| Title | : | The College Cookbook: Cookbook of Quick Gourmet Recipes that you can make in a Microwave Oven! |
| Author | : | |
| Rating | : | |
| ISBN | : | - |
| Language | : | English |
| Format Type | : | Kindle Edition |
| Number of Pages | : | 187 |
| Publication | : | First published August 4, 2015 |
The College Cookbook
C.J. Green
The central concept behind the College Cookbook was to develop a list of recipes that all of us could use in a pinch when we want a delicious meal, but are limited on time and materials. Cooking with microwaves is almost looked down upon by chefs and professionals in food preparation. People seem to have a predisposition to assume microwave food is fast and cheap… as if to prepare food in a microwave damns that food to be mediocre and unfulfilling.
We say, “You’re just not cooking the right things!”
Well, we’re about to change all that. These are some of the most tasteful and enjoyable recipes we have experimented with and we think you’ll really appreciate both the flavor and effortlessness of them.
Will this book make you a food Genius? Perhaps it will. Will it give you decadent food weapons to use in a pinch?
Definitely!
So if you know somebody who doesn't respect the power and capabilities a microwave, take some of these recipes, create an incredible dinner and invite them over. Once they finish the meal, sitting back with glee and bliss you can tell them you made this entire meal in a microwave! You will reign as culinary king or queen among the people.
Here are just a few of the things you’ll learn to prepare in short minutes:
Breakfast
• Egg whites and cheese breakfast sandwich
• French toast
• Scrambled eggs
• Bacon
• English muffins
• Mason jar pancakes
Entrees
• Risotto
• Enchiladas!
• Roasted garlic
• Sour cream and onion veggie chips
• Sweet potatoes
• Ropa Vieja
• Chicken & Dumplings
• Ratatouille
• Macaroni & Cheese
• Lemon-Horseradish Sole
• Loaded Baked Potato
• Salmon en Papillote
• Chicken Penne Al Fresco
• Fried Rice
Desserts
• Toasted Nuts
• Baked Apples in a Bag
• Monkey Bread
• Cinnamon Roll
• Vegan Coffee Cake
• Granola
• Lemon bars
• Peanut brittle
• Mug cake
• Chocolate peanut butter mug cake
• Chocolate Chip Cookies
The TRUTH about Microwaves
This seems to be a great deal of confusion surrounding the safety of microwaves, and what they're secretly doing to your food when you're not paying attention. We are going to dispel some of the myths and bad science that you’ll frequently hear by people who have little or no real understanding of the basic physics involved in microwave ovens.
Myth: Microwaves use nuclear radiation to heat food!
The Truth: Microwave ovens use micro-waves at specifically set frequencies (somewhere between radio waves and infrared radiation on the electromagnetic spectrum, around 2,450 megahertz) to agitate (shake) water molecules in food.
The specific science is that this frequency range has an interesting affect in that the waves are absorbed by water, sugars, and fats. Once absorbed, they’re converted directly into atomic motion – what we call heat.
Microwaves don’t get absorbed by most plastics, glass, or ceramics. Metal reflects microwaves, which is why metal objects don’t work well in a microwave oven and sometimes spark. Microwaves have metal walls to reflect back the microwaves into the interior of the machine, where your food is cooking.
C.J. Green
The central concept behind the College Cookbook was to develop a list of recipes that all of us could use in a pinch when we want a delicious meal, but are limited on time and materials. Cooking with microwaves is almost looked down upon by chefs and professionals in food preparation. People seem to have a predisposition to assume microwave food is fast and cheap… as if to prepare food in a microwave damns that food to be mediocre and unfulfilling.
We say, “You’re just not cooking the right things!”
Well, we’re about to change all that. These are some of the most tasteful and enjoyable recipes we have experimented with and we think you’ll really appreciate both the flavor and effortlessness of them.
Will this book make you a food Genius? Perhaps it will. Will it give you decadent food weapons to use in a pinch?
Definitely!
So if you know somebody who doesn't respect the power and capabilities a microwave, take some of these recipes, create an incredible dinner and invite them over. Once they finish the meal, sitting back with glee and bliss you can tell them you made this entire meal in a microwave! You will reign as culinary king or queen among the people.
Here are just a few of the things you’ll learn to prepare in short minutes:
Breakfast
• Egg whites and cheese breakfast sandwich
• French toast
• Scrambled eggs
• Bacon
• English muffins
• Mason jar pancakes
Entrees
• Risotto
• Enchiladas!
• Roasted garlic
• Sour cream and onion veggie chips
• Sweet potatoes
• Ropa Vieja
• Chicken & Dumplings
• Ratatouille
• Macaroni & Cheese
• Lemon-Horseradish Sole
• Loaded Baked Potato
• Salmon en Papillote
• Chicken Penne Al Fresco
• Fried Rice
Desserts
• Toasted Nuts
• Baked Apples in a Bag
• Monkey Bread
• Cinnamon Roll
• Vegan Coffee Cake
• Granola
• Lemon bars
• Peanut brittle
• Mug cake
• Chocolate peanut butter mug cake
• Chocolate Chip Cookies
The TRUTH about Microwaves
This seems to be a great deal of confusion surrounding the safety of microwaves, and what they're secretly doing to your food when you're not paying attention. We are going to dispel some of the myths and bad science that you’ll frequently hear by people who have little or no real understanding of the basic physics involved in microwave ovens.
Myth: Microwaves use nuclear radiation to heat food!
The Truth: Microwave ovens use micro-waves at specifically set frequencies (somewhere between radio waves and infrared radiation on the electromagnetic spectrum, around 2,450 megahertz) to agitate (shake) water molecules in food.
The specific science is that this frequency range has an interesting affect in that the waves are absorbed by water, sugars, and fats. Once absorbed, they’re converted directly into atomic motion – what we call heat.
Microwaves don’t get absorbed by most plastics, glass, or ceramics. Metal reflects microwaves, which is why metal objects don’t work well in a microwave oven and sometimes spark. Microwaves have metal walls to reflect back the microwaves into the interior of the machine, where your food is cooking.
