we got given a little stoneware dish 4cm shallow and 18 cm in diameter . it says maxwell williams microwaveable on the bottom. which for a long time did not know what to do with it. it turns out now to be a very often used item. Beat up a couple of eggs, microwave on medium setting and you get a non stuck on omelette with no fuss or attention. The dish itself does not heat up itself. No i don't own shares in the company.
I think the risk is low. There are occasional stories of porous earthenware exploding.
If it's survived this long ...........
3 minutes in the microwave, ten minutes in the Aga.
In message <svlbo3$2kp$ snipped-for-privacy@dont-email.me, john west snipped-for-privacy@mail.invalid writes
I poach an egg for breakfast in our microwave. Greased plastic tub. 2 minutes on simmer setting. Tends to slightly overcook the yolk but a lot easier than any other method.
After beating the egg in a basin and adding salt and milk to taste, you set the microwave to an arbitrary amount (like 2 minutes), put the basin in and take it out to stir every 15 seconds until it is the desired consistency.
Must save a lot of energy compared to a conventional oven, including heating up.
Don't the veges all have to be the same size to cook evenly? I use it for frozen peas or frozen mixed vegetables, but the packets explain exactly how to do it.
I've got an electric steamer for steaming vegetables.
+1. I have a couple of white ceramic beakers from Sainsburys and if I use them to heat up soup, the beaker gets too hot to handle, while other makes of pottery beakers don't seem to get quite so hot.
5 minutes in a microwave and crisp them with the blowlamp. THis is uk.d-i-y, so everyone has one.
Just one?
I find prefer to cook veg - including steaming- on the hob. We tend to favour lightly cooked veg and the microwave is harder to judge.
Poached eggs is one of our regular breakfast rota items. I use those silicone cups you float in water. They work very well.
A Pyrex jug will allow you to microwave the contents but you can hold the handle without an oven glove etc.
I use one to heat milk to make latte coffee.
I tend to use a Pyrex dish with handles when heating / defrosting home made soup. Again you can use the handles although you need to check sometimes.
I BELIEVE they use a slightly different glass in the handles.
extra washing up. You have to pour the soup into another receptacle.
I just want to heat up soup in the same container that I intend to consume it out of.
And use an old paraffin one for that extra flavour
They just are like graphite in that they will absorb the microwaves. Its not conduction. Its just that they are absorbing the heat as their structure gets warm. I notice so called microwave sausages use a kind of sheath that seems to be able to get hot to brown them a little, trouble is they tend to taste of cardboard and plastic. Brian
Don't really see the point. Since poaching on a hob in water doesn't take much longer than the toast. And with the correct pan, easy to clean.
Then the same will apply there, if cooking mixed vegetables together.
You certainly don't want to put the same amount of salt into the microwave water as you'd do on the hob.
Which rather shows the microwave is less likely to boil off the goodness too?
In message snipped-for-privacy@davenoise.co.uk>, "Dave Plowman (News)" snipped-for-privacy@davenoise.co.uk> writes
Perhaps. At my age, I'm in *saving seconds mode*. Water on the hob job needs a degree of minding: adjust setting to slow boil, wait for it to stabilise, break egg and tip in, set timer or note clock reading, go back and remove cooked egg possibly dry on kitchen paper, add to buttered toast and carry to table.
While my egg and toast are managed by auto timers I can be rinsing down my pills and setting the table..
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