Cooking?

j_alexandra

Well-Known Member
Probably so. I'll just experiment with defrosting and the toaster. I don't have the toaster oven and I agree that using the whole oven is probably overkill for a bagel.
OK, toaster-only technique:

nuke 20 seconds, as before.

Place bagel on top of toaster. PUt toaster on level 2; toast. Turn over. Do it again. Possibly a 3rd time, depending on the size of the bagel. Let it rest for a few minutes, then slice. Closest to fresh you're gonna get w/o an oven.
 
The kind that enjoys having a different international dish every night. For instance, on Monday I crave Indian--so I call my friends and say, "Hey, everyone, let's go to Taste of India!"

Tuesday, it's Thai. So I go, "Let's go to the Tai Orchid!"

Wednesday Italian. Ring. "Hey, it's me. Wanna go to Sole Mio?"

Thursday. "How about La Paz? We haven't had Mexican in a while."

Friday night is salsa dancing. "Let's skip dinner. We're going to the Waffle House afterwards anyway."

Saturday rolls around. "Hey, you know what would be fun? We could do a potluck. Let's everybody bring their own dish and..."

"That sounds like a lot of work."

"I guess you're right. Wanna go to P. F. Chang's?"

"That sounds good, okay."

Sunday--I'm out of money. Guess I can cook up some dogs on the old George Forman grill. Well, that's too much work. Maybe I'll just have a PBJ. Or maybe I can have some people over to watch the game, and they'll bring a pizza....

That's the kind of chef I am!

Cheers,

Genesius
Monday - United Kingdom - Fish and chips with a buttered bread roll. :mrgreen:
 

CANI

Active Member
OK, toaster-only technique:

nuke 20 seconds, as before.

Place bagel on top of toaster. PUt toaster on level 2; toast. Turn over. Do it again. Possibly a 3rd time, depending on the size of the bagel. Let it rest for a few minutes, then slice. Closest to fresh you're gonna get w/o an oven.
Cool! Thanks -- I'll give it a try.:)
 

CANI

Active Member
OK, toaster-only technique:

nuke 20 seconds, as before.

Place bagel on top of toaster. PUt toaster on level 2; toast. Turn over. Do it again. Possibly a 3rd time, depending on the size of the bagel. Let it rest for a few minutes, then slice. Closest to fresh you're gonna get w/o an oven.
FYI...this has worked like an absolute charm -- just like fresh bagels -- wouldn't even know they've been frozen -- thanks j_alexandra!!!:D
 

wonderwoman

Well-Known Member
I have had an urge to cook lately, and despite my better judgment, gave in to it. I generally avoid cooking at all costs, I once caused a fire on my stove boiling water for pasta. I've managed to get the hang of boiling things, so I can add that my microwave and toaster oven proficiencies.

I made beef stew and it wasn't the worst thing I've ever cooked. I got a packet of McKormick seasoning. It said to get cubed chuck roast, it was expensive and I could have gotten something else and cut it up. I also didn't trim the fat, should have. I got a can of potatoes.. those are cooked. My canned green beans, carrots and mushrooms were cooked, my onions were raw. So I cooked the meat for two hours, adding all the vegetables in the second hour. The beef was tough, it needed to cook longer. The onions were not quite soft enough, but all the other vegetables were, and another hour would have turned them to mush.

Next time I would brown the beef, then add the liquid and simmer for an hour, then add all the raw vegetables, and simmer for two hours. Would that be long enough for the carrots and potatoes to be soft? I think I could also try chicken instead of beef, with everything else the same. I don't know why I thought I'd want to eat red meat several days in a row. I should freeze some of this.
 

j_alexandra

Well-Known Member
I made beef stew and it wasn't the worst thing I've ever cooked. I got a packet of McKormick seasoning. It said to get cubed chuck roast, it was expensive and I could have gotten something else and cut it up. I also didn't trim the fat, should have.

Definitely trim the fat. And yes, you can buy chuck steak and cut it up yourself, significant cost savings.

I got a can of potatoes.. those are cooked. My canned green beans, carrots and mushrooms were cooked, my onions were raw. So I cooked the meat for two hours, adding all the vegetables in the second hour. The beef was tough, it needed to cook longer. The onions were not quite soft enough, but all the other vegetables were, and another hour would have turned them to mush.
Why buy cooked veg when the whole point of stew is that the veg cook in the liquid that has all the flavor?

Next time I would brown the beef, then add the liquid and simmer for an hour, then add all the raw vegetables, and simmer for two hours. Would that be long enough for the carrots and potatoes to be soft? I think I could also try chicken instead of beef, with everything else the same. I don't know why I thought I'd want to eat red meat several days in a row. I should freeze some of this.
Do yourself a favor and brown the beef, then take it out of the pot temporarily and brown the cut up onions in the same pan (and garlic, if you're using it), then put the beef back in with the liquid. 1 hour. Veg in. One hour. Spuds in. One last hour.

Chicken cooks much, much faster than beef, and if I stew it for 3 hours, I end up with chicken mush.
 

j_alexandra

Well-Known Member
I made beef stew and it wasn't the worst thing I've ever cooked. I got a packet of McKormick seasoning. It said to get cubed chuck roast, it was expensive and I could have gotten something else and cut it up. I also didn't trim the fat, should have.
Definitely trim the fat. And yes, you can buy chuck steak and cut it up yourself, significant cost savings. It's worth it to use chuck, though; lots of flavor. Lots. If you buy a steak and cut it up into 1" chunks, it will cook faster than the huge chunks that come pre-cut in packages.

I got a can of potatoes.. those are cooked. My canned green beans, carrots and mushrooms were cooked, my onions were raw. So I cooked the meat for two hours, adding all the vegetables in the second hour. The beef was tough, it needed to cook longer. The onions were not quite soft enough, but all the other vegetables were, and another hour would have turned them to mush.
Why buy cooked veg when the whole point of stew is that the veg cook in the liquid that has all the flavor?

Next time I would brown the beef, then add the liquid and simmer for an hour, then add all the raw vegetables, and simmer for two hours. Would that be long enough for the carrots and potatoes to be soft? I think I could also try chicken instead of beef, with everything else the same. I don't know why I thought I'd want to eat red meat several days in a row. I should freeze some of this.
Do yourself a favor and brown the beef, then take it out of the pot temporarily and brown the cut up onions in the same pan (and garlic, if you're using it), then put the beef back in with the liquid. 1 hour. Veg in. One hour. Spuds in. One last hour.

Chicken cooks much, much faster than beef, and if I stew it for 3 hours, I end up with chicken mush.
 

j_alexandra

Well-Known Member
Oh btw JA, your instructions are based on what I used or raw veg/taters?
raw. so they can cook up all the good flavor.

joe's advice about getting rid of the fat is very good, but you want to keep some, especially if you are going to brown onions/garlic. you need some fat in the pan to keep the onions from sticking. you can pour off most of the fat into an empty dog food can, let it harden, then throw it away. or soak it up with paper towels. just don't send it down the sink.
 

wonderwoman

Well-Known Member
Oh yeah, you had said that. :)

Wow... Guess what I've always done with excess fat from browning meat. Yeh... I've done it a couple times in the house I rent a room in, so I am thinking I should.. not. I've probably seen someone else do it and never thought anything of it.. I get it now.
 

Sagitta

Well-Known Member
If meat is really tough it needs longer cooking in liquid. WW have you tried a crockpot? I am thinking that would work great for you, especially with cheaper tougher meat cuts.
 

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