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| When Microwave ovens go Rogue. | |
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| Topic Started: Dec 5 2015, 05:23 AM (872 Views) | |
| Dialtone | Dec 7 2015, 11:39 AM Post #31 |
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Gold Star Member
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Idahoan instant mashed, easy peasy. http://idahoan.com/products/idahoan-original-mashed-potatoes/ I usually don't like instant mashed potatoes, but the Idahoan brand is the best tasting /close to real I've ever had. After trying a box, we bought a big box of individual packets from Costco for those times when I don't feel like peeling the real thing. |
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| swing | Dec 7 2015, 12:56 PM Post #32 |
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swing
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i cook my potatoes in the micro, takes about 6 minutes. |
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| wildie | Dec 7 2015, 01:27 PM Post #33 |
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Veteran Member
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I make baked potatoes in mine. Next time I'll peel one and see if it comes out mashed! |
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| campy | Dec 7 2015, 02:43 PM Post #34 |
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Handyman Extraordinaire
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I have a real nice recipe for baked potatoes. Scooped out and filled with tuna and topped with a cheese sauce from the scooped out potatoes. Starts in the microwave and finishes in the oven. |
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| Delphi51 | Dec 7 2015, 06:14 PM Post #35 |
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Member title
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Wow, does it really heat the inside? That sounds fabulous since ordinary microwaves only penetrate a fraction of a wavelength into the food. I think all ovens run at frequency 2.45 GHz, wavelength 12 cm. Physics class on microwave day always had the marshmallow method of measuring the wavelength - disable the rotation and put a line of marshmallows on the plate and heat for 30 seconds. A standing wave forms in the oven and heats the marshmallow line most at the peaks half a wavelength apart - you actually see peaks and troughs in the hot marshmallow line. Very tasty, good class. I'm interested in how the inverter works but can only find this steady but reduced power explanation. It doesn't use a longer wavelength to increase penetration. http://www.thetelegram.com/Opinion/Columnists/2013-09-23/article-3401905/A-notable-advance-in-microwave-technology/1 Edited by Delphi51, Dec 7 2015, 06:42 PM.
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| Trotsky | Dec 8 2015, 03:05 AM Post #36 |
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Big City Boy
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I don't understand the "uncooked in the middle" concept. I bake sweet potatoes and regular potatoes in my microwave, usually 3 at a time, and have never experienced an underdone center. If it matters, my oven has a Pyrex turntable. I guess I always assumed the microwaves went completely through any water-based food. My 2.45 Ghz phone goes through drywall. I don't see why a potato would present an obstacle. Edited by Trotsky, Dec 8 2015, 03:10 AM.
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| Alli | Dec 8 2015, 03:28 AM Post #37 |
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Mistress, House of Cats
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I have a Panasonic 1200 watt Inverter Microwave and I'm really happy with its functions. Defrosting meat is simple, according to weight it pretty much does the rest. Once in a while you will see a few cooked spots but not over large areas. I primarily prepare chicken not beef I have made coq au vin in the microwave various veggies and baked a white cake quickly or chocolate... For myself it often makes more sense to use this rather than the entire stove. If I have leftovers put them in microwave safe containers heat the food and its simple. It's identical to the one below.. Posted Image |
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| Darcie | Dec 8 2015, 03:41 AM Post #38 |
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Skeptic
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My microwave can be adjusted to how many potatoes, just click on the 'potato' as many times as you have potatoes. I do them, they peel easily and I mash them with an old fashioned masher. |
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| Olive Oil | Dec 8 2015, 05:02 AM Post #39 |
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Gold Star Member
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I have great luck with most vegetables but frozen green beans seem to be a challenge . I usually cook them on a regular stove. In the past few months, I've had sweet potatoes and to a lesser extent regular potatoes burn inside to the point of charring and smoking. In hindsight, this was probably the start of my microwave problems. I'd never had this happen before. |
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| angora | Dec 8 2015, 06:05 AM Post #40 |
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WWS Book Club Coordinator
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My micro is about 15 years old and still going strong. But, I really don't cook in it. Just warm things up and make about 3 actual recipes that seem to lend themselves to micro. I never defrost meat in it. It cooks the outside and I'm afraid to think about the bacteria it wakens on the inside. I like to steam veg in my steamer. They taste fresher to me. The only other way I do them is to sauté them- again no water. |
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| Trotsky | Dec 8 2015, 06:22 AM Post #41 |
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Big City Boy
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I've had a bag of popcorn catch fire (our fault) and you haven't lived 'til you smelled that fake butter on fire...like poison gas. The oven smelled for months and is now a permanent off-yellow color instead of white. Experience: Orville Redenbacher Theater Butter variety takes 1:38. (13 minutes is too long. laugh123 ) Defrost? When I hit the button my oven asks me HOW LONG? How the Hell should I know? Once I GUESSED and got a roast that was rock hard inside and cooked 1/2 inch deep. The button is useless. Edited by Trotsky, Dec 8 2015, 06:34 AM.
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| campy | Dec 8 2015, 07:03 AM Post #42 |
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Handyman Extraordinaire
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The steamer is the greatest for vegetables. You can test them as you go along for tenderness to your liking. |
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| Dialtone | Dec 8 2015, 08:40 AM Post #43 |
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Gold Star Member
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The most useful counter top appliance in our house is a Convection toaster oven (Oster). It has temps up to 450F, digital timer, and will roast, toast, and do anything a large over will do, but on a smaller scale. We use it just about all the time, our large stove oven hardly ever gets used anymore. Still going strong after about 5 years of continuous use. |
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