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  2. Foods you can — and definitely should not — cook in the ...

    www.aol.com/lifestyle/foods-definitely-not-cook...

    Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano

  3. Why hardboiled eggs and 4 other foods should not be ... - AOL

    www.aol.com/news/why-hardboiled-eggs-4-other...

    "The high heat from a microwave can cause the moisture in fish to quickly evaporate, which can cause a very dry, rubbery texture." Fish and other seafood should not be reheated in the microwave, a ...

  4. Forget air fryers – this is why microwave meals are here to stay

    www.aol.com/forget-air-fryers-why-microwave...

    Stir, re-cover and cook for another minute, then stir in the cheeses and cook for another minute. Taste and adjust the seasoning with salt and pepper. Spoon into shallow bowls and garnish with the ...

  5. Frozen meal - Wikipedia

    en.wikipedia.org/wiki/Frozen_meal

    A frozen meal (also called TV dinner in Canada and US), prepackaged meal, ready-made meal, [1] ready meal (UK), frozen dinner, and microwave meal portioned for an individual. A frozen meal in the United States and Canada usually consists of a type of meat, fish, or pasta for the main course, and sometimes vegetables, potatoes, and/or a dessert.

  6. Fish sauce - Wikipedia

    en.wikipedia.org/wiki/Fish_sauce

    Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce.

  7. Garum - Wikipedia

    en.wikipedia.org/wiki/Garum

    Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...

  8. Do you have a microwave? Here's why some foodies say to ... - AOL

    www.aol.com/lifestyle/microwave-heres-why...

    Strahan doesn't like or use a microwave because he feels food tastes better when heated up "properly." "It trips a lot of people out," he said in the post. "I have modern things in the kitchen.

  9. Lutefisk - Wikipedia

    en.wikipedia.org/wiki/Lutefisk

    The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...