| Peter Huebner |
Never had a microwave, until we were given one by a customer loyalty scheme a
few months ago. So I am pretty inexperienced when it comes to anything beyond
reheating a cup of coffee in that gadget.
I've tried defrosting pork, sausages and ground beef a few times and my results
are pretty abysmal. I used the built in defrosting program where you set the
weight, then press start. Alas, I find that usually the meat is still part-
frozen in the centre, yet already partly cooked on the outside by the time the
cycle ends. This is hopeless; it ruins the food.
Any tips? (think I'll go back to defrosting under the running cold tap in the
meantime - but sometimes it would be convenient to do it more quickly).
-P.
--
=========================================
firstname dot lastname at gmail fullstop com
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| Steve Wertz |
On Tue, 27 Dec 2005 16:35:51 +1300, Peter Huebner
<no.one@this.address> wrote:
>Any tips? (think I'll go back to defrosting under the running cold tap in the
>meantime - but sometimes it would be convenient to do it more quickly).
Presumably you have a microwave that has a power setting. For
~1.5 of meat, I set my "3-stage" microwave to heat at 20% power
for 6 minutes, rest for 12, then back on again for 6 minutes at
20%. Come back 40 minutes later and everything is thawed. This
is using a 750 watt microwave.
Different thicknesses require different time settings, but the 20%
power setting as well as the "nuke-rest-nuke-rest" cycle/ratios
always remain constant.
NEVER USE THE PRE-PROGRAMMED DEFROST SETTINGS, or any of those
fuzzy logic mechanisms that the Japanese claim to sense when the
food is thawed.
-sw
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| ms_peacock |
"Peter Huebner" <no.one@this.address> wrote in message
news:MPG.1e1b7dc3d399b8fc9897ab@news.individual.net...
>
> Never had a microwave, until we were given one by a customer loyalty
> scheme a
> few months ago. So I am pretty inexperienced when it comes to anything
> beyond
> reheating a cup of coffee in that gadget.
>
> I've tried defrosting pork, sausages and ground beef a few times and my
> results
> are pretty abysmal. I used the built in defrosting program where you set
> the
> weight, then press start. Alas, I find that usually the meat is still
> part-
> frozen in the centre, yet already partly cooked on the outside by the time
> the
> cycle ends. This is hopeless; it ruins the food.
>
> Any tips? (think I'll go back to defrosting under the running cold tap in
> the
> meantime - but sometimes it would be convenient to do it more quickly).
>
> -P.
About half way thru take the meat out, scrape off the thawed part and put
the rest back in. Then do it again about 3/4ths thru the cycle.
Ms P
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| drunken vomit chick |
On Mon, 26 Dec 2005 22:54:36 -0600, in rec.food.cooking, "ms_peacock"
<ms_peacock@wbsnet.org> wrote:
>
>About half way thru take the meat out, scrape off the thawed part and put
>the rest back in. Then do it again about 3/4ths thru the cycle.
>
>Ms P
>
Wow, I bet a chicken defrosted with your method would be quite
appetizing. Change your handle to "ms_peabrain"....
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