That is about all I cook in the MW also. Just warm up other things.
I found on the internet to put corn on the cob, shucks and all for 4 minuits
per ear. Cut off the end away from the silk and then pull it out of the
shuck, silk and all while still hot. Some of the best corn I have ever
Try just putting corn on the grill without removing the husks.
Rotate occasionally for about 20 mins. The outside will get brown to
Then allow to cool a bit, remove the husks and enjoy. It's the
simplest and best process I've found.
For those I use the old corningware stuff. I always add a little water like
your suppose to do. I do other frozen veggies all the time. Those don't
need water. I used to do fish and meats. Always thaw my frozen meats.
I still have my 1971 Heathkit microwave cooking book !!! I don't have the
Wasn't till recently found out my panasonic actually has power settings,
and does not go into off on mode until you select power 3 or lower.
I finally have a plastic butter dish for cooking hot dogs. The steam gets
the whole dog.
Most commercial microwaves do not have a rotating table, but they probably
still have mixer blades that spun in the waveguide output.
Have you ever seen a professional chef at any restaurant
even the local crap diner, cook a steak in a microwave?
Can you produce a steak that tastes and looks like these in a
You acknowledged that you don't get an outside
sear. That sear is what produces the Maillard reaction that
gives proteins a lot of their taste. Why do you think, for example,
that when you're making braised short ribs, or even chili,
you BROWN the meat first? Why do you think you deglaze a
pan to get the brown bits when making a sauce? It's not just
about looks, there is a tremendous amount of flavor coming
from the searing process. To most people the look of the piece
of beef is very important too. Not having that seared surface,
you lose all that potential flavor. And sorry, but it looks like
crap too. What's next? Boiling it?
From your comments, I'll have to put you in the category of
those that have no idea of what food should taste like, what it
should look like and how to cook.
On Mon, 18 Feb 2013 08:02:54 -0800 (PST), " email@example.com"
Did I say steak? No, I did not. You are being rather specific about
one of thousands of possibilities, but people do cook other cuts of
meat and other animals. While I like crispy skin on chicken, many
people toss it and just eat the inside meat. For them, proper
microwave cooking works just fine.
I've been cooking for 60+ years and can turn out restaurant quality
foods. I know all about browning and for that reason I don't own a
crockpot. But to say it is not possible to cook a good piece of meat
in a microwave just shows your lack of knowledge. You'd be amazed at
what can be done when you know how. Just because you've never seen
something does not mean it does not exist.
I don't know of a single chef anywhere that would cook a
chicken in a microwave either. Might as well boil it.
I'd use a crockpot long before a microwave to cook
meat in. So would any chef. Braising is a recognized
and widely used method of cooking meat. Restaurants
do it. The top chefs of the world do it. They do not
however cook meat in a microwave.
I'd say it says more about what you don't know and your
lack of cooking skills. If cooking meat in a microwave is
a fine idea, then why exactly isn't it done? Everyone just
ignorant of the new miracle invention, except you
and the folks selling microwaves? The
chefs of the world have adopted and use just about ANY
cooking technique that works and that produces top quality
food. The fact that chefs don't use microwaves to cook
meat speaks volumes. Any pro chef would laugh you
out of the kitchen if you told them you were going to cook
beef in a microwave. Or, if you have one professional chef
that agrees with you, who we would recognize, I'd love
to see the reference.
On Mon, 18 Feb 2013 12:41:23 -0800 (PST), " firstname.lastname@example.org"
Sorry about your comprehension skills.
I never said it was the best method. I never said top chefs should
adopt that method. Yes, there are better methods.
What I did say was that it can be done as an acceptable method if you
know how. You brought up steaks. I do mine on an 800 degree grill,
yet you use that as a demonstration of making gray meat. No, you
don't cook steaks in a MW.
Sorry, but I'm speaking from experience, you are speaking from a
closed mind that has never seen a decent piece of meat from a
microwave. There are valid reasons to poach chicken and fish. That
can be handled with the MW and be a bit more flavorful.
Quite a few people do bacon in the mw as it can be made crispy. I
still prefer my frying methods though.
Just because you have never seen something does not mean it does not
Here is what you said:
"Microwave cooking can be done very well if you use the proper
techniques. I'd say 98% of the owners have no idea how to use one
properly, what different power settings are for, importance of
time, etc. "
"The biggest downside is you get no crust in a MW. Aside from that,
you actually can cook a beef roast to the doneness you desire and a
more rare interior, just like a regular oven. You have to get past
the no outer crustiness though. "
If cooking can be done "very well" in a microwave, where
are all the recipes that say to make prime rib, for example,
you put it in the oven? You would think there would be
recipes all over the place that say to cook prime rib, you
can put it in the oven or the microwave. Yet the only place
I've ever seen any such recommendation is from recipe
books from microwave oven manufacturers.
And you make it sound like the lack of a "crust" is just a
minor thing. As I've tried to point out, that
searing that you can't get in a microwave is where a lot of
the flavor comes from. That's why chefs focus on those
brown bits. Cook a prime rib in the oven and you get that.
Cook it in a microwave and you don't. And that sear makes
the meat look good too. Can you cook a piece of meat if
all you want is something that is sub-standard? sure.
So, bottom line, what percent of your cooking of meat do
you routinely do in a microwave?
On Tue, 19 Feb 2013 05:28:06 -0800 (PST), " email@example.com"
Yes, that is what I said. I knew what I said and stand by it. You do
not seem to be able to comprehend it though.
I was speaking in generalities, you are talking specifics. First was
steak, though I never mentioned steak because that is best done of the
grill. Yes, aside from the outer crust prime rib can be done in the
MW and now with convection combos, you can get some crust on them.
Ours has a "fast bake' option.
No shit, I never said it. If you read what I wrote and what you re
posted, you'd see that. It works best on some cuts such as a round
Some cuts don't need that same crustiness and some MW can give it to
you. Sorry that you are unaware of the capabilities of some
appliances. Oh, I forgot, if you've never seen it, it does not exist.
Pretty small actually, but we do some. As I stated, 98% of mw owners
do not know how to do it. Yes, you can get the gradient from the well
done outer portion to the more rare inner portion. It does not have
to be the ugly gray of many years ago.
In general microwaves are a very poor choice for
Show us a recipe for prime rib from any major food
website. Have you ever seen a pro chef cook a
prime rib in a microwave? If a microwave can do
the job "very well", why are there no recipes and no
chefs doing it? Oh, I know they are just the 98% that
don't know how to use a microwave, right?
You said that one can cook meat "very well" in a microwave
and that anyone that doesn't agree is among the 98%
that don't know how to use one. You said the only issue
is you don't get a "crust".
In my world, not getting a sear, where you now apparently
admit is where a lot of the flavor comes from, is *not*
cooking "very well".
If you could cook meet very well in a microwave, there
would be recipes on all the major food websites, FoodTV
for example, on how to cook a beef
roast in a microwave. The fact that they don't says
enough. I guess they as well as every pro chef I've
ever seen recipes from apparently are in the 98%.
Yet those same food websites do have some microwave
recipes for vegetables, melting chocolate, making some
deserts, etc. So, apparently they do know what a
microwave does very well and what it doesn't.
Just because you say it's true, while 98% of the world
say you're wrong, doesn't make it true. Go to a major
food recipe website, like FoodTV and show us some
recipes for making a beef roast using a microwave.
Should be easy to do.
That's because no one knows how to make a roast in
a microwave like they can in a conventional oven.
Including you apparently, because if you can cook
beef in it "very well", then why aren't you doing it?
Yes, you can get the gradient from the well
On Fri, 22 Feb 2013 06:13:20 -0800 (PST), " firstname.lastname@example.org"
I never said it was the BEST choice, but it can do some meats very
I never said it was the BEST choice, but it can do some meats very
well. Yes, I prefer my rib roast in the oven or on the grill.
If a microwave can do
To do it best, you should use the probe. Remember the beginning of
this discussion involved having a temperature probe? The equipment
was dumbed down and made cheaper.
I never said it was the BEST choice, but it can do some meats very
well. No, you don't get the outer crust in most, but with a
convection oven you can do so now.
Depends on the meat and the particular cut. Do you crust your fish?
Probably not and it is also easily done in a microwave. If you take
the time to find out the best way.
I've not looked, but here are a couple of quick links
Come on over and I'll make a roast beef dinner for you. I bet you'll
be surprised at how good the beef it. It won't be a steak, it won't
be a rib roast, but probably a round roast. How do you like your
beef? Medium rare? It can be done and it won't be gray.
Then show us the recipes from some of the real food websites
for microwave cooking a roast beef.
Well duh... Then why did you say the MW can cook meats
"very well" and claim that I'm in the 98% that don't know how
to run one when I said they can't? I would say your standard
for very well is different than mine and a whole lot of other
Show us the recipes from any of the major food websites,
like FoodTV for cooking a beef roast in the microwave, with
or without a probe.....
And don't those "convection microwaves" add resistance
heating or quartz lamps? In other words, they are trying
to turn the microwave into part conventional oven to
overcome the BIG problems with microwave cooking.
So, why put the $30 roast in there to begin with, when even
you admit a conventional oven does a better job?
Fish <> meat. And yes, for some types of fish,
I like a sear on it, crispy skin on salmon for example.
I said a credible food website, like FoodTV. Ehow is *not* a food
or cooking website, ie it's not where folks go for recipes.
The point is you don't even use a microwave to cook beef
regularly yourself. And you now admit that the microwave
isn't the best cooking option. THAT is why you don't use it.
And in my world that doesn't equate to a microwave cooking
meats "very well". That is why 98% of folks don't use a
microwave to cook beef, not because we don't know how
I think this centers around your perception of "very well"
Clearly "very well" doesn't equate to all that much, because
you yourself indicated you don't usually cook meat in the MW.
If it does such a mighty fine job, why aren't you using it?
And it's not like that "best" method requires some exotic,
expensive piece of equipment. It's just using the conventional
oven that virtually every kitchen has.
Sorry that you think people who don't agree that MWs
don't cook meats "very well" just don't know how they work.
That 98% group would include all the pro chefs.
On 2/24/2013 7:03 AM, email@example.com wrote:
I'll use a microwave in conjunction with the oven. I'll cook meat part
way in the microwave then use the oven to finish it up and brown it. In
the Summertime it helps keep the heat load down for the AC and it also
reduces cook time. Last night I used my microwave pasta cooker and the
pasta was ready in 20 minutes which is half the time it would take to
prepare it in a pot on the stove. ^_^
On Sun, 24 Feb 2013 05:03:12 -0800 (PST), " firstname.lastname@example.org"
It is easier to just toss a roast in the oven and set it for 400
degrees. The MW will give me 80% to 90% as good but it takes more
setup of the cooking cycle. Just because something is good does not
mean it is practical.
Yep, I never said the MW is better. Ovens are really easy to use.
Stand by that. I've done it, I've eaten and enjoyed the finished
product. As I said, there are equal or better and easier methods, but
that still does not mean the mw does not work well. Since you've
never had a roast from it, you are just talking out you ass with
nothing to support your contention. I have real like experience
Ever watch people using a microwave? Most will just set the timer and
let it rip. Very few people use multiple power settings and allow
proper waiting time. The mw was touted as a miracle fast cooking
methods. It is faster and very good for some items, but it is not the
best for everything. It also takes a little thought to use the proper
technique. It just is not done. I've observed this many times for
Next up, baked potatoes. Why the oven is better than the mw. Yes, I
sometimes nuke a spud, but it is not as good as a real oven baked
potato. No wrapping in foil either like some of the pro chefs in
restaurants do. I'm willing to compromise at times though, 8 minutes
versus and hour to cook (not bake) a spud in the mw.
You yourself said that you don't usually use the MW to
cook meat. That and the fact that every pro chef I've
ever heard of NEVER says to cook meet in a MW are
compelling evidence that it really doesn't cook meat
"very well". Show us any recognized chef that says
MW are good for cooking meats...... The fact that you
can't come up with a recipe for a beef roast using a MW
at any major food recipe website, eg FoodTV is further compelling
evidence. If it really does cook beef "very well", where
are the recipes? Maybe you just don't have a very discriminating
Obviously you do care about my opinion, because here you
are again. It's not just MY opinion. Do you see anyone else
here agreeing that you can cook meat "very well" in a microwave?
Advocating using it for cooking a roast? See any professional
chef ever recommend doing it? Where are all the recipes from
say FoodTV. I guess they are all just shortsighted and blowing
I had some norelco microwaves, from the 70's that had browning element and
temperature probe. I never used used them because the controller was
faulty, so I switched o a manual mechanical timer. Of course my
turbo/microwave can used either function. The turbo "convection", takes too
long to preheat and I don't use.
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