Do you like doing the 30-seconds-at-a-time MWO rice method better than just doing it on the stovetop?
On the stovetop I’m more likely to just use a pressure cooker and be done in 5 mins.
The microwave is an easy hands-off method. Also when the stovetop is otherwise occupied.
All the methods work, just a question of which one applies best at the time.
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Oh, I must’ve misunderstood your MWO method. You key it to boil, then key to cook it in 30-second increments for 10-20 minutes, opening and checking, until done, yes? That sounded like a lot of keying and peeking to me. Maybe you just get it all dialed in, and you put in the rice and just cook for a single time?
Years ago, I had a microwave rice cooker. It was kind of my “emergency go to” to make something to “brown bag” for lunch (when I worked).
I followed the directions that came with the thing, hit go – got ready for work, let the rice cool slightly, transferred to a gladware container and out the door.
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No, most of the time is hands-off – aka absorption. Every so often, I hit the express 30 second button to generate heat.
I peek at everything I’m cooking, don’t you?
And usually I’m cooking something on the stove, which is why the rice is in the microwave. So it’s marginal “effort” to hit a button.
My main point to Shrinkrap was that running the microwave for 20 minutes is not necessary. (I’ve had friends blow out microwaves cooking rice on repeat.)
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I try to minimize peeking. If you do much of that while cooking in an oven, kamado or Texas Pit, IME it can mess things up.
My big 1200W MWO sits on an undercounter shelf, at about the same height as a conventional oven, so I don’t like multiple steps of keying, opening, removing, looking, stirring, etc. One of its annoying features is that the 1-push, 30-second button causes the large turntable to stop 180 degrees from where it started. So, e.g., a small bowl of food stops at the very back of the oven, out of sight. I purchased the XL size thinking it would be great for oval platters (and it is), but a cup of coffee absolutely disappears to the rear.
I guess, too, that I’m simply averse to pushing buttons.
There’s no need to make rice this way — I was replying to shrinkrap
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Never fails at my house: mushrooms midway done, on of the guests will lift the lid. GRR!!
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Whether in cooking or holiday gift-giving, peeking is bad.
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Is there some reason not to place things in the center?
Actually, that’s a bit of a reach, too., given the counter overhang. The turntable is 17" in diameter.
A coffee cup is sort of a problem wherever you put it–the handle always points rearward after a 0:30 cycle (and 1:30, etc.).
Sorry. I mean they peek at my rice. Mushrooms are the most forgiving food on earth.
I use microwaves to kill Peeps.
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+1 HATE peeps.
Started doing this – beats the dishwasher if the sponge is not greasy.
Since this thread was re-upped …
One thing to do is to soften lemons, limes, oranges, etc. to make juicing them easier.
Easier to squeeze and (feels like) they give up more juice.
Makes the juice definitely worth the squeeze, as the kids say.
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I use it for that purpose all the time, and a few posters had mentioned it upthread.
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30 seconds to 1 minute works with squash to make it easier/safer to section.
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Also, garlic peels easily after 8-10 seconds.
Softening spaghetti squash so I can get a knife through it.
