Discussion:
Combo Microwaves
(too old to reply)
Geoff Lane
2013-12-29 12:57:35 UTC
Permalink
Folks,

What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.

Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.

Geoff
Ophelia
2013-12-29 13:41:51 UTC
Permalink
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
My Panasonic cooks like a regular oven if I choose that setting. I love it
and would never go back to a simple microwave.
--
http://www.helpforheroes.org.uk/shop/
Geoff Lane
2013-12-29 19:36:11 UTC
Permalink
Thanks Ophelia, I was quite impressed with my daughter's Panasonic and
guess I just needed to tweak settings.

Geoff
Post by Ophelia
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
My Panasonic cooks like a regular oven if I choose that setting. I love
it and would never go back to a simple microwave.
Ophelia
2013-12-29 20:34:18 UTC
Permalink
Good luck:) I can roast stuff if it's small enough to fit ok:))

I use the 'convection' setting. It works just the same as my big oven.
Post by Geoff Lane
Thanks Ophelia, I was quite impressed with my daughter's Panasonic and
guess I just needed to tweak settings.
Geoff
Post by Ophelia
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
My Panasonic cooks like a regular oven if I choose that setting. I love
it and would never go back to a simple microwave.
--
http://www.helpforheroes.org.uk/shop/
Geoff Lane
2013-12-29 21:04:11 UTC
Permalink
Do you find the thermostat to be reasonably accurate.

I use an oven thermometer in my main oven and the oven thermostat
switched off before it reaches temperature but then comes on again and
settles down after about 15 minutes.

I set my daughter's to 180 yesterday but felt the end result lacked the
expected crispness.

Geoff
Post by Ophelia
Good luck:) I can roast stuff if it's small enough to fit ok:))
I use the 'convection' setting. It works just the same as my big oven.
Post by Geoff Lane
Thanks Ophelia, I was quite impressed with my daughter's Panasonic and
guess I just needed to tweak settings.
Geoff
Post by Ophelia
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
My Panasonic cooks like a regular oven if I choose that setting. I love
it and would never go back to a simple microwave.
Ophelia
2013-12-29 21:20:41 UTC
Permalink
Post by Geoff Lane
Do you find the thermostat to be reasonably accurate.
I use a probe thermo which of course I can't use with the thingy going round
and round ... So in there, I pretty much have to guess.
Post by Geoff Lane
I use an oven thermometer in my main oven and the oven thermostat
switched off before it reaches temperature but then comes on again and
settles down after about 15 minutes.
As I said I always use my probe thermo. Doesn't matter too much what temp
the oven is at (within reason) when the food is cooked, it shouts:)
Post by Geoff Lane
I set my daughter's to 180 yesterday but felt the end result lacked the
expected crispness.
Try it a wee bit higher?
Post by Geoff Lane
Post by Ophelia
Good luck:) I can roast stuff if it's small enough to fit ok:))
I use the 'convection' setting. It works just the same as my big oven.
Post by Geoff Lane
Thanks Ophelia, I was quite impressed with my daughter's Panasonic and
guess I just needed to tweak settings.
Geoff
Post by Ophelia
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick
alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
My Panasonic cooks like a regular oven if I choose that setting. I love
it and would never go back to a simple microwave.
--
http://www.helpforheroes.org.uk/shop/
Geoff Lane
2013-12-29 21:59:24 UTC
Permalink
Thank you
Post by Ophelia
Post by Geoff Lane
Do you find the thermostat to be reasonably accurate.
I use a probe thermo which of course I can't use with the thingy going
round and round ... So in there, I pretty much have to guess.
Ophelia
2013-12-29 22:03:05 UTC
Permalink
Do report back?
Post by Geoff Lane
Thank you
Post by Ophelia
Post by Geoff Lane
Do you find the thermostat to be reasonably accurate.
I use a probe thermo which of course I can't use with the thingy going
round and round ... So in there, I pretty much have to guess.
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2013-12-30 09:41:54 UTC
Permalink
Following a post by Ophelia
Post by Ophelia
As I said I always use my probe thermo. Doesn't matter too much what temp
the oven is at (within reason) when the food is cooked, it shouts:)
Post by Geoff Lane
I set my daughter's to 180 yesterday but felt the end result lacked the
expected crispness.
Try it a wee bit higher?
of course, the probe only tells you something is cooked through for
safety. Leg of lamb and rolled shoulder both require the same core
temperature to be deemed cooked, but the latter requires longer slower
cooking to be palatable.
--
Mike... . . . .
On average, US "parental guidance" films feature gun violence every 20 minutes.
RustyHinge
2013-12-30 15:39:56 UTC
Permalink
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
As I said I always use my probe thermo. Doesn't matter too much what temp
the oven is at (within reason) when the food is cooked, it shouts:)
Post by Geoff Lane
I set my daughter's to 180 yesterday but felt the end result lacked the
expected crispness.
Try it a wee bit higher?
of course, the probe only tells you something is cooked through for
safety. Leg of lamb and rolled shoulder both require the same core
temperature to be deemed cooked, but the latter requires longer slower
cooking to be palatable.
Or sharper teeth.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
RustyHinge
2013-12-30 15:38:47 UTC
Permalink
Post by Ophelia
Post by Geoff Lane
I set my daughter's to 180 yesterday but felt the end result lacked the
expected crispness.
Try it a wee bit higher?
I have an oxy-acetylene welding set if that's any help?
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
RustyHinge
2013-12-29 13:56:58 UTC
Permalink
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Keep the old one, I predict that it will be a lot more reliable.

Last time I went out to get a microwave I managed to get one with a
twisty-knob timer anda click-click-click twisty knob power setting
before Woolworths folded.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Geoff Lane
2013-12-29 19:33:19 UTC
Permalink
On 29/12/13 13:56, RustyHinge wrote:


Twisty knob and click click sound good to me :)

Geoff
Post by RustyHinge
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Keep the old one, I predict that it will be a lot more reliable.
Last time I went out to get a microwave I managed to get one with a
twisty-knob timer anda click-click-click twisty knob power setting
before Woolworths folded.
Brian Reay
2013-12-31 13:26:52 UTC
Permalink
Post by RustyHinge
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Keep the old one, I predict that it will be a lot more reliable.
Last time I went out to get a microwave I managed to get one with a
twisty-knob timer anda click-click-click twisty knob power setting
before Woolworths folded.
I agree.

We have a flash AEG which has a Fan Oven etc. as well and it as been
most unreliable, to the point we know the Service Engineer quite well.
Conversely, our first uWave lasted 17+ years and all I replaced were the
rubber bands that drove the turn table (twice, 35p a time). It was still
working when we disposed of it on cosmetic grounds. Needless to say it
was a simple twist knob timer.

We have a cheap (Argos Cookworks) twist knob timer one in our motorhome,
selected partly as you have limited power available. It does the job and
seems to cope with being driven around.

The issue with the cheap ones tends to be the interior coating- often it
is painted. Our back up is a Samsung with a stoved finish. It is a combi
oven, "Senior Management" was swayed by the stoved finish and we've
always found Samsung stuff reliable. We've never used it on combi, we
have another Fan Oven besides the AEG Combi- in fact of the AEG
appliances it is the only one of two which have yet to fail. We are not
fans of AEG.
White Spirit
2013-12-30 16:28:13 UTC
Permalink
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Geoff Lane
2013-12-30 17:08:38 UTC
Permalink
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Don't think so, the microwave heats differently but the convector oven
uses heat same as normal oven.

I think of course you can conbine the two.

Gepff
Ophelia
2013-12-30 17:24:46 UTC
Permalink
Post by Geoff Lane
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Don't think so, the microwave heats differently but the convector oven
uses heat same as normal oven.
I think of course you can conbine the two.
Yes you can. I use the 'baked potato' setting for ... well .. baked
potatoes:) It uses a mix of both and gives a fast cook with crispy skins:)

White Spirit, I am interested, why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2013-12-30 18:54:59 UTC
Permalink
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
Mike... . . . .
On average, US "parental guidance" films feature gun violence every 20 minutes.
graham
2013-12-30 23:04:20 UTC
Permalink
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted coconut
made in the M/W. I think it involved a small amount of butter with the
desiccated coconut.
Graham
Ophelia
2013-12-30 23:05:18 UTC
Permalink
Post by graham
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted coconut
made in the M/W. I think it involved a small amount of butter with the
desiccated coconut.
You can caramelise in a combi though using convection!
--
http://www.helpforheroes.org.uk/shop/
graham
2013-12-30 23:17:22 UTC
Permalink
Post by Ophelia
Post by graham
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted
coconut made in the M/W. I think it involved a small amount of butter
with the desiccated coconut.
You can caramelise in a combi though using convection!
I just tried to find the method but I think I donated all the M/W books when
our public library was raisng money to replace collections destroyed in the
June floods.
I think I put a couple of tbsp of coconut in a small ceramic bowl with a
little butter and nuked it in 30sec bursts. It browned pretty quickly.
Graham
Ophelia
2013-12-30 23:19:20 UTC
Permalink
Post by graham
Post by Ophelia
Post by graham
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted
coconut made in the M/W. I think it involved a small amount of butter
with the desiccated coconut.
You can caramelise in a combi though using convection!
I just tried to find the method but I think I donated all the M/W books
when our public library was raisng money to replace collections destroyed
in the June floods.
I think I put a couple of tbsp of coconut in a small ceramic bowl with a
little butter and nuked it in 30sec bursts. It browned pretty quickly.
Maybe if you weren't very careful it would burn?
--
http://www.helpforheroes.org.uk/shop/
graham
2013-12-30 23:25:04 UTC
Permalink
Post by Ophelia
Post by graham
Post by Ophelia
Post by graham
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted
coconut made in the M/W. I think it involved a small amount of butter
with the desiccated coconut.
You can caramelise in a combi though using convection!
I just tried to find the method but I think I donated all the M/W books
when our public library was raisng money to replace collections destroyed
in the June floods.
I think I put a couple of tbsp of coconut in a small ceramic bowl with a
little butter and nuked it in 30sec bursts. It browned pretty quickly.
Maybe if you weren't very careful it would burn?
Yes, very quickly!
It's late! Are you practising for tomorrow night? {:-)
Graham
Ophelia
2013-12-31 00:02:10 UTC
Permalink
Post by graham
Post by Ophelia
Post by graham
Post by Ophelia
Post by graham
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
why do you think microwaves are detrimental
to flavour? I can't say I've noticed any lack. What changes?
I regard them as a way of heating convenience food or for people in a
rush. They don't caramelise as far as I am aware. Which is detrimental
to flavour.
--
I have browned some things by accident but that hardly counts as
caramelisation.
ISTR a M/W recipe that I made many years ago that had some toasted
coconut made in the M/W. I think it involved a small amount of butter
with the desiccated coconut.
You can caramelise in a combi though using convection!
I just tried to find the method but I think I donated all the M/W books
when our public library was raisng money to replace collections destroyed
in the June floods.
I think I put a couple of tbsp of coconut in a small ceramic bowl with a
little butter and nuked it in 30sec bursts. It browned pretty quickly.
Maybe if you weren't very careful it would burn?
Yes, very quickly!
It's late! Are you practising for tomorrow night? {:-)
LOL you would think so:)) Okayyyyyyyyyyy I am off to me beddie now<g>
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2013-12-31 09:25:34 UTC
Permalink
Following a post by Ophelia
Post by Ophelia
You can caramelise in a combi though using convection!
but that's not microwave is it.
--
Mike... . . . .
On average, US "parental guidance" films feature gun violence every 20 minutes.
White Spirit
2013-12-30 21:40:39 UTC
Permalink
Post by Ophelia
Post by Geoff Lane
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Don't think so, the microwave heats differently but the convector oven
uses heat same as normal oven.
I think of course you can conbine the two.
Yes you can. I use the 'baked potato' setting for ... well .. baked
potatoes:) It uses a mix of both and gives a fast cook with crispy skins:)
White Spirit, I am interested, why do you think microwaves are
detrimental to flavour? I can't say I've noticed any lack. What changes?
The 'pockets' of heat result in an uneven distribution of kinetic
energy. which doesn't cook the food evenly. The containers being used
also heat up but since they are not made of metal they don't distribute
heat at the same rate and can result in food becoming dry and sticking
to the container near the edges. This is a much greater risk than with
metal saucepans, for example.

My other complaint is that, unlike cooking with gas, it is not possible
to let food simmer while you do other things.
Ophelia
2013-12-30 21:53:17 UTC
Permalink
Post by Ophelia
Post by Geoff Lane
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Don't think so, the microwave heats differently but the convector oven
uses heat same as normal oven.
I think of course you can conbine the two.
Yes you can. I use the 'baked potato' setting for ... well .. baked
potatoes:) It uses a mix of both and gives a fast cook with crispy skins:)
White Spirit, I am interested, why do you think microwaves are
detrimental to flavour? I can't say I've noticed any lack. What changes?
The 'pockets' of heat result in an uneven distribution of kinetic energy.
which doesn't cook the food evenly. The containers being used also heat
up but since they are not made of metal they don't distribute heat at the
same rate and can result in food becoming dry and sticking to the
container near the edges. This is a much greater risk than with metal
saucepans, for example.
My other complaint is that, unlike cooking with gas, it is not possible to
let food simmer while you do other things.
I don't actually 'cook' with microwaves ... it is usually used for heating
things up. Do you think that makes an appreciable difference? I haven't
noticed any sticking but perhaps those dishes are not in for long enough. I
use the convection setting most, and the mixed convection and microwave
(usually only for baked potatoes). I can only use it for smallish things
anyway because the turntable won't take a big dish so for those I use one of
my big ovens.

Interesting though. I hadn't heard of that before.

Thanks.
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2013-12-31 09:27:35 UTC
Permalink
Following a post by Ophelia
Post by Ophelia
. it is usually used for heating
things up. Do you think that makes an appreciable difference?
I thought they were good for reheating? But I hardly ever used one as
I cannot justify the space it would take up.
--
Mike... . . . .
On average, US "parental guidance" films feature gun violence every 20 minutes.
RustyHinge
2013-12-31 09:50:10 UTC
Permalink
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
. it is usually used for heating
things up. Do you think that makes an appreciable difference?
I thought they were good for reheating? But I hardly ever used one as
I cannot justify the space it would take up.
All the footprint mine takes up is compensated for by the stuff which
lives on top.

I *do* use mine for cooking. It's not always quicker, but juggling
settings and timeit does a very good job.

Of course, the recipes differ from the usual methods' ones.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-31 10:05:44 UTC
Permalink
Following a post by RustyHinge
Post by RustyHinge
Post by Mike.. . . .
I thought they were good for reheating? But I hardly ever used one as
I cannot justify the space it would take up.
All the footprint mine takes up is compensated for by the stuff which
lives on top.
I suppose I could stack deep frier on it if I really wanted one. I
dont mind the space for the frier as it adds a cooking method. If I
was to add anything it would probably be a small induction hob for
simmering and hot weather.
--
Mike... . . . .
Roman emperor receives first ever weather forecast:-
"Hail Caesar"
RustyHinge
2013-12-31 09:44:31 UTC
Permalink
Post by White Spirit
The 'pockets' of heat result in an uneven distribution of kinetic
energy. which doesn't cook the food evenly. The containers being used
also heat up but since they are not made of metal they don't distribute
heat at the same rate and can result in food becoming dry and sticking
to the container near the edges. This is a much greater risk than with
metal saucepans, for example.
My other complaint is that, unlike cooking with gas, it is not possible
to let food simmer while you do other things.
All these objections can be overcome by using a low setting for longer.

I've never attempted pancakes though...
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
White Spirit
2013-12-31 10:02:51 UTC
Permalink
Post by RustyHinge
Post by White Spirit
The 'pockets' of heat result in an uneven distribution of kinetic
energy. which doesn't cook the food evenly. The containers being used
also heat up but since they are not made of metal they don't distribute
heat at the same rate and can result in food becoming dry and sticking
to the container near the edges. This is a much greater risk than with
metal saucepans, for example.
My other complaint is that, unlike cooking with gas, it is not possible
to let food simmer while you do other things.
All these objections can be overcome by using a low setting for longer.
I've never attempted pancakes though...
I've tried that in the past. The problem then is that it takes so long
to heat food that it would be quicker to use gas, which for me defeats
the purpose of having a microwave oven. Also, the container is still
too hot to hold with the bare hand afterwards.

I only use one at work to heat food up at lunchtime.
Mike.. . . .
2013-12-31 10:09:06 UTC
Permalink
Following a post by White Spirit
Post by White Spirit
I only use one at work to heat food up at lunchtime.
I've only ever used the ones on the Portsmouth-Santander ferry, is
that almost a "never seen Star Wars"?
--
Mike... . . . .
Roman emperor receives first ever weather forecast:-
"Hail Caesar"
RustyHinge
2013-12-31 10:47:40 UTC
Permalink
Post by White Spirit
I've tried that in the past. The problem then is that it takes so long
to heat food that it would be quicker to use gas, which for me defeats
the purpose of having a microwave oven. Also, the container is still
too hot to hold with the bare hand afterwards.
_That_ depends on the vessel.

I have several plastic microwave-ware bits and pieces, and this does not
apply.

I _can_ just cook on gas, but the extra choices offered by kitchen
gizmos are handy.

I can bake a loaf of bread in the breadmaker;

I can heat-up meals in the microwave
I can cook in the microwave
I can dry herbs in the microwave
I can make small quantities of jam or marmalade in the microwave

I can make toasted sandwiches in the - you've guessed! -;

I can make casseroles/stews etc in the slow cookers;

And then there's the gas cooker...
Post by White Spirit
I only use one at work to heat food up at lunchtime.
Living alone, I find it more than handy, and as above, it manages to be
very useful.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Jane Gillett
2014-01-01 15:45:49 UTC
Permalink
Post by White Spirit
Post by Ophelia
Post by Geoff Lane
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Don't think so, the microwave heats differently but the convector oven
uses heat same as normal oven.
I think of course you can conbine the two.
Yes you can. I use the 'baked potato' setting for ... well .. baked
potatoes:) It uses a mix of both and gives a fast cook with crispy skins:)
White Spirit, I am interested, why do you think microwaves are
detrimental to flavour? I can't say I've noticed any lack. What changes?
The 'pockets' of heat result in an uneven distribution of kinetic
energy. which doesn't cook the food evenly.
Not very happy with this explanation.

There are areas of hot and not-so-hot due to the pattern of the MW field
generated. To some extent this is counteracted by a turntable but it
doesn't compensate completely. Stirring the food during cooking is usually
enough to solve the problem in most cases I've encountered.
Post by White Spirit
The containers being used
also heat up
Microwave fields don't make non-metals heat up; the containers heat by
conduction from the food.
Post by White Spirit
but since they are not made of metal they don't distribute
heat at the same rate and can result in food becoming dry and sticking
to the container near the edges.
Food sticks if the container surface in contact with the food hasn't been
given adequate release agents either before food being put into the
container or as a result of the chemical changes - eg fat production - as
the food cooks.
Oils or liquids act as release agents. Which foods become dry in your
experience and in what material containers?
Post by White Spirit
This is a much greater risk than with
metal saucepans, for example.
Foods can stick and/or burn in metal containers particularly when cooked
dry ie without liquids or oils/fats. This is in conventional cooking of
course; you wouldn't use metal containers in MW cookers in general.
Post by White Spirit
My other complaint is that, unlike cooking with gas, it is not possible
to let food simmer while you do other things.
As somebody else said you can cook for long periods on low energy settings.
I would recommend that you stir periodically.

The food I definitely never cook in a MW - one which used to be
recommended - is scrambled egg. It sets too quickly for stirring to be of
any use, even on lowest energy settings. The field strength seems to be the
same in all energy, the "low settings" being produced by only running the
generator for a fraction of the time. For scrambled eggs, I find even at
the lowest settings the field is strong enough to cause the eggs to set
during the shortest of "on periods".
Mind you, I'm fussy about scrambled eggs; I like them creamy, like double
cream, and I don't like the rubber effect you get where the eggs have been
allowed to set. IAGTU setting is recommended for H&S reasons but I don't
like eggs done that way unless you are making omelettes and my way hasn't
poisoned me yet.

Jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
White Spirit
2014-01-02 10:06:06 UTC
Permalink
Post by Jane Gillett
Post by White Spirit
Post by Ophelia
White Spirit, I am interested, why do you think microwaves are
detrimental to flavour? I can't say I've noticed any lack. What changes?
The 'pockets' of heat result in an uneven distribution of kinetic
energy. which doesn't cook the food evenly.
Not very happy with this explanation.
Try Prozac next time.
Post by Jane Gillett
There are areas of hot and not-so-hot due to the pattern of the MW field
generated. To some extent this is counteracted by a turntable but it
doesn't compensate completely.
Thank you for proving my point,
Post by Jane Gillett
Stirring the food during cooking is usually
enough to solve the problem in most cases I've encountered.
Stirring while cooking is not very practical in a microwave.
Post by Jane Gillett
Post by White Spirit
The containers being used
also heat up
Microwave fields don't make non-metals heat up; the containers heat by
conduction from the food.
As I said, the containers heat up. I didn't say how they heat up.
Post by Jane Gillett
Post by White Spirit
but since they are not made of metal they don't distribute
heat at the same rate and can result in food becoming dry and sticking
to the container near the edges.
Food sticks if the container surface in contact with the food hasn't been
given adequate release agents either before food being put into the
container or as a result of the chemical changes - eg fat production - as
the food cooks.
Oils or liquids act as release agents. Which foods become dry in your
experience and in what material containers?
I said that the food becomes dry near the edges. This is particularly
noticeable it you heat soup, curry or pasta in a bowl: the food sticks
to the container near the surface.
Post by Jane Gillett
Post by White Spirit
This is a much greater risk than with
metal saucepans, for example.
Foods can stick and/or burn in metal containers particularly when cooked
dry ie without liquids or oils/fats.
It can do but that wasn't the comparison I was making.
Post by Jane Gillett
Post by White Spirit
My other complaint is that, unlike cooking with gas, it is not possible
to let food simmer while you do other things.
As somebody else said you can cook for long periods on low energy settings.
Then I might as well use a saucepan on the stove.
Post by Jane Gillett
I would recommend that you stir periodically.
Much easier with a sacepan on the stove.
Post by Jane Gillett
The food I definitely never cook in a MW - one which used to be
recommended - is scrambled egg. It sets too quickly for stirring to be of
any use, even on lowest energy settings. The field strength seems to be the
same in all energy, the "low settings" being produced by only running the
generator for a fraction of the time. For scrambled eggs, I find even at
the lowest settings the field is strong enough to cause the eggs to set
during the shortest of "on periods".
I never cook scrambled eggs in a microwave either.
Mike.. . . .
2014-01-02 11:01:18 UTC
Permalink
Following a post by White Spirit
Post by White Spirit
Post by Jane Gillett
Stirring the food during cooking is usually
enough to solve the problem in most cases I've encountered.
Stirring while cooking is not very practical in a microwave.
I watched a Jeremy Clarkeson programme where he followed instructions
which required taking the food out and stirring it, which largely
defeated the object, as was his point. Much more fun was exploding an
egg.

MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.

Both may have a place but for me the overriding issue is
caramalisation and/or crispness (spuds). I think they make awful
scrambled eggs from what I see?
As for those who recommend owning one to reheat a cup of tea.......
--
Mike... . . . .
Anybody know answer to:-
"Which other performing arts company faced a claim from
which former star of having a kind of anti-Russian "mafia" among its ranks?"
White Spirit
2014-01-02 11:46:12 UTC
Permalink
Post by Mike.. . . .
Following a post by White Spirit
Post by White Spirit
Post by Jane Gillett
Stirring the food during cooking is usually
enough to solve the problem in most cases I've encountered.
Stirring while cooking is not very practical in a microwave.
I watched a Jeremy Clarkeson programme where he followed instructions
which required taking the food out and stirring it, which largely
defeated the object, as was his point.
As a convenience, they seem to be more inconvenient than other methods
in everything but time. The only use-case I would consider for a
microwave oven is preparing a baked potato. You can 'brown' them in a
conventional oven if you want them to be crisp.
Post by Mike.. . . .
Much more fun was exploding an
egg.
What are those Easter sweets that used to be popular in America that
were shaped liked a bird? I remember people used to talk about putting
those in the microwave. I tried it once and it was amusing enough.
Post by Mike.. . . .
MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
Post by Mike.. . . .
Both may have a place but for me the overriding issue is
caramalisation and/or crispness (spuds). I think they make awful
scrambled eggs from what I see?
As for those who recommend owning one to reheat a cup of tea.......
Reheating a cup of tea is probably the worst use they can be put to.
Ophelia
2014-01-02 12:10:40 UTC
Permalink
As a convenience, they seem to be more inconvenient than other methods in
everything but time. The only use-case I would consider for a microwave
oven is preparing a baked potato. You can 'brown' them in a conventional
oven if you want them to be crisp.
That is where my combi oven comes in. It does all that in one go and it
doesn't take long. I can't think of anything else I use the combination
for though. I do use the convection sometimes if the item is small enough.
Post by Mike.. . . .
MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
eww that sounds really gross. I fry chips about once a week but I have
clean oil.
Post by Mike.. . . .
As for those who recommend owning one to reheat a cup of tea.......
Reheating a cup of tea is probably the worst use they can be put to.
I reheat my fruit tea sometimes. It doesn't seem to hurt it.
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2014-01-02 12:28:04 UTC
Permalink
Following a post by Ophelia
Post by Ophelia
That is where my combi oven comes in.
seems a much better bet
Post by Ophelia
It does all that in one go and it
doesn't take long. I can't think of anything else I use the combination
for though. I do use the convection sometimes if the item is small enough.
Post by White Spirit
Post by Mike.. . . .
MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
eww that sounds really gross. I fry chips about once a week but I have
clean oil.
Post by White Spirit
Post by Mike.. . . .
As for those who recommend owning one to reheat a cup of tea.......
Reheating a cup of tea is probably the worst use they can be put to.
I reheat my fruit tea sometimes. It doesn't seem to hurt it.
Yes, there's nothing wrong with it, its just a silly justification for
MWs
--
Mike... . . . .
Ophelia
2014-01-02 12:57:23 UTC
Permalink
Post by Mike.. . . .
Following a post by Ophelia
Post by Ophelia
That is where my combi oven comes in.
seems a much better bet
Post by Ophelia
It does all that in one go and it
doesn't take long. I can't think of anything else I use the combination
for though. I do use the convection sometimes if the item is small enough.
Post by White Spirit
Post by Mike.. . . .
MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
eww that sounds really gross. I fry chips about once a week but I have
clean oil.
Post by White Spirit
Post by Mike.. . . .
As for those who recommend owning one to reheat a cup of tea.......
Reheating a cup of tea is probably the worst use they can be put to.
I reheat my fruit tea sometimes. It doesn't seem to hurt it.
Yes, there's nothing wrong with it, its just a silly justification for
MWs
Well let's say I wouldn't buy a MW just to reheat my fruit tea ...
sometimes:))
--
http://www.helpforheroes.org.uk/shop/
Geoff Lane
2014-01-03 17:33:15 UTC
Permalink
Post by Mike.. . . .
Post by Ophelia
Post by White Spirit
Post by Mike.. . . .
As for those who recommend owning one to reheat a cup of tea.......
Reheating a cup of tea is probably the worst use they can be put to.
I reheat my fruit tea sometimes. It doesn't seem to hurt it.
Yes, there's nothing wrong with it, its just a silly justification for
MWs
But you couldn't do this in a conventional oven so it it an EXTRA over
and above its main use.

Geoff
Geoff Lane
2014-01-03 17:31:26 UTC
Permalink
Post by Ophelia
That is where my combi oven comes in. It does all that in one go and it
doesn't take long. I can't think of anything else I use the
combination for though. I do use the convection sometimes if the item
is small enough.
I bought a Panasonic in the end as I don't think I read one bad review.

Geoff
Ophelia
2014-01-03 17:33:29 UTC
Permalink
Post by Geoff Lane
Post by Ophelia
That is where my combi oven comes in. It does all that in one go and it
doesn't take long. I can't think of anything else I use the
combination for though. I do use the convection sometimes if the item
is small enough.
I bought a Panasonic in the end as I don't think I read one bad review.
That is what I have:))
--
http://www.helpforheroes.org.uk/shop/
Mike.. . . .
2014-01-02 12:26:21 UTC
Permalink
Following a post by White Spirit
Post by White Spirit
As a convenience, they seem to be more inconvenient than other methods
in everything but time.
If you live on frozen ready meals they are essential (some are
microwave only) but that's for people who go to Tescos in pyjamas.
Post by White Spirit
The only use-case I would consider for a
microwave oven is preparing a baked potato. You can 'brown' them in a
conventional oven if you want them to be crisp.
I've had them from MILs machine, I thought them poor. I couldn't be
bothered to use two different ovens.
Post by White Spirit
Post by Mike.. . . .
Much more fun was exploding an
egg.
What are those Easter sweets that used to be popular in America that
were shaped liked a bird? I remember people used to talk about putting
those in the microwave. I tried it once and it was amusing enough.
Post by Mike.. . . .
MWs get a bad reputation from users who live on ready meals as do deep
fat friers from those who live on chips.
Deep fat friers make nice chips as long as you ensure that the oil is
clean.
I made the mistake of buying a pro type one where the oil is exposed
to air, so that the oil spoils just sitting about. If you only use it
once every few weeks you need one that seals and better still has an
oil container you decant to like my "'arry Ramsden".
--
Mike... . . . .
Janet
2014-01-02 14:51:22 UTC
Permalink
Post by Mike.. . . .
Following a post by White Spirit
Post by White Spirit
As a convenience, they seem to be more inconvenient than other methods
in everything but time.
If you live on frozen ready meals they are essential (some are
microwave only)
How do you know that Mike?
Post by Mike.. . . .
but that's for people who go to Tescos in pyjamas.
So, tell us about your pyjamas.

Janet
Mike.. . . .
2014-01-02 15:33:05 UTC
Permalink
Following a post by Janet
Post by Janet
Post by Mike.. . . .
If you live on frozen ready meals they are essential (some are
microwave only)
How do you know that Mike?
because I've bought things (party snacks IIRC) that turned out to be
microwave only
Post by Janet
Post by Mike.. . . .
but that's for people who go to Tescos in pyjamas.
So, tell us about your pyjamas.
Don't wear them, I'm a Chanel No 5 type of guy.
--
Mike... . . . .
RustyHinge
2014-01-02 12:58:04 UTC
Permalink
Post by White Spirit
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
I have a deep-far frier - it lives in the workshop and is used for
frying motorcycle chains, mostly.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Ophelia
2014-01-02 12:59:01 UTC
Permalink
Post by White Spirit
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
I have a deep-far frier - it lives in the workshop and is used for frying
motorcycle chains, mostly.
Do you put salt and vinegar on them?
--
http://www.helpforheroes.org.uk/shop/
RustyHinge
2014-01-02 23:40:58 UTC
Permalink
Post by Ophelia
Post by RustyHinge
Post by White Spirit
Deep fat friers make nice chips as long as you ensure that the oil is
clean. I know someone who still used theirs once the oil had gone white
(hydrogenated). Not a healthy option.
I have a deep-far frier - it lives in the workshop and is used for
frying motorcycle chains, mostly.
Do you put salt and vinegar on them?
Why would I do that? After all, I don't ruin chips with them.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Geoff Lane
2014-01-03 17:35:02 UTC
Permalink
Post by RustyHinge
I have a deep-far frier - it lives in the workshop and is used for
frying motorcycle chains, mostly.
Now THAT is a very good use for such a device.

Geoff
allegoricus
2014-01-05 17:42:21 UTC
Permalink
On Wed, 01 Jan 2014 15:45:49 +0000 (GMT), Jane Gillett
Post by Jane Gillett
The food I definitely never cook in a MW - one which used to be
recommended - is scrambled egg. It sets too quickly for stirring to be of
any use, even on lowest energy settings. The field strength seems to be the
same in all energy, the "low settings" being produced by only running the
generator for a fraction of the time. For scrambled eggs, I find even at
the lowest settings the field is strong enough to cause the eggs to set
during the shortest of "on periods".
Mind you, I'm fussy about scrambled eggs; I like them creamy, like double
cream, and I don't like the rubber effect you get where the eggs have been
allowed to set. IAGTU setting is recommended for H&S reasons but I don't
like eggs done that way unless you are making omelettes and my way hasn't
poisoned me yet.
I can turn out very respectable, creamy scrambled eggs with a
microwave, although I haven't yet done this in our new one.
It's a lot of trouble, with many interruptions for stirring - 8 second
"squirts" by the end.

Microwave scrambled egg "recipes" typically tell you to stir only once
or twice This produces egg cake and, IMHO, is fit only for the bin.

There was a period when I used used a double boiler pan, but that took
a ridiculous amount of time and _constant_ attention.

Whatever the method, the objective, again IMHO, is to bring the entire
mixture to the right degree of "set" at the same time, and not to be
constantly scraping it off the bottom of the pan, which is what
scrambled eggs means to some people.
--
Peter
RustyHinge
2014-01-05 22:47:29 UTC
Permalink
Post by allegoricus
On Wed, 01 Jan 2014 15:45:49 +0000 (GMT), Jane Gillett
Post by Jane Gillett
The food I definitely never cook in a MW - one which used to be
recommended - is scrambled egg. It sets too quickly for stirring to be of
any use, even on lowest energy settings. The field strength seems to be the
same in all energy, the "low settings" being produced by only running the
generator for a fraction of the time. For scrambled eggs, I find even at
the lowest settings the field is strong enough to cause the eggs to set
during the shortest of "on periods".
Mind you, I'm fussy about scrambled eggs; I like them creamy, like double
cream, and I don't like the rubber effect you get where the eggs have been
allowed to set. IAGTU setting is recommended for H&S reasons but I don't
like eggs done that way unless you are making omelettes and my way hasn't
poisoned me yet.
I can turn out very respectable, creamy scrambled eggs with a
microwave, although I haven't yet done this in our new one.
It's a lot of trouble, with many interruptions for stirring - 8 second
"squirts" by the end.
Microwave scrambled egg "recipes" typically tell you to stir only once
or twice This produces egg cake and, IMHO, is fit only for the bin.
There was a period when I used used a double boiler pan, but that took
a ridiculous amount of time and _constant_ attention.
Whatever the method, the objective, again IMHO, is to bring the entire
mixture to the right degree of "set" at the same time, and not to be
constantly scraping it off the bottom of the pan, which is what
scrambled eggs means to some people.
When I were a pre-teen accomplice^h^h^apprentice, Nelia, our Italian oh
pear molished scrumptious scrambled egg. It were fried in butter and
ended up as a plateful of nicely-browned and rounded pellets about the
size of raisins.

At thirteen, eggs began to disagree with me (they are in good
company...) and I've never been able to hold them down since.

I can manage the omelet in (say) special flied lice, the egg in
pancakes, cakes, etc - provided that the egg share is not greater than
unity (of eggs).

Pity - I *like* omelet, souffles, scrambled egg, etc (but fried, boiled,
poached, and especially coddled turn me inside-out.)
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
RustyHinge
2013-12-31 09:40:17 UTC
Permalink
Post by Ophelia
White Spirit, I am interested, why do you think microwaves are
detrimental to flavour? I can't say I've noticed any lack. What changes?
If anything, I find that microwave cooking retains flavours better than
conventional methods.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
RustyHinge
2013-12-31 09:38:25 UTC
Permalink
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Obviously, you've never made microwave jam.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
White Spirit
2013-12-31 11:17:05 UTC
Permalink
Post by RustyHinge
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour and I prefer traditional methods of applying heat.
Obviously, you've never made microwave jam.
I can't abide jam.
Mike.. . . .
2013-12-31 11:24:57 UTC
Permalink
Following a post by White Spirit
Post by White Spirit
Post by RustyHinge
Obviously, you've never made microwave jam.
I can't abide jam.
+1
--
Mike... . . . .
RustyHinge
2013-12-31 13:30:55 UTC
Permalink
Post by Mike.. . . .
Following a post by White Spirit
Post by White Spirit
Post by RustyHinge
Obviously, you've never made microwave jam.
I can't abide jam.
+1
Could this be because you've never tried microwave jam?

Have you tried freezer jam? (Even better than microwave jam)
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-31 14:40:03 UTC
Permalink
Following a post by RustyHinge
Post by RustyHinge
Post by White Spirit
I can't abide jam.
+1
Could this be because you've never tried microwave jam?
Have you tried freezer jam? (Even better than microwave jam)
there's nothing I eat where jam fits in. I don't eat cake, I wouldn't
want a jam sandwich. I think last time I had some jam was a Cornish
cream tea about 10 years ago.
--
Mike... . . . .
RustyHinge
2013-12-31 16:04:22 UTC
Permalink
Post by Mike.. . . .
Following a post by RustyHinge
Post by RustyHinge
Post by White Spirit
I can't abide jam.
+1
Could this be because you've never tried microwave jam?
Have you tried freezer jam? (Even better than microwave jam)
there's nothing I eat where jam fits in. I don't eat cake, I wouldn't
want a jam sandwich. I think last time I had some jam was a Cornish
cream tea about 10 years ago.
I'm aching for a big wodge of jam roly-poly and a jug of thick custard.
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-31 15:11:04 UTC
Permalink
Following a post by RustyHinge
Post by RustyHinge
Have you tried freezer jam?
what is that?
--
Mike... . . . .
RustyHinge
2013-12-31 16:12:20 UTC
Permalink
Post by Mike.. . . .
Following a post by RustyHinge
Post by RustyHinge
Have you tried freezer jam?
what is that?
You can use as little sugar as you want and add ingredients as you want,
too.

Mash fruit, put in container (not glass, 'cos it might split), freeze,
and when you want it, (the jam, the *jam*, naughty!), allow to thaw a
bit, then use it like the potted stuff.

May I recommend ripe worcesterberries (or blackcurrants) and a not
ungenerous slosh of dark rum?

You can serve that straight from the freezer, given enough rum...
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
Mike.. . . .
2013-12-31 16:19:52 UTC
Permalink
Following a post by RustyHinge
Post by RustyHinge
May I recommend ripe worcesterberries (or blackcurrants) and a not
ungenerous slosh of dark rum?
You can serve that straight from the freezer, given enough rum...
*that* I like!
--
Mike... . . . .
allegoricus
2014-01-05 17:55:06 UTC
Permalink
On Tue, 31 Dec 2013 16:12:20 +0000, RustyHinge
Post by RustyHinge
Post by Mike.. . . .
Following a post by RustyHinge
Post by RustyHinge
Have you tried freezer jam?
what is that?
You can use as little sugar as you want and add ingredients as you want,
too.
Mash fruit, put in container (not glass, 'cos it might split), freeze,
and when you want it, (the jam, the *jam*, naughty!), allow to thaw a
bit, then use it like the potted stuff.
May I recommend ripe worcesterberries (or blackcurrants) and a not
ungenerous slosh of dark rum?
You can serve that straight from the freezer, given enough rum...
Does that work with damsons? They're my favourite for home-made jam
(nice and tart), although I've never had a commercial version worth a,
er, damson because they are over-sweetened..
--
Peter
RustyHinge
2014-01-06 10:26:14 UTC
Permalink
On 05/01/14 17:55, allegoricus wrote:

/freezer jam/
Post by allegoricus
Does that work with damsons? They're my favourite for home-made jam
(nice and tart), although I've never had a commercial version worth a,
er, damson because they are over-sweetened..
Works with anything - Give it a couple of days and I'll experiment - I
think I have a bag of black bullaces in the freezer.

The thing to aim for is a spreadable pulp.

Some fruit are too juicy to play nicely, but you can stymie their
recalcritance by adding a *little* xanthan gum powder and stirring
furiously. Xanthan can be got from health food outlets and similar
businesses such as Neil's Yard.

I'll add another recipe now. (Elewhere)
--
Rusty Hinge
To err is human. To really foul things up requires a computer and the BOFH.
allegoricus
2014-01-06 14:08:19 UTC
Permalink
On Mon, 06 Jan 2014 10:26:14 +0000, RustyHinge
Post by RustyHinge
/freezer jam/
Post by allegoricus
Does that work with damsons? They're my favourite for home-made jam
(nice and tart), although I've never had a commercial version worth a,
er, damson because they are over-sweetened..
Works with anything - Give it a couple of days and I'll experiment - I
think I have a bag of black bullaces in the freezer.
The thing to aim for is a spreadable pulp.
Some fruit are too juicy to play nicely, but you can stymie their
recalcritance by adding a *little* xanthan gum powder and stirring
furiously. Xanthan can be got from health food outlets and similar
businesses such as Neil's Yard.
I'll add another recipe now. (Elewhere)
Where is elsewhere?
--
Peter
Jane Gillett
2014-01-07 09:03:44 UTC
Permalink
Post by RustyHinge
Post by Mike.. . . .
Following a post by RustyHinge
Post by RustyHinge
Have you tried freezer jam?
what is that?
You can use as little sugar as you want and add ingredients as you want,
too.
Mash fruit, put in container (not glass, 'cos it might split), freeze,
and when you want it, (the jam, the *jam*, naughty!), allow to thaw a
bit, then use it like the potted stuff.
May I recommend ripe worcesterberries (or blackcurrants) and a not
ungenerous slosh of dark rum?
You can serve that straight from the freezer, given enough rum...
Saved. Thankyou. To be taken in moderation (diab) but to be taken.
Cheers
jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
Jane Gillett
2014-01-01 15:15:35 UTC
Permalink
Post by White Spirit
Post by Geoff Lane
Folks,
What are your views on combo microwaves.
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour
I assume this is your own finding. Do other people you know or have
expressed opinions find a similar experience? I certainly don't find that
MW reduces flavour in fresh vegetables; in several cases quite the contrary.
Cheers
Jane
Post by White Spirit
and I prefer traditional methods of applying heat.
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
White Spirit
2014-01-02 09:37:19 UTC
Permalink
Post by Jane Gillett
Post by White Spirit
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour
I assume this is your own finding.
There is no need to assume; the words 'My view...' makes it pretty clear.
Post by Jane Gillett
Do other people you know or have
expressed opinions find a similar experience?
Is a 'straw poll' really that important to you?
Post by Jane Gillett
I certainly don't find that
MW reduces flavour in fresh vegetables; in several cases quite the contrary.
Perhaps you are in the habit of boiling your vegetables for too long.
Try steaming them instead.
Jane Gillett
2014-01-03 10:28:47 UTC
Permalink
Post by White Spirit
Post by Jane Gillett
Post by White Spirit
My view is the same for conventional microwave ovens - I wouldn't own
one. They heat food and drinks in a manner that is detrimental to
flavour
I assume this is your own finding.
There is no need to assume; the words 'My view...' makes it pretty clear.
Post by Jane Gillett
Do other people you know or have
expressed opinions find a similar experience?
Is a 'straw poll' really that important to you?
Controlled trials are more reliable of course but anectodal opinions are still
informative (and generally what is of value here in this NG) and it would be
interesting to know the experiences of people
you have dealings with.
Post by White Spirit
Post by Jane Gillett
I certainly don't find that
MW reduces flavour in fresh vegetables; in several cases quite the contrary.
Perhaps you are in the habit of boiling your vegetables for too long.
Perhaps.
Post by White Spirit
Try steaming them instead.
We do sometimes. Doesn't affect MW results though.

Jane
--
Jane Gillett : ***@higherstert.co.uk : Totnes, Devon.
Geoff Lane
2014-01-02 18:27:40 UTC
Permalink
Wowser, this thread has generated quite a few replies.

It was the convector oven and an optional alternative I was mainly
enquiring about and I think the replies have convinced me it is another
useful tool.

Thank you everybody, I'll let you know how I get on.

Geoff
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
Geoff
Geoff Lane
2014-01-03 17:41:32 UTC
Permalink
Bought a Panasonic as I felt most comments in this thread were positive.

Most of the criticisms were aimed at the microwave and it was the
convector oven I was interested in.

Thanks everyone.

Geoff
Post by Geoff Lane
Folks,
What are your views on combo microwaves. I have an ancient microwave I
am looking to replace and am wondering if the oven part is a decent
alternative to a proper oven. Not instead of, just a quick alternative.
Reason I ask is I tried some part cooked rolls and some savoury Indian
snacks in my daughter's Panasonic, it is a convector, food cooked OK but
lacked some crispness.
Geoff
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