MICROWAVE OVEN TESTER – GE COMMERCIAL MICROWAVE – ARE GLAD CONTAINERS MICROWAVE SAFE.
Microwave Oven Tester
- microwave: kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food
- An oven that uses microwaves to cook or heat food
- An appliance for cooking food using microwave energy
- A microwave oven, or simply a microwave, is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food.
- A device that tests the functioning of something
- examiner: someone who administers a test to determine your qualifications
- a flat canopy (especially one over a four-poster bed)
- The Tester is a serialized reality program created by Sony Computer Entertainment and produced by 51 Minds. PR Newswire. February 1, 2010. Notable as the first original live-action series distributed on a video game console USA Today. March 5, 2010.
- A person who tests something, esp. a new product
- A person who tests another’s proficiency
microwave oven tester – Incanto By
(adapted from Food Network Canada)
1 cup unsalted butter (I use Kerrygold)
3 ounces best-quality semisweet chocolate, finely chopped
1 cup white sugar
1/2 cup cocoa powder (sifted)
1/2 cup mascarpone cheese
3 large eggs, at room-temperature
2 teaspoons pure vanilla extract (I used homemade with vodka not rum)
1/2 cup all-purpose flour
1/2 teaspoon salt
6 ounces best-quality semisweet chocolate, finely chopped
6 tablespoons whipping cream
3 tablespoons unsalted butter (again Kerrygold Irish Butter)
Preheat oven to 325F and line a 8×8 pan with parchment paper. Set aside.
In mixing bowl melt butter in microwave on full power. Stir in chocolate and mix until combined (a few additional seconds in the microwave may be needed).
Add sugar to chocolate/butter mixture until combined. Heat for an additional 30 seconds on high, remove and stir until it looks shiny. It will still look a bit grainy.
Add marscapone, vanilla, eggs and mixing until smooth.
Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Try to mix as little as possible)
Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes (Check every few min until they are set) until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish, merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
While brownies are cooling, make your ganache to pour over the top (which you will want to do while your brownies are still warm).
To make the ganache, heat butter and cream on medium power (do not let the mixture boil) in the microwave and add chocolate. Stir until all lumps disappear. Immediately pour over brownies. Let cool completely
When cutting, clean your blade for each cut.
Star of the Show
This recipe resulted in cookie dough so delicious I almost didn’t bake it.
125g dark chocolate, minimum 70% cocoa solids
30g cocoa, sieved
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
125g soft butter
75g light brown sugar
50g white sugar
1 teaspoon vanilla extract
1 egg, cold from the fridge
350g (2 bags) semi-sweet chocolate morsels or dark chocolate chips
Serving Size : Makes 12
1. Preheat the oven to 170°C/gas mark 3. Melt the 125g dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. (I use my freestanding mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate morsels or chips.
5. Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.