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I cook my steaks with the microwave - Page 3

post #61 of 74
I think if I were a dorm room confined student, ever-traveling business person, or a kitchen remodel stricken homeowner and had no other cooking device besides my microwave; I'd buy a portable electric burner or camp stove and cook my steaks that way...rather than trying to convince a forum of chefs and professional cooks, that know better, that my steak cooking technique is magically getting better than terrible results.
post #62 of 74

Recently Ive been fascinated by alternative and better techniques to make something so quick and simple, such as the scientific approach from Heston Blumenthal and Foodlab, and even Marco Pierre Whites questionable seasoning pastes. Ive also been bringing meals into the office where you reheat in microwave and discovered that you can make some suprisingly good results such as microwaved crispy bacon, smooth instant custard etc.

 

Now microwave steak has gotta be the most unthinkable idea but I decided to google it and I'd love to try this out before making any comment on it. Probably the safer approach is to start it in the pan to get the crust, bring it into the office and reheat it. If it works then it takes packed lunches to another level!

post #63 of 74

A steak is nothing much if not well seared.  That is how I start out, then to get to medium rare I use a heated plate  Sioux Vide would be the pro-way.  You cannot get as even a heating with microwave, even with the turntable.  You do realize that on the more sensationalistic cooking shows someone like that highly contrived character, known by initials GR, would just pick up your MW and smash it to smitherines with a fast-track toss to the floor.  Sensationalism aside, if you have a glass-top electric the heated plate method is very easy to do.

 

Rick

post #64 of 74

The Siuox Vide method!! 

 

 

Sorry Rick... i can't stop laughing!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #65 of 74

I couldn't remember the correct spelling, didn't feel like looking it up, so I thought that would siout, me anyways. ;-)~

 

Rick

post #66 of 74

It's a great find! So fun that i will plagiarize it from now on.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #67 of 74

Mighty sharp of you to pick it out, great photo too, though I don't know if he shares the sentiment....

 

Ahhahah, just wondered if this could slip in to the great SV controversy brewing at the moment elsewhere.

 

 

Rick

post #68 of 74

Good to keep an open mind.

 

Microwave oven can be interesting:

 

http://www.newyorker.com/archive/1963/03/09/1963_03_09_034_TNY_CARDS_000272236

 

 Tad's Steakhouse, ( Not Ted's Steak) a NYC chain steak house, they opened a restaurant where patrons were give a menu. After selections were made, the meals were served to the patrons totally frozen. That's right, I said totally frozen.

 

At each table there was a microwave oven for every two customers. The eaters would use the microwave to heat up their frozen meals.

 

I was there when they were around. Yes, there was microwaved steak on the menu.

 

dcarch

post #69 of 74

Wow, the article is from 1963, you could get a decent microwave back then.  Our family bought one around that time, it served for 15 years in our house (after my mother tried microwave pot roast it was strictly for warming things up, making a quick potato, and daring attempts at hard-boiled eggs), then another 10 years of non-stop use in my father's diner.  It was still working when he threw it out because the timer quit.  Of course the ones today would run on longer than they typically do if people would replace the fuse/door switch (the typical culprit)/diode.

 

Rick

post #70 of 74

You don't need to replace the door switch. Just stick something in there so it can run with the door open. Then stick your head in there as it's running to troubleshoot the rest of it.

post #71 of 74
Quote:
Originally Posted by OregonYeti View Post
 

You don't need to replace the door switch. Just stick something in there so it can run with the door open. Then stick your head in there as it's running to troubleshoot the rest of it.

 

Yes I've done that, but as with motorcycle racing and year-round street driving in the northeast which I have also done, I do not encourage others, possibly less competent and well structured, to take it up.

 

Rick

post #72 of 74
Quote:
Originally Posted by OregonYeti View Post
 

You don't need to replace the door switch. Just stick something in there so it can run with the door open. Then stick your head in there as it's running to troubleshoot the rest of it.

 

Good suggestion.

 

But you do have to remove your tin foil hat first.

 

 

dcarch :D

post #73 of 74

It was a very entertaining to see how this post has been resurrected over the years. Six years later and I can say not much has changed, especially my view . We still have the same Advantium although the single wall over has been replaced with a double convection. Basically that has been used mainly for popcorn, as a holding or proof oven and very rarely, when both of the convection ovens are full (like at Thanksgiving) a convection oven and that's about it. I don't think we've used it for much other than that in the last 4 years.

 

The one thing that has changed is the DD is now older and an avid steak eater. Med rare, good sear and actually.........beef, veal, pork, some lamb......just meat in general, it doesn't matter, she'll eat it in fair amounts for a 15-16yo. As far as using the Microwave to reheat meat, she'll probably never do that again after I let her "do it her way" a couple years ago. It was a waste but worth the lesson.

 

After that, I showed her the process of letting the meat sit covered, on the counter for 5 minutes followed by 1-2 minutes in one of my saute pans on the stove with a med-low flame to reheat her steak (meat) left-overs. (Roast beef gets some au jus in the pan.) It's the only way for her now and she's content to wait the extra couple of minutes for the food. She's even remarked that if she found herself unable to wait 6-7 minutes.....she'll just eat it cold from the fridge. Hehehe

post #74 of 74

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Edited by tweakz - 10/27/14 at 10:40am
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