"Peter Parry" wrote in message
...
On Thu, 3 Feb 2005 20:12:59 -0000, "Mary Fisher"
wrote:
"Peter Parry" wrote
Spotted Dick, Apple Dumpling, any steamed sponge puddings, Christmas
pudding. All much better than any other method of making them
Have you done a comparitive test?
Oh yes - many. The microwave version is, quite simply, better.
Having been brought up on such delicacies steaming them was the usual
way of cooking them and when I graduated to making them by this
means, whilst not wishing to be forward in such things, the results
were never criticised.
I was introduced to the microwave method some 20 years ago and
extensive testing since then has proven conclusively that the
microwave produces lighter (a comparative rather than absolute term
with suet puddings obviously)
The suet puddings I make couldn't be lighter! I fill the basins less than
half full and they still rise well above the top.
and tastier
Nor tastier. The quality of the ingredients guarantees that.
offerings without any
doubt. The cooking time is reduced to minutes rather than hours -
but the real bonus is the higher quality. As far as Christmas
puddings are concerned I still prefer to do the first steaming in the
usual way but the second is always done in the microwave.
The second is just to re-heat and doesn't take long.
That depends on wht else you're cooking at the same time. I wouldn't be
without my tiered electric steamer.
Which was the way I was brought up to cook them, and I still have the
"Radiation" cookery book which came with every gas stove and the
three tier steamer with valves to burn your fingers on. However,
there really is little comparison. The microwave version is superior
in all respects
You didn't read what I said. I have and occasionally use a conventional
steamer but I said that I wouldn't be without my tiered ELECTRIC steamer.
It's very different. I don't know why it's more efficient but it is. It also
has a much larger capacity than the round metal ones, a large number of
items of many sizes can be cooked at the same time. There's no risk of
boiling dry, it's timed and you can see what's happening, should you want
to, while it's cooking.
It doesn't take up much room either and can be stored away from where it's
used.
Mary
--
Peter Parry.
http://www.wpp.ltd.uk/