Browning reheated food with only a microwave

stephennmcdonald
  • Browning reheated food with only a microwave stephennmcdonald

    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 for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction.

    It got me to thinking: Are there any sure-fire ways to brown meats 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 be frowned upon in this particular organization.

    I was thinking along the lines of those special sheets of gray "paper" (for lack of knowing the correct term) that come with, say, a Lean Cuisine Panini. Any ideas?

    Or, does anyone have any experience with the Corningware Browner (or a similar item) that can offer some tips?

  • The CorningWare browner works on a simple principle. It is lined with a material that can absorb microwave radiation (just like water does) and therefore become hot. Then when you add your food, the hot surface of the pan browns it. Seems like an effective solution in the situation you describe, where you really want to cook with a hot surface but can't use normal means in the enviroment you are in.

Related questions and answers
  • have at least? (I have seen variations from 800W to 1500W) Prices vary widely, while specifications do not. Are there some brands or types which can be recommended? I would like to show you... think I have to conclude; I need a new one. I looked around on the internet for a while, and I did not really get an idea of how to choose one. A couple of things are important to me: It must... anything It must be big enough; I have no problem with taking a lot of my space Here in the Netherlands combo-ovens, which are an oven and microwave in one, are very popular. I'm not interested

  • to think that is a far-fetched goal. Dry ice? It just seems risky. However, I have purchased live lobster by mail order before without trouble. Maybe it would work? They would probably have to be some expensive rolls to make that a profitable endeavor. Baked That has lead me to think about ways to safely ship cooked rolls. I have lots of experience packing and shipping boxes, but not boxes of food. Would any special precautions need to be taken to protect rolls during transit apart from careful (food grade) wrapping? Some Googling has lead me to the idea of par-baking, but I feel like that would

  • and emulsifiers Whipping Cream (CA) is 33 to 35% butterfat, and may have stabilizers. Equivalent to Thickened Cream (AU), Pouring Cream (AU) or Single Cream (AU). Whipping Cream (US) may be from 30... version of cornmeal (US,UK) or polenta (US,UK). Cornflour (UK) is the extracted starch derived from the raw corn kernal, not the dry ground flesh of the whole kernal. Also called masa harina (US) if made... apples, while cider (UK) is an alcoholic beverage made from apple juice (aka. hard cider (US) or scrumpy (UK) for stronger dry ciders). cider (AU) refers to both the alcoholic beverage and any non

  • I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that will work for the soup as it is a thick carrot soup. Adding water would make it watery. Does anyone have any other methods that would work for me? I would like to keep the soup thick. Thank You Edit - the butternut squash worked for me!

  • I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared. My questions are: How do you prepare a steak to be rare? How do you prepare a steak to be very rare (blue)? Can these be prepared with any kind of steak from a supermarket? Or is there someplace special these kinds of steaks should be purchased from? I'm interested in trying rare and maybe even very rare, but it's 1-2 steps away from raw, which I find a little uneasy.

  • Mug-cake mix at home Yamikuronue

    I would like to make my own mix for "mug cake" -- that is to say, prepackaged instant cake mix you dump into a mug, add liquid, and microwave. Is there anything special about mug cake that makes it cook in the microwave better? Will ordinary box cake scaled down work? I'll want to make my own mix. Is there anything about boxed cake mix that's special beyond just sifting dry ingredients together, maybe throwing in some powdered milk so I don't have to use milk as my liquid? And can I do anything about requiring eggs -- for example, using some kind of powdered egg? Are there any types

  • Maillard reactions, but none of the oilyness from frying. I’d like to give this a try. but there are a few important hurdles I’d have to get over first and Im wondering if anyone here has any guidance... in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. Im thinking that my first step would... table, it looks like water has around 2.5 times the heat capacity as most oils. This got me thinking about whether there’d be any way to “deep fry” something in water. What I mean by “deep fry” in water

  • are not), only honey and maybe palm sugar as sweeteners, eggs are fine, nuts are fine, raw coconut oil is fine. I'm thinking it might be possible to combine full-fat yogurt, strained perhaps, with egg yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine. Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat

  • I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausages made from lamb and beef, moderately spicy. I have no idea how to use them (except to use them just like any other sausage, but I think that it would be a missed opportunity). Is there a traditional way to prepare them, and what are the usual combinations? I already found a ton of recipes on Google, but I'd prefer to hear some more on their traditional use, and also about combinations you have tried and found to work well. Edit Having slept over

Data information