Nuked Prok Chops
December 12, 2015 7:16 AM Subscribe
My stove went up in an exciting blaze of glory this morning and I have prok chops that must be cooked today. (Meat thermometer clearly says prok so prok it is)
Googling brings the word "leather" up often. I have only ever used a microwave to heat leftovers. Also, potatoes any way, brussel sprouts and a small tray of prepped eggplant slices with pizza toppings.
Googling brings the word "leather" up often. I have only ever used a microwave to heat leftovers. Also, potatoes any way, brussel sprouts and a small tray of prepped eggplant slices with pizza toppings.
Crockpots are cheap and handy.
If you don't have one, you might as well buy one today and use it for this task of cooking the prok.
posted by oceanjesse at 7:56 AM on December 12, 2015 [2 favorites]
If you don't have one, you might as well buy one today and use it for this task of cooking the prok.
posted by oceanjesse at 7:56 AM on December 12, 2015 [2 favorites]
BEER COOLER SOUS VIDE
Won't be awesome with thin-cut and no sear but totally workable. And tons better than a slow cooker which are the death of flavor.
posted by supercres at 8:24 AM on December 12, 2015 [1 favorite]
Won't be awesome with thin-cut and no sear but totally workable. And tons better than a slow cooker which are the death of flavor.
posted by supercres at 8:24 AM on December 12, 2015 [1 favorite]
The prok will be edible but it won't be pretty (microwave turns meat grayish), so I'd try covering it with a sticky marinade in a nice, deep colour, think teriyaki. Marinading a while before cooking would be good for the flavour anyway, to make up for the missing Maillard reaction. Put the marinade-covered meat in a microwaveable plastic bag or wrap it in parchment paper, to retain all possible moisture. Cook on lowish power, for a single chop I'd guesstimate 6-10 minutes. Turn the package every now and then. Eat immediately after cooking, because the longer you wait, the chewier the meat gets. (This is how we did it in the 80s, because the cook book that came with the microwave claimed we could cook anything in it. Hah.)
If your potatoes are starchy, you could make microwave jacket potatoes. Just prick the tater and cook it wrapped in parchment or kitchen paper & covered on high power for a few minutes (maybe 10 if there are more than 3), depending on the size. When they're done, bust open and drizzle with olive oil, salt and maybe some herbs. If you wrap a potato in moist kitchen paper, the result will be more like a boiled potato, which you could do if your potatoes aren't starchy. Cook first for 1 min, then turn and cook for 30sec, repeat, until the potato is soft enough.
I'd put the brussel sprouts in a microwaveable bowl with a little water, maybe salt if you're so inclined. We prepare most our cooked veg with this combination of steaming and nuking anyway - they turn out quite nice, and retain their nutrients and colour better than by boiling.
Eggplants with pizza toppings... Do you happen to have one of those kitchen blow torches? I'd start by microwaving for a few minutes until they're cooked, then finish off with fire for the looks & improved flavour.
Maybe some 80's music and kitchy neon table decorations to get in the proper atmosphere? Good luck!
posted by sively at 8:29 AM on December 12, 2015
If your potatoes are starchy, you could make microwave jacket potatoes. Just prick the tater and cook it wrapped in parchment or kitchen paper & covered on high power for a few minutes (maybe 10 if there are more than 3), depending on the size. When they're done, bust open and drizzle with olive oil, salt and maybe some herbs. If you wrap a potato in moist kitchen paper, the result will be more like a boiled potato, which you could do if your potatoes aren't starchy. Cook first for 1 min, then turn and cook for 30sec, repeat, until the potato is soft enough.
I'd put the brussel sprouts in a microwaveable bowl with a little water, maybe salt if you're so inclined. We prepare most our cooked veg with this combination of steaming and nuking anyway - they turn out quite nice, and retain their nutrients and colour better than by boiling.
Eggplants with pizza toppings... Do you happen to have one of those kitchen blow torches? I'd start by microwaving for a few minutes until they're cooked, then finish off with fire for the looks & improved flavour.
Maybe some 80's music and kitchy neon table decorations to get in the proper atmosphere? Good luck!
posted by sively at 8:29 AM on December 12, 2015
To avoid drying out the porkchops, nuke them in a layer of chicken stock. About 10-15 minutes should do.
posted by A hidden well at 9:03 AM on December 12, 2015
posted by A hidden well at 9:03 AM on December 12, 2015
The danger from undercooked pork is pretty low in the modern world, but I would be sure to shift the position one or two times to promote even cooking.
We sometimes braise pork chops by covering them with sliced onions (1 onion per two chops), shaking on a tablespoon of soy sauce. No additional liquid necessary (when cooked in a covered skillet). I might give that try.
posted by SemiSalt at 9:42 AM on December 12, 2015
We sometimes braise pork chops by covering them with sliced onions (1 onion per two chops), shaking on a tablespoon of soy sauce. No additional liquid necessary (when cooked in a covered skillet). I might give that try.
posted by SemiSalt at 9:42 AM on December 12, 2015
Well, they're a lot of work, but you could boil them with spices and make tamales.
In a microwave, I mean. And then microwave steam them.
posted by MexicanYenta at 9:54 AM on December 12, 2015
In a microwave, I mean. And then microwave steam them.
posted by MexicanYenta at 9:54 AM on December 12, 2015
Why not just freeze the pork? There are a lot more vegetable-based dishes that work well from the microwave than meat-based dishes. Or, just make a hearty salad.
You can do it, but you'll want to be sure to turn the meat over and let it rest for a while in order to make sure all the meat got cooked through. This is because microwaves create hotspots, so chances are you'll have overcooked bits and undercooked bits. Letting it rest properly gives the overcooked parts time to spread their extra temperature to the undercooked parts.
posted by mccarty.tim at 10:36 AM on December 12, 2015 [2 favorites]
You can do it, but you'll want to be sure to turn the meat over and let it rest for a while in order to make sure all the meat got cooked through. This is because microwaves create hotspots, so chances are you'll have overcooked bits and undercooked bits. Letting it rest properly gives the overcooked parts time to spread their extra temperature to the undercooked parts.
posted by mccarty.tim at 10:36 AM on December 12, 2015 [2 favorites]
Another thought would be to get an electric skillet, which are useful even if you do have a stove since they have a thermostat control. (Also has the benefit of helping tide you over while you get the stove replaced.)
posted by Aleyn at 5:57 PM on December 12, 2015
posted by Aleyn at 5:57 PM on December 12, 2015
A pressure cooker would also work.
Great for prok & baens.
posted by artdrectr at 3:48 PM on December 13, 2015 [1 favorite]
Great for prok & baens.
posted by artdrectr at 3:48 PM on December 13, 2015 [1 favorite]
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posted by fiercekitten at 7:31 AM on December 12, 2015 [2 favorites]