Your microwave is not just for reheating coffee or melting butter. Nathan Myhrvold has called its capabilities “underappreciated” and Mark Bittman wanted to rename it “the whiz-bang steaming oven”. We love it for cooking bacon, and Kennedy’s Favorite Chicken is a microwave reengineered recipe that reduces over an hour of stovetop cooking time to 15 minutes in the microwave (and the results are better, too). And everyday we’re discovering more ways it can produce wonderful food quickly. So how is this all possible?
Don’t you just hate it when you cut up an apple, pear, avocado, banana, etc. and it turns brown in just minutes? It makes it tough to prepare your ingredients ahead of time (make your mise-en-place). So, why does this happen and how can you stop it?
Over the years we’ve all had various iterations of “non-stick” cookware. The attractions of cooking with less (or no) oil and easy cleanup have always been strong. But problems of durability and concerns over chemical toxicity have fueled debate over the years.
If we had to pick one sandwich to take with us if we were stranded on a deserted island, then it would be New Orleans’ incomparable Muffuletta. It’s a 10-inch round loaf of bread, cut horizontally and layered with a variety of Italian meats, cheeses, and a garlicky olive salad.
We started this experiment 2 weeks ago, and we thought you'd like to see the updated photos... Frankly, we were amazed that it worked so well. We've added more green onions as we went along, but the longest are the ones that were the in photo below.We reprinted the Cool Tip, in case you missed it the first time.
We talk about Stainless Steel ratings ...usually 18/8 or 18/10 in cookware or flatware. But what do these numbers mean? And which rating is “better”? Discuss!
