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Old 01-08-2013, 11:30 AM  
Fried Meat Ball! Fried Meat Ball! is offline
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Microwave cooking (not reheating)

http://www.nytimes.com/2013/01/09/di...ur-coffee.html

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Creating a Dish, Not Just Reheating One

ALLOW me to introduce you to your microwave. I met mine just the other week.

This mysterious, stigmatized box has acquired a reputation as a mere popcorn popper and leftover heater-upper. But it can do so much more. It can fry. It can dry. It can produce a perfectly steamed whole bass with ginger and scallions, topped with fried parsley. Just give it four minutes.

Game-changing new uses like that were brought to my attention with the release of “Modernist Cuisine at Home,” a home-cook-friendly iteration of “Modernist Cuisine,” the six-volume megabook on the science of contemporary cooking that routinely calls for tools like a centrifuge. The “At Home” recipes can still be quite demanding (a 45-minute scrambled egg, a 29-hour roast chicken), but when I got to the chapter on the microwave, my world flipped on its axis.

“The microwave tends to be an underappreciated thing in the kitchen,” the author Nathan Myhrvold told me over the phone. “It’s overused for one set of tasks and underused for another.”

Microwave cooking — not reheating, but cooking — can be particularly healthful, something to keep in mind in the wake of the holiday cookie overload. Steaming involves no added fat, and frying requires just a swipe of oil.

Read the rest: http://www.nytimes.com/2013/01/09/di...l?pagewanted=2
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Old 01-08-2013, 01:13 PM   #31
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Originally Posted by ptlyon View Post
I'm not arguing about the use of microwaves Mr. FAX, I'm just stating ducks should die.
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Old 01-08-2013, 01:13 PM   #32
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by tooge View Post
I'm thinking of Jeff Goldbloom explaining the teleporter in The Fly. How he makes Geena Davis eat a steak that has been teleported. I"m guessing that's about the same as microwaving one.
Did you read the article? It doesn't suggest that the microwave is for everything, but rather certain foods and specific applications.

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:
During my first try, with a bass fillet, the bag exploded; when water boils and becomes steam, it expands in volume by a factor of 1,600 (Mr. Myhrvold explained that one liter of water becomes 1,600 liters of steam), so excess air will heighten the risk of popping. I was left with a wheezing bag and fish chunks. On the next try, with a whole bass, I removed as much air as possible from the bag before nuking. Success.

On went the soy sauce dressing. The dish looked and smelled professionally prepared. The flesh was perfectly cooked, the taste fabulous — an elegant weeknight dinner in no time. Cleanup was nil (I simply tossed the plastic bag), and my apartment didn’t smell fishy.
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Old 01-08-2013, 01:19 PM   #33
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Originally Posted by Fire Me Boy! View Post
Did you read the article? It doesn't suggest that the microwave is for everything, but rather certain foods and specific applications.

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.
Yeah, I read it. I'm trying to think of the last time I needed crispy parsley on anything. I'm also trying to figure out the last time I enjoyed steamed fish more than grilled fish. I'm in the warm up a piece of pizza or leftover soup camp on this one.
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Old 01-08-2013, 01:22 PM   #34
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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.

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Old 01-08-2013, 01:24 PM   #35
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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.
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Old 01-08-2013, 01:25 PM   #36
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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.
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Old 01-08-2013, 01:28 PM   #37
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Maybe it's just me, but I don't think sponge cake and crispy parsley compliment each other very well.

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Old 01-08-2013, 01:34 PM   #38
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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.

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Old 01-08-2013, 01:34 PM   #39
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Quote:
Originally Posted by FAX View Post
Maybe it's just me, but I don't think sponge cake and crispy parsley compliment each other very well.

FAX
You'd never make it on Chopped, Mr. FAX
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Old 01-08-2013, 01:43 PM   #40
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by tooge View Post
Yeah, I read it. I'm trying to think of the last time I needed crispy parsley on anything. I'm also trying to figure out the last time I enjoyed steamed fish more than grilled fish. I'm in the warm up a piece of pizza or leftover soup camp on this one.
For me, pizza in the microwave is awful. I'm in the reheat pizza in the oven camp.

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Old 01-08-2013, 01:45 PM   #41
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For me, pizza in the microwave is awful. I'm in the reheat pizza in the oven camp.

If you have a wacker wave that has a pizza button, it does wonders
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Old 01-08-2013, 01:47 PM   #42
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Use aluminum foil. Works great.
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Old 01-08-2013, 01:49 PM   #43
Fried Meat Ball! Fried Meat Ball! is offline
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Originally Posted by tooge View Post
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.
For jerky, I don't use heat at all.

http://chiefsplanet.com/BB/showthread.php?t=136735
http://www.foodnetwork.com/recipes/a...ml?rsrc=search
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Old 01-08-2013, 02:05 PM   #44
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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.
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Old 01-08-2013, 02:11 PM   #45
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Originally Posted by Great Expectations View Post
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.
No, really. A microwave with a pizza reheat button works pretty well.

I do agree with you on your second point tho
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