Subj : Re: Eat Sh*t and Die
To   : Ky Moffet
From : August Abolins
Date : Mon Sep 28 2020 20:54:15

On 9/23/2020 1:57 PM, between "Ky Moffet": AUGUST ABOLINS wrote:

 AA>>> ...the mw is
 AA>>> great for pork chops, skinless chicken, scrambled eggs,
 AA>>> yams, to name just the top 4 things I fully cook in a mw
 AA>>> oven.

 KM> Remember that Betty Crocker loose-leaf cookbook? ALL the
 KM> recipes, except for yeast bread, cookies, and pie crust, can
 KM> be cooked in the microwave with NO changes to ingredients,
 KM> and only the usual time adjustments one makes for microwave
 KM> cooking.

Nope. I do not recall the BC cookbook.  I don't eat or make yeast bread, cookies and pie crust, so that is not an issue for my mw cooking!  ;)

The closest I've ever come to making a bread crust was for a favourite Upside Down Pizza. All initial cooking was done stove-top on a skillet and then finished with the same skillet in the oven. But now I have mastered the mw for baked potatoes, porkchops, and chicken.


 KM> I cook most stuff in the microwave, because I hate cooking
 KM> and want food to instantly appear. But I hate most prefab
 KM> freezer food more, so... I cook.

The packaged stuff are usually very small portions and loaded with sodium and MSG to give the impression of enhanced flavor which wouldn't be there au naturale.  So, it is wise to steer away from that crap.


 KM> I've even made souffles in the microwave. (Use a ring mold
 KM> if you have one.) They come out HUGE, and when cold shrink
 KM> down to... well, it's sort of cheese-custard ice cream, and
 KM> sooooo yummy.... Trick to any sort of egg dish is adding
 KM> cream or half-and-half (milk doesn't have enough fat) and
 KM> cooking it lightly... can make melt-in-your-mouth tender
 KM> eggs.

I have discovered that scrambled egg plus a bit of cream produces a nice volume result.  Then I adjust my recipe to include butter, spices, avocado, or honey depending on what inspires me. And the consistency of the egg is very melty indeed.


 KM> BTW you can brown a pork chop very nicely between two LeMenu
 KM> plates, in about 3 minutes.

I never heard of those plates.  They appear to be very scarce.  But, for me, browning is not an issue with pork chops.  I would coat the chops with a light breaded mix of spices anyway.  However, skinless chicken does gain more appeal when it is slightly browned. I just use a little browning sauce that is available in a bottle.  I used to use a brush to coat the chicken pieces, but now I've mastered the technique with just a spoon. (I hated washing out the brush tool - and it would absorb more sauce than it would apply anyway.)

Frozen vegs come out perfectly "steamed" in the mw.  

The mw meets 97% of my cooking needs, and I eat healthier.

.