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I have a housewifery question...
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<blockquote data-quote="Marguerite" data-source="post: 341147" data-attributes="member: 1991"><p>On the topic ov vinegar in the microwave - it is VERY strong, it really does penetrate.</p><p></p><p>A recipe I make occasionally to the protests of the house (at the cooking, not the eating!) is Bearnaise sauce, made in the microwave. The recipe I use has been adapted for the microwave (and works brilliantly). The first stage involves chopping up fresh tarragon and a little onion, then steeping it in a good vinegar (I use cider vinegar in which I have already steeped bunches of tarragon) and reducing it to half its volume.</p><p></p><p>The smell in the kitchen - strong of tarragon, but the sharpness of vinegar. I love it. The kids hated it. husband insists that it taints the microwave oven. </p><p></p><p>I reduce the vinegar, then if I've made more than I need, I store it in the fridge. So it IS usable.</p><p></p><p>So if you need to deodorise your microwave oven (or the rest of the house) try making concentrated tarragon vinegar using those instructions. If you haven't got any previously steeped vinegar, that's OK. It still works.</p><p></p><p>As the rest rest of the recipe - you make a basic hollandaise sauce but using tarragon vinegar instead of lemon juice. Doing it in the microwave - you melt the butter (I use a glass jug, I heat it until the butter is bubbling) and you pour the hot butter into a large jug which has the previously-whisked COLD tarragon vinegar and eggs. YOu whisk as you add the butter, it will partly cook the egg. Then you finish it off in a bain-marie you improvise with a larger container of hot water in which you sit the jug containing the mixture. Don't get water in the mixture or it will 'split'. I sit the whole lot onto a large plate so I can lift it in and out without risk of spillage or larger plastic container deforming and dropping the scalding lot over me. Then microwave on medium for about ten minutes, stopping every two minutes to stir it. </p><p></p><p>It is a lot easier than it sounds, and it takes only about 15 minutes, tops (including boiling down the vinegar) and tastes wonderful. Excess - it sets firm, we roll it into a log and freeze it. If we cook a steak or something, we cut off a small disc from the frozen round and let the heat of the steak melt it out back to a sauce.</p><p></p><p>For difficult child 1's wedding, I made about 5 litres of the stuff!</p><p></p><p>You can imagine how the house smelt! But no hint of burnt anything.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 341147, member: 1991"] On the topic ov vinegar in the microwave - it is VERY strong, it really does penetrate. A recipe I make occasionally to the protests of the house (at the cooking, not the eating!) is Bearnaise sauce, made in the microwave. The recipe I use has been adapted for the microwave (and works brilliantly). The first stage involves chopping up fresh tarragon and a little onion, then steeping it in a good vinegar (I use cider vinegar in which I have already steeped bunches of tarragon) and reducing it to half its volume. The smell in the kitchen - strong of tarragon, but the sharpness of vinegar. I love it. The kids hated it. husband insists that it taints the microwave oven. I reduce the vinegar, then if I've made more than I need, I store it in the fridge. So it IS usable. So if you need to deodorise your microwave oven (or the rest of the house) try making concentrated tarragon vinegar using those instructions. If you haven't got any previously steeped vinegar, that's OK. It still works. As the rest rest of the recipe - you make a basic hollandaise sauce but using tarragon vinegar instead of lemon juice. Doing it in the microwave - you melt the butter (I use a glass jug, I heat it until the butter is bubbling) and you pour the hot butter into a large jug which has the previously-whisked COLD tarragon vinegar and eggs. YOu whisk as you add the butter, it will partly cook the egg. Then you finish it off in a bain-marie you improvise with a larger container of hot water in which you sit the jug containing the mixture. Don't get water in the mixture or it will 'split'. I sit the whole lot onto a large plate so I can lift it in and out without risk of spillage or larger plastic container deforming and dropping the scalding lot over me. Then microwave on medium for about ten minutes, stopping every two minutes to stir it. It is a lot easier than it sounds, and it takes only about 15 minutes, tops (including boiling down the vinegar) and tastes wonderful. Excess - it sets firm, we roll it into a log and freeze it. If we cook a steak or something, we cut off a small disc from the frozen round and let the heat of the steak melt it out back to a sauce. For difficult child 1's wedding, I made about 5 litres of the stuff! You can imagine how the house smelt! But no hint of burnt anything. Marg [/QUOTE]
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