The Magic of Microwave Cooking ~ Cooking For One
Contents:
Microwave Cooking
Although the recipe attempts to imitate the frying process with a heavily preheated dish and a generous helping of butter, the lack of Maillard reaction leaves that shit more or less exactly like it was before it went in the oven, only a whole lot warmer and somehow even soggier. It doesn't taste bad, per se, just weird -- because you can taste every separate ingredient instead of the final, cooked product, and their sum is a whole bunch smaller than its parts. There's also a strange, greenish hue, suggesting the slices attempted to save themselves by turning into Bread Hulk.
Also, the whole microwave process with its preheated platter antics takes roughly twice as much time as it would to just throw the slices in a pan and sear them into deliciousness, which sort of defeats the entire fucking point of using the microwave in the first place. There are several dishes with the prefix "Momma's" in the book, which I assume are secret recipes the author's family has protected for ages behind a moat of tears and loneliness.
The Magic of Microwave Cooking ~ Cooking For One - Kindle edition by Cooking Penguin. Download it once and read it on your Kindle device, PC, phones or. The Magic of Microwave Cooking ~ Cooking For One [Cooking Penguin] on www.farmersmarketmusic.com *FREE* shipping on qualifying offers. You lead a busy life, however.
As well as hoarding the secrets of microwave technology. Momma's Breaded Fish is basically microwaved fish fingers with Immediately, a problem arises: I am unable to find frozen, unbreaded white fish fillets, so I resort to buying breaded ones and scraping their breading off.
Then, I start spreading Momma's breading on them Look, I get that the name of the book is Microwave Cooking for One , but nowhere does it specify that the "one" it's talking about is Ant-Man, or some other entity capable of spreading subatomic layers of breadcrumb mush on limp fish. Speaking of which, don't microwave fish. White fish shouldn't even taste of anything, yet I'm sure I can detect the peculiar aroma of feet.
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Then again, maybe that's why she's cooking for one. Surely there's no fucking way to microwave a roast. It's a roast -- the preparation method is right there in the name. But there the recipe is, and I realize I'm standing at one of life's great crossroads: I will either live the rest of my life as a man who tried microwave roast, or a happy, well-adjusted person with an undamaged digestive tract.
Two guesses as to which road I chose. It's worth mentioning at this point that precisely none of the book's recipes have pictures, which is always a reassuring sign in cookbooks. As such, I take the time to document the world's most unwise method of meat preparation for posterity. First, I slather the meat in marinade and apply bacon to keep it company throughout the ordeal:.
Then, I microwave the shit out of it for, like, 20 minutes, turning it after What comes out is this:. I'm not sure what I was expecting, but that I mean, yeah, at first glance it looks like an old softball that someone found in a drainage ditch, but as I cut into it, the rosy color and texture actually looks like meat.
Note that I did let the meat rest, but all the juices still ran like the fucking wind as soon as I cut into it. Aaaaaaaand of course it's freaking horrible. To simulate the taste, boil a lump of meat in saltless water for a few hours, then dry it out and season it with the screams of the cow's ghost.
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It's technically edible, but no amount of paprika or garlic can mask its shame. Even the gravy, which I make from the drippings much as I would with an oven-made roast, has that permeating aftertaste of anguish. What's more, the strange not-quite-recognizable steely odor of microwaved raw beef lingers in the house for a couple of days despite the book specifically claiming that its recipes are virtually odorless.
I go through the rest of the weekend with a grim nasal reminder that some things aren't meant to be meddled with. Sauerkraut cake is no stranger to Cracked's rampant taste-testing , mostly because someone always sneaks one in company potlucks and then the whole thing devolves into mayhem as everyone tries to lick the tears off the face of the poor intern who accidentally tastes it.
However, not once has it occurred to me that this questionable delicacy can also be made in a microwave. The whole thing is then microwave-baked to oblivion. If you predicted that the end result will be a burned-looking disk with a strange, oily hue, congratulations! You're absolutely, skull-fuckingly right:.
Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. He's a comedian, dramatic actor and a serious cook. I am sure every person will find at least a few. What's more, the strange not-quite-recognizable steely odor of microwaved raw beef lingers in the house for a couple of days despite the book specifically claiming that its recipes are virtually odorless. You may also like.
Suitable for coating boats? There are variations of the recipe that involve different frosting, but out of fear for my mortal soul and functional colon, I choose to sample the cake au naturel , if you forgive my blatant misuse of the phrase. It's sticky, moist, and tastes faintly of chocolate-coated pickled cabbage, which is not as bad as you'd assume but definitely bad enough for me to immediately reshape this unholy thing into a Pac-Man and leave it to forever chase the pill that will finally end its suffering. This is how I make a steak: Take a good steak.
You'll find a section on menu planning, herbs and spices, and tips on seasonings, preparing vegetables and using convenience foods. Scarce, Out Of Print, Book. Very Good with No Dust Jacket as issued. No Jacket as Issued. Book is hardcover with wire sprial binding. Very Good with no Dust Jacket.
Boards and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered except for some light scuffing at the board corners. Eight pages of sample menus illustrate the variety of meals you can prepare. Charts help you plan menus to suit your own tastes and available time. A chapter on the freezer, refrigerator and pantry provides a list of foods to keep on hand for day to day meal preparation. With this book, you will learn to use your microwave oven and your other major appliances to their fullest potential to create individual recipes as well as entire menus.
New York, New York: Included are over tested recipes and menus. Here is all the information you need to know about purchasing and operating your own microwave oven. Included is a section with recipes for foods that combine cooking in conventional ovens or on range tops with microwave oven cookery. Gold Star Electronics International. Goldstar's Trade Publication Part No. Fine with no Dust Jacket. This make recipe selection and meal planning even easier since you can see exactly how the food will look and how long it will take before making your selection. You search pictures to decide what meals to cook.
They are categorized by time, so on workdays you can pick meals that take less time to cook. I find it much easier to plan a menu looking at pictures than trying to read through pages of recipes.
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