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6

Its a salamander. Its just a small broiler like the one in your oven.


4

You can easily (and very accurately) do this with an immersion circulator, such as Joule or Anova. In fact, your application is an excellent one for what has become known as cooking "sous vide."


5

The second item needs to be in the oven for 15 minutes more than the first item. Just put that item in the oven, then put the second item in 15 minutes later. Follow all other procedures as indicated in the instructions. The required cooking temperature is the same for both. I am assuming that cooking from frozen is built into the instructions, so that ...


2

If by “OK” you mean whether there are food safety issues the answer is no, pressure cookers are safe places to cook chicken. If by “OK” you mean “will it have the exact same texture and flavor and so forth,” the answer is that pressure cooking is more intimately related to boiling and stewing, and is a fast method of doing those sorts of high-moisture ...


2

You could try to cook the ckhicken as-is, but the result will not taste good at all. You could instead use the oven to make a chicken soup. Microvave ovens can heat/boil water if placed in thin-walled porcelain container, such as a bowl. Separate the chicken into pieces that fit a porcelain bowl, add water and chicken soup ingredients. Do not leave the ...


0

OK, you can do this. This is tough though. NEVER UNDER COOK CHICKEN. Under cooked chicken is both disgusting and dangerous. Overcooked chicken is just tough and disgusting, but not dangerous, The key is to NOT OVERCOOK THE CHICKEN, and NOT UNDER COOK CHICKEN. Its a tough balancing act, but if you experiment with your microwave and are patient you can ...


4

There's not going to be a good way to cook a "steak" (I assume you mean a chicken filet, or a single large-ish piece of chicken without bones), but you may be able to make do with something close. Microwaves do one particular kind of cooking well: steaming. Chicken doesn't taste great steamed, but it's not terrible, either. As long as you add some ...


19

By itself? Not really, the results will end up edible (i.e. fully cooked) but not very tasty (chewy, no searing/caramelization). However, there are dedicated "microwave grill" devices like the Microhearth Grill Pan (others might be better, google will help, this is just the one I have experience with) that you can put into your microwave oven. They convert ...


28

A microwave can cook a beef steak or piece of chicken to a safe temperature and make it edible, however the result is often tough and you won't get a crust of any kind on it. When you cook something on a pan or on a grill/broiler the outside is exposed to a high temperature, giving the outside a chance to go through chemical changes like Maillard reactions ...


2

I make naan on my BGE all the time. You can't replicate a tandoor, however, the results are very good. I find it best to cook the naan directly on the grill, and over the coals. I find lower heat is best. I either bake them at the end of a grill session, when the heat is dying, or I completely close the bottom vent (leaving the lid open...not just the lid ...


5

Any recipe which calls for you to bake, roast, or otherwise cook at a particular temperature, is expecting you to preheat the cooker to the specified temperature before adding the food, unless it specifically says otherwise. "Roast" or "bake" never mean "microwave". If a recipe wants you to use the microwave, it'll say that. (There are, of course, things ...


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