I bought a pre-made cornish pasty fromt the supermarket. The packaging says it can be eaten hot or cold, which presumably means it is already cooked. But the packaging also says it "is not suitable for microwave" and recommends 22 minutes in an oven at 200Cif it is to be heated. Why can't I heat it up in the microwave?
Because it is made from pastry dough. Pastry dough (and any other kind of dough) gets ruined by a microwave. See this question for details of what will probably happen.
The only exceptions for dough in the microwave is pasta (which is supposed to be boiled in water anyway) and some kinds of very soft batter, which can be eaten immediately as a "microwave cupcake" (I think they get unappetizing if left to stay for a while). Any other kind of dough is destroyed by the water escaping the starch as steam.
Can microwave safe glass vessels be used in an electric oven? I have this oven: http://www.cromaretail.com/Bajaj-28-Litres-2800TMC-Oven-Toaster-Grill-%28White%29-pc-469-468.aspx I just checked and found the following written on the manual of the glass ware: http://www.borosil.com/products/consumer/storage/ SUITABLE FOR CONVENTIONAL OVEN SUITABLE FOR USE OVER FLAME SUITABLE FOR MICROWAVE OVEN Can it be considered safe (as it says)?
to simmer the beef in the sauce for about an hour or two? ...but the beef's packaging label says it only needs about 7 minutes of cooking in a skillet or saucepan at 70degC/160degF (which seems a bit low to me - I thought all cooking was done at 100degC or above?). There are no instructions given on the jar of sauce. What do I do? Who is correct, the beef packaging or my mother? ...Backstory: I've never really lived independently before (even during college) and I've never really had to fend for myself much, so please forgive this elementary cooking question. I have about 1kg
. This is different from smoked salmon and rather very hard in texture. Just before the flight we packed them with original plastic bag (no ziploc) into a packaging box and taped it - put in the dedicated... type fungas layer on all the fishes. It has become slightly moist. Next time around I want to take precautions and have disaster management; how can I best store smoked fish when traveling? What sort of packaging material should be used?
I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I wanted to make some salmon pasta so I prepared a white sauce (with onion,garlic,flower,water,button,milk,wine,herbs,etc), half cooked the salmon in the microwave then cut off the silver bit, cut it into chunks and chucked the chunks into the sauce to cook for a while. Is this ok or should I make sure the salmon is completely cooked before adding it to the sauce?
I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions: I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more
I have some walnuts I found in the back of my cabinet that are probably 5 years old. The packaging says best if used by 2010. I tasted them and they taste alright, maybe a little tartish but I don't mind. I was wondering if walnuts and other nuts actually ever go bad considering that they are dry.
I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C. The New Best Recipe book recommends cooking a 1.8kg chicken for just 60m, with temperature of 190°C for 30m and 230°C for about 30 more. Nigel Slator's Real Cooking recommends a similar 60m time for a 2kg bird, with a variation on the cooking temperatures. And Delia says to cook a 1.6kg chicken for around 60m too. Why are the times so radically different? Accounting for the weight, it would seem that the packaging recommends almost twice the cooking time that the reliable professionals
, it just says to cover (I used plastic wrap). The original recipe says to refrigerate in an ice-water bath; the collection recipe does not (I just put the dish in the fridge). Other issues that may have... recipe and simply used the 1/2 teaspoon that it called for. I got the agar from an Asian grocery store, and the packaging clearly said "agar agar", but I did notice that it had two ingredients...I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe
I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary... in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work. Techniques for raw, of course, are also encouraged if they exist. We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would