- Joined
- 27 Jan 2008
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- 23,655
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- Location
- Llanfair Caereinion, Nr Welshpool
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I don't normally cook. But my wife does go away from time to time and then I am left with all the modern technology with want seems very old cook books.
The only cook book which seem to keep up are those given with the appliances and I have pulled out the instructions on how to use a pressure cooker in a microwave as an example.
OK Orange Marmalade great 1kg oranges, 1 litre water 700g sugar etc but believe it or not I don't survive on a diet of Orange Marmalade.
As I look at the simpler items there is clearly something missing. "Peas frozen 2 minutes" well like any microwave it seems quantity is important although it will be less than written on the packet likely taking 1/2 to 2/3rds of the time it takes without a pressure cooker in same microwave with the microwave being made of red plastic it is impossible to tell if food is cooked until after pressure has dropped enough to remove the lid.
To a lesser extent cooking with an induction hob and a oven with a 11 positions selector and elements top, bottom and back latter required fan but fan can also be used with other elements allowing things like closed door grilling and use of multi-elements for pizza etc.
So I get a pizza out of the freezer it gives time and temperature with fan oven and with non fan oven and even an approximate setting for gas. But nothing on box about using or not using top or bottom or back heat.
A simple Vesta meal. Empty dried food into the pan and add water what could be simpler? Instructions say boil then simmer so I set hob to boil then simmer again what could be simpler. But it would seem not designed for controllable induction hob and at appointed time food is cooked OK but swimming in water due to the simmer being really a simmer not rapid boil and off of the older stile electric hob.
Walk around Smiths or local library and look for a book on using a microwave cooker and nothing.
I note walking around the show rooms one can now even get an oven with steam injection.
It would seem the electric appliance has left gas in the dark ages and really come on in leaps and bounds. But once one buys these appliances one has nothing but the manufacturers instruction book.
We sill use old phrases like "remove from heat" rather than switch off and clearly lifting a pan full of food is more dangerous than simply switching off the heat.
Some stuff has now had books published for example the bread maker but other stuff like the soup maker is sadly lacking with anything but manufacturers instructions.
How much is electric cooking being held back by simple lack of cook books and if the cook books were written would we see a boom to the electric cooking experience.
The only cook book which seem to keep up are those given with the appliances and I have pulled out the instructions on how to use a pressure cooker in a microwave as an example.
OK Orange Marmalade great 1kg oranges, 1 litre water 700g sugar etc but believe it or not I don't survive on a diet of Orange Marmalade.
As I look at the simpler items there is clearly something missing. "Peas frozen 2 minutes" well like any microwave it seems quantity is important although it will be less than written on the packet likely taking 1/2 to 2/3rds of the time it takes without a pressure cooker in same microwave with the microwave being made of red plastic it is impossible to tell if food is cooked until after pressure has dropped enough to remove the lid.
To a lesser extent cooking with an induction hob and a oven with a 11 positions selector and elements top, bottom and back latter required fan but fan can also be used with other elements allowing things like closed door grilling and use of multi-elements for pizza etc.
So I get a pizza out of the freezer it gives time and temperature with fan oven and with non fan oven and even an approximate setting for gas. But nothing on box about using or not using top or bottom or back heat.
A simple Vesta meal. Empty dried food into the pan and add water what could be simpler? Instructions say boil then simmer so I set hob to boil then simmer again what could be simpler. But it would seem not designed for controllable induction hob and at appointed time food is cooked OK but swimming in water due to the simmer being really a simmer not rapid boil and off of the older stile electric hob.
Walk around Smiths or local library and look for a book on using a microwave cooker and nothing.
I note walking around the show rooms one can now even get an oven with steam injection.
It would seem the electric appliance has left gas in the dark ages and really come on in leaps and bounds. But once one buys these appliances one has nothing but the manufacturers instruction book.
We sill use old phrases like "remove from heat" rather than switch off and clearly lifting a pan full of food is more dangerous than simply switching off the heat.
Some stuff has now had books published for example the bread maker but other stuff like the soup maker is sadly lacking with anything but manufacturers instructions.
How much is electric cooking being held back by simple lack of cook books and if the cook books were written would we see a boom to the electric cooking experience.
