3 ms·
They're expensive, too. At least when epicurious ran a similar article, they also recommended wide-mouth ball jars. The biggest problem for me is cabinet spac
by dunham 3y ago
They're expensive, too. At least when epicurious ran a similar article, they also recommended wide-mouth ball jars.
The biggest problem for me is cabinet space. The jars don't stack compactly, and the glass lock tend to live up to their name if you try to stack them.
- mauvehaus 3y agoI once got a brandy snifter wedged into a Pyrex measuring cup (don't ask, I don't remember what I could have possibly been doing to arrange this). I filled the brandy snifter with ice, water, and salt, and dunked the outside of the measuring cup in hot water. It loosened the assembly enough to get it apart without destroying the brandy glass.
- kagakuninja 3y agoI have a set of pyrex bowls that I bought in 1987, and still use today. I wouldn't bother with wide mouth jars, although I guess they have advantages when storing food in the fridge.
- close04 3y agoI have a couple of these pyrex bowls that I took when I left home for Uni some decades ago and they were already some decades old. I have no lid for them so I cover them with regular plates or with a wooden chopping board (even when I microwave them), with the upside that with the board as a cover I can stack another bowl on top in the fridge. But for food heating I find it very easy to just take the food from whatever container it’s in and put it in a regular bowl which I can microwave covered by a plate to contain the inevitable food explosion. Every one of the few times I microwaved even in high quality plastic containers they became soft and harder to handle. Also I always had the (probably very subjective) feeling that it subtly changes the taste of the food. Kind of how bottled water tastes when the PET bottle is left in the sun for a while. Anyway, I find the bowl+plate as an infinitely reusable option, easy to clean, and just takes a bit of extra care handling when hot. Also bowls and plates stack very nicely in the cupboard and not too expensive in IKEA.
- throwanem 3y ago> microwave covered by a plate to contain the inevitable food explosion The default (maximum) power setting dumps so much energy so fast into the water in your food that some of it boils, and the expanding steam spatters food everywhere. This is also what causes the "burned on the outside, still cold in the middle" effect with leftovers, which aren't engineered to be microwaved on high the way most frozen packaged meals are. Use a lower power setting for longer, and pause to stir if possible. That way there's more time for the heat to dissipate into the bulk of whatever you're microwaving, and few to no tiny, messy steam explosions.
- close04 3y agoI actually use lower power in multiple shorter “sessions” with some minutes in between, which even without stirring lets the heat transfer more uniformly through the food - almost exclusively leftovers. I discovered this accidentally since usually I go about other stuff while heating the food in the microwave (not the stove) and more often than not I completely forget about it even with the “ding”. Putting it though another session at low power, I noticed, makes the food very uniformly heated. But ever so often after a while heating there’ll be the random drop of water under some fat or something like that, and without a lid it will paint the inside of the oven a lovely shade of splatter. No downside with covering the food.
- developer93 3y agoI've never microwaved wood, but I'm going to start, thanks!
- close04 3y agoI use a cutting board that’s a single piece of oak if I remember correctly (no gluing of multiple blocks like with many bamboo boards). I did also use the typical bamboo board but the adhesive mixed with heat and steam made me a bit uneasy. Not sure how healthy that is, or how well one of those would take too many repeated partial (mostly above the bowl) heating cycles.