
> > * reheated a variety of leftovers
> > * poured chicken stock into a pot for heating, then briefly
zapped
> > the jar to liquefy the gelatinous stock still clinging to the
insides -
> > no wastage
> > * zapped refrigerated tortillas soft/flexible for making
burritos
> > * zapped a large lime for 10 seconds to maximize squeezing
juice
> > from it
> > * heated milk/butter mixture before mashing potatoes
> > * zapped frozen peas to defrost/warm before adding to fried
rice
> > * defrosted various meats for supper -- didn't have to decide
> > which hours in advance
> >
> > Could I have accomplished these things without the microwave?
> > Absolutely. Would the alternatives have been as effective, as
fast, as
> > easy? No way. What else do people do with theirs? -aem
>
> I do all those things with exception of defrosting meat. I find meat
> defrosted in the microwave always partially cooks, and microwaved
meat
> (chicken thighs excluded), never works.

You're getting too carried away with the zapping.

>A sink full of warm water will thaw
> meat quickly enough for me.


Defrosting meat with warm water is unsafe... use cold water and change
it often.

Sheldon wrote:
> Defrosting meat with warm water is unsafe... use cold water and change
> it often.

Or just keep the cold water moving, as in leave the tap running a
trickle. I've defrosted large roasts in less than 30 minutes with this
technique.

"Baked" potatoes from the microwave are not half bad, and a lot quicker
than doing them in the oven, or on the grill.

--
Julian Vrieslander

"Sheldon" > wrote in message
oups.com...

>
>>A sink full of warm water will thaw
>> meat quickly enough for me.
>
>
> Defrosting meat with warm water is unsafe... use cold water and change
> it often.
>

I suppose it might be a little unsafe if the meat is not vacuum sealed,
(I vacuum seal all meat before freezing). But I don't think a short time
in warm water is much less safe than a long time in cold water, is it?

Scott.

On 22 Apr 2005 11:31:54 -0700, "aem" > wrote:


>which hours in advance
>
>Could I have accomplished these things without the microwave?
>Absolutely. Would the alternatives have been as effective, as fast, as
>easy? No way. What else do people do with theirs? -aem


I like Long Island littleneck clams, in soup, and to season fresh
codfish. I scrub them with a wire brush, then zap them open. Then I
carefully spoon out the broth, leaving any grit in the microwave dish.

If any of the clams have dirt inside, I can rinse them out. The
juice/broth gets added to the soup on the stove top, but only enough
to get the saltiness right.

When the soup is plated, the open clas get put in the soup bowls,
where they get heated.



Rodney Myrvaagnes NYC J36 Gjo/a


"Curse thee, thou quadrant. No longer will I guide my earthly way by thee." Capt. Ahab

at Fri, 22 Apr 2005 18:31:54 GMT in <1114194714.443167.47340
@l41g2000cwc.googlegroups.com>, (aem) wrote :

>I was surprised to see microwave ovens listed by several people in the
>'outlandish/useless...kitchen gadget' thread....

In my *opinion*:

> * partially cooked bacon slices -- makes the bacon lie flat in the
>pan

A cast iron skillet does a better job of crisping. As for perfectly flat
bacon - I find that eerily artificial.

> * reheated coffee -- better to let it go cold and reheat than to
>keep it (insufficiently) warm for hours

Coffee should never be made in quantities far above what's going to be
drunk immediately.

> * defrosted frozen berries before blending them for a sauce for
>ice cream

Poor planning. Admittedly, it's often easy to forget to take something out
of the freezer, but after a few lessons learned the hard way and then being
forced to do something else, it becomes much easier to remember always to
remove frozen foods in advance.

> * cooked frozen peas, cooked fresh broccoli,

IMHO *infinitely* better and just as easy boiled (peas) or steamed
(broccoli). What's difficult or time-consuming about boiling a pot of
water?

> pre-cooked potatoes before baking

Why would you pre-cook potatoes that are to be baked?

> * reheated a variety of leftovers

I find that virtually all leftovers are more evenly reheated on the
stovetop or in the oven. And an oven does a LOT better job with things that
need to be crisp (e.g. pizza), and things with pastry crusts (i.e. pies).

> * poured chicken stock into a pot for heating, then briefly zapped
>the jar to liquefy the gelatinous stock still clinging to the insides -
>no wastage

A spatula accomplishes the same task in less time.

> * zapped refrigerated tortillas soft/flexible for making burritos

Better results by steaming them.

> * zapped a large lime for 10 seconds to maximize squeezing juice
>from it

Now that sounds truly bizarre. And perhaps carrying frugality a bit to
obsessive lengths. Sorry if this sounds judgemental. I'm not meaning it to
be so.

> * heated milk/butter mixture before mashing potatoes

Invariably I find the hot potatoes do a good job of heating the milk and
butter. And the cool dairy prevents the potatoes from being scalding hot
when you bring them to the table. If you *had* to heat it, though, I can't
see how the microwave would offer any advantage to stovetop.

> * zapped frozen peas to defrost/warm before adding to fried rice

See above. Blanch them briefly.

> * defrosted various meats for supper -- didn't have to decide
>which hours in advance

That's where fresh meat is preferable anyway. I think of freezing meat as
mostly a way of saving some large buy (in which case you can plan to use it
up and integrate the cuts into the plan) or in order to buy something
unavailable unfrozen (which usually means you have a specific plan for it
anyway). My experience with microwaves and meat defrosting also suggests
they do a poor job - much worse than putting it in the fridge.

>Could I have accomplished these things without the microwave?
>Absolutely. Would the alternatives have been as effective, as fast, as
>easy? No way.

From my POV the alternatives seem to be just as fast and easy. The things
the microwave seems to address are the problems of absent-mindedness and
poor planning. My personal view is that these are issues better solved by a
few trips through the school of Hard Knocks - a few disasters and you learn
not to forget to do something, and also to think creatively when you do
forget.


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

On Sat 23 Apr 2005 01:14:57a, Alex Rast wrote in rec.food.cooking:

> at Fri, 22 Apr 2005 18:31:54 GMT in <1114194714.443167.47340
> @l41g2000cwc.googlegroups.com>, (aem) wrote :
>
>>I was surprised to see microwave ovens listed by several people in the
>>'outlandish/useless...kitchen gadget' thread....
>
> In my *opinion*:
>
>> * partially cooked bacon slices -- makes the bacon lie flat in the
>> pan
>
> A cast iron skillet does a better job of crisping. As for perfectly flat
> bacon - I find that eerily artificial.
>
>> * reheated coffee -- better to let it go cold and reheat than to
>> keep it (insufficiently) warm for hours
>
> Coffee should never be made in quantities far above what's going to be
> drunk immediately.
>
>> * defrosted frozen berries before blending them for a sauce for
>> ice cream
>
> Poor planning. Admittedly, it's often easy to forget to take something
> out of the freezer, but after a few lessons learned the hard way and
> then being forced to do something else, it becomes much easier to
> remember always to remove frozen foods in advance.
>
>> * cooked frozen peas, cooked fresh broccoli,
>
> IMHO *infinitely* better and just as easy boiled (peas) or steamed
> (broccoli). What's difficult or time-consuming about boiling a pot of
> water?
>
>> pre-cooked potatoes before baking
>
> Why would you pre-cook potatoes that are to be baked?
>
>> * reheated a variety of leftovers
>
> I find that virtually all leftovers are more evenly reheated on the
> stovetop or in the oven. And an oven does a LOT better job with things
> that need to be crisp (e.g. pizza), and things with pastry crusts (i.e.
> pies).
>
>> * poured chicken stock into a pot for heating, then briefly zapped
>>the jar to liquefy the gelatinous stock still clinging to the insides -
>>no wastage
>
> A spatula accomplishes the same task in less time.
>
>> * zapped refrigerated tortillas soft/flexible for making burritos
>
> Better results by steaming them.
>
>> * zapped a large lime for 10 seconds to maximize squeezing juice
>> from it
>
> Now that sounds truly bizarre. And perhaps carrying frugality a bit to
> obsessive lengths. Sorry if this sounds judgemental. I'm not meaning it
> to be so.
>
>> * heated milk/butter mixture before mashing potatoes
>
> Invariably I find the hot potatoes do a good job of heating the milk and
> butter. And the cool dairy prevents the potatoes from being scalding hot
> when you bring them to the table. If you *had* to heat it, though, I
> can't see how the microwave would offer any advantage to stovetop.
>
>> * zapped frozen peas to defrost/warm before adding to fried rice
>
> See above. Blanch them briefly.
>
>> * defrosted various meats for supper -- didn't have to decide
>> which hours in advance
>
> That's where fresh meat is preferable anyway. I think of freezing meat
> as mostly a way of saving some large buy (in which case you can plan to
> use it up and integrate the cuts into the plan) or in order to buy
> something unavailable unfrozen (which usually means you have a specific
> plan for it anyway). My experience with microwaves and meat defrosting
> also suggests they do a poor job - much worse than putting it in the
> fridge.
>
>>Could I have accomplished these things without the microwave?
>>Absolutely. Would the alternatives have been as effective, as fast, as
>>easy? No way.
>
> From my POV the alternatives seem to be just as fast and easy. The
> things the microwave seems to address are the problems of
> absent-mindedness and poor planning. My personal view is that these are
> issues better solved by a few trips through the school of Hard Knocks -
> a few disasters and you learn not to forget to do something, and also to
> think creatively when you do forget.

LOL! You are obviously determined to not be convinced, to the point of it
being humorous.

I don't do any major cooking in my microwave, but I find it invaluable for
speedily performing various interim steps in recipes, as well as *gentle*
and thorough reheating of moist foods. I'd also rather be spontaneous in
deciding what I want to cook or eat rather than planning hours or a day
ahead. Spur of the moment thawing tasks are handled quickly and accurately
in a good microwave. The best of today's microwave ovens are light years
ahead of those that existed 5 years ago and have capabilities that you are
probably unaware of.

Far be it from me to try and convince you of anything. I only know that
owning a good microwave is an invaluable asset to my lifestyle.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article >,
Wayne Boatwright > wrote:

> On Sat 23 Apr 2005 01:14:57a, Alex Rast wrote in rec.food.cooking:
>
<snippage>

> > From my POV the alternatives seem to be just as fast and easy. The
> > things the microwave seems to address are the problems of
> > absent-mindedness and poor planning. My personal view is that these are
> > issues better solved by a few trips through the school of Hard Knocks -
> > a few disasters and you learn not to forget to do something, and also to
> > think creatively when you do forget.
>
> LOL! You are obviously determined to not be convinced, to the point of it
> being humorous.

Either that or he's a technophobe. ;-)

In our overly fast-paced lives, the microwave is a real time saver
sometimes! I use mine mostly for re-heating leftovers, but I will use it
to steam veggies if I'm short on time. I rarely use it to cook meat.

I PREFER the microwave for melting butter for crab and shrimp! Less
likelyhood of scorching it.

>
> I don't do any major cooking in my microwave, but I find it invaluable for
> speedily performing various interim steps in recipes, as well as *gentle*
> and thorough reheating of moist foods. I'd also rather be spontaneous in
> deciding what I want to cook or eat rather than planning hours or a day
> ahead. Spur of the moment thawing tasks are handled quickly and accurately
> in a good microwave. The best of today's microwave ovens are light years
> ahead of those that existed 5 years ago and have capabilities that you are
> probably unaware of.

Yep! I've found the same here.

>
> Far be it from me to try and convince you of anything. I only know that
> owning a good microwave is an invaluable asset to my lifestyle.

My mom fought getting one for ages also but once she got one, she and I
were both at a bit of a loss when one broke down and we were between
them.... Silly, but true!

One does get spoiled!
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Wayne Boatwright" > wrote in message
...
> On Sat 23 Apr 2005 01:14:57a, Alex Rast wrote in rec.food.cooking:

>
> I don't do any major cooking in my microwave, but I find it invaluable
> for
> speedily performing various interim steps in recipes, as well as
> *gentle*
> and thorough reheating of moist foods. I'd also rather be spontaneous
> in
> deciding what I want to cook or eat rather than planning hours or a
> day
> ahead. Spur of the moment thawing tasks are handled quickly and
> accurately
> in a good microwave. The best of today's microwave ovens are light
> years
> ahead of those that existed 5 years ago and have capabilities that you
> are
> probably unaware of.
>
> Far be it from me to try and convince you of anything. I only know
> that
> owning a good microwave is an invaluable asset to my lifestyle.

Mine too! I have a combination microwave/convection oven/grill. I use
it every day

O

Alex Rast wrote:

> A cast iron skillet does a better job of crisping. As for perfectly
flat
> bacon - I find that eerily artificial.

Bacon curls up because the meat fibers shorten. Snipping a strip of
bacon at intervals can help it to lie flat while cooking -- nothing
artificial about that. What's more, bacon cooked in a conventional oven
at lower temperatures lies nearly flat, is lovely and crisp, and
significantly less of a burn and fire risk.


> Coffee should never be made in quantities far above what's going to be
> drunk immediately.

You must have nothing else to do. To my mind, using up one-half to
one-third of a pot of unburned leftover coffee is preferable to throwing
it away just to make more (it's the Scot in me, maybe, but there we
are).


> Poor planning. Admittedly, it's often easy to forget to take something
out
> of the freezer, but after a few lessons learned the hard way and then
being
> forced to do something else, it becomes much easier to remember always
to
> remove frozen foods in advance.

Again, you must have nothing else to do but make To Do lists and fresh
coffee. There are disadvantages in needing to plan things half to death,
you know.

Ahhhhhh... whipping up fruit sauce for just-acquired yummy ice cream or
pudding just before turning in...

....or quickly defrosting fruit for pancakes or french toast during a
spur of the moment weekend brunch...

.... or thawing out some of that pineapple prepared so lovingly last year
for raisin sauce to use with a just-bought ham right now...

.... or whenever I have a freezer full of fruit and a taste for something
sweet, but don't want cookies, cake, etc.


> IMHO *infinitely* better and just as easy boiled (peas) or steamed
> (broccoli). What's difficult or time-consuming about boiling a pot of
> water?

It's the difference between seven minutes and twenty minutes. Even after
a long day at work, even after overtime, dinner must still be brought to
the table within a certain time frame.


> Why would you pre-cook potatoes that are to be baked?

See my comment above regarding time frame.


> I find that virtually all leftovers are more evenly reheated on the
> stovetop or in the oven. And an oven does a LOT better job with things
that
> need to be crisp (e.g. pizza), and things with pastry crusts (i.e.
pies).

Reheated pizza need not be crisp (especially breakfast pizza)! And who
reheats pastries and pies??


> [about getting the last bits from a jar] A spatula accomplishes the
same task in less time.

I'm abashed, but I agree with you on this point.



> Better results by steaming them.

See my comments about time frame.


> Invariably I find the hot potatoes do a good job of heating the milk
and
> butter. And the cool dairy prevents the potatoes from being scalding
hot
> when you bring them to the table. If you *had* to heat it, though, I
can't
> see how the microwave would offer any advantage to stovetop.

Mashed potatoes should not be scalding hot by the time they come to the
table, no matter what temperature milk you use!

Heating the milk and melting the butter does help to prevent potatoes
from lumping.


> That's where fresh meat is preferable anyway. I think of freezing meat
as
> mostly a way of saving some large buy (in which case you can plan to
use it
> up and integrate the cuts into the plan) or in order to buy something
> unavailable unfrozen (which usually means you have a specific plan for
it
> anyway). My experience with microwaves and meat defrosting also
suggests
> they do a poor job - much worse than putting it in the fridge.

We can't all purchase fresh meat daily. Some of us... in fact I'll wager
that most of us must freeze meat.


And as the prior poster put it:
> >Could I have accomplished these things without the microwave?
> >Absolutely. Would the alternatives have been as effective, as fast,
as
> >easy? No way.

To which Alex replied:
> From my POV the alternatives seem to be just as fast and easy. The
things
> the microwave seems to address are the problems of absent-mindedness
and
> poor planning. My personal view is that these are issues better solved
by a
> few trips through the school of Hard Knocks - a few disasters and you
learn
> not to forget to do something, and also to think creatively when you
do
> forget.

Waaaaah. On the other hand: "...a few trips through the school of Hard
Knocks...": ROTFLMAO!!

Ophelia wrote on 23 Apr 2005 in rec.food.cooking

>
> "Wayne Boatwright" > wrote in message
> ...
> > On Sat 23 Apr 2005 01:14:57a, Alex Rast wrote in
> > rec.food.cooking:
>
> >
> > I don't do any major cooking in my microwave, but I find it
> > invaluable for
> > speedily performing various interim steps in recipes, as well as
> > *gentle*
> > and thorough reheating of moist foods. I'd also rather be
> > spontaneous in
> > deciding what I want to cook or eat rather than planning hours
> > or a day
> > ahead. Spur of the moment thawing tasks are handled quickly and
> > accurately
> > in a good microwave. The best of today's microwave ovens are
> > light years
> > ahead of those that existed 5 years ago and have capabilities
> > that you are
> > probably unaware of.
> >
> > Far be it from me to try and convince you of anything. I only
> > know that
> > owning a good microwave is an invaluable asset to my lifestyle.
>
> Mine too! I have a combination microwave/convection oven/grill.
> I use it every day
>
> O
>
>
>

Yes having a combo convection Microwave oven is very handy. It allows
me to have a largish toaster oven nuker combo kinda for everyday use
and to have a seperate real toaster to toast just bread/bagels.

Mostly I cook my dinner veggies or reheat frozen home made soup in the
nuker, but come the holidays when I need to cook for larger groups than
just me, it is a necessity. My regular stove's convection oven isn't
big enough for say a large turkey/ham and a large casserole or two at
the same time.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

pennyaline wrote on 23 Apr 2005 in rec.food.cooking

> Alex Rast wrote:
>
> > A cast iron skillet does a better job of crisping. As for
> > perfectly
> flat
> > bacon - I find that eerily artificial.
>
> Bacon curls up because the meat fibers shorten. Snipping a strip
> of bacon at intervals can help it to lie flat while cooking --
> nothing artificial about that. What's more, bacon cooked in a
> conventional oven at lower temperatures lies nearly flat, is
> lovely and crisp, and significantly less of a burn and fire risk.
>
>
Bacon is best cooked in the oven...never curls.


>
> > I find that virtually all leftovers are more evenly reheated on
> > the stovetop or in the oven. And an oven does a LOT better job
> > with things
> that
> > need to be crisp (e.g. pizza), and things with pastry crusts
> > (i.e.
> pies).

I plan leftovers...I live alone and cook meals for 4...Freeze and nuke
the other 3 servings at various times during the week.


> Reheated pizza need not be crisp (especially breakfast pizza)! And
> who reheats pastries and pies??
>
>
> > [about getting the last bits from a jar] A spatula accomplishes
> > the
> same task in less time.
>
> I'm abashed, but I agree with you on this point.
>
>
>
> > Better results by steaming them.
>
> See my comments about time frame.
>
>
> > Invariably I find the hot potatoes do a good job of heating the
> > milk
> and
> > butter. And the cool dairy prevents the potatoes from being
> > scalding
> hot
> > when you bring them to the table. If you *had* to heat it,
> > though, I
> can't
> > see how the microwave would offer any advantage to stovetop.
>
> Mashed potatoes should not be scalding hot by the time they come
> to the table, no matter what temperature milk you use!
>
> Heating the milk and melting the butter does help to prevent
> potatoes from lumping.
>
>
> > That's where fresh meat is preferable anyway. I think of
> > freezing meat
> as
> > mostly a way of saving some large buy (in which case you can
> > plan to
> use it
> > up and integrate the cuts into the plan) or in order to buy
> > something unavailable unfrozen (which usually means you have a
> > specific plan for
> it
> > anyway). My experience with microwaves and meat defrosting also
> suggests
> > they do a poor job - much worse than putting it in the fridge.
>
> We can't all purchase fresh meat daily. Some of us... in fact I'll
> wager that most of us must freeze meat.
>
>
> And as the prior poster put it:
> > >Could I have accomplished these things without the microwave?
> > >Absolutely. Would the alternatives have been as effective, as
> > >fast,
> as
> > >easy? No way.
>
> To which Alex replied:
> > From my POV the alternatives seem to be just as fast and easy.
> > The
> things
> > the microwave seems to address are the problems of
> > absent-mindedness
> and
> > poor planning. My personal view is that these are issues better
> > solved
> by a
> > few trips through the school of Hard Knocks - a few disasters
> > and you
> learn
> > not to forget to do something, and also to think creatively when
> > you
> do
> > forget.
>
> Waaaaah. On the other hand: "...a few trips through the school of
> Hard Knocks...": ROTFLMAO!!
>
>
>
>



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

"aem" > wrote in message
ups.com...
>I was surprised to see microwave ovens listed by several people in the
> 'outlandish/useless...kitchen gadget' thread. In the past several
> days I used the microwave in the following beneficial ways:
>
> * partially cooked bacon slices -- makes the bacon lie flat in the
> pan
> * reheated coffee -- better to let it go cold and reheat than to
> keep it (insufficiently) warm for hours
> * defrosted frozen berries before blending them for a sauce for
> ice cream
> * cooked frozen peas, cooked fresh broccoli, pre-cooked potatoes
> before baking
> * reheated a variety of leftovers
> * poured chicken stock into a pot for heating, then briefly zapped
> the jar to liquefy the gelatinous stock still clinging to the insides -
> no wastage
> * zapped refrigerated tortillas soft/flexible for making burritos
> * zapped a large lime for 10 seconds to maximize squeezing juice
> from it
> * heated milk/butter mixture before mashing potatoes
> * zapped frozen peas to defrost/warm before adding to fried rice
> * defrosted various meats for supper -- didn't have to decide
> which hours in advance
>
> Could I have accomplished these things without the microwave?
> Absolutely. Would the alternatives have been as effective, as fast, as
> easy? No way. What else do people do with theirs? -aem

I've mentioned this before but it is worth repeating. The MW is absolutely
the best for making risotto and polenta. The results are every bit as good
as the laborious traditional way without the worry and effort.


--
Peter Aitken

Remove the crap from my email address before using.

Alex Rast wrote:
>
> In my *opinion*:
>
[laughing] Okay, okay, you are *determined* not to use a microwave.
Of course there are other ways to do most of what I do with it. I
think I acknowledged that originally.

I have come to value spontaneity and flexibility more than planning.
If we're watching a movie on TV at 10 p.m. and get a craving for ice
cream with berry sauce, there is no way I'm going to say, "Sorry, I
didn't think of that hours ago and didn't thaw the berries." Nothing
contributes as much to flexibility as the microwave does.

I actually cook very little in the microwave, but I use it for
pre-cooking and partial cooking quite a lot. You undervalue, imho, how
easy it is and how much time is saved while still allowing you to
finish things (like baked potatoes and bacon) the way you want to. To
each his own. -aem

Peter Aitken wrote:

> I've mentioned this before but it is worth repeating. The MW is absolutely
> the best for making risotto and polenta. The results are every bit as good
> as the laborious traditional way without the worry and effort.

Ok, I'm game to try. Got a recipe? Time? Power levels? How??
Goomba

"Goomba38" > wrote in message
...
> Peter Aitken wrote:
>
>> I've mentioned this before but it is worth repeating. The MW is
>> absolutely the best for making risotto and polenta. The results are every
>> bit as good as the laborious traditional way without the worry and
>> effort.
>
> Ok, I'm game to try. Got a recipe? Time? Power levels? How??
> Goomba

This is from The Microwave Goumet with minor modifications. The precise
timing depends on your MW and its power. Depending on the rice and the oven
you may need to make slight changes to the times and amount of broth.

2 TB butter
2 TB olive oil
1/2c minced onion
1c arborio or carnarolli rice (do not rinse!!)
3c good quality chicken broth
black pepper
1/3c grated Parmesian reggiano cheese

Use a microwave-safe pan that is 8 inches in diameter and 4-5 inches high
such as a souffle pan. Or an 8" square Corningware or similar. Put butter
and oil in pan and cook on high until butter is melted, about 1 min,

Stir in onion until coated. Cook on high uncovered for 4 min*.

Stir in dry rice until coated. Cook on high uncovered for 4 min*.

*For high-power overns you should use 70-80% power. Too much power during
these stages leads to the onion or rice browning which you do not want.

Add broth and stir. Cook on high uncovered until it comes to a boil and then
3-4 min longer. Stir.

Contiinue cooking on high uncovered for another 8 minutes or so until most
of the liquid is absorbed. Check the rice and if not soft enough add 1.2c
more broth and cook for another few minutes. Remove from oven and let sit
for 5 min, stirring 2 or 3 times, until rest of liquid is absorbed. Stir in
pepper, cheese, and if needed salt.

Hope you like this. It is a regular here. It vcan be varied - use different
kinds of broth, etc.

Peter Aitken

"Wayne Boatwright" > wrote in message
...
> On Fri 22 Apr 2005 12:07:38p, Charles Gifford wrote in rec.food.cooking:
>
> > I use mine in some of the ways you do. I also depend on it to warm my
> > cat's dinner.
> >
> > Charlie
>
> What are you feeding your cat, Charlie? Are you serving it warm, or just
> taking the chill off a refrigerated meal? My 5 cats want to know! <G>
>
> --
> Wayne Boatwright

My cat gets all the dry Science Diet Senior she wants. She gets 1/6th of a
can of Science Diet Senior canned turkey ever evening. She demands it! I use
the microwave to take the chill off the refrigerated meat. I let it cool a
little again after leaving the microwave to make sure it is not too hot. I
just heat it on her earthenware dinner plate. It is a quick process which is
good because she will have been yowling at me for at least 45 minutes by
then (part Siamese, so she is very loud). Her name is Cara and she is 17
and-a-half years old and a calico.

Charlie

On Sat 23 Apr 2005 12:42:28p, aem wrote in rec.food.cooking:

>
> Alex Rast wrote:
>>
>> In my *opinion*:
>>
> [laughing] Okay, okay, you are *determined* not to use a microwave.
> Of course there are other ways to do most of what I do with it. I
> think I acknowledged that originally.

You have to understand, aem. Alex is a really nice guy and a very
knowledgeable foodie, but I think he cooked for the court of Elizabeth I.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Sat 23 Apr 2005 04:28:42p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 22 Apr 2005 12:07:38p, Charles Gifford wrote in
>> rec.food.cooking:
>>
>> > I use mine in some of the ways you do. I also depend on it to warm my
>> > cat's dinner.
>> >
>> > Charlie
>>
>> What are you feeding your cat, Charlie? Are you serving it warm, or
>> just taking the chill off a refrigerated meal? My 5 cats want to know!
>> <G>
>>
>> --
>> Wayne Boatwright
>
> My cat gets all the dry Science Diet Senior she wants. She gets 1/6th of
> a can of Science Diet Senior canned turkey ever evening. She demands it!
> I use the microwave to take the chill off the refrigerated meat. I let
> it cool a little again after leaving the microwave to make sure it is
> not too hot. I just heat it on her earthenware dinner plate. It is a
> quick process which is good because she will have been yowling at me for
> at least 45 minutes by then (part Siamese, so she is very loud). Her
> name is Cara and she is 17 and-a-half years old and a calico.
>
> Charlie

Sounds like Cara gets A-1 treatment, Charlie! I've been lucky enough to
have had two cats who lived to nearly twenty. Our current oldest is 13,
our youngest is 9 months. There's never a need to hold food over <g>, but
years ago when I did, I nuked it just as you do. Tell Cara that Millie,
Bailey, Peanut, Peewee, and Popie say "meow" and "hello"!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" > wrote in message
...
>
> Sounds like Cara gets A-1 treatment, Charlie! I've been lucky enough to
> have had two cats who lived to nearly twenty. Our current oldest is 13,
> our youngest is 9 months. There's never a need to hold food over <g>, but
> years ago when I did, I nuked it just as you do. Tell Cara that Millie,
> Bailey, Peanut, Peewee, and Popie say "meow" and "hello"!

Will do Wayne! My first cat was a big tom who lived to be 21. In his full
pride of cathood, he weighed just over 20 lbs. He beat the crap out of a
German Shepard once. You don't mess with 22 lbs. of cat muscle and claws! It
was the poor dog's fault. My cat lived in harmony with my dogs. His official
name was "Marvin" but we usually called him "pussy-cat". <grin>

Charlie

OB:FOOD

Not cat food, but good stuff that I finally got around to making.

GREEN AND RED BELL PEPPER RELISH

Recipe by: Jan Adams, Shakopee, MN
Source: Bon Appetit, 1987

3 green bell peppers, seeded and finely chopped
3 red bell peppers, seeded and finely chopped
2 medium onions, finely chopped
3 quarts boiling water
3/4 cup red wine vinegar
1/2 cup sugar
1 tbs. salt


Combine bell peppers and onions in a large saucepan. Pour 1.5 quarts boiling
water over. Let stand 5 minutes. Drain and return to saucepan. Pour
remaining 1.5 quarts boiling water over and let stand 10 minutes. Drain and
return to saucepan. Stir in vinegar, sugar and salt. Bring to boil over high
heat. Reduce heat and simmer until relish thickens slightly, about 15
minutes. Cool completely. Cover and refrigerate. Serve chilled.

On Sun 24 Apr 2005 05:20:03p, Charles Gifford wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>>
>> Sounds like Cara gets A-1 treatment, Charlie! I've been lucky enough
>> to have had two cats who lived to nearly twenty. Our current oldest is
>> 13, our youngest is 9 months. There's never a need to hold food over
>> <g>, but years ago when I did, I nuked it just as you do. Tell Cara
>> that Millie, Bailey, Peanut, Peewee, and Popie say "meow" and "hello"!
>
> Will do Wayne! My first cat was a big tom who lived to be 21. In his
> full pride of cathood, he weighed just over 20 lbs. He beat the crap out
> of a German Shepard once. You don't mess with 22 lbs. of cat muscle and
> claws! It was the poor dog's fault. My cat lived in harmony with my
> dogs. His official name was "Marvin" but we usually called him
> "pussy-cat". <grin>
>
> Charlie

Wow, 21 years old. You've really done well by your cats!

> OB:FOOD
>
> Not cat food, but good stuff that I finally got around to making.
>

I must save this to try soon. This sounds exactly like the pepper relish
my mom used to make, but I never had the recipe. Thanks for posting,
Charlie!

> GREEN AND RED BELL PEPPER RELISH
>
> Recipe by: Jan Adams, Shakopee, MN
> Source: Bon Appetit, 1987
>
> 3 green bell peppers, seeded and finely chopped
> 3 red bell peppers, seeded and finely chopped
> 2 medium onions, finely chopped
> 3 quarts boiling water
> 3/4 cup red wine vinegar
> 1/2 cup sugar
> 1 tbs. salt
>
>
> Combine bell peppers and onions in a large saucepan. Pour 1.5 quarts
> boiling water over. Let stand 5 minutes. Drain and return to saucepan.
> Pour remaining 1.5 quarts boiling water over and let stand 10 minutes.
> Drain and return to saucepan. Stir in vinegar, sugar and salt. Bring to
> boil over high heat. Reduce heat and simmer until relish thickens
> slightly, about 15 minutes. Cool completely. Cover and refrigerate.
> Serve chilled.
>
>
>



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"aem" > wrote in message
ups.com...

> What else do people do with theirs? -aem

I almost invariably use mine for microwaving things, although on occasion it
has been known to be used to support a bowl of oranges.

',;~}~




Shaun aRe