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Don't judge me but...can you microwave canned meat?
Drez
Registered User regular
Registered User regular
Such as Keystone meats:
http://www.campingsurvival.com/kecabe28ozca.html?gclid=CPrX59vo0MUCFQaLaQodL0cAkw
I have a can of this. And I'm lazy. I was thinking of making some rice and meat concoction tonight.
I'm assuming the meat is already cooked - it just needs to be heated. So a microwave should be OK, right?
http://www.campingsurvival.com/kecabe28ozca.html?gclid=CPrX59vo0MUCFQaLaQodL0cAkw
I have a can of this. And I'm lazy. I was thinking of making some rice and meat concoction tonight.
I'm assuming the meat is already cooked - it just needs to be heated. So a microwave should be OK, right?
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Edit: It might depend on your microwave though. Also you might need to cook it for pretty long.
Probably need to be covered so it doesn't dry out horrifically and stirred to help heat through faster. If you have a bit of beef stock to help keep it from drying out too badly, that would be good for it.
Water works too. Canned meats tend to be pretty gravy heavy anyways.
I find the big thing with microwaves producing edible food is to adjust the power setting. Remember modern microwaves are pretty fucking powerful so just turning it on full blast is like sticking the marshmallow in the heart of the fire. It'll be hot pretty damn quick but it will also be inedible.
Monster.
Steam Me
vs
Crank that bad boy down a bit.
Dude's eating potted/canned meat and you want him to make fresh rice?
What?
Microwave is the best for reheating already cooked food. Just do lots of short bursts (e.g. 15-20 seconds, check/stir, 15-20 seconds, repeat, the meat you just heat through, the rice you'll have to check as it can be hot on outside but still stiff on the inside). Adding moisture is a good idea especially if it's been hanging out in the fridge.
Low power. Like 20-30 percent essentially automates this process and works fine.
Bacillus cereus is only a problem if the rice is left at room temperature for an extended period of time. Refrigeration is fine as always. The only caveat is to reheat rice once and ensure it's steaming hot on said reheat, which the saran wrap over the bowl does nicely.
Even then, the worst it can do is vomiting/diarrhea with symptoms lasting a day or so in the worst cases. No big deal.
I'm actually thinking of making an instant rice dish and then heating up some of the meat to mix in.
I think I won't use the whole can so first I'll make the rice (takes 12 minutes) and then heat up some meat, like 1/2 or 1/3 of the can with the methods you all suggested.
I wonder how long it will take overall to heat fully.
Fun fact: Most microwaves only have 2 modes of operation, on and off.
What the power setting does is adjust how often it switches between these modes. So if you put something in the microwave on a power level of 5 out of 10 for 20 minutes, the microwave will be on for a total of 10 minutes. Power level of 5 meaning it will be on for 5 seconds during every 10 seconds.
Often you can get the same effect of a lower power level by cooking it on high, taking it out after a minute and stirring it, then putting it back in on high again. Stir one more time then eat. So if you are in a hurry do this.
If you are not in a hurry you can heat the food more evenly by increasing the time it takes in the microwave. If the instructions call for heating it on high for 2 minutes, you can heat it on medium power for 4 instead.
Normally I would demand secondary sources and test studies to back this up, but that is fascinating enough that I am going to take it at face value. That would explain why dishes always come out at furnace temperature no matter what setting you use.
Completely true, if you ever listen to your microwave when it's on a lower power level you can hear the magnetron kick on/off.
https://what-if.xkcd.com/131/
because if so I could use a good spam breakfast recipes.
I have canned corned beef of waffles with fried eggs occasionally, but something different would be nice. And there's just something about the saltiness of canned meats that goes with breakfast so well.
but they're listening to every word I say
Boil water with salt. Cook the macaroni like normal. Strain the macaroni, but save 1/4 cup of the pasta water.
Back to the pot. Over low heat, melt 1/4 stick of butter. When it's almost there, add the milk, pasta water and cheese packet. Whisk everything together until you have your Kraft Roux™.
Drain the water from the chicken and dump it in the pot. Add 1/4 cup of ranch, 1/4 cup of Frank's. Add more or less Frank's depending on how spicy you want it.
Mix this all together, taking care to shred the chicken by just smooshing it around a lot. You can use a wooden spoon to do this pretty easily. Dump the macaroni in the pot at this point and mix until everything is all covered. Add ground pepper to taste. Hate yourself when you eat the whole goddamn thing.
I sometimes throw in some frozen peas. For the health.
Nope. There must be canned meat involved.
I'm mostly a beef guy.
Generally sliced thinly and fried. Occasionally cut up into small pieces and added to a salad, eggs or mac and cheese (as others have suggested).
Steam Me
Stuff like canned chili is crazy versatile. Hormel seems to be the most popular but I don't notice any major difference between the bigger brands. Heat it in a pot or microwave and add seasons and other ingredients to preference. One of my favorites is with pepper, cayenne pepper, Tapatio, and a can of diced green chilies. Top it with shredded cheese and a dollop of sour cream.
Literally takes about 3-4 minutes to make if using the microwave. When I have more spices I prefer the stove though to give them time to permeate the dish.
I don't mean to scare you, but http://www.ncbi.nlm.nih.gov/pubmed/20194285
I think it's another one of those things where if you're really young really old or pregnant then you have to be extra careful.
Only if you classify fish as meat.
I don't know if you have the journal access but that abstract makes no mention of how long or under what conditions the rice was stored before reheating. I don't think anybody here is saying eating cooked rice that you left out for a solid day is a great idea, just that a couple hours at room tempeture is unlikely to be a serious risk.
The only google hit I got about a testing method had them leaving the trial samples at 30 C for 48 hours. Even then they only detected toxins in one of the three batches.
I'll allow it
I know a guy who uses SPAM as a moisturizing agent or something in cupcakes.
He calls them Spupcakes.
I had them once. They were pretty good. Didn't taste spammy at all.
My wife grew up eating slices of spam dipped in beaten egg and fried for breakfast.
When I was living on my own during the summers at college, I made breakfast burritos using canned corned beef hash. Just scramble up some eggs, throw the corned beef in with them to heat up. Put on a tortilla with cheese and salsa and you've got bachelor chow.
Also, smoked oysters are pretty great out of a can.
but they're listening to every word I say