This morning I taped a segment for 20/20 to run on ABC on the 3rd. I don't know what it will be like as we taped for hours for what will be a 5 minute segment. I had forgotten just how much work that is.
We taped in my kitchen (you can catch a look) and each of three dishes: Easy Shrimp Risotto, Chicken Caprese and Spiffy French Country Pate had to be made numerous times and prepared in a variety of steps to show as continuos on television.
Each of these recipes was newly created for a 1,200 watt oven for those with newer more powerful models.
I will post all of them and hope that some of you will enjoy them and try them. Those who don't have one of these newer more powerful ovens can look in Microwave Gourmet for timings of similar recipes. You can see the recipes by clicking on the recipe entry.
I was surprised by some of the results. The risotto took less time as expected. The pate took longer due I think to my having drastically reduced the fat content. Microwave just love fat. The chicken dish I thought was a winner as it took only seven minutes of cooking to make dinner for two.
The recipes should be up in a few days as soon as I have time to write them up in final form.
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3 comments:
I have been using MICROWAVE GOURMET since 1987 and am very grateful for all that I have learned from the book. Can you tell me whether the use of plastic wrap as a tight seal is still recommended? Is there any danger of plastic components leaking into the food? Many thanks in advance for your expertise.
Susan Patron
Thank you for the kind words. Yes, it is okay to tightly seal a container with plastic wrap as the wrap will not touch the food. also, it will balloon up from the steam pressure. When cooking is finished and before removing from oven, prick plastic with the tip of a sharp knife which releases the steam which floats off harmlessly.
Avoiding fat--good for all of us--is als a protection in the microwave as it is the fats that interact with the plasticizers. Enjoy
Thank you for the kind words. Yes, it is okay to tightly seal a container with plastic wrap as the wrap will not touch the food. also, it will balloon up from the steam pressure. When cooking is finished and before removing from oven, prick plastic with the tip of a sharp knife which releases the steam which floats off harmlessly.
Avoiding fat--good for all of us--is als a protection in the microwave as it is the fats that interact with the plasticizers. Enjoy
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