GoodNuke.com
Title
Microwave Cooking with Carolyn Dodson
Description
In 1957, while I was in college, I had the opportunity of demonstrating the first "in-home" microwave as it made a United States cross-country tour. I cannot express the excitement I felt when I saw cupcakes "spring up" and cook in less than a minute. A potato, which always took my mother an hour to bake, cooked in only 4 minutes. A love affair was born! You can imagine my shock, however, when I discovered this microwave, which was as large as a refrigerator, cost $2,000 when a Cadillac was selling for just over $3,000.
Although I continued my interest in food and cooking, it was years later that I finally was able to acquire my very own microwave. Little did I know about the trials and tribulations which lay ahead: exploding potatoes, wooden bread and rubber eggs were only a few of the dilemmas I faced to become a "pioneer in the field of microwave cooking," to which I am often referred today.
Determined that the microwave was capable of doing far more than just reheating food, I experimented. Over the years, I developed fail-proof methods and techniques for cooking delicious foods in the microwave. As teachers of microwave cooking were not available, I learned through trial and error. As I often state at presentations, "I have blown up enough food in my life time that all of it would not fit into a convention center." As final tests, I tried the recipes and techniques on family, friends and in my catering business, and found them to be a big hit. Obviously, my persistence has paid off.
Languages
English
