this post was submitted on 07 Dec 2023
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I do cook in the microwave, , potatoes, chickenlegs, egg-based crustless pies in silicone molds, mushrooms. Microwaving at 600 power doesn't entangle the proteins and seals moisture. Finish in the skillet or fryer and all the flavours are there.
It's time-saving as well.
Free recipe:
Ingredients:
A head of chicory, 4 slices of cheap ham (the ones you put on a sandwich) 4 slices of cheese, as long as the ham you use and about a fingerwide
Nuke the head of chicory full blast for about 2 minutes in a glass container. No water or anything, just plop the head in a pyrex bowl with a glass lid.
Let mushy head cool down in a sieve so the excess moisture can escape.
Cut in half and cut the halves in half when you won't burn your fingerprints off anymore. Slice off the hard bottom bit.
Lay down a slice of ham, put a piece of cheese in the middle, cover the cheese with a piece of your chicory and roll the ham like a burrito. Repeat until out of at least one of your ingredients.
Dry your pyrex bowl and put those rolls in it with the seam down so the rolls will stay closed.
Nuke the rolls on 600 watt for about 90 seconds to melt the cheese and make the ham get nice and salty and juicy.
Tadaa! Gourmet!
I do actually heat things a half or .6 power usually, since it's a gentler heat.
It really improves the structure and taste. No little hard or tough bits.