Crispy cheese ravioli via microwave.

Drez

I know I managed to do this once.

I could use my convection oven, I know, but I am:

a) Impatient
b) Lazy

I know there's a way to make them crispy in the micro because I've done it. Any idea what kind of settings I should use?

Thegreatcow

Huh, this is a stumper, most thigns I microwave end up soggy no matter how I make em....oh! I had a thought! You know those "crisper" paper inserts that cheap microwave pizzas include to make the bottom crisp out a little? You could try that, that actually may do the trick!

Improvolone

Using less water should dry it out and make it crispy...

solsovly

You generally need to make them as thin as possible. Microwaves cook from the inside out. To help cook the outside, get some of those foil/cardboard sleeves that are made for microwaving. DO NOT WRAP FOOD IN YOUR OWN FOIL/METALS. Hot pocket sleeves will work fine. You can buy them separately as well.

http://home.howstuffworks.com/microwave.htm

starmanbrand

I know this isn't what you're asking, but you get a pretty good result from sauteeing the ravioli in a nice hot pan.

That said, to dry something out in the microwave I'd put it on about 75% power and just let it ride until it got as done as I wanted it to be. Start out with three minutes and see where they're at. As boxes to food always says. Microwave times and powers may vary.

Druhim

Why not just do it right instead? Saying you're lazy is a copout. It's not like it's going to take an hour if you don't use the microwave.

MetroidZoid

starmanbrand wrote: »

I know this isn't what you're asking, but you get a pretty good result from sauteeing the ravioli in a nice hot pan.

That said, to dry something out in the microwave I'd put it on about 75% power and just let it ride until it got as done as I wanted it to be. Start out with three minutes and see where they're at. As boxes to food always says. Microwave times and powers may vary.

This is how I make 'em. And it's quick too.

But the microwave 'cook-sheets' should help, at least in theory. If you're tying to make more than a handful at a time, maybe save the larger ones like in the french bread pizza or panini microwave meals?

Drez

Druhim wrote: »

Why not just do it right instead? Saying you're lazy is a copout. It's not like it's going to take an hour if you don't use the microwave.

Druhim, of course it's a copout. I am fine with being a lazy micropants.

Anyway, thanks all. I'll try a long, mid-power microwaving.

E.Coyote

I would suggest cooking them, then leaving them out for a bit so the pasta dries out, then pop them back in the microwave. I do this with tortellini every so often to make a tasty finger food.

Captain Vash

solsovly wrote: »

You generally need to make them as thin as possible. Microwaves cook from the inside out. To help cook the outside, get some of those foil/cardboard sleeves that are made for microwaving. DO NOT WRAP FOOD IN YOUR OWN FOIL/METALS. Hot pocket sleeves will work fine. You can buy them separately as well.

http://home.howstuffworks.com/microwave.htm

Insanity and mistruth.
Microwaves do not, in fact, cook from the inside out.
A microwave oven emits radio waves in the 2.4ghz frequency at high enough saturation that they cause water molecules, and certain fats and sugars, to transfer the radio energy into heat energy, all the affected molecules will heat at an approximately even rate throughout the food.

That said, don't microwave things that you want to have crispy, it will never come out right. ever.





ever.

Technicality

But if you heat something evenly, surely it will cook from the inside out, since the inside will be surrounded by warm toasty goodness, and the outside will be surrounded by air which will convect all the toastiness away?

Captain Vash

Technicality wrote: »

But if you heat something evenly, surely it will cook from the inside out, since the inside will be surrounded by warm toasty goodness, and the outside will be surrounded by air which will convect all the toastiness away?

it's all semantics,

If the food item is wet outside, dry inside, it will cook "normally"
If the food item is wet inside dry outside, it will cook "inside out"

The point is, the agitation that causes heat is uniformly distributed, they do not sneak into your food like a ninja, and throw a party in the center.

PracticalProblemSolver

I'd microwave it then put it in the oven for a bit on broil, should be really fast and get you that nice oven baked crust.

Movitz

Captain Vash wrote: »

solsovly wrote: »

You generally need to make them as thin as possible. Microwaves cook from the inside out. To help cook the outside, get some of those foil/cardboard sleeves that are made for microwaving. DO NOT WRAP FOOD IN YOUR OWN FOIL/METALS. Hot pocket sleeves will work fine. You can buy them separately as well.

http://home.howstuffworks.com/microwave.htm

Insanity and mistruth.
Microwaves do not, in fact, cook from the inside out.
A microwave oven emits radio waves in the 2.4ghz frequency at high enough saturation that they cause water molecules, and certain fats and sugars, to transfer the radio energy into heat energy, all the affected molecules will heat at an approximately even rate throughout the food.

That said, don't microwave things that you want to have crispy, it will never come out right. ever.


ever.

All in this post is true, but the last part is most relevant to the topic so therefore it gets limed.

Drez, are you sure you didn't use microwave metal foil (=more heat) or one of those microwaves with a grill in it (=more heat)? What the microwave does is, simply put, to heat the water in your food until it boils. You can never get enough heat to get things crispy. You might be able to get them dry so they crackle a bit when you chew them, but never really crispy.