Question about microwaving meals!

dan1979

Hanniebis wrote: »

I'm also worried about this. Does anyone know if there's any truth to it? If so, I might get some of the Pyrex ones. Thanks a lot for all the advice, everyone. I'm actually a fairly good cook but I'm not too experienced in using microwaves..!

I'm no scientist but it's something I've heard of too and another reason for using glass which is totally inert.

Even if its not true the plastic ones always have a limited mileage, put something like a tomato sauce in there and expect to see the sauce permanently unless you invest in some harsh abrasives.

My Pyrex ones on the other hand have been in daily service for something like four years now so the higher cost is moot.

I loathe microwaves and they do taint the flavour of my carefully prepared meals but it's still better than anything I could get in the shops.

Olliebeak

I cook casseroles etc in the SC. After serving, I portion up the left-overs into the containers from the chinese chippie, allow them to cool and then freeze. Those containers are brilliant for stacking in the baskets in the fridge/freezer. They do discolour, but I've never found any leftover food tainting - but then again nearly everything that goes into them is a little bit spicy. I wouldn't dream of putting a chicken supreme into a container that had previously held a hot chilli! I've re-used around 5 or 6 times so far and they are still useable - but at least they didn't cost anything extra to buy them! I also use the oval shaped ice-cream containers for freezing home-made soup.

cowbutt

Suzy_M wrote: »

For cooked casseroles and roast meats in gravy - Freeze meals in square plastic tubs (brick shapes are more efficient in freezers), when you are ready to eat one plunge container into cold or tepid water to loosen and tip contents into pyrex container. Microwave on full power for 5 minutes, stir, microwave another 5 minutes. I cook for someone with a very "sensitive" stomach and I've never defrosted any meal before microwaving and we've never suffered any ill-effects.

I tend to prefer 3 goes at 3 minutes with a stir at each stage; it tends to result in less scorching, in my experience. It also gives you the option of reducing the final stage to 1-2 minutes if the food is already looking thoroughly heated through.