"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-11-2021, 06:39 AM   #21
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,199
So does coffee if you accidently punch in 7 minutes on high.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-11-2021, 10:02 AM   #22
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,744
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
They paved paradise, put up a parking lot.

I don't normally cook anything except corn on the cob in the microwave, but once I was in a hurry and put a sweet potato in the microwave and set the timer for 10 minutes. About 6 minutes in, the sweet potato burst into flame.

It took weeks to get the stink out of the microwave.

Now I just use it for defrosting and re-heating leftovers.
There are so many great uses for the microwave, it's a shame to let one bad experience restrict you so much. Learn how to use it properly and it's a great tool.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-11-2021, 10:03 AM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,744
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Just remember that beans will explode in the microwave.
If that happens, you're heating them for too long. I've thawed and reheated baked beans twice in the last month in the microwave with no problems.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-20-2021, 11:04 AM   #24
Senior Cook
 
Join Date: Jun 2021
Location: Parma, Ohio
Posts: 136
Of course you can reheat, but it is also good for veggies. I have done potatoes, broc, cauliflower, spinach, carrots and a few other things and was impressed with the flavor - I used no water. There is nowhere for the flavor to go.

I have melted quite a bit of cheese.

I do not even attempt anyting on meat, even to defrost.

So far, so good.

T
Termy is offline   Reply With Quote
Old 07-20-2021, 01:08 PM   #25
Chef Extraordinaire
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 10,661
Just like potato sticks cooked in the oven are NOT French fries, a whole potato cooked in a microwave is not baked, it is steamed. Microwaves accelerate the molecules in the potato, causing the water in the potato to steam it. Very tasty, I agree, but not as tasty as a potato baked @ 400F in a real oven for about an hour.
__________________
The older I get, the harder it is to tolerate STUPID!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 07-20-2021, 01:11 PM   #26
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,024
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
Just like potato sticks cooked in the oven are NOT French fries, a whole potato cooked in a microwave is not baked, it is steamed. Microwaves accelerate the molecules in the potato, causing the water in the potato to steam it. Very tasty, I agree, but not as tasty as a potato cooked in a real oven 400F for about an hour.
Try microwaving that potato until partially done and finish it in the oven. Saves time, but still tastes baked.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-20-2021, 04:11 PM   #27
Senior Cook
 
Join Date: Jun 2021
Location: Parma, Ohio
Posts: 136
"Microwaves accelerate the molecules in the potato, causing the water in the potato to steam it"

I agree, it is not the same. In fact at some cookouts we nuked the spuds some and then threw them on the grill to get the flavor.

T
Termy is offline   Reply With Quote
Old 07-20-2021, 06:18 PM   #28
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,222
Best smashed spuds ever - Nuke potatoes until trader. They don't absorb water from boiling water. Cut in half and scoop potato meat into a bowl. Add 1 1/2 tbs butter for each cup of potato meat, with a touch of S&P. Mas until smooth, or run through potato ricer. Add a bit of cream, or sour cream and fold in. Serve in skins with gravy, or sauce, and chives. You can also mash in roosted garlic for additional flavor if desired.

The roasted potatoes at the cafeteria where I worked, were as stated, actually steamed in foil. I'd remove the foil, and cut the spud in half, sideways to the length. I'd the use my fork to work butter into the potato until smooth, right in he skin. A bit of milk worked in, and salt, maybe cream cheese, or sour cream, and I had premium mashed potatoes at my plate, while everyone else had plain steamed spuds. I win.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 07-20-2021, 07:10 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,024
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Chief Longwind Of The North View Post
Best smashed spuds ever - Nuke potatoes until trader. They don't absorb water from boiling water. Cut in half and scoop potato meat into a bowl. Add 1 1/2 tbs butter for each cup of potato meat, with a touch of S&P. Mas until smooth, or run through potato ricer. Add a bit of cream, or sour cream and fold in. Serve in skins with gravy, or sauce, and chives. You can also mash in roosted garlic for additional flavor if desired.

The roasted potatoes at the cafeteria where I worked, were as stated, actually steamed in foil. I'd remove the foil, and cut the spud in half, sideways to the length. I'd the use my fork to work butter into the potato until smooth, right in he skin. A bit of milk worked in, and salt, maybe cream cheese, or sour cream, and I had premium mashed potatoes at my plate, while everyone else had plain steamed spuds. I win.

Seeeeya; Chief Longwind of the North
Those aren't smashed spuds. I would call that stuffed potato skins. They are a bit like twice baked potatoes, where you bake the potato and then scoop out the insides and mix stuff into the potato flesh and then bake them some more.

Smashed potatoes are when you take already cooked potatoes and smash them with a fork or potato masher. Then you drizzle with melted butter and maybe some seasoning and EVOO. Then you bake them until they start to brown.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-20-2021, 08:40 PM   #30
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,222
Quote:
Originally Posted by taxlady View Post
Those aren't smashed spuds. I would call that stuffed potato skins. They are a bit like twice baked potatoes, where you bake the potato and then scoop out the insides and mix stuff into the potato flesh and then bake them some more.

Smashed potatoes are when you take already cooked potatoes and smash them with a fork or potato masher. Then you drizzle with melted butter and maybe some seasoning and EVOO. Then you bake them until they start to brown.
To me, twice baked potatoes are similar. The baked potato, with crispy skin is cut in half, lengthwise, and the potato meat scooped out. That is then mashed with butter, and milk, with salt Y pepper to taste. This is then put back into the skins, and usually toped with crispy fried chicken skin crumles, bacon bits, sour cream,or shredded cheese, and chives. They are then placed back into the oven, and lightly browned on top.

Mine aren't twice baked, with all the toppings, simply mashed with lots of butter, and a little milk, right in the skin, ad eaten immediately. So to me, there is a difference.
But you can call them what you like They really taste great.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 07-21-2021, 03:17 AM   #31
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 2,112
I would say smashed spuds must be should be are better shallow fried than baked after smashing.

For some reason I can't quite put my finger on, I've also been thinking about the differences between semantics and pedantics.

For example, although the sentence above would probably be more grammatically proper if written as "semantics and pedantry," would that have changed my meaning or the reader's understanding of my meaning?
__________________
Food fuels the body. Good food fuels body and soul.

"Recipes don’t have to be followed EXACTLY and creative diversions can taste great! But too much diversion and you have ice cream in your broccoli." Mike Israetel
skilletlicker is offline   Reply With Quote
Old 07-21-2021, 07:00 AM   #32
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,199
Quote:
Originally Posted by skilletlicker View Post
I would say smashed spuds must be should be are better shallow fried than baked after smashing.

For some reason I can't quite put my finger on, I've also been thinking about the differences between semantics and pedantics.

For example, although the sentence above would probably be more grammatically proper if written as "semantics and pedantry," would that have changed my meaning or the reader's understanding of my meaning?
LOL exactly! Hit that nail right on the head! Knock that baby outta the ball park!.

and to quote myself on another thread (I think) French Toast is not made in a toaster but we still call it French Toast!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-21-2021, 07:22 AM   #33
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,744
Quote:
Originally Posted by dragnlaw View Post
LOL exactly! Hit that nail right on the head! Knock that baby outta the ball park!.

and to quote myself on another thread (I think) French Toast is not made in a toaster but we still call it French Toast!
That's because it was invented long before toasters existed. There's even a recipe for it in a cookbook by the ancient Roman chef Apicius.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-21-2021, 11:00 AM   #34
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,199
Quote:
Originally Posted by GotGarlic View Post
That's because it was invented long before toasters existed. There's even a recipe for it in a cookbook by the ancient Roman chef Apicius.
Wow! I did not know that. Thank you.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-21-2021, 11:55 AM   #35
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,744
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-21-2021, 12:15 PM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,744
Quote:
Originally Posted by dragnlaw View Post
Wow! I did not know that. Thank you.
If you're interested, Feast of Sorrow by Crystal King is a wonderful novel about Apicius and his slave chef. It's written by a historian of Italian history and food and is filled with fascinating information about life at the turn of the first millennium.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-22-2021, 07:15 AM   #37
Master Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 5,199
Feast of Sorrow - Thanks GG, I'll see if I can find it. Sounds really interesting.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
cooking

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.