[Small-Appliance-Cooking] cooking meat in the nuker

[Sandra Streeter]

Sometimes when motivation doesn’t permit my standing over a stove to brown hamburger, I’ll just take a pound, break it into small pieces in a round glass casserole with lid, cover and put on “high” for 5 minutes, and it doesn’t seem stringy or flavorless to me—it may not be browned, per se, but when I cover it with other stuff like in a shepherd’s pie, or mix it with other stuff, it’s just fine. Also, when I do Italian sausages, I put that, plus about 1/4 cup water to keep it moist,   in a round casserole with lid also and nuke for 5 minutes; if it isn’t fork-firm, I just stick it in for another minute or two.

Sometime soon, I’m going to try my hand at a nice lentil/chickpea/lamb stew I read about recently, with all kinds of nice seasonings and even orzo and lemon juice, plus lamb chops which I intend to cut into bite-sized pieces with kitchen shears and not even bother browning. Just have to stock up on some of the ingredients, but I’m guessing maybe the beginning of next month is my target date for that.


Sandra

“If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music he hears, however measured or far away.”
(Henry David Thoreau)

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