Microwave cooking (not reheating)
http://www.nytimes.com/2013/01/09/di...ur-coffee.html
Quote:
|
I'll be flipping ahead in Modernist Cuisine at Home tonight.
|
My microwave has a heating element built into the top of it it. Kind of cool. I can bake and microwave food at the same time, or choose either at any time.
|
Quote:
|
The NYTimes article is pretty interesting... I rarely use my microwave, but I'll have to try some of this stuff. Very interested to the read the chapter in Modernist.
|
meh..I think my Mom was the first woman in the Nation to get a microwave. She never cooked on the stove again...just a terrible terrible cook.
So just based on that I don't think I could cook with a microwave |
Quote:
|
Microwave is the only way I cook bacon now.
|
I think it's cool when you leave a spoon in a bowl of soup you're warming up
|
Quote:
|
I used to do a lot growing up but prefer the stove or grill.
|
When boiling your ribs is just too much work........
|
Quote:
|
I'm not buying this idea. At all. Nope. Not buying it.
How many Michelin Star meals have been cooked in a microwave, I ask you? None, I'd wager. Food needs fire. Real fire. Not some sort of bizarre, magical device that blasts invisible rays inside a box in order to agitate the cellular structure of a foodstuff. As Mr. Iowanian would say, "If you want to excite a molecule, play with your pecker." FAX |
WTF? A $100 cookbook?
To hell with that crap. |
Quote:
Wylie Dufresne is a pretty well-known chef. "Wylie Dufresne has four commercial microwaves at his restaurant, WD-50, that he has used for various applications, including cooking foie gras (“beautiful results in terms of texture”) and vegetables. He likes the machine’s “hands-free element” and its consistency." |
Quote:
|
Quote:
That'll buy something like 80 burgers on McDonalds' value menu. |
Quote:
|
Some things i regularly cook in a microwave are frozen veggies in a sealed container with a bit of water, leaves them perfectly cooked every time with plenty of crunch, if i'm in a hurry i'll steam a piece of fish that way also, with no really noticeable difference in quality, definitely bacon.
I use the broiler function it has to crisp up cold pizza, or even do the occasional steak under it. You can do some decent cooking in one. |
Quote:
It looks really interesting, I'll give you that. It's clearly something quite different from your standard Betty Crocker Red Book or another damn Pioneer Woman cookbook, but with so much stuff available online, I'll just stick with that. I do like my set of Good Eats hardbacks, but three of those combined cost less than $100. |
Quote:
|
Quote:
Still, was the star awarded for his nuclearized foie gras? I do not know. But it gets worse. Foie gras is typically made from duck liver ... the fatter, the better. So, the growers stuff pipes down the throats of ducks in order to force feed the little ducks fat which, in turn, makes their liver fatter which, in turn, makes their poor, little fatty livers more desirable. It's an horrific practice. And your microwave hero condones the practice. Not only that, but he takes those poor, little ducks' livers and microwaves them!!! Good God, man!!! FAX |
Quote:
|
I wouldn't want to use a microwave, **** that. I don't think it would be a great idea cooking out of the microwave a lot too, that just doesn't sit well with me.
|
Quote:
In any case, I thought it was an interesting article, and I'm looking forward to reading more about it in the book. |
Quote:
However, the fact remains that, simply because you can jiggle an atomic particle to the point that it heats itself up, does not mean you are creating superior cuisine. I don't care what the $100 dollar book says. Good food requires fire. Besides, what if there is a holocaust or Armageddon type of deal? What then? There will be no electricity and, therefore, no microwaves. Are we to starve or be reduced to eating raw food to survive? You have to think long-term about stuff like this. FAX |
Quote:
|
Quote:
|
Quote:
Have there been sufficient studies done on the long-term effects of microwaved foie gras on humans? I sincerely doubt it. Yet here we are (without sufficient research being conducted), creating a new, popular movement to microwave our pate and eat it too. I ask you; do we know for certain that microwaved foie gras is not the predominant cause of dwarfism? Case closed. FAX |
Quote:
http://dakiniland.files.wordpress.co...fy_duck_14.jpg |
Quote:
For instance, using the microwave to fry parsley leaves for garnish (doing so with just a little cooking spray) or for dehydrating - not good for jerky, quite good for apples. Or steamed fish with scallions and ginger. Quote:
|
Quote:
|
I fear that, before long, we will be eating crispy parsley for breakfast, lunch and dinner.
Could this be the end of creamed corn? I shudder at the thought. FAX |
Sponge cake out of a microwave is quite good. That technique was shown on the new Mind of a Chef show.
It's good, if you haven't seen it. |
also, you can use your regular oven and make jerky or dried fruit without having to "dab" it off or making a mess. Simply set your oven around 150-170 degrees, crack the door open with a piece of balled up foil, and put it directly on the oven racks. Put some foil on the bottom rack to collect drippings. Great Jerky.
|
Maybe it's just me, but I don't think sponge cake and crispy parsley compliment each other very well.
FAX |
As fate would have it, I happen to have the television thing on at the moment and they are presenting the movie, "Zombie Apocalypse".
Interestingly, the zombie's skin looks almost exactly like crispy parsley. FAX |
Quote:
|
Quote:
:) |
Quote:
|
Use aluminum foil. Works great.
|
Quote:
http://chiefsplanet.com/BB/showthread.php?t=136735 http://www.foodnetwork.com/recipes/a...ml?rsrc=search |
Re-heated pizza in the microwave is awful. Put it cold in a cold oven directly on a rack, start the oven at 350 and when it is finished preheating the pizza should be perfect.
I like the idea of frying certain herbs in a microwave, save some oil and increase flavor. I'd worry about the parsley or whatever losing too much moisture though. |
Quote:
I do agree with you on your second point tho :bong: |
Eggplant Parmesan the Modernist Cuisine way: http://modernistcuisine.com/recipes/...lant-parmesan/
|
Quote:
I'm sure I don't even want to know the answer to this, but you do realize that heating food up by any method is "jiggling molecules" to heat it up, right? |
Quote:
FAX |
Quote:
<iframe width="640" height="360" src="http://www.youtube.com/embed/h88-vgHqyB4" frameborder="0" allowfullscreen></iframe> |
All times are GMT -6. The time now is 10:27 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.