Microwave egg poacher

On 3/13/2011 7:13 PM, Dave Smith wrote:




Microwave ovens steam the crispness out of anything. I can't imagine
anyone expecting phyllo dough or any kind of pastry coming out as
anything but soggy!

gloria p
 
sf wrote:




Yes, for years I had a thermos or two and tried keeping coffee
warm in them. Whatever process makes the flavor goes off seems
to happen faster at warmer temperatures. I am much happier
with reheating from room temperature.

It may depend on the variety of coffee however.


Steve
 
On Mon, 14 Mar 2011 01:19:51 +0000 (UTC), [email protected]
(Steve Pope) wrote:

It also depends on the lining. Both of mine are glass. They keep
coffee fresh with no off flavor.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article ,
[email protected] says...

Years ago when our old oven broke down, we found that with practice you
can make perfectly good Chocolate Chip Cookies in a microwave. As to the
eggs poachers they work fine and so do the omelet makers, but the nice
frypan crust is not there with the scrambled eggs and you have to really
whip them up before you cook them.
 
"Steve Pope" ha scritto nel messaggio


No, it isn't of course a necessity, but per Kafka, I used it to make dark
roux very successfully. You never burn one and have to start over. I also
made caramelized sugar without problems.
That said, when I was in the US this winter I used them only for heating
things up. You have to think about these things when you aren't used to
them.
 
On 2011-03-15, Omelet wrote:



BINGO!!

I knew I left something out of my doctored pork and beans. It's
coffee. I used to put a dash of Tasters Choice instant in my beans
and sauces. Excellent flavor addition.

nb
 
On Wed, 16 Mar 2011 12:43:45 -0000, "Ophelia"
wrote:

Indeed, you are correct.

A microwave, even one that only does zapping, can be practical, but
cannot, of course, be used for everything, but then my toaster,
pressure cooker, wok, electric skillet or griddle and other kitchen
widgets cannot be used for everything, either.

I am sure there are some folks who have perfectly fabulous ranges with
great cooktops and ovens and who never make much more for dinner than
reservations. That wouldn't mean the equipment is at fault.

Now you and I, dear friend, we are frikkin' geniuses in the kitchen,
eh? We'll show 'em.

Boron
 
Re: [email protected]

Dave Smith wrote:


Actually I took exception to calling it leftovers. Read again. I pointed out
they are not leftovers, but being consumed for the first time in a two stage
process which exists for several good reasons. Frankly, the nuke method
works better than anything else I have tried, which is about everything, but
if you think you know a better way, go ahead and state what it is and I'll
tell you what results I've achieved. Or, you can go get yourself a few
packer cut briskets, fire up your smoker, test my method and get back to me,
that is, after you learn how to break down the meat and cook it properly in
the smoker.


That's just you being needlessly argumentative and ignoring what you've just
been told. Try offering something constructive or specifically factual with
regards to such methods. When you have the awards I have for barbecuing or
some other basis to establish your expertise I'll listen to your opinion on
my methods. And I did say that it is not what I always do, but what I
sometimes do. To restate, here is why:

Briskets are very large cuts. I separate point and flat. Flat is usually
sliced and eaten promptly. Points take longer too cook because of the
greater amount of fat and collagen. So they either go back in the pit and
get cooked to completion and eaten, or, since usually everyone is full and
their last meal was brisket, it makes sense to, as I previously stated,
undercook it just very slightly and finish it the way I described.

But if you think you can judge it from a distance, you're entitled to your
opinion, however I assure you you're wrong, at least according to anyone who
tastes it. I can cook barbecue side by side with anybody and my methods
don't need any critique unless you have some convincing credentials.


WTF does that have to do with anything?


Yeah, well in this case I described a method that works very well and you
decided to take exception to it just because a nuke is sometimes involved,
and then to further imply that I can't cook barbecue without a microwave. Do
you understand how dumb that sounds? Or do you just not believe that I have
a lot of experience with pit cooked meats?

MartyB in KC
 
Re: [email protected]

notbob wrote:


I like your idea of adding it to the beans, presuming you mean baked beans
or pit beans. Since there is considerable pork flavor in my pit baked beans
it seems like it could be a good enhancer. I'm still looking to improve my
pit beans in Q competitions from consistent top ten to consistent top 3.
We're doing practice runs the next few weeks, and I'll try it out.

Taster's choice. Done. Thanks for the idea!

MartyB
 
On 16/03/2011 4:51 PM, Nunya Bidnits wrote:




It seemed more like you were being defensive about the acknowledgment
that you were *reheating* and I have agreed that microwaves are useful
for reheating. I have been questioning the idea that microwaves are
indispensable. You came up with one dish for which you sometimes find
the microwave handy.






Yeah yeah, we've been through this and I made special note of your
repeated use of the the word "re-heat" I would be more impressed with
the argument about the value of the microwave if it were the primary
means of cooking and that there was no other way.




Get a grip. I took exception to the suggestion that the microwave is an
essential tool when you don't even have to use it all the time.
 
On 2011-03-16, Nunya Bidnits wrote:


For the longest time, I couldn't drink reg coffee. Hadda drink decaf.
Despite buying the best decaf beans and roasting my own, brewed decaf
jes sucks! I discovered TC decaf had something no other decaf coffee
had, no matter how much money I spent or how much hassle I went
through. BODY. I don't know how they do it, but if ya gotta drink
decaf, Tasters Choice is your only choice. Handy fer cookin', too.

nb
 
actually one of the things we are doing is getting two of them, he bought a
used one when a vidio store went out of business and we tried it with our
regular one, now that we had two i will always have two, especially when
reheating left overs because you need to reheat potatoes at a different
power level than meat, and by having two and working it out you get all the
food hot at once without uber hot spots, Lee
"Roy" wrote in message
news:7cd9051e-c074-4731-b8c2-dad757b94ce3@o21g2000prh.googlegroups.com...
On Mar 13, 6:17 pm, sf wrote:

==
I can't imagine a kitchen without a microwave oven once one has used
one for very long. An indispensable tool IMHO.
==
 
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