andros_rex@lemmy.world to Mildly Infuriating@lemmy.worldEnglish · 22 days ago“Yay! We made our project objectively worse!”lemmy.worldexternal-linkmessage-square19fedilinkarrow-up11arrow-down10
arrow-up11arrow-down1external-link“Yay! We made our project objectively worse!”lemmy.worldandros_rex@lemmy.world to Mildly Infuriating@lemmy.worldEnglish · 22 days agomessage-square19fedilink
minus-squareContramuffin@lemmy.worldlinkfedilinkEnglisharrow-up0·22 days agoIt doesn’t get crispy, but on the other hand, less microplastics on your food, so that’s a fine trade anyways. Pro tip: microwave for half the microwave time, then bake for half the baking time. That reproduces the original crispiness without the sleeve
minus-squareToadOfHypnosis@lemm.eelinkfedilinkEnglisharrow-up0·22 days agoYeah, I always preferred the toaster oven for those things. Microwaves ruin most foods.
minus-squareForester@pawb.sociallinkfedilinkEnglisharrow-up0·22 days agoMicrowave to defrost toaster to cook
minus-squareMyTurtleSwimsUpsideDown@fedia.iolinkfedilinkarrow-up0·22 days agoSous vide at 170 F for 1 hour, finish with a torch.
minus-squareTolookah@discuss.tchncs.delinkfedilinkEnglisharrow-up0·22 days agoYou can replicate the authentic hot outside frozen inside if you skip the sous vide and just torch it.
It doesn’t get crispy, but on the other hand, less microplastics on your food, so that’s a fine trade anyways.
Pro tip: microwave for half the microwave time, then bake for half the baking time. That reproduces the original crispiness without the sleeve
Yeah, I always preferred the toaster oven for those things. Microwaves ruin most foods.
Microwave to defrost toaster to cook
Sous vide at 170 F for 1 hour, finish with a torch.
You can replicate the authentic hot outside frozen inside if you skip the sous vide and just torch it.