I'm editing a cookbook written by some chefs from upscale restaurants, and trying to make the recipes accessible to the home cook. I want to give the home cooks some choices:
A) You can do THIS way, the professionals' way, and it will take a fair bit of time and skill, but will be superb. (Entrees with three sauces, say.)
B) If you're short on time and energy, you can do it THIS way. It won't turn out as well, but it will be acceptable. (Entree with one sauce.)
There are quite a few recipes for creme brulees and flans, all of which require a bain marie. I'm wondering if it would be OK to tell the home cook to steam them in a microwave as a shortcut. I'm a lazy cook and I usually make my bread puddings and suchlike in the microwave. I don't want to bother with firing up the oven and improvising a bain marie.
Is the texture of a flan cooked in a bain marie incomparably superior to the same flan cooked under plastic wrap in a microwave? Does the very thought of microwaving flan make you shudder in horror? Or would a microwaved flan be acceptable for a simple daily meal? Please advise.
A) You can do THIS way, the professionals' way, and it will take a fair bit of time and skill, but will be superb. (Entrees with three sauces, say.)
B) If you're short on time and energy, you can do it THIS way. It won't turn out as well, but it will be acceptable. (Entree with one sauce.)
There are quite a few recipes for creme brulees and flans, all of which require a bain marie. I'm wondering if it would be OK to tell the home cook to steam them in a microwave as a shortcut. I'm a lazy cook and I usually make my bread puddings and suchlike in the microwave. I don't want to bother with firing up the oven and improvising a bain marie.
Is the texture of a flan cooked in a bain marie incomparably superior to the same flan cooked under plastic wrap in a microwave? Does the very thought of microwaving flan make you shudder in horror? Or would a microwaved flan be acceptable for a simple daily meal? Please advise.
