Jan 18, 2015
Jan 12, 2014
My uncle Mel invented the Carousel Microwave, and because he meant the world to me I have taken an extra special interest in using the microwave oven for re-heating food.
I would like to give you some tips I have learned over the years. When ever I am going to re-heat anything I reduce the power to 40% and increase the time. Why? Well when you reduce the power, it heats, then stops, then heats again. By doing this it heats it evenly. Lets say you are re-heating Enchiladas, on full power you put it on for 3 min, when you take them out of the microwave the enchiladas on the outside are really hot and tough while the ones in the middle are barely warm. Re-heating on 40% for 4 1/2 min, they come out heated evenly, the outside ones are the same as the middle ones. Food comes out like when you made it.
Re-heating steak? Microwaves are notorious for making meat tough. When I re-heat a steak for instance, I do it on full power but....I put it in for about 30 seconds, stop the microwave TURN IT OVER and heat for 15 to 20 sec, turn it over again, repeat, by the time you do this 3 or 4 times, your steak should be heated through and just as tender as when you ate it the day before.
Yes this takes a few extra steps an extra minute or two but well worth it.
Jan 18, 2013
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Dec 24, 2011