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Modern Cooking With The Microwave

Hey! Want to start cooking the 21st Century way, and leave all that 18th Century drudgery behind? Want a cleaner, cooler and sweat free kitchen? Want to cook with little or no fats or oils and less salt for a healthier life style? Want to cut down on your energy bills, and cook meals faster?


It's easy, buy a microwave cooker.

By Alan B Steele from The Potteries, UK

Editor's Note: What are your favorite ways to cook with your microwave? Tell us how it has made your life easier.

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By guest (Guest Post)
March 5, 20070 found this helpful

Microwaves are not safe to cook in, they change the molecules in the food. They are banned in some European countries.

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March 5, 20070 found this helpful

The things I like most to use the microwave for besides just heat and eat leftovers is
1. Bacon. Invest in one of those microwave bacon cookers. Mine is like a small platter with grids in the bottom. The bacon doesn't curl up as it cooks, and you can make it very crisp which cooks out a lot of the fat. .


2. In season, fresh corn on the cob. Just trim the bottom off if necessary, plunge the ears, husk, silk and all into cold water, and then cook two ears at a time in the microwave on high for about 5-7 minutes. Using oven mitts, remove from microwave, and strip off the leaves. The silk will come with off with little trouble, and the corn is ready. Just season it and enjoy...Beats the soggy corn that you get when you boil it in a pan of water.
Harlean from Arkansas

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March 6, 20070 found this helpful

After reading the post about microwaves being banned in some European countries, I did some online research. I couldn't find any countries that currently ban microwave ovens. Russia did in the the seventies but not anymore. Europe does limit the radiation levels more than the U.S. but this should only be a concern on microwaves with a bad seal.


As for the molecular breakdown concerns, there does not appear to be substantiated scientific evidence to those claims. The studies were done in the eighties and never stood up to scrutiny. There are a lot of sites that report it but there is no documentation. I believe it is just an urban myth.

Here is a link to a previous question about this subject on ThriftyFun.

Radiation From Microwaves?

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March 7, 20070 found this helpful

I'm afraid I don't do a lot of cooking in the microwave but sure wouldn't want to be without one. Besides reheating, making popcorn and boiling water, here's a few things I do in mine. Make corn on the cob, make delicious scalloped potatoes, cook potatoes easily for adding to a recipe. softening onion or celery to go into a recipe. I also make delicious microwave stuffed peppers. I will submit my recipes in another post.


Debbie from IL

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March 10, 20070 found this helpful

I have been cooking in Microwave ovens for years. I don't like to cook meat in it except for browning ground beef for a recipe. Meats that normally take a longer time to cook in the oven seems to get tough in the MW. I like cooking casseroles, potatoes, vegetables,corn on the cob, bacon. I even make bread pudding in the MW. I make rice pilaf in the MW too. I could go on and on, but you got the mesage. I love to cook in my MW!!!!!

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March 11, 20070 found this helpful

Here's a favorite microwave oven recipe:

Microwave Stuffed Peppers

1 pound of ground chuck
one half cup instant rice
1 egg, beaten
1 medium onion, chopped
1 can (15 oz) tomato sauce
one half cup catsup
1 Tbsp Worcestershire Sauce


1 tsp salt
one fourth tsp pepper
3 large peppers cut in half lengthwise
1/3 cup water
1 Tbsp sugar

Mix together ground chuck, rice, egg, onion, &frac; cup tomato sauce, catsup, worcestershire sauce, salt and pepper. Arrange pepper halves in a baking dish. Fill with meat mixture. Mix together remaining tomato sauce, water and sugar. Pour over green peppers. Cover with a tight fitting lid or plastic wrap. Microwave on medium high for 20 to 25 minutes until meat is no longer pink and peppers are tender.

Note: you can use smaller peppers but then you will need to have morehow ever many to use up meat mixture. This will re-heat and freeze nicely.

Debbie52 from IL

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May 13, 20080 found this helpful

Ten Reasons not to Use Your Microwave Oven


1. Continually eating food processed from a microwave oven causes long term, permanent, brain damage by "shorting out" electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].



2. The human body cannot metabolize [break down] the unknown by-products created in micro-waved food.


3. Male and female hormone production is shut down and/or altered by continually eating micro-waved foods.


4. The effects of micro-waved food by-products are residual [long term, permanent] within the human body.


5. Minerals, vitamins, and nutrients of all micro-waved food is reduced or altered so that the human body gets little or no benefit, or the human body absorbs altered compounds that cannot be broken down.


6. The minerals in vegetables are altered into cancerous free radicals when cooked in a microwave oven.


7. Micro-waved foods cause stomach and intestinal cancerous growths [tumors]. This has been a primary contributor to the rapidly increased rate of colon cancer in the United States.


8. The prolonged eating of micro-waved foods causes cancerous cells to increase in human blood.


9. Continual ingestion of micro-waved food causes immune system deficiencies through lymph gland and blood serum alterations.


10. Eating micro-waved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Recent research shows
that microwave oven-cooked food suffers severe molecular damage.
When eaten, it causes abnormal changes in human blood and immune systems.
Not surprisingly, the public has been denied details on these significant health dangers.

A Lawsuit In early 1991,
word leaked out about a lawsuit in Oklahoma.
A woman named Norma Levitt had hip surgery, only to be killed by a simple blood transfusion when a nurse "warmed the blood for the transfusion in a microwave oven"!Logic suggests that if heating or cooking is all there is to it, then it doesn't matter what mode of heating technology one uses. However, it is quite apparent that there is more to 'heating' with microwaves than we've been led to believe.Blood for transfusions is routinely warmed-but not in microwave ovens! In the case of Mrs. Levitt, the microwaving altered the blood and it killed her.Does it not therefore follow that this form of heating does, indeed, do 'something different' to the substances being heated? Is it not prudent to determine what that 'something different' might do?A funny thing happened on the way to the bank with all that microwave oven revenue: nobody thought about the obvious. Only 'health nuts' who are constantly aware of the value of quality nutrition discerned a problem with the widespread 'denaturing' of our food. Enter Hans Hertel.

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