Andy M.
Certified Pretend Chef
Steaming fresh vegetables (or defrosting and heating frozen foods) is our MW's primary use.
I have been meaning to try out some of those garnishes. I also really like Lan Lam.I just learned some interesting ways to use the microwave, including softening butter without melting it. How do you use yours, other than for reheating?
I learned this from you many years ago and have passed it on, here and elsewhere. Great tip.I use ours for many things but one of the handiest uses is utilizing it as a proofing box for yeast breads, etc.
What I do is to put a cereal bowl of water in it and set the microwave on HIGH for 4 minutes. Leave the bowl in then put whatever product I want to proof, on its last rise, still leaving the bowl inside the oven.
Usually within an hour everything is perfectly risen and ready for the oven.
Been doing this for years.
I do the same thing, except I've never added water. I just toss the corn cob, husk and all, into the microwave and set it for 2-3 minutes, depending on the size of the cob. Smaller ones, 2 minutes. Bigger ones, 3 minutes. Done.Corn in the microwave is the only way I'll do it now.
Love the "don't bother stripping the husk nor the silk. Add water inside husks, throw in micro. Cut off stem end, grab top with mitt and squeeze corn out. Completely and utterly clean of all silk, perfectly cooked"
Only drawback is you have no stem to hold, but then again, most people stick in one those holder thingies anyhow.
I've read this many times (some use an oven as well or with just the light). But I would not be able to fit both into my micro at the same time. I'm have a difficult time visualizing a micro fitting both a round cereal bowl and a loaf pan of bread dough.I use ours for many things but one of the handiest uses is utilizing it as a proofing box for yeast breads, etc.
What I do is to put a cereal bowl of water in it and set the microwave on HIGH for 4 minutes. Leave the bowl in then put whatever product I want to proof, on its last rise, still leaving the bowl inside the oven.
Usually within an hour everything is perfectly risen and ready for the oven.
Been doing this for years.
Our microwave, apparently, is large and I have no trouble fitting 2 loaf pans in it along with the bowl of hot water.I've read this many times (some use an oven as well or with just the light). But I would not be able to fit both into my micro at the same time. I'm have a difficult time visualizing a micro fitting both a round cereal bowl and a loaf pan of bread dough.
Also where do you do your first rise? When the dough is still in the mixing bowl?
You can use a coffee mug, too. That might fit better.SGM I tried that routine of keeping a couple of baked potatoes n the fridge, only works if you remember that they are there.
KatieH Yeah, I've started using my bread machine for the mixing. and I guess the 1st rise as well. I will try various bowls and my smaller pullman pan and see if I can get them to fit.
Momma was so excited to get her microwave and tried to cook many things in it. Things did not generally live up to the hype. My favorite was when she discovered she could pop popcorn in a brown bag. Everyone gathered to watch this! So she prepared a bag, hit the button, and we were all thrilled to the sound of popping! Magic! Then the bag caught fire. Dad unplugged it and hauled it out of the back door.I’m old enough to remember when the microwave was new, and all the rage!
Somewhere, turning to charcoal in my vintage cookbook collection is a recipe spruiking how to use the microwave to make a roast chicken (whole) that will be much better than using any conventional oven.
I was just a kid, but even then I was highly doubtful that you could make a roast chicken in a microwave.
I might go dig out that cookbook and try the “roast chicken” and report back!!
3) it was yellow.
Yeah, I think we all remember any buns we put in there the first couple of times... like your mom Linda, either petrified or so chewy your jaw would ache... (if you even ate them).