Hi Bob,
Thank you for the info. I do not live near that area. I managed to find the Brown & Crisp bags at Walmart. I tested it with four frozen chicken wings. First, I rubbed some salt and black pepper onto the wings. Then, I put them in the bag and nuked it for several times:
1. 4 1/2 minutes --still raw inside..skin was not brown.
Poured the liquid out.
2. Nuked additional 2 minutes -- Looks ready to eat, but not brown yet. Poured the liquid out.
3. Nuked another 2 minutes -- meat was well done, but not brown.
Poured the liquid out.
4. Nuked another 2 minutes -- still not brown.
Poured the liquid out.
5. Nuked 2 more minutes -- Very little amount of liquid left. The skin and the meat were drying and turned into light yellowish color.
Now, I had no more patience to wait. My daughter and I ate the chicken wings. The taste was great<VBG>.
Apparently I need to buy the rack, recommended according to the instruction, which will allow me to drain the excess liquid(my daughter called it juice!) if a small hole is opened at the bottom of the bag. Well, my science background reminded me that it will never reach the temperture high enough to brown the skin as long as there is water in the bag. That is the reason why we need to drain it. Otherwise, we will never see the browned chicken<GG>. I used a new 1000 watt big "nuke chamber".....just bought recently, so it was in perfect condition...believe me. I will order the rack and try the experiment again....stay tuned...
BTW, The large size bags are still too small for a whole chicken. It was just barely large enough for 4-5 chicken wings. Why do they call it large? It should be called medium or small size.
Sincerely,
Wade |
