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Type 2 Help!

You can microwave the chicken thighs in the microwave, then blast them under the grill for a few minutes to give the skin some colour, and improve the look.

Is your microwave a straightforward microwave, or dose it have other functions, like grill or oven?

We also have an airfryer, which someone very experienced wih them suggested I treat like a small oven, to cook anything in it I'd usually cook in the oven (albeing the chamber is much smaller, obviously.

These days, my OH still uses the larger ovens we have, but when I'm cooking, I almost always use the convection function of the microwave, or the air fryer (chicken thighs in the airfryer are things of both great beaauty and flavour!) rather than put the big ovens on.
 
DCUKMod said:
You can microwave the chicken thighs in the microwave, then blast them under the grill for a few minutes to give the skin some colour, and improve the look.

Is your microwave a straightforward microwave, or dose it have other functions, like grill or oven?

We also have an airfryer, which someone very experienced wih them suggested I treat like a small oven, to cook anything in it I'd usually cook in the oven (albeing the chamber is much smaller, obviously.

These days, my OH still uses the larger ovens we have, but when I'm cooking, I almost always use the convection function of the microwave, or the air fryer (chicken thighs in the airfryer are things of both great beaauty and flavour!) rather than put the big ovens on.
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It’s just a basic microwave.

Don’t think I’ve ever microwaved chicken. Not sure I’d fancy that.
 
Almost everything can be cooked on a hob, I rarely use my oven as I don't like the bill that comes with it.

If you have a pot or pan with a lid just put the thighs in there on a low heat.
Eat cold for a week, I can go many days just eating deli stuff.
 
Cana said:
Don’t think I’ve ever microwaved chicken. Not sure I’d fancy that.
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I have cooked drumsticks, wings, breasts, and whole chicken in our microwave, it's a quick way to cook up a feed.

I cooked this small chook in fifteen minutes...

9S2F0Jt.jpg
 
Cana said:
It’s just a basic microwave.

Don’t think I’ve ever microwaved chicken. Not sure I’d fancy that.
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It's different to roasted, but very moist. It's perfectly fine; especially of you put it under the grill for a few minutes at the end to dry the skin a little. If you don't want to grill the skin, then just have it without the skin. Straight microwaved skin isn't too delish, in my view.
 
DCUKMod said:
Straight microwaved skin isn't too delish, in my view.
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The skin in the pix of the chook I posted was ok to eat as it was not over cooked crispy. It had peri peri sauce on it when eaten so that put a nice zing to it.
 
Energize said:
Yes, I seem to remember learning this a long time ago but have never done it. However, checked on Google and these two links might be useful.

Apparently, you MUST cover eggs (with or without foil) with water - otherwise they might explode and also put some salt in the water to help prevent explosions!!!
;)

https://www.wikihow.com/Hardboil-Eggs-in-a-Microwave

http://www.microwaveassociation.org.uk/recipes/recipe.php?id=76
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Wow! I always thought metal in a microwave causes some sort of fireworks display! :wideyed:
 
I have a combi micro oven thingy. The manual actually says smooth metal like teaspoons are fine and I’ve done this many times. It also has a metal rack that stays in there all the time with no issues.

It did say spikey metal is a problem. I’ve lost the rubber foot off the rack before and the sharp edge does produce sparks. I wouldn’t use foil as a result.
 
What does work very well is poaching eggs in a microwave. Crack egg into a teacup two thirds full of cold water cover with a saucer and microwave for one minute. You need to experiment at first with the time as microwaves vary, always use the same amount of water. It beats other methods of poaching once you've got it right.
 
Mr_Pot said:
What does work very well is poaching eggs in a microwave. Crack egg into a teacup two thirds full of cold water cover with a saucer and microwave for one minute. You need to experiment at first with the time as microwaves vary, always use the same amount of water. It beats other methods of poaching once you've got it right.
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I do this but I add vinegar and use boiling water
 
Rachox said:
Wow! I always thought metal in a microwave causes some sort of fireworks display! :wideyed:
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I totally agree, @Rachox ;), hence any foil MUST be submerged in water to avoid such a firework display!!! As I've already said, I've never done this myself. I heard about it years ago and, as in the link I posted, it's seemingly OK to do! Please let me know how you get on if you decide to try it ;)
 
Energize said:
I totally agree, @Rachox ;), hence any foil MUST be submerged in water to avoid such a firework display!!! As I've already said, I've never done this myself. I heard about it years ago and, as in the link I posted, it's seemingly OK to do! Please let me know how you get on if you decide to try it ;)
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I think I’ll give it a miss! :joyful:
 
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