Microwave cooking & nutrition

In article , FOB says...

How do you keep it from getting done in the middle? I like steaks, burgers
and lamb chops a bit rare in the middle. I do cook bacon in the microwave.

I make a lot of BBQ. The kind of BBQ that takes hours to cook in a smoker. So I
make it worth my while and cook a lot of meat at one time and have leftovers.

The leftovers are reheated in the microwave. What I do is heat the meat at
50-70% of full power. A serving of ribs for example will be nice and hot after
about 90 seconds to 2 minutes in the microwave at 50% power. If I reheat it at
full power, it will destroy what I've worked so hard to make.

It doesn't overcook the meat and I have more hot, juicy, and tasty BBQ to enjoy.

Mark

OMG, I couldn't eat a steak cooked that much!

em wrote:
|
| I have no idea. I can get the meat to cook thouroughly and evenly.
| I'm not much of a chef :-)) Even when I fry food, I just cook it on
| one side, flip it over and cook it on the other side.
|
| For a 1.5#, 1.5" thick steak, what I do, for example, is put some
| peanut oil in the bottom of a tupperware-type container. I lay the
| meat down in the oil and then flip it over to coat both sides. Then I
| season the meat with pepper, basil, etc. I seal the top on the
| tupperware and then lift one corner to let the steam out. I cook on
| high for 5-6 minutes, turn it over and then cook it on high for
| another 5 minutes.
|
| I also cook eggs in the microwave. Not the same as frying, but...
| well, its easy to do & easy to clean up.
|
| Mike

That's great for that type of meat, but not a steak! Steak should be rare.

Mark Filice wrote:
||
| I make a lot of BBQ. The kind of BBQ that takes hours to cook in a
| smoker. So I make it worth my while and cook a lot of meat at one
| time and have leftovers.
|
| The leftovers are reheated in the microwave. What I do is heat the
| meat at 50-70% of full power. A serving of ribs for example will be
| nice and hot after about 90 seconds to 2 minutes in the microwave at
| 50% power. If I reheat it at full power, it will destroy what I've
| worked so hard to make.
|
| It doesn't overcook the meat and I have more hot, juicy, and tasty
| BBQ to enjoy.
|
| Mark

"em" wrote in :


I also cook eggs in the microwave. Not the same as frying, but...
well, its easy to do & easy to clean up.



How do you do that? My instruction book says eggs should not be
microwaved, and if that is wrong (well, since you are doing it, it is
obviously wrong) I'd like to try it.


Lisbeth.

----
The day I don't learn anything new is the day I die.

*What we know is not nearly as interesting as *how we know it.

--
Posted via a free Usenet account from http://www.teranews.com

In article , FOB says...

That's great for that type of meat, but not a steak! Steak should be rare.

According to what I know about steak, rare is when it has a cool red center. If
all you want is a rare steak, skip the microwave. Get a George Foreman Grill and
cook it for just a few minutes--probably way less than 5 minutes total.

I like my steak medium (a warm pink center). So I'll grill on my BBQ ssveral
steaks until they are very rare. I pull the ones I want to eat as leftovers.
Then I stick those in the microwave at 50% power and pull them when they are
medium.

Here is a link to a chart with pictures of the varying stages of doneness along
with internal temperatures:

http://www.txbeef.org/cooking_it_rig...#meat_doneness

Have fun!

"Lisbeth Andersson" wrote in message
. 47...
"em" wrote in :


I also cook eggs in the microwave. Not the same as frying, but...
well, its easy to do & easy to clean up.



How do you do that? My instruction book says eggs should not be
microwaved, and if that is wrong (well, since you are doing it, it is
obviously wrong) I'd like to try it.

Scramble two or three eggs in a paper bowl or cup (or a regular cup or bowl
I suppose). Nuke for one minute, stir, then one more minute. It may take a
little more time. If you're going to add meat, you might warm want to warm
the meat before you add the eggs. If you're going to add cheese, add it
about 30 seconds before the eggs are done.

Don't try to make hard boiled eggs in the shell. That's probably what they
were referring to in the instruction book.

"Sunny side up", just make sure you poke the yolk. Poached eggs also come
out good.

I had a George Foreman grill and hated it. I love my cast iron frying pans,
you can get them nice and hot and sear the outside of meat and get a great
results.

Mark Filice wrote:
||
| According to what I know about steak, rare is when it has a cool red
| center. If all you want is a rare steak, skip the microwave. Get a
| George Foreman Grill and cook it for just a few minutes--probably way
| less than 5 minutes total.
|
| I like my steak medium (a warm pink center). So I'll grill on my BBQ
| ssveral steaks until they are very rare. I pull the ones I want to
| eat as leftovers. Then I stick those in the microwave at 50% power
| and pull them when they are medium.
|
| Here is a link to a chart with pictures of the varying stages of
| doneness along with internal temperatures:
|
| http://www.txbeef.org/cooking_it_rig...#meat_doneness
|
| Have fun!

The microwave poaches eggs nicely, too, start with a bit of beef or chicken
broth, maybe a little chopped onion, break in a couple of eggs and nuke to
desired doneness.

Lisbeth Andersson wrote:
||
|
| How do you do that? My instruction book says eggs should not be
| microwaved, and if that is wrong (well, since you are doing it, it is
| obviously wrong) I'd like to try it.
|
|
| Lisbeth.
|
| ----
| The day I don't learn anything new is the day I die.
|
| *What we know is not nearly as interesting as *how we know it.

FOB wrote:
I had a George Foreman grill and hated it. I love my cast iron frying pans,
you can get them nice and hot and sear the outside of meat and get a great
results.

I agree; nothing works like cast iron.

--
http://www.ornery-geeks.org/consulting/