Can This Chef Make A 3-Course Meal In A Microwave? • Tasty

oh oh god help me hey i'm alexa senior food specialist here at

tasty

my friends have challenged me to cook with a coffee

make

r i did it with a clothes iron i did that too but let's see what my producer has in store right now oh boy you have a

microwave

However, you cannot do any research that seems fair. I feel like I probably need to elevate it a bit more than a mug cake. Good luck friend, thanks. I feel like

this

is too easy, like I'm being tricked. Microwaves are a very common kitchen appliance that people cook with every day.

I know I could

make

a

meal

in a

microwave

, but I really want to challenge myself to make something really unexpected. I feel good? Maybe for the first dish I'm going to make. To make beet-dyed deviled eggs, when I was going to buy eggs, someone said the eggs were going to explode in the microwave, so I'm going to put the beets in

this

dish and pour some water into it to get steam out. cook it maybe five minutes three minutes I'll start, I'll start, I'll start slow, okay, start, okay, oh, there's a potato feature here and a beet is something similar to a potato, let's wait, I mean, it's great that it has the potato function.

Take some guesswork. but it takes 12 minutes it's going to be a long day I'm feeling restless I'm looking forward to seeing if this works I'm impatient let's see oh we're good so I'm just going to boil the vinegar, water and salt. I'm going to add the beet, what am I doing? Well, I found the express time which is 30 seconds, so maybe I'll do everything in 30 second intervals, so since the beet is tender, now I can peel it. skinless oh my gosh this is going to be crazy so if I was making this at home I would make it in an oven roast it doesn't really matter what size they are cut into it's just to tint the pickling liquid the pickling. the liquid looks really beautiful the color is very intense this beautiful magenta I'm going to do this I'm so bad at this yeah what am I doing wrong like I just want to leave?

Oh wait, what did you just do? You would just press the buttons, but. Why when I did that didn't it work well? So if you were going to boil an egg, but in the microwave, seven minutes, that feels aggressive, I'm going to use six minutes, we can do it again. The moment of truth, cool it just a hair. I feel very nervous. I'm doing a very bad job peeling this egg, but it's so hot that the white feels very, very cooked. Honestly, I hadn't considered whether it was overcooked. There is a really good egg. I'm just going to cool them down, so I can actually peel them.

The longer you let the egg sit in the pickling liquid, the pinker it will become. I've been feeling good for about 25 minutes, but I'm already on my last leg. I'm going to move on to the lemon. bars is where my confidence starts to wane. I'm going to melt some butter for the crust, so I have some flour, powdered sugar, a pinch of salt. I'm going to look for a faux shortbread crust as usual. I'm just wondering if a crust is actually going to cook in a microwave, this isn't like an oven and I can't really bake it, so I think the key to this will be to do it slowly, do it in increments and check so nothing is left. really fried.

I'm going to press this down, it's not the thinnest crust I've ever made, it's a bottom layer pizza, probably to reheat the pizza, maybe just do it two minutes and see what happens, it's like cooking, baking, I think I will do that. two more minutes and see what happens I really want to make sure the flour is no longer raw if we can get a firm crust that would be great so I have these amazing lemons they are Meyer lemons so this is what I'm going to use for make my curd and I'm going to try to make candied lemon peel with these beautiful soft lemons.

Oh no, it's burned. The good news is that there is some color in the crust. The bad news is that I burned this, but let me give you. It's a flavor, I don't love the texture. I'll do it again for less time and see what happens. It smells really bad. Here we go. I'm going to multitask and at least put the lemon peels in some hot water. The thing is I can't look any of this up so all the time and voltage is just what I think is right and I don't know what is right so for sweet lemons first add the peels to the boiling water to remove the bitterness of butter.

It is good to add this in the research. It would have been really good. I'm just going to say that I'm also going to prick it with the fork because some air can come out. I think that might help too. I'll do two minutes, two minutes. and then like a minute and I'll see what happens and then I'll make a simple syrup with sugar and water. This feels a little chaotic right now, but no, it's getting like a dark spot in the middle, why is this happening? Maybe it's okay. I mean, this is like a pale, pale, pale, pale, pale crust.

Put it here in the microwave. Meyer lemons have a subtle sweeter flavor than traditional lemons. They are incredible. The sugar and water dissolve. Add the peels and this is usually cooked over low heat. very low heat, but again I can't do that, so I'm going to let it sit so we have the eggs, sugar, a pinch of salt and I'll add a pinch of cornstarch and then lemon juice, which is butter. So far, this is just like if you made normal curd. I'm going to try heating it in the microwave in one minute intervals. If this doesn't work, we'll do it again.

It feels like I've buried my nose inside a bag of burnt popcorn. It's hard to imagine this is going to thicken, so normally you would simmer it, but it actually seems quite thick and syrupy, it smells really good, so one thing is going well, we'll just have candied lemon peel for dessert, oh. It thickens, oh my gosh, a little thick, but I'm going to try it. I think I'll put it through a strainer to get the chunks out. I wonder if this will be enough now. I guess I'll reheat it in the microwave, so if I were doing this. at home I would put it in the oven for a few minutes just to help it set maybe squeeze I'm going to juice again which feels good 30 seconds I'm going to slice up my little candied lemon peel and mix it in with a little of sugar and I'll let it dry, I think I'll cool it and hope for the best.

Finally we are at the main

course

. I'm going to make tomato chips, creamy polenta, and halibut. I have this idea of ​​not roasting garlic, but getting it. Something similar, I'm going to cut the lid of the bowl with olive oil and salt, so normally I would roast it very low and low for a while, but let's see what happens if we make potato one five. I also have this idea of ​​making tomato chips. and actually put a little salt on them, the salt will just take away a little bit more moisture just because I want them to be as dry as possible when I put them in the microwave.

I'm going to try to make polenta. I'm going to use milk. you could use chicken broth you could use water maybe milk is a bad idea in this case but add a little salt I need to wash like something has fish in here something is wrong had to intervene sorry smoking oh no ah oh it's like on fire I don't want to say this is a disaster yet, but it's really not going very well. The best thing was the garlic, which changes a few things, so I'll move on to the polenta and see if that works.

You know, maybe it was dad, maybe it was dad. too intense it's so hot in here it's like at least 80 degrees and it smells like burnt popcorn this is going bad how do I feel about this? not good my confidence level right now is honestly like three at least I have candied lemon peel Voila, the thing is I can't let my confidence level get too low because then I'm going to start messing up. It's not over yet, oh my god, I honestly like it. This is a disaster. What's happening. I mean, maybe it's okay. No no no. no, no, that's not good, this is what falls apart.

You've knocked me down in three episodes? So I'm going to put in a steak, I put in some tarragon, some thyme and some capers. Would you like to ask me my confidence level? It is the second. It's sinking. Remember when I thought I was going to inspire people to cook fly butter in their bedrooms? See how this goes. I'm so nervous. What if I just don't do it? It feels good, so I can let these heats go, oh, talking about everything. the smells now I'm the person who puts fish in the microwave yes, I got cocky I knew it was a trick I knew it was too good to be true mmm, it seems a little exaggerated can I put something on the plate This time I'm going to cook more fish really.

I feel like I should save one just in case I think my fish is done. Let's see what happens when we put tomatoes in the microwave. Look at those eggs. This really is the moment of truth. oh these are beautiful the eggs feel a little hard I'm not going to lie the magenta here is even more intense than some of the ones I've made in the past but I really like it this is going to be very simple mayonnaise it's mustard. end the day it's not great it's not great maybe they'll get distracted by how pretty they are these are not the most delicate total decks I've ever made but the little eggs were my friends little eggs are so cute oh my gosh Well, I'm going to cool them in the refrigerator and top them with chives and bacon at the end.

I guess I should check out the lemon bars. The curd looks good. It's not really a very uniform layer here, but guys, this is not good. I don't know if we could really call this a lemon bar. I'm emphasizing it, it's fun if I can get a nice square. I will be glad if there is a square. I mean, look, it's not completely done if I can put things on a really beautiful plate. maybe it will distract them no, this is not something, no one wants to eat this, a soggy tomato, anyone, okay, someone is just going to eat fish, what's the plan, the last of the bacon, wise words, no, not good, Is there a bacon feature? microwave how to make this i'm just worried about whoever tries it this will be like oh you guys are terrible cooks that's not good gummy is kind of today's topic honestly this is the best you can get right now i can tell who's going Let's not try this, it's a surprise, come on, oh God, well, this is my new boss, I have prepared a three-

course

meal

, I am very excited, I am very excited for you too, the first dish is deviled eggs dyed with beets with chives and bacon how beautiful thank you very much I'm going to try to eat this elegantly I think there's no way it's delicious okay the bacon is very crispy the egg whites are Chinese a little rubbery honestly another Besides that, I think it's quite delicious, okay of course, it's also a bit more minimalist, it's a halibut, just taliban, the plating is very pretty, I should leave it off, okay, not my favorite fish dish, sure it's okay, it feels like a badge of honor at this time. for your third course you have a lemon bar with some candied lemon peel on top.

It's more of a candy, your own lemon. I made the crust very crispy because the curd is super soft. The first and third were really good. I really don't know what sentences you had to do to get to this place but it's not bad well, do you want to know what they put in me? You have to turn around. Did you cook it in this microwave? The three dishes are ready. in a microwave fish on my grill how did you get the crust so crispy? The first one burned, that's why the room smells like that. I was worried about the burnt smoke smell when I walked in but I'm very impressed that you made that in the microwave like a stove I'm going to go ahead and take this oh I'm going to finish it with someone there thank you thank you oh that It was by far the hardest thing I've ever had to do here.

I hate microwaves, turns out I never want to cook with one again, but I also feel like maybe I have redemption in my future if I can investigate. No, I hope next time it will be easier. Better, honestly, give me a coffee pot again.