too-hot dishes in microwave
mandogirl
15 years ago
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lindac
15 years agoannie1992
15 years agoRelated Discussions
Everyday dishes to use in microwave
Comments (9)I don't attempt to nuke with dishes in the microwave as they all seem to get hot -- even my Corning/Pyrex which I know is microwave safe. I have a few plates, dishes and bowls that were designed specifically for the microwave which I use to reheat foods that aren't being heated in their storage containers. I have some clear glass bowls which don't seem to get hot that I use for nuking a lot of stuff -- soups, frozen fruit etc. None of this stuff is particularly attractive so I just think of it as another form of cookware used for the microwave. I have some mugs of the new Fiesta line which is technically microwave safe and they get very hot so I have always assumed that all china/porcelein etc. will get hot and I haven't attempted to heat on any dish that I actually like and want to keep around for awhile :)...See MoreMicrowave/oven/...stovetop(?)-safe dishes?
Comments (11)I just thought I would share this info for others who are wondering about how to identify which Corningware pieces are safe to use where. I was concerned about one piece of Corningware my "newish" husband had stowed in a cabinet, so I wrote to customer service at WorldKitchen LLC,. I wanted to use it on the stovetop, then transfer to oven, but the only information printed on it was Corningware and the size. It took almost a week to hear from WorldKitchen, but here is the reply I received: "Please be advised that any Corningware piece made of pyroceram is stovetop safe. If the bottom of the dish is complete smooth and glazed white, it is made of pyroceram. The newer line of French White is made of stoneware, will have a unglazed raised rim around the bottom and will be printed with "No Stovetop, No Broiler". The stovetop safe pieces can be used on any type of range, gas, smooth top or electric, without using a diffuser. We hope this is helpful."...See Morewhat type of dishes do you like to use in microwave
Comments (20)BE CAREFUL!! You should never heat water in Pyrex in the microwave without a disturber in the water. A bamboo skewer is a good choice. If you don't have something with an irregular surface that the bubbles can form on, the water can look like it's not boiling at all, and can get superheated. The superheated water can explode out of the cup. Pyrex is too smooth. Fine for pie or even soup, but put something tall enough to go from the bottom to the top of the cup in it, if you're going to heat water, or put a spoon in it before doing anything else with it, to let the bubbles out. Pyrex used to be borosilicate glass. You can still get Pyrex branded borosilicate in other countries, with the name licensed by the makers. In the U.S. (PA), it's now made by a separate company from Corning, and is tempered soda-lime glass, which is supposed to be harder to break but less heat resistant. It's not inferior in quality, just different in properties, and Corning was also selling tempered soda-lime glass, besides the borosilicate, for decades before they spun off Pyrex, so age doesn't tell the whole story....See MoreSide dishes for hamburger/hot dog street party
Comments (34)Thanks, Islay! I think I will try the Cake Provençal, but I have to buy some canned tuna, as I do not keep that on hand. Since you use a silicon pan, I think Pyrex would be fine. I was considering an 8x8" pan because I thought it might make more cubes, but I will make that determination when I see how much batter I end up with. I found another recipe for it here, but it uses ham, and I would rather use tuna. I think ham would make it crumbly. Here is another similar recipe that looks interesting. I made the Roquefort mini-popovers yesterday, and I determined that they will not be that good cold. They were fine when hot or warm but are a bit too eggy to eat cold - the texture would be off. I also learned that you absolutely must use a non-stick mini-muffin pan. I have an old one that I used, and I had bought a new one (which is non-stick) because the recipe calls for two pans of 12. I almost bought two new pans, which is what I should have done, as I will now be recycling my old pan, since the popovers got completely stuck in the old pan, even though it was properly oiled. I had to scoop the popovers out with a spoon from the old pan, but they fell right out of the new pan. I took pictures, but they are not pretty. It is very easy to eat six of these popovers, and we had twelve each last night, more or less as a main course. They are a bit like cheesy eggy waffles - more like a breakfast food, but still good as an appetizer. I would make them for a party at home but not to take out. I might also still make hush puppies, as they are like cornbread and will be okay cold....See Moreazzalea
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