On Thu, 25 Mar 2021 14:37:31 -0700 (PDT), trader_4
wrote:

On Thursday, March 25, 2021 at 3:58:37 PM UTC-4, wrote:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:
writes:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesn€„¢t end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food for consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

So vegetables, eg broccoli or carrots cooked in a microwave are somehow no good?
But ones boiled in water or steamed on the range are? Potato baked in a microwave
is no good? Popcorn?

You are still just heating things up and popcorn?
Really?
That is cooking?
Baked potatoes never get that crispy skin. I will get them hot in the
microwave, then put them in a toaster oven for 15 minutes or so at
400+.
I suppose if you like them mushy, go for it.
I was really talking more about entrees than side dishes tho.
Rod says he makes stew in the microwave. Really, without browning the
meat? Same with short ribs and even some chicken dishes. You need the
caramelization to get the flavor. If flavor is not important to you.
go for it.
I guess all of those chefs are just wrong.

On Thu, 25 Mar 2021 20:30:41 -0400, Gil wrote:

On 3/25/2021 4:01 PM, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4, wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton

You are just making oatmeal hot. Do you cook steaks in the microwave?
How about Beef Stroganoff or spaghetti sauce (not from a box, jar or
can)

Haven't tried the oatmeal have you? Otherwise you wouldn't say such a
stupid thing. Bacon also does well in the microwave.

Gil

My wife makes oatmeal in the microwave but that is just boiling water.
You could make it as well in a coffee maker just by pouring the
boiling water over the oatmeal and letting in soften.
We have done it in hotels.
I "cooked" a hot dog in a beer can using water from a tea kettle in
New Zealand but it wasn't like rolling it on a charcoal grille or even
in a pan. It was just heated up.

On Thu, 25 Mar 2021 20:33:05 -0600, rbowman
wrote:

On 03/25/2021 03:30 PM, Ed Pawlowski wrote:
On 3/25/2021 5:20 PM, Scott Lurndal wrote:
writes:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:


Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food
for consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

You're assuming that you can't cook a fine meal in the microwave.

You are, as usual, wrong.


Most people can't. It takes a bit of technique to cook some items well.
Back about 35 years an appliance store sold them and gave classes where
you cooked a full meal. My wife and I bought one and took the class a
couple of nights and yes, that beef roast was damned good.

Sure, some stuff still is best the normal methods but with proper
preparation, using various power setting, you can do far more than heat
leftovers.

Of course you won't get crispy skin on your chicken but you can do
amazing things with boneless skinless parts. If you don't know how, it
will be chunks of rubber.


Do not put raw chicken livers in a microwave...

Whole eggs either. That was the first thing I tried in my new
microwave in 1971. I got my first lesson in cleaning it about 35
seconds later. It went off like a cherry bomb.
You can make scrambled eggs in a microwave but I still prefer cooking
them on the stove. They cook more evenly. You don't get some parts
that are rubber and other parts that are still runny. It works if you
stir it regularly but at a certain point "why", if you have a stove?
You aren't really saving any time.

wrote in message
...
On Fri, 26 Mar 2021 07:44:21 +1100, "Rod Speed"
wrote:



wrote in message
. ..
On Fri, 26 Mar 2021 05:00:26 +1100, "Rod Speed"
wrote:



wrote in message
m...
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from
the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and
start
to
vibrate faster. If the water content is mostly on the inside
(like
a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the
surface
first. The center will be cold long after the outside burns when
you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the
plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an
inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would
cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave.

Anyone with even half a clue, thats who.

They are meant just to heat things up

More utterly mindless bull**** with stuff
like cakes, rice, sausages, stews etc etc etc.

unless "cook" just means make it hot to you.

Mindlessly silly.

If you make real rice (not Uncle Ben's)

Yes I do.

or beef stew in the microwave,
I am glad I don't eat at your house.

You have always been, and always will be, completely and
utterly irrelevant. Where you might or might not eat in spades.
And irrelevant to whether its cooked in the microwave too.

Real rice done in a microwave is just as good as in a rice
cooker or in a saucepan on the stove top and is a lot easier
to do than in a saucepan once you get the detail right.

Potatoes done in their jackets in the microwave
are better than boiled potatoes done in a saucepan,
no added water is used in the microwave.

Frozen veg is better in a microwave than a saucepan
too, again, no added water with the microwave.

You dont have a ****ing clue about cooking, or anything else either.

I am not taking food advice from a country that invented Vegimite.

You never could bull**** your way out of a wet paper bag.

You are still talking about heating things up.

Bull**** with cooking potatoes, rice,
oatmeal, chicken, meat etc etc etc.

That is not to be confused with browning meat in a
pan, deglazing and recovering the fond, adding your
other ingredients and simmering it for a few hours, then
making a sauce. You can't duplicate that in a microwave.

No one said you could. But thats an entirely separate
matter to whether you do indeed cook stuff in a
microwave with plenty of stuff you eat.

I bet you cook ribs in the microwave too

Nope, dont eat ribs. And there is no too, I already told
you that I dont cook legs of lamb in the microwave.

and add some liquid smoke.

Never use that either.

Yummy.

wrote in message
news
On Thu, 25 Mar 2021 21:20:30 GMT, (Scott Lurndal)
wrote:

writes:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:


Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food for
consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

You're assuming that you can't cook a fine meal in the microwave.

You are, as usual, wrong.

It depends on your definition of a fine meal.

Nope.

If you go to a nice restaurant, they may heat stuff up in a
microwave but the cooking is done on a stove or in an oven.

More mindless pig ignorant bull**** with plenty of food.

OTOH, Burger King uses a microwave to
rejuvenate a burger that has been sitting in
the out chute of the flame broiler too long.

Irrelevant to your stupid claim about how microwaves work.

Maybe that is what you mean.

You never could bull**** your way out of a wet paper bag.

wrote in message
...
On Thu, 25 Mar 2021 14:37:31 -0700 (PDT), trader_4
wrote:

On Thursday, March 25, 2021 at 3:58:37 PM UTC-4, wrote:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:
writes:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from
the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and
start to
vibrate faster. If the water content is mostly on the inside
(like a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the
surface
first. The center will be cold long after the outside burns
when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the
plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an
inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesn€„¢t end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would
cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food for
consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

So vegetables, eg broccoli or carrots cooked in a microwave are somehow no
good?
But ones boiled in water or steamed on the range are? Potato baked in a
microwave
is no good? Popcorn?

You are still just heating things up

Nope, not with potatoes, rice, oatmeal, chicken, meat etc etc etc.

and popcorn?
Really?
That is cooking?

Baked potatoes never get that crispy skin.

Yes but the equivalent of boiled potatoes dont have that.

I will get them hot in the microwave, then put them
in a toaster oven for 15 minutes or so at 400+.

I peel them, dip them in olive oil, do them in the
digital air fryer and get a much better result.

But I also eat potatoes done in the microwave
still in their jackets as well and they are certainly
cooked, not just heated.

I suppose if you like them mushy, go for it.

None of the potatoes done in the microwave are mushy.

I was really talking more about entrees than side dishes tho.
Rod says he makes stew in the microwave.

No I didnt, I said stews can be done in the
microwave and that when that is done, the
ingredients are cooked not just heated.

Really, without browning the meat?

No reason why you cant brown the meat
outside the microwave and then COOK
it in the microwave for a faster result.

Same with short ribs and even some chicken dishes.
You need the caramelization to get the flavor.

No reason why you cant brown the meat
outside the microwave and then COOK
it in the microwave for a faster result.

If flavor is not important to you. go for it.
I guess all of those chefs are just wrong.

Plenty of chefs use microwaves for what works better in
a microwave like boiled potatoes, oatmeal, veg etc etc etc.

wrote in message
...
On Thu, 25 Mar 2021 20:30:41 -0400, Gil wrote:

On 3/25/2021 4:01 PM, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4,
wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from
the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and
start to
vibrate faster. If the water content is mostly on the inside
(like a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the
surface
first. The center will be cold long after the outside burns when
you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an
inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would
cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any
worse?

Cindy Hamilton

You are just making oatmeal hot. Do you cook steaks in the microwave?
How about Beef Stroganoff or spaghetti sauce (not from a box, jar or
can)

Haven't tried the oatmeal have you? Otherwise you wouldn't say such a
stupid thing. Bacon also does well in the microwave.

My wife makes oatmeal in the microwave but that is just boiling water.

Nope, like with rice you are cooking the grains.

You could make it as well in a coffee maker just by pouring
the boiling water over the oatmeal and letting in soften.

Doesnt work with rice.

We have done it in hotels.
I "cooked" a hot dog in a beer can using water from a
tea kettle in New Zealand but it wasn't like rolling it on
a charcoal grille or even in a pan. It was just heated up.

Wrong, as always.

On Thursday, March 25, 2021 at 4:01:27 PM UTC-4, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4, wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton
You are just making oatmeal hot. Do you cook steaks in the microwave?

You know, I can soak oatmeal in water all day and it doesn't come out
cooked. But 2.5 minutes in the microwave and it's cooked. Boiling
is boiling, no matter how the heat arrives.

No, I don't cook steaks in the microwave. I'm not a monster.

Cindy Hamilton

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

Cindy Hamilton

On Thu, 25 Mar 2021 20:33:05 -0600, lowbrowwoman, the endlessly driveling,
troll-feeding, senile idiot, blabbered again:



Do not put raw chicken livers in a microwave...

Another one of your many dramatic stories behind it, senile gossip? G

On Fri, 26 Mar 2021 02:32:38 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 4:01:27 PM UTC-4, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4, wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton
You are just making oatmeal hot. Do you cook steaks in the microwave?

You know, I can soak oatmeal in water all day and it doesn't come out
cooked. But 2.5 minutes in the microwave and it's cooked. Boiling
is boiling, no matter how the heat arrives.

If you start with boiling or near boiling water it works fine. Those
tea kettles they have in UK and the UK colonies in the South Pacific
will boil water really fast. They are about 2KW. (230v).
A half liter beer can full will "cook" a hotdog but it is really just
made hot, not cooked in the "seared on the outside" sense and you
don't render that much fat out.

No, I don't cook steaks in the microwave. I'm not a monster.

Good deal ;-)
Roasts are not going to be that great either, No sear.
I found out a while ago the best way to cook a beef rib roast is to
sear it at 450 for a few minutes a pound, then turn the oven off and
don't touch the door for a couple of hours. It comes out just like the
ones at a good restaurant.
My convection oven with a timer is perfect for that.
Set it and forget it.
I do a Butt the same way except I turn the heat down to 275 or so for
3-4 hours and cover it after the initial sear. Perfect pulled pork.
The only thing better is to put it in the smoker all day.

On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope. I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.
Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you. It might make
sense if you were in a hotel or dorm room and that was all you had but
just because there is a hammer in the kitchen, everything is not a
nail.
I prefer the right tool for the job and I am not afraid of the stove.

wrote in message
...
On Fri, 26 Mar 2021 02:32:38 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 4:01:27 PM UTC-4, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4,
wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from
the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and
start to
vibrate faster. If the water content is mostly on the inside
(like a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the
surface
first. The center will be cold long after the outside burns
when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the
plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about
an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would
cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton
You are just making oatmeal hot. Do you cook steaks in the microwave?

You know, I can soak oatmeal in water all day and it doesn't come out
cooked. But 2.5 minutes in the microwave and it's cooked. Boiling
is boiling, no matter how the heat arrives.

If you start with boiling or near boiling water it works fine.

Works a lot better in the microwave.

Those tea kettles they have in UK and the UK colonies in the South
Pacific will boil water really fast. They are about 2KW. (230v).

Microwave heats the water even faster and
keeps doing that after you add the oatmeal.

A half liter beer can full will "cook" a hotdog but it is really just
made hot, not cooked in the "seared on the outside" sense

Thats not what cooking a hot dog is about. You cook the inside, stupid.

and you don't render that much fat out.

No, I don't cook steaks in the microwave. I'm not a monster.

Good deal ;-)
Roasts are not going to be that great either, No sear.
I found out a while ago the best way to cook a beef rib roast is to
sear it at 450 for a few minutes a pound, then turn the oven off and
don't touch the door for a couple of hours. It comes out just like the
ones at a good restaurant.

Works much better to run the oven at a low heat instead of turning it off.

My convection oven with a timer is perfect for that.
Set it and forget it.

Mine arent, they only go for an hour and a roast leg of lamb
takes a lot longer than that at the 150C that gives the best result.

I do a Butt the same way except I turn the heat down to 275 or so for
3-4 hours and cover it after the initial sear. Perfect pulled pork.
The only thing better is to put it in the smoker all day.

wrote in message
...
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope.

So you werent talking about real oatmeal so you ****ed up again.

I don't really eat oatmeal except in cookies and that is old style
Quaker Oats blended. The "instant" is still is a 2-3 minute thing
so I assumed that was what you were talking about.

Same with rice. Instant might be OK in the MW.
You just boil the water and add the rice, let it sit.

Real rice takes 45 minutes to an hour simmering
to cook, no matter how you do it

That's complete and utter bull****.

so I am not sure what the microwave buys you.

12 mins in the microwave, 2 mins on high, 10 mins on med low.

It might make sense if you were in a hotel or dorm
room and that was all you had but just because there
is a hammer in the kitchen, everything is not a nail.

If fact its much better in the microwave because you
just weigh out the rice and water, put it in one of the
lidded rigid containers, program the multi program
microwave. No watching it at all required like you
have to with rice in a saucepan. Once the microwave
beeps, add the curry to the container it was cooked
in and eat it right out of the container with a splayd.

I prefer the right tool for the job

And that's what a microwave is with rice and oatmeal.

and I am not afraid of the stove.

More mindlessly stupid language, your trademark.

On Sat, 27 Mar 2021 05:54:50 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH more of the trolling senile asshole's endless troll**** unread

--
Richard addressing senile Rodent Speed:
"**** you're thick/pathetic excuse for a troll."
MID:

On Fri, 26 Mar 2021 13:32:11 -0400, wrote:

On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope. I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.
Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you. It might make
sense if you were in a hotel or dorm room and that was all you had but
just because there is a hammer in the kitchen, everything is not a
nail.

Who cooks rice on a stove? Are you some kind of Neanderthal? Get a rice
cooker already. Billions of Asians can't be wrong.

I prefer the right tool for the job and I am not afraid of the stove.

What were you saying about the right tool for the job?

`

"Jim Joyce" wrote in message
...
On Fri, 26 Mar 2021 13:32:11 -0400, wrote:

On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope. I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.
Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you. It might make
sense if you were in a hotel or dorm room and that was all you had but
just because there is a hammer in the kitchen, everything is not a nail.

Who cooks rice on a stove? Are you some kind of Neanderthal?
Get a rice cooker already.

No thanks, much more convenient in the microwave,
done in the contain you eat the meal out of.

Billions of Asians can't be wrong.

But their circumstances are different.

I prefer the right tool for the job and I am not afraid of the stove.

What were you saying about the right tool for the job?

wrote in message
...
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope. I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.
Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.

Real rice takes 45 minutes to an hour simmering
to cook, no matter how you do it

BULL**** it does. Try 15 minutes.

so I am not sure what the microwave buys you. It might make
sense if you were in a hotel or dorm room and that was all you had but
just because there is a hammer in the kitchen, everything is not a
nail.
I prefer the right tool for the job and I am not afraid of the stove.

On Sat, 27 Mar 2021 10:55:17 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

Billions of Asians can't be wrong.

But their circumstances are different.

HOW different, you "all-knowing", auto-contradicting, clinically insane
asshole?

--
Richard addressing senile Rodent Speed:
"**** you're thick/pathetic excuse for a troll."
MID:

On Friday, March 26, 2021 at 1:32:41 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?
I suppose. The stuff in the little envelope.

That is instant oatmeal, which is pre-cooked.

I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.

No. The quick oats where the cylindrical box says "1 minute".
It requires a full minute of boiling to cook.

Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you.

???? It takes 20 minutes. White rice. Brown does take longer.

Cindy Hamilton

On Friday, March 26, 2021 at 2:55:03 PM UTC-4, Rod Speed wrote:

Thats not what cooking a hot dog is about. You cook the inside, stupid.
and you don't render that much fat out.

Hot dogs (at least in the U.S.) come fully cooked. One could eat
them cold out of the package if one wished.

Cindy Hamilton

On Friday, March 26, 2021 at 7:49:11 PM UTC-4, Jim Joyce wrote:

Who cooks rice on a stove? Are you some kind of Neanderthal? Get a rice
cooker already. Billions of Asians can't be wrong.

Billions of Asians eat a lot of rice at every meal. Rice cookers
are terrible at cooking two small servings.

I'll stick to the stovetop.

Cindy Hamilton

On Friday, March 26, 2021 at 12:38:07 AM UTC-4, wrote:
On Thu, 25 Mar 2021 14:37:31 -0700 (PDT), trader_4
wrote:

On Thursday, March 25, 2021 at 3:58:37 PM UTC-4, wrote:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:
writes:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesn€„¢t end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food for consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

So vegetables, eg broccoli or carrots cooked in a microwave are somehow no good?
But ones boiled in water or steamed on the range are? Potato baked in a microwave
is no good? Popcorn?
You are still just heating things up and popcorn?
Really?
That is cooking?

Yes, obviously it is cooking. The vegetables go from raw to cooked.


Baked potatoes never get that crispy skin. I will get them hot in the
microwave, then put them in a toaster oven for 15 minutes or so at
400+.
I suppose if you like them mushy, go for it.
I was really talking more about entrees than side dishes tho.
Rod says he makes stew in the microwave. Really, without browning the
meat? Same with short ribs and even some chicken dishes. You need the
caramelization to get the flavor. If flavor is not important to you.
go for it.
I guess all of those chefs are just wrong.

The fact that a microwave is not good for most cooking doesn't mean that
it's not good for cooking some things, eg vegetables and it does have
the advantage of being able to do that quickly.

On Friday, March 26, 2021 at 1:26:10 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:32:38 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 4:01:27 PM UTC-4, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4, wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton
You are just making oatmeal hot. Do you cook steaks in the microwave?

You know, I can soak oatmeal in water all day and it doesn't come out
cooked. But 2.5 minutes in the microwave and it's cooked. Boiling
is boiling, no matter how the heat arrives.

If you start with boiling or near boiling water it works fine. Those
tea kettles they have in UK and the UK colonies in the South Pacific
will boil water really fast. They are about 2KW. (230v).

Not just the UK, I have one. It's 120V, about 1500 watts. It's perfect for
making coffee, tea, cocoa. I also use it when I'm going to boil water for something
like making spaghetti. I put half the water in a pot on the stove, half in
the electric kettle. Gets to boiling water in half the time.

" wrote in message
...
On Friday, March 26, 2021 at 1:32:41 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?
I suppose. The stuff in the little envelope.

That is instant oatmeal, which is pre-cooked.

I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.

No. The quick oats where the cylindrical box says "1 minute".
It requires a full minute of boiling to cook.

Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you.

???? It takes 20 minutes. White rice.

Only 12 in the microwave.

Brown does take longer.

But never 45 minutes. He is completely off with the ****ing fairys, as
always.

" wrote in message
...
On Friday, March 26, 2021 at 7:49:11 PM UTC-4, Jim Joyce wrote:

Who cooks rice on a stove? Are you some kind of Neanderthal? Get a rice
cooker already. Billions of Asians can't be wrong.

Billions of Asians eat a lot of rice at every meal.

Rice cookers are terrible at cooking two small servings.

And even worse for one normal serving, particularly with the cleanup.

I'll stick to the stovetop.

Microwave is much better, you dont have to watch it to
ensure it doesnt boil over and works much better if you
cook it by adsorption in the container that you add the
rest like curry and veg to and eat it from the container.
Just the one thing to go in the dishwasher after. Just
program the microwave for a dual phase cook, add
the rest when it beeps and eat it.

On Sun, 28 Mar 2021 05:02:01 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH the trolling senile asshole's latest troll**** unread

05:02??? Are you sick or what? Did you sleep in today, you abnormal
obnoxious, sleepless octogenarian?

--
Sqwertz to Rodent Speed:
"This is just a hunch, but I'm betting you're kinda an argumentative
asshole.
MID:

On Sun, 28 Mar 2021 04:57:21 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH the trolling senile asshole's latest troll**** unread

--
John addressing the senile Australian pest:
"You are a complete idiot. But you make me larf. LOL"
MID:

On Fri, 26 Mar 2021 18:49:06 -0500, Jim Joyce
wrote:

On Fri, 26 Mar 2021 13:32:11 -0400, wrote:

On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?

I suppose. The stuff in the little envelope. I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.
Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you. It might make
sense if you were in a hotel or dorm room and that was all you had but
just because there is a hammer in the kitchen, everything is not a
nail.

Who cooks rice on a stove? Are you some kind of Neanderthal? Get a rice
cooker already. Billions of Asians can't be wrong.

I prefer the right tool for the job and I am not afraid of the stove.

What were you saying about the right tool for the job?

I don't have room for any more dedicated appliances.

On Sat, 27 Mar 2021 03:19:46 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 1:32:41 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?
I suppose. The stuff in the little envelope.

That is instant oatmeal, which is pre-cooked.

I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.

No. The quick oats where the cylindrical box says "1 minute".
It requires a full minute of boiling to cook.

Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you.

???? It takes 20 minutes. White rice. Brown does take longer.

Cindy Hamilton

My wife is a brown rice person. She thinks anything white is evil. She
was even Keto for a while.

On Sat, 27 Mar 2021 03:21:10 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 2:55:03 PM UTC-4, Rod Speed wrote:

Thats not what cooking a hot dog is about. You cook the inside, stupid.
and you don't render that much fat out.

Hot dogs (at least in the U.S.) come fully cooked. One could eat
them cold out of the package if one wished.

Cindy Hamilton
Again you are just talking about heating something up.
You can eat steak right out of the package too but it tastes better if
you sear it on the outside and render some of the fat.

On Sat, 27 Mar 2021 07:26:33 -0700 (PDT), trader_4
wrote:

On Friday, March 26, 2021 at 12:38:07 AM UTC-4, wrote:
On Thu, 25 Mar 2021 14:37:31 -0700 (PDT), trader_4
wrote:

On Thursday, March 25, 2021 at 3:58:37 PM UTC-4, wrote:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:
writes:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesn€„¢t end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food for consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a fine
meal from ingredients, not out of a can and nuking something in the
microwave.

So vegetables, eg broccoli or carrots cooked in a microwave are somehow no good?
But ones boiled in water or steamed on the range are? Potato baked in a microwave
is no good? Popcorn?
You are still just heating things up and popcorn?
Really?
That is cooking?

Yes, obviously it is cooking. The vegetables go from raw to cooked.


Baked potatoes never get that crispy skin. I will get them hot in the
microwave, then put them in a toaster oven for 15 minutes or so at
400+.
I suppose if you like them mushy, go for it.
I was really talking more about entrees than side dishes tho.
Rod says he makes stew in the microwave. Really, without browning the
meat? Same with short ribs and even some chicken dishes. You need the
caramelization to get the flavor. If flavor is not important to you.
go for it.
I guess all of those chefs are just wrong.

The fact that a microwave is not good for most cooking doesn't mean that
it's not good for cooking some things, eg vegetables and it does have
the advantage of being able to do that quickly.


I have one and I use it but I don't consider that cooking. It is just
heating stuff up. If all I have is a microwave, I can do stuff with it
but it is not my go to thing when I am actually cooking something.
Maybe I just take food more seriously than some folks. If you are
going to eat, it might as well be a treat. I like cooking.

My ex on the other hand thought fine cuisine was throwing some chicken
in a Corning bowl, dumping in a can of mushroom soup and nuking it.
Yummy.

On Sat, 27 Mar 2021 07:29:55 -0700 (PDT), trader_4
wrote:

On Friday, March 26, 2021 at 1:26:10 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:32:38 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 4:01:27 PM UTC-4, wrote:
On Thu, 25 Mar 2021 10:58:45 -0700 (PDT), "
wrote:

On Thursday, March 25, 2021 at 11:56:43 AM UTC-4, wrote:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and start to
vibrate faster. If the water content is mostly on the inside (like a
pie) it would actually heat from the inside out. If not, it wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the surface
first. The center will be cold long after the outside burns when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.
Who would "cook" anything in a microwave. They are meant just to heat
things up unless "cook" just means make it hot to you.

I cook oatmeal in the microwave. Could the microwave make it any worse?

Cindy Hamilton
You are just making oatmeal hot. Do you cook steaks in the microwave?

You know, I can soak oatmeal in water all day and it doesn't come out
cooked. But 2.5 minutes in the microwave and it's cooked. Boiling
is boiling, no matter how the heat arrives.

If you start with boiling or near boiling water it works fine. Those
tea kettles they have in UK and the UK colonies in the South Pacific
will boil water really fast. They are about 2KW. (230v).

Not just the UK, I have one. It's 120V, about 1500 watts. It's perfect for
making coffee, tea, cocoa. I also use it when I'm going to boil water for something
like making spaghetti. I put half the water in a pot on the stove, half in
the electric kettle. Gets to boiling water in half the time.


They will correct you. The US caps anything with a 5-15 plug on it at
1440 watts but those 230v kettles are over 2kw and they go FAST.
The main "burners" on my stove are 2.6KW. If you cover the pot, it
boils the 3 or 4 quarts of water for spaghetti pretty fast. You do
need pans that contact the heat well. (slick top stove and flat bottom
pans)

On Sun, 28 Mar 2021 04:57:21 +1100, "Rod Speed"
wrote:



" wrote in message
...
On Friday, March 26, 2021 at 1:32:41 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling water.

Are you talking about instant oatmeal?
I suppose. The stuff in the little envelope.

That is instant oatmeal, which is pre-cooked.

I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.

No. The quick oats where the cylindrical box says "1 minute".
It requires a full minute of boiling to cook.

Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you.

???? It takes 20 minutes. White rice.

Only 12 in the microwave.

Brown does take longer.

But never 45 minutes. He is completely off with the ****ing fairys, as
always.

https://www.allrecipes.com/article/how-to-cook-rice/

How to Cook Brown Rice on the Stove

Brown rice still retains the bran and germ, so you need to use more
water and a longer cooking time than for white rice. Basic recipe:
Rinse one cup of rice in a strainer and put into a pot with 2 cups of
water. Cover and bring to a boil, reduce the heat, and simmer on very
low heat for 45 minutes. Let stand, covered, for 10 minutes before
serving. Get more recipes for brown rice

The directions on the bag say pretty much the same thing.

Yeah what the **** do they know.

wrote in message
...
On Sat, 27 Mar 2021 03:21:10 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 2:55:03 PM UTC-4, Rod Speed wrote:

Thats not what cooking a hot dog is about. You cook the inside, stupid.
and you don't render that much fat out.

Hot dogs (at least in the U.S.) come fully cooked. One could eat
them cold out of the package if one wished.

Again you are just talking about heating something up.

You can eat steak right out of the package too but it tastes
better if you sear it on the outside and render some of the fat.

You're cooking it, stupid. Even you should
have noticed the change in color of the meat.

wrote in message
...
On Sat, 27 Mar 2021 07:26:33 -0700 (PDT), trader_4
wrote:

On Friday, March 26, 2021 at 12:38:07 AM UTC-4, wrote:
On Thu, 25 Mar 2021 14:37:31 -0700 (PDT), trader_4
wrote:

On Thursday, March 25, 2021 at 3:58:37 PM UTC-4, wrote:
On Thu, 25 Mar 2021 16:54:06 GMT, (Scott Lurndal)
wrote:
writes:
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat
from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through
and start to
vibrate faster. If the water content is mostly on the
inside (like a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to
the surface
first. The center will be cold long after the outside burns
when you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the
plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about
an inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesn€„¢t end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would
cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave. They are meant just to
heat
things up unless "cook" just means make it hot to you.


What alternate reality are you living in?

Cook - the art, science, and craft of using heat to prepare food
for consumption
In other words "it tastes like **** but you can live on it".
I suppose there is no difference to some people between cooking a
fine
meal from ingredients, not out of a can and nuking something in the
microwave.

So vegetables, eg broccoli or carrots cooked in a microwave are somehow
no good?
But ones boiled in water or steamed on the range are? Potato baked in a
microwave
is no good? Popcorn?
You are still just heating things up and popcorn?
Really?
That is cooking?

Yes, obviously it is cooking. The vegetables go from raw to cooked.


Baked potatoes never get that crispy skin. I will get them hot in the
microwave, then put them in a toaster oven for 15 minutes or so at
400+.
I suppose if you like them mushy, go for it.
I was really talking more about entrees than side dishes tho.
Rod says he makes stew in the microwave. Really, without browning the
meat? Same with short ribs and even some chicken dishes. You need the
caramelization to get the flavor. If flavor is not important to you.
go for it.
I guess all of those chefs are just wrong.

The fact that a microwave is not good for most cooking doesn't mean that
it's not good for cooking some things, eg vegetables and it does have
the advantage of being able to do that quickly.

I have one and I use it but I don't consider that cooking.

Yep, you actually are that stupid.

It is just heating stuff up.

Bull**** it is with say a whole potato.

If all I have is a microwave, I can do stuff with it but it is
not my go to thing when I am actually cooking something.

Yep, you actually are that stupid with stuff like real rice.

Maybe I just take food more seriously than some folks.

Nope, you are just pig ignorant about
what happens when you cook something.

You clearly arent just heating rice when you cook it in a microwave.

You can just heat stuff like rice and wheat in a microwave
and some do that to produce a hot thing to warm themselves
rather than eat it, but its nothing like when you cook the rice.

If you are going to eat, it might as well be a treat.

Yep, and the microwave does some stuff
like veg better than anything else does.

I like cooking.

I like eating good food but would prefer
someone else cooks it the way I like it.

My ex on the other hand thought fine cuisine was
throwing some chicken in a Corning bowl, dumping
in a can of mushroom soup and nuking it.
Yummy.

And you havent even noticed that microwaves cook food.

wrote in message
news
On Sun, 28 Mar 2021 04:57:21 +1100, "Rod Speed"
wrote:



" wrote in message
...
On Friday, March 26, 2021 at 1:32:41 PM UTC-4, wrote:
On Fri, 26 Mar 2021 02:36:14 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 12:42:43 AM UTC-4, wrote:

My wife makes oatmeal in the microwave but that is just boiling
water.

Are you talking about instant oatmeal?
I suppose. The stuff in the little envelope.

That is instant oatmeal, which is pre-cooked.

I don't really eat
oatmeal except in cookies and that is old style Quaker Oats blended.
The "instant" is still is a 2-3 minute thing so I assumed that was
what you were talking about.

No. The quick oats where the cylindrical box says "1 minute".
It requires a full minute of boiling to cook.

Same with rice. Instant might be OK in the MW. You just boil the water
and add the rice, let it sit.
Real rice takes 45 minutes to an hour simmering to cook, no matter how
you do it so I am not sure what the microwave buys you.

???? It takes 20 minutes. White rice.

Only 12 in the microwave.

Brown does take longer.

But never 45 minutes. He is completely off with the ****ing fairys, as
always.

https://www.allrecipes.com/article/how-to-cook-rice/

How to Cook Brown Rice on the Stove

Brown rice still retains the bran and germ, so you need to use more
water and a longer cooking time than for white rice. Basic recipe:
Rinse one cup of rice in a strainer and put into a pot with 2 cups of
water. Cover and bring to a boil, reduce the heat, and simmer on very
low heat for 45 minutes. Let stand, covered, for 10 minutes before
serving. Get more recipes for brown rice

The directions on the bag say pretty much the same thing.

Doesn't take that long in a microwave, stupid.

Yeah what the **** do they know.

On Sunday, March 28, 2021 at 1:50:44 AM UTC-4, wrote:
On Sat, 27 Mar 2021 03:21:10 -0700 (PDT), "
wrote:

On Friday, March 26, 2021 at 2:55:03 PM UTC-4, Rod Speed wrote:

Thats not what cooking a hot dog is about. You cook the inside, stupid.
and you don't render that much fat out.

Hot dogs (at least in the U.S.) come fully cooked. One could eat
them cold out of the package if one wished.

Cindy Hamilton
Again you are just talking about heating something up.
You can eat steak right out of the package too but it tastes better if
you sear it on the outside and render some of the fat.

Yep. I always cook hotdogs on the grill. I like the exterior to be
a deep, dark, chocolatey brown.

Cindy Hamilton

On Sunday, March 28, 2021 at 1:57:39 AM UTC-4, wrote:

I have one and I use it but I don't consider that cooking. It is just
heating stuff up. If all I have is a microwave, I can do stuff with it
but it is not my go to thing when I am actually cooking something.
Maybe I just take food more seriously than some folks. If you are
going to eat, it might as well be a treat. I like cooking.

I like cooking, but microwaving frozen green beans is about all they
deserve. Mind you, I'm in the "tender-crisp" camp, so there's not
much difference between nuking and cooking them on the stove.

Fully cooked green beans with bacon in them is a different thing
altogether. That requires the stovetop.

Cindy Hamilton

On Sunday, March 28, 2021 at 2:48:43 AM UTC-4, Rod Speed wrote:

https://www.allrecipes.com/article/how-to-cook-rice/

How to Cook Brown Rice on the Stove

Brown rice still retains the bran and germ, so you need to use more
water and a longer cooking time than for white rice. Basic recipe:
Rinse one cup of rice in a strainer and put into a pot with 2 cups of
water. Cover and bring to a boil, reduce the heat, and simmer on very
low heat for 45 minutes. Let stand, covered, for 10 minutes before
serving. Get more recipes for brown rice

The directions on the bag say pretty much the same thing.
Doesn't take that long in a microwave, stupid.
Yeah what the **** do they know.

But not much less, and with considerably more fiddling about:

Add 1 cup of brown rice and 3 cups of water to a microwave-safe dish and microwave on high for 10 minutes. Reduce power to 50 percent and microwave for 20 minutes. Let the rice stand for 5 minutes, then sprinkle with 1 tablespoon melted butter or olive oil and 1 teaspoon of kosher salt and fluff with a fork.

So that's 25 minutes vs. 45 minutes. Of course, nobody's standing around
watching rice cook, so the rest of the meal can be prepared while the
rice is cooking. The extra 20 minutes doesn't make much difference, and
the stovetop doesn't require you to repeatedly mess around with the rice.

Cindy Hamilton