Microwave ovens are not used more in commercial kitchens because
patrons are not going to pay restaurant prices for reheated TV Dinner
type food. Microwave ovens are great at home for reheating your left
over meat loaf, mashed, green beans, and gravy... but microwave ovens
do a lousey job of cooking those foods from scratch. If you ever
attempt to use a microwave oven for cooking something as simple as a
burger from scratch you'll instantly know the answer. A restaurant
can perhaps get away with reheating a small side of previously
prepared onion rings with microwaves but if they served you a
microwaved ribeye you'd send it right back, more likely get up and
walk out. Very few restaurants use microwave ovens for actual
cooking... a Tex Mex fast food joint might use a microwave to reheat
frozen burritos. And even for reheating restaurants have their
regular ovens on all the time... even for hot water one of the very
first things a restaurant does when they open their doors is to put up
several large pots of water to simmer all day... after the doors close
that hot water is used for clean up.
Microwaves do an excellent job of cooking greasy foods like breakfast
sausage and bacon, they're perfect for melting butter... I hate
microwave popcorn because of all its artificials and chemicals, plus
it's expensive, so I make a huge bowl of air popped and drizzle real
butter over that's melted with the microwave in a Pyrex cup. Actually
my ancient Wear-Ever Popcorn Pumper (I have it some 50 years) is more
than twice as fast as microwave popcorn, it'll fill my gallon bowl in
about two minutes, and ordinary bulk popping corn is cheaper than
songbirdseed, and pops as good or better than the expensive name
brands. I transfer it into zip-locs with a piece of citrus peel to
keep it properly humidified and keep it in my freezer (frozen corn
pops larger and fluffier), when corn doesn't pop it's because it's
dried out. When you buy the name brand popping corn you are paying
more for the packaging than the corn, that Redelbacker jar costs more
than the corn, and it's exactly the same popping corn as bulk.
I think most people do that... I've been microwaving bowls of chili
for the last three days, this morning I decided to froze the rest in
Filled my favorite 8 qt pot, the Voluptuous PIAZZA:
My GE under cabinet model has been working every day for the past 35
years, I'll guess it runs on average about 1 hour a day... I wish it
would die so I'd have a reason to buy one a bit larger... I have the
bracket for mounting it under a cabinet but I never have, I prefer it
sitting directly on the countertop, less chance of an accident.
On Saturday, December 6, 2014 10:31:03 AM UTC-8, Hypatia Nachshon wrote:
eal with a friend who has an (ill-founded IMHO) prejudice against microwave
xperience I am bound to respect, even if I don't agree with his thinking pr
ocess. (He was brought up in a rural setting in the Veneto where micros wer
e unknown; he strongly prefers eating fresh food only; does not like to reh
ove cooking in water works by heating the same molecules from the outside i
micro doesn't lose them.)
ect his thinking process is, uh, unscientific, but it's his taste buds... (
and possibly his confirmation bias..?)
hefs not use micros? My first reaction was because of the large quantities
that would overwhelm kitchen resources. But any inherent reason?
AN FUNCTION AGAIN!
Thanks to all for comments. Like most threads, this one swerved into vario
us paths, often projections by posters about what I know, what I like/eat,
how MWs function, and the usual few gratuitous snarkisms, suggesting I'm de
tached from reality.
As a gentle reminder, I was not seeking info on use/science of MWs which I
have studied. I was bouncing an outside professional opinion off the NG re:
*taste* of food prepared in MW. The "outside opinion" source may be emoti
onal rather than scientific; I don't propose to put him on trial.
I must have a rather dull palate, because MW cooking doesn't offend me tast
e-wise. Well,even *I* can tell a baked in the oven potato from one basical
ly steamed in the MW, but if I'm a hurry, which I often am, I just go with
On Monday, December 8, 2014 10:29:27 AM UTC-8, Todd wrote:
Fran has a thingie about me dating back some time. Doesn't bother me; I learn from all posts,l whether positive or negative.
But thanks for kind words.
for some time back. It doesn't bother me. I learn
from all opinions, whether positive or negative.
Thanks for understanding thoughts,
Kind of depends on if you are original cooking or reheating.
Think of cooking a steak. On the stove, you sear both side
to seal in the juices. The browning adds to the flavor.
(You can also make a great cream gravy from the browning
left on the pan.) Can't do that with a nuker.
Basically, a nuker is great for wet stuff. Anything were
sealing in juices in not an issue. Vegetables for example.
And browning does not add to the flavor.
I often use my nuker to prepare ingredients that the
final phase is to cook in a pan. Melting butter for
The give away is the hard burned spots.
Try this. Nuke up some broccoli with butter and maybe a
bit of real chicken broth (not the store bought broth,
that is mainly chemicals).
Then dice up some potatoes (be careful, potatoes contribute
to T2 Diabetes), nuke up with some butter and rosemary.
The dicing makes for more even cooking.
Combine. Sea salt to taste. A quick yummy meal.
Don't forget the Rosemary!
A customer of mine grows her own Rosemary. It wipes me
out it is so good. She loves to watch me smell the bag
she makes up for me. (She grows apples too. She picks the
small ones for my wife who is on the same diet as I am.)
All the haha fresh rosemary I get in the store tastes
like bland pine needles. Yuk! I live for my customer's
Rosemary (love in on my fried chicken and in my chicken
broth). I prefer the dried stuff over the store fresh
stuff. Garden fresh rules!
Ha! We got back to gardening!
On Tuesday, December 9, 2014 11:39:19 AM UTC-8, Todd wrote:
I have had a rosemary bush outside the kitchen door forever. As it gets older & scruffier, I can't help wondering whether there's a hint in there for moi.
I hope not! <g>
As to get[ting] back to gardening, when did it become a hanging offense to post an OT? All people have to do, as you felicitously pointed out, is not read it. Or filter the perp.
Especially since the "eating" is the end part of
I know another newsgroup that should be alive and well,
but no one posts to it anymore. There is an enforcer
on it that makes sure everyone stay on topic, except
for her. It effectively removed the friendship aspect
of the group and the group died.
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