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heresy or acceptable shortcut?

Unorothox methods in the kitchen? I think it's acceptable (and good)to
microwave previously brewed coffee. What are your shortcuts that you
stand by?

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  1. It's absolutely acceptable to microwave your coffee. You're the one who has to drink it. If you like it fine, if not, don't.
    If you mike it to serve to guests, well that's another story. A fresh pot should be made.

    DT

    5 Replies
    1. re: Davwud

      Reheating it in the microwave's way better than letting it sit all day on the coffee maker warming plate.

      1. re: Pei

        I turn off the coffee as soon as it's brewed. The first two cups are plenty hot, and if I want to drink it later in the day, I drink it cold, over ice, as iced coffee. I hate reheated coffee, even in the microwave.

        As to short-cuts, I think the worst I do is not perfectly prepping vegetables, especially if they are going into a stew/braise/chili -- I even will chop onions in the cuisinart, so long as the whole thing is getting cooked, and the appearance of the size of the veggie bits doesn't matter to presentation.

        I never trim the points off of artichokes, for instance.

        1. re: DanaB

          I've never once trimmed the points off an artichoke's leaves if I was just going to steam it and pull them off to eat. Jeez, what's the point - tearing the thing apart isn't pretty business anyway.

          1. re: Caitlin McGrath

            I knew someone who stabbed his finger with an untrimmed artichoke petal. Hed ended up with a very nasty and difficult bone infection. I'll continue to trim.

            1. re: Caitlin McGrath

              Maybe you can compromise: I rarely cut the points off individually (although it's not that big a deal with a good pair of scissors), but when I don't, I just cut off the whole top of the artichoke just below the tip of the shortest leaf with a thorn (the short leaves around the outside usually don't have thorns). This has the added benefit of allowing me to leave the stem longer and steam them upside down.

      2. I never trim the pointed end from green beans. Stem end, yes, but I don't understand why people bother cutting off the other end.

        7 Replies
        1. re: Junie D

          Me too. I thought it was my own dirty little secret.

          1. re: Junie D

            Traditionally, you snapped each end and stripped out the strings. With modern varieties where they've bred out the tough strings, it's a waste of time and food to snap off the tip.

            1. re: Junie D

              I agree -- not at all necessary to cut off the pointy bits. They taste fine.

              1. re: Maxmillion

                I agree, too. I do remember, though, serving string beans to my mother-in-law and leaving the pointed ends on, as my mother always did. . When MOL was finished with her dinner, she left all the pointy ends on her plate.

                1. re: Leslie

                  Sounds like a passive aggressive statement!

                  1. re: Leslie

                    Did you make a special pointy-ends-pickle for her next time she came?

                2. re: Junie D

                  I always leave it on too, it looks cute.

                3. heresy: Crisco for butter or lard. ugh

                  1. I never take the skin off of tomatoes when making sauce.

                    2 Replies
                    1. re: gabe

                      Neither do I when I'm making a slow-simmered sauce. I skin them for quick pasta sauces, but the long, slow cooking of the ragu bolognaise I make regularly breaks down skins very effectively.

                      1. re: cheryl_h

                        Me neither, espec if they're getting chopped up. I understand why one wouldn't want the skin of a whole tomato on their plate, but little bits? Who cares? Not I.

                    2. Reheating coffee's why I bought a microwave!

                      If the coffee's stale, you should throw it out, but if you don't leave it baking on a hot plate it gets cold while it's still fresh.

                      5 Replies
                      1. re: Robert Lauriston

                        Robert, I have this problem regularly since I don't use a coffee maker. After brewing, try putting the coffee into a thermos or insulated tumbler that's been washed out a few times with hot water. Then serve yourself from the tumbler/thermos -- keeps the coffee warm w/o a hotplate for a bit longer. I typically can use the same tumbler/thermos all week long before washing.

                        1. re: a_and_w

                          My coffeemaker has a vacuum carafe, and I scald it before I brew a pot. The last cup or two are still not hot enough.

                          I'm planning to replace it with a Technivorm, maybe that'll be better-insulated.

                          1. re: a_and_w

                            I just bought a 16 oz. Zojirushi thermos and that baby keeps coffee piping hot! Best $35 I've spent in ages! And it tastes as fresh at 2:30 pm as it does at 5:30 am! The only drawback is the cup/lid is sort of petite. Preheat the thermos and the coffee says hot.

                            http://www.amazon.com/Zojirushi-SVFAE...

                            1. re: toodie jane

                              I have the Zojirushi bread maker. Only use it to make the dough ( I know, I am lazy). Have never baked a loaf of bread in it- b ut I have had it for more than 10 years, and it is still going strong. Great products.