It it a concern that cling-film type plastic wraps might break down due to microwaving? I know I can’t put microwave absorptive stuff (melamine plastic plates/bowls, for example) in there but hadn’t thought much about using cling film, or covering a soup bowl with an inverted old polyethylene plate.
I use it to warm plates before serving eggs, fish filets and other dishes that would lose heat quickly.
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It’s not that hard to cover with waxed paper or a paper plate instead.
Guess you can read up on this topic and decide for yourself.
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Besides all of the other uses mentioned my microwave is my quick hide the snack I’m nibbling on so my kids don’t see it when I’m not in a sharing type of mood
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Another thumbs up for @retrospek 's video link!
Lots of good experiments await!
When corn is at it’s best here, I am a big fan of COTC from the microwave, especially since I’m the only one who eats it. I cook it that way for a (Barefoot Contessa) corn salad as well.
I assume you mean meat, maybe red meat. Husband and I have the same preference, but I have not pulled that off successfully. He likes his med to med well, and detects something in the text.
How about dehydration? Tomato skins for powder in this case.
I do like cooking it in the Husk but I find the roasting in a high Oven or on the Grill to be preferable flavorwise and while not as fast, better.
At one of the Places I worked the Husks would be peeled back and the Silks removed, the ear would slathered with Compound Butter (often Chipotle-Lime) and the Husk pulled back up before being roasted on the Grill. Pretty spectacular flavor when done. Granted a LOT of work.
That reminds me - when I had cats and greyhounds, it was the vault for anything I was prepping, letting cool, or eating, if it was going to be out of my sight for more than a parsec.
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And a line of microwave cookware he’s shilling for too
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Aside from the things mentioned here (great for steaming, tempering chocolate, reviving stale bread), the microwave is great for drying herbs and keeping them vibrantly green.
I also love toasting chilies in a microwave, which saves me from the fumes.
It’s also a good way to heat certain desserts so they can be served warm and a la mode if desired. In an oven it can take too long and they can also dry out a bit.
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Our dog insists on being served.
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How long for the herbs?
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Works for cats. I can attest.
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Varies by herbs and also your particular microwave.
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That’s great😂
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Great idea! That’s the article the one about making tomato powder links to! Finishing some tomato powder today!
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I didn’t ask if it was hard to do so. Obviously it is not hard to do.
I asked why you were concerned about using (e.g. cling film) vs. using a paper plate.
Clearly a paper plate does not hold steam, and does nothing to help steam the produce, in the way that a cling film wrap over a pyrex dish would do.
So there must be some reason other than ease of use.
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Chang has skin in the MWO game. Not only is he an author of a MWO cookbook, he’s a paid endorser of the Anyday line of MWO cookware. I was given the “Large Shallow Dish”, which is just a $45 glass bowl with a silicone-gasketed glass lid. It works OK for “steaming” vegetables in the MWO.
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I like a reusable paper plate. As far as I am concerned, the less plastic I use, the better. I imagine most here are ok with that POV. However, sometimes you need to wrap something, and waxed paper is a pretty good stuff. I used to love unwrapping a meticulously fold wrapper around a PB&J.
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Haha, yeah the nostalgia of us olde fartes and our wax-paper wrapped sandwiches! Not just school lunches, but when we’d go from MO to IN to visit grandparents, and have the bologna sandwiches half-way after about 3 hours of driving. At something a bit more than “room temp”, if I may add. But they were tasty.
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Ah, but did you trim the sammies to make the packages perfect blocks?
