@retrospek thanks for posting that video, it was 10 minutes well spent.
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MW popcorn!
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Iâm so old ⌠that when I was first introduced to the ritual of artichokes with drawn butter, there was no such thing as a home microwave. Think of all the extra artichokes I could have consumed. I weep.
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I forgot, cook small portions of chicken nuggets or tots/fries for our kiddo - on Air Fry.
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Forgot this one! I use it for nut toasting as well.
That sour stink has to go somewhere⌠I mean, you wouldnât âsanitizeâ your wet shoes or underwear in there, would you?
Sure - I peel/prep/desired/cut as I normally would for roasting. Then depending on the vegetable I will put it in a large shallow bowl, usually with a splash of water, cover, and microwave until al dente. I often season with salt before cooking, too. Then drain, dress with oil and seasonings and proceed with broiling, high-heat roasting, or pan-cooking.
This is my go-to method for all types of potatoes, hard winter squashes, and especially Brussels sprouts. Just keep in mind that you may lose some of the dehydrating and Maillard reaction or caramelization you would otherwise get from high heat cooking from the outside in. But it can be helpful to speed things up and control doneness for dishes with a variety of ingredients with different cook times.
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I forgot! I have one of those soft silicone popper things. In go the kernels, the movie flavor coconut oil and a dash of Flavacol, and Iâm 10 years old again, at the movies on Saturday.
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I just use Orville Redenbacherâs MW popcorn in a bag.
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Steam tofu to get the water out.
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Appreciate the detailed description of your par-cooking method. Handy shortcut for those days when I have a need for speed!
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Especially useful in summer when you donât want to heat up the kitchen as much.
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That is certainly another way to put it. Chicken or the egg.
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I do this in 10-second increments, turning the lemon/lime in between.
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Buy double. Serve the first night hot with drawn butter and the second cold with mayonnaise. They are my favorite vegetable.
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Cauliflower is ok if you are making mash or cauli corn grits.
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Oh, I forgot - I also use it to quickly toast chiles before soaking or grinding. It only takes about 12-15 seconds on each side (maybe 8-10 for little guys).
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- Corn on the cob. I no longer respond to people who spend longer protesting that their old style method is best than it takes to nuke an ear in its husk for 2 minutes and try it! Okay, you do have to let it cool a bit before peeling off the husk, to which the silks have helpfully adhered. The experiment wonât cost over a dollar and takes less time than eating a banana. Never have I read a subsequent complaint from skeptics who HAVE tried the method.
- Potatoes. Steam peeled chunks in a bit of water, covered. Eat as is or mash. Much more flavor than boiled. Or prick and nuke unpeeled russets until at least halfway done, then finish them in a hot oven to drastically reduce the time and fuel needed for baked potatoes.
- Quick cooking or instant oatmeal, right in the serving bowl. No scrubbing a pasty oat coating in the saucepan.
- Rice pudding. IIRC, a quarter cup of uncooked long grain white rice and a quart of milk in a shallow casserole dish, uncovered over medium low heat until still a bit too runny, because it thickens as it cools. This will take at least an hour. Stir occasionally. I know, it sounds like too little rice but itâs not. If you sweeten at the start it will caramelize. To have it white, sweeten once it is cooked but before it is cool.
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The husk imparts a lovely fresh flavor. No advantage in shucking before nuking.
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