Dcb Vs. Other Dishes in Microwave?

[kcmckay]

So last night at my show I made Mexican Chicken Lasagne and one of the guests asked why she needed a DCB. Since of course I said everyone needed to get one! Well one of the guests asked why she couldn't make the dish in her pyrex or corningware casserole dishes. What makes the baker so much better. I was stumped but had told her I'd look into it and perhaps experiment as well. Does anyone have any words of wisdom on this? TIA

 

[ChefJoyJ]

you could have asked her if she's ever microwaved chicken in her pyrex... :yuck: I've microwaved chicken breasts in my DCB and yum!! :love: So tender and juicy! That's one example. But as for why? I'm looking forward to reading other people's responses.

 

[BethCooks4U]

Another company has a beautiful covered casserole dish and one of my hosts is a consultant for that company. I gave them two recipes for the baker at the show she attended (Mexican Chicken Lasagna and Chicken Fajitas). She tried them in her dish and when we had her party (featuring the DCB) she piped up that ours works much better than hers does and that "even though you guys have our casserole you need to get this one too" and that was the first thing she bought with her host benefits. She loves her dish for lost of other recipes but our quick 20-30 minute meals need the baked oven effect that our stones give them.

She said that everything was too soupy in her dish so she had to cook it much longer and then clean up was a real pain because some of it had stuck to her dish.

 

[NooraK]

I'm sure the properties that make the stoneware so great in the oven are also contributing to the success of the recipes in the microwave. I would email the test kitchens to see if they can give you a better explanation, and maybe word choices to explain why.

 

[Staci]

Hi there! Thanks for asking about the Deep Covered Baker (DCB). I completely understand your guest's question about why she would need a DCB when she already has Pyrex or Corningware casserole dishes. The main difference between the DCB and traditional casserole dishes is the material they are made of. The DCB is made of stoneware, which is known for its ability to distribute heat evenly and retain heat for a longer period of time. This is important for dishes like the Mexican Chicken Lasagne, as it allows for a perfectly cooked and evenly heated dish. Additionally, the DCB has a unique lid that helps trap steam and moisture, resulting in a more flavorful and tender dish. I highly recommend giving it a try and seeing the difference it can make in your cooking. Let me know if you have any other questions! Happy cooking!