Quote:
Originally Posted by patteeu
Since you have a pretty long history with this appliance, what kinds of foods do you cook where this is your go to choice for cooking it (as opposed to something you could use it for but generally don’t)? How often do you use it?
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The easiest way to say it is, whatever usually starts fresh/raw or frozen and is consumed browned or crispy.
Meat/fish/chicken, potato, hors-d'oeuvres, squash and root veggies
Say breakfast, you can stick bacon/sausage and breakfast potato [patty, tot, hashbrown, whatever] in there and not worry about it while you prepare eggs, coffee, toast, jam, OJ, etc. Just scoop them onto your plate when everything else is ready.
Lunch - dog/brat/burger and fries or asparagus spears/squash planks/mozz sticks/whatever. Usually close to ready to eat by the time you get your utensils, condiments, drink, place setting, etc.
Dinner - pork chop/chicken breast/country fried steak. Usually, make mashed potatoes or rice on stove top with this type of entree.
I use it quite a bit, but would probably use it more except I also have a convection microwave. It uses a bunch of fancy sensors to do most of what the Flavorwave does, plus heat the water content with the microwave part. That one is REALLY good for baked potatoes. Put a little olive oil and salt on the outside, and it's done to perfection [even a big Russet] in 20 minutes.
I don't use the Flavorwave for wet/sticky stuff or stuff you slow cook. Pot Roast, beans, chili, go in crockpot. Pasta and rice go in rice cooker. Bread, cookies and cakes still go in the oven. Steaks go in sous vide.