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The food thread
The food thread
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Old 6th August 2019, 01:56 PM   #11331
KaffiMann is online now KaffiMann  Norway
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The food thread
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Originally Posted by Max Headroom View Post
Does anybody have positive or negative facts on microwave cooking ?
Great for heating water and melting chocolate!
Those are the only positive points I have on microwave ovens...
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Old 6th August 2019, 02:03 PM   #11332
mountainman bob is offline mountainman bob  United States
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Pretty handy for softening squash before grilling, oh......don’t forget popcorn!
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Old 6th August 2019, 02:07 PM   #11333
KaffiMann is online now KaffiMann  Norway
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Popcorn is way better in a pot, proper butter, salt and just a touch of cayenne pepper.
Regular oven for my squash, thank you.
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Old 6th August 2019, 02:26 PM   #11334
mountainman bob is offline mountainman bob  United States
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Do they still make jiffy pop? I used to love making it as a kid.

......looks as though they do!
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Old 6th August 2019, 02:28 PM   #11335
scott wurcer is offline scott wurcer  United States
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Originally Posted by jackinnj View Post
I guess it's in the Spanish tradition of using 8 year old "vaca vieja":
We have had that for a long time, the farm uses cows to graze and make compost when they get old they are used as meat. Had a sirloin Saturday, amazingly it was really tender and over the top barnyardy smelling. This meat as FZ would say "has no commercial potential".

Yes it was quite tender probably not 8yr. old and it was not raised for food at all. It did take the grassfed funk to a new level.
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Last edited by scott wurcer; 6th August 2019 at 02:31 PM.
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Old 6th August 2019, 05:37 PM   #11336
DPH is offline DPH  United States
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Originally Posted by Max Headroom View Post
What are the nutritional differences between vegetables boiled in a pot to firm, to soft or in a pressure cooker ?.
Does anybody have positive or negative facts on microwave cooking ?.


Dan.
In general, you can correlate The nutritional effect of the cooking to how much of the vegetable's color ends up in the water. For me, that's the least in the microwave, as I add no water at all and get perfectly uniform steamed veggies. I like them a bit more crunchy. Hate boiled veggies with a passion. Blanching and skillet finishing is my other favorite for things like green beans, but the blanching can easily be substituted with microwave steaming.

I also try to par cook oven roasted veggies in the microwave as well, as I'm usually overloading the oven and the real flavor development happens at the end of roasting. Different methodology than Scott.

They're all tools and I use whichever method of jiggling water molecules works best for the task at hand.
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Old 6th August 2019, 05:52 PM   #11337
jackinnj is offline jackinnj  United States
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In general, you can correlate The nutritional effect of the cooking to how much of the vegetable's color ends up in the water.
My grand-daughters prefer my method for cooking brocoli (they still call it trees) -- boil until the water just turns green, decant and apply butter.

Their mother prefers to char it in the oven. I didn't know that they taught that method at Penn State.

Speaking of microwave ovens -- our first was from Raytheon.
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Old 6th August 2019, 06:55 PM   #11338
scott wurcer is offline scott wurcer  United States
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I also try to par cook oven roasted veggies in the microwave as well, as I'm usually overloading the oven and the real flavor development happens at the end of roasting. Different methodology than Scott.
That reminds me beets were another one that grandma tossed into the PC. Unpeeled and rubbed with oil and roasted they lose nothing to water, just don't get any medical tests the next day (not sure if the red color causes any false positives) .
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Old 6th August 2019, 11:43 PM   #11339
mountainman bob is offline mountainman bob  United States
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The wife got back from NC yesterday and brought a bag of fresh garden picked green beans,yellow squash and cukes.

Smoked hog jewel,greenbeans,onions, and taters slow cooked stovetop in the porcelain pot ......oooh yaaah

That’s about as close to vegetarian as I get!

Last edited by mountainman bob; 6th August 2019 at 11:50 PM.
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Old 7th August 2019, 02:50 AM   #11340
nezbleu is offline nezbleu  Canada
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The food thread
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Originally Posted by scott wurcer View Post
We have had that for a long time, the farm uses cows to graze and make compost when they get old they are used as meat. Had a sirloin Saturday, amazingly it was really tender and over the top barnyardy smelling. This meat as FZ would say "has no commercial potential".

Yes it was quite tender probably not 8yr. old and it was not raised for food at all. It did take the grassfed funk to a new level.
There is a chef in Norway who is big on foraged foods, and most of the meat he served he obtained by hunting (elk or whatever they have in Norway) but then he started getting aged milk cows from a nearby dairy farm. I think most of his beef dishes involve long, slow cooking, but he claims to get excellent results from these animals that would otherwise gone to rendering plants.
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