dailyvideo
Fried rice is an easy and filling dish - great for a bachelor gentleman. You just have to remember to cook the rice the night before.
Ingredients:
- 4 c. cooked rice
- oil
- 2 eggs
- 1 carrot - diced
- 1/2 c. frozen peas
- 4 scallions - minced
- 1/2 c. leftover meat
- salt or soy sauce
Steps:
1st Heat a wok or large frying pan on high heat.
2nd Add to wait a little oil and a few minutes to warm up.
3rd Break eggs into wok and stir quickly to mount.
4th If the egg is well established, remove and cut into small chunks or strips.
5th Wipe the wok and add a little oil. Wait until warm.
6th If the rice is clumpy, break it up with your hands so that each grain is separate.
7th Add the cold rice to the wok. Move the rice quickly around the hot pan by putting your spoon or spatula under the rice and turning it over. (This is the basic stir-frying technique.)
8th After a minute or so, add the diced carrots and move them about the pan with the rice.
9th After 3 minutes, add the frozen peas and stir-fry.
10th After 2 minutes, add the scallions, egg and meat, if using.
11th Season the rice with salt or soy sauce once the ingredients are well-mixed. Cook another minute or until everything is heated through.
12th Remove from heat and serve.
Tips:
The amount of oil you use is up to you. You need only a tablespoon or so to keep the rice from sticking.
You can put anything you want in fried rice: leftover vegetables, stir-fry or anything that seems interesting. Try fried rice with ham and eggs for breakfast.
Traditionally, fried rice is seasoned with salt instead of soy sauce, because soy sauce turns the rice brown. Whichever you choose, be conservative when you first add it. You can always add more, but you can\'t take too much back.
Try a few drops of sesame oil in the egg before you cook it.
Try some minced garlic and ginger in the oil before you add the rice.
If your wok is large, you can cook the egg with everything else: After the rice and other ingredients are heated, push it to the sides of the wok so there\'s an empty space in the bottom. Crack the eggs into the space and cook. When the eggs are set, stir everything together to break up the eggs.
Some people like ketchup on their fried rice.
Warnings: Do not use hot rice, or you'll have a gloppy mess. Cooling the rice makes the grains separate
>Tip: If you color eggs later in the refrigerator on the packaging.
3-2-1-Color!!
Combine 1/2 a cup of boiling water for a teaspoon of vinegar and the specified number of drops of food coloring to desired colors. Soak hard boiled eggs in the dye for about five minutes or until desired color. For variety, try dipping the top half one color and the lower half of another, or leave the egg in the dye for different lengths of time, creating different tones in particular. With a slotted spoon or tongs to add or remove color eggs.
Lime – 24 drops yellow, 4 drops green
Orange Sunset – 17 yellow, 3 red
Purple – 15 blue, 5 red
Cantaloupe – 24 yellow, 2 red
Jade – 17 green, 3 blue
Plum – 10 red, 4 blue
Spearmint – 12 green, 6 yellow, 2 blue
Maize – 24 yellow, 1 red
Raspberry – 14 red, 6 blue
Teal – 15 green, 5 blue
Grape – 17 blue, 3 red
Fuchsia – 18 red, 2 blue
Watermelon – 25 red, 2 blue
Jungle Green – 14 green, 6 yellow
Eggplants are perishable, so use them within 2 or 3 days after purchase. Under ideal storage, 40-45 degrees F with high humidity (85%) will remain only about a week.
When buying eggplant, choose fruit with a nice shiny gloss, and avoid the color of the property - mature and bitter.
Pumpkin is also a good source of vitamins A, C and B complex, and potassium.
Eggplant contains about 30 calories per cup.
- All symmetrical eggplant with smooth skin and uniform color. Appearance of brown spots, scars, bruises indicate decay. Also avoid eggplants with wrinkled or flabby future. Large eggplant, can generally longer than 6 inches in diameter, hard and bitter.
If you press gently on eggplant, the finger mark will disappear quickly if the eggplant is fresh. Eggplant should be heavy, which can be much easier, even for its size will be tasteful. The mother and the cover must be green.
Storage temperatures - hot and cold can damage the eggplant. It is raw, eggplant and the best shop in a dirty plastic bag in the coldest part of refrigerator. Do not force the eggplant in the drawer when it is too large, because they bruise the vegetables. Eggplant may be blanched or steamed until six months in the freezer.
PREPARATION - Wash the eggplant just before using, and cut the CAP and the tree. Use a stainless steel knife, because the leaves withered carbon eggplant. Eggplant should not be eaten raw. Eggplant may be cooked with or without skin. However, large eggplant and most white varieties have thick skin must be peeled before cooking and hard with a potato peeler.
Unlike many vegetables, eggplant is not harmed by long cooking. A cooked eggplant can have a soft texture, but the cooked eggplant is very soft. Do not cook in an aluminum pot because the eggplant is bleached.
The spicy taste of pepper, basil, bay leaf, garlic, chili powder, oregano, sage, thyme, marjoram and parsley. Eggplant is often associated with tomatoes or onions.
Bake: To cook a whole eggplant, pierce the skin with a fork and bake at 400 degrees 30-40 minutes. Bake the eggplant flesh together produce a soft, easy to crush or grind.
ASAR Score: Cut the eggplant lengthwise into thick slices and lightly with a sharp knife. The slices on a plate or foil, so that a little oil. Roast about 5 inches from heat, and turn slices when they start to brown. Eggplant should be cooked for about 5 minutes per side.
Eggplant may also be in the microwave, diced or sliced. Cooking times vary from 6-8 minutes to cut a whole eggplant 3 or 4 minutes per pound of eggplant into cubes.
Braised PURPLE called Ratatouille. For this dish, the eggplant can be cooked alone or with other vegetables. Simmer, covered with tomato juice in liquid form until the eggplants are tender. Cooking time is usually 20-25 minutes.
When buying eggplant, choose fruit with a nice shiny gloss, and avoid the color of the property - mature and bitter.
Pumpkin is also a good source of vitamins A, C and B complex, and potassium.
Eggplant contains about 30 calories per cup.
- All symmetrical eggplant with smooth skin and uniform color. Appearance of brown spots, scars, bruises indicate decay. Also avoid eggplants with wrinkled or flabby future. Large eggplant, can generally longer than 6 inches in diameter, hard and bitter.
If you press gently on eggplant, the finger mark will disappear quickly if the eggplant is fresh. Eggplant should be heavy, which can be much easier, even for its size will be tasteful. The mother and the cover must be green.
Storage temperatures - hot and cold can damage the eggplant. It is raw, eggplant and the best shop in a dirty plastic bag in the coldest part of refrigerator. Do not force the eggplant in the drawer when it is too large, because they bruise the vegetables. Eggplant may be blanched or steamed until six months in the freezer.
PREPARATION - Wash the eggplant just before using, and cut the CAP and the tree. Use a stainless steel knife, because the leaves withered carbon eggplant. Eggplant should not be eaten raw. Eggplant may be cooked with or without skin. However, large eggplant and most white varieties have thick skin must be peeled before cooking and hard with a potato peeler.
Unlike many vegetables, eggplant is not harmed by long cooking. A cooked eggplant can have a soft texture, but the cooked eggplant is very soft. Do not cook in an aluminum pot because the eggplant is bleached.
The spicy taste of pepper, basil, bay leaf, garlic, chili powder, oregano, sage, thyme, marjoram and parsley. Eggplant is often associated with tomatoes or onions.
Bake: To cook a whole eggplant, pierce the skin with a fork and bake at 400 degrees 30-40 minutes. Bake the eggplant flesh together produce a soft, easy to crush or grind.
ASAR Score: Cut the eggplant lengthwise into thick slices and lightly with a sharp knife. The slices on a plate or foil, so that a little oil. Roast about 5 inches from heat, and turn slices when they start to brown. Eggplant should be cooked for about 5 minutes per side.
Eggplant may also be in the microwave, diced or sliced. Cooking times vary from 6-8 minutes to cut a whole eggplant 3 or 4 minutes per pound of eggplant into cubes.
Braised PURPLE called Ratatouille. For this dish, the eggplant can be cooked alone or with other vegetables. Simmer, covered with tomato juice in liquid form until the eggplants are tender. Cooking time is usually 20-25 minutes.
Have you ever want to be a chef ? The culinary arts are a great choice for a career. It helps in case you have a earlier interest in cooking.Most people that pick that they require to explore the great field of the culinary arts already appear to have the pre-disposition for it. Of coursework, that is not always the case.
Some cooks come in to the profession later on in life. Of coursework, in case you require to be at the top of your field, you ought to at least know that there's a few things that you ought to ask yourself first. What it comes down to is that not everyone can be a chef.
Do I have the motivation and desire to learn to be a chef? Being aware of the amount of time and study that it takes to become a chef, you require to keep yourself motivated in case you are to complete your study with the credentials that you are hoping for.
A good start is to look at what alreadyhave at hand - a kind of visual inventory.
Then it makes sense to them on a sheet of paper, all mealsfor list next week.
For example, a list of daily breakfast, lunch, dinner, etc.
This list of meals, main course and write a vinaigrette made coupleof are considering whatstaples handy in the cupboard and thefreezer. Try to get as many meals as YouCan with what you have on hand.
Note some of the extras Youthink you like to do next week - such as biscuits, snacks or desserts.
Keep food handy local grocery store ads and plan around the weekly offers, if possible. to think not only of the entrees; ifbananas are for sale, make banana bread for snacks, meals, for example.
When planning your menu, think whatwill happen next week. It is night Football Friday Night Games? Plan you have a solution isquick dinner. Wednesday is his day off? Day buffet breakfast can you try a new recipe takes more time to prepare.
Whatever, you are planning to make your menu plan around him.
Keep your lists, so that in the coming weeks you can bereminded meals for her family especially liked (or hated!). After a few weeks, will end up with ASET week pass that you use again and again.
With your plan in hand, not from Togo are trying, because you can not think of anything to do for your dinner. Travel and you will not be accepted withoutthat one ingredient you need to do today evening for dinner, so no minutes later the store!
To everyone who love to learning how to cook, this post may like one of the hardest meals you will ever must prepare. Needless to say, if you’re having a turkey there’s usually company involved which means a lot of hungry people are relying on you to prepare a great meal. This can be very intimidating. Fortunately they have all the information you need, in order to make positive a great meal for you, your friends & your relatives.
In order to successfully carve a turkey, you will need to have the following pieces of equipment :
• One warm serving platter
• A pair of kitchen scissors
• An electric knife or a gigantic slicing knife (you may need to select a manual knife since they provide more control than electric ones)
• A tiny carving knife or fork for arranging & serving the meat
Now that you have the equipment you need to carve the turkey, follow these steps in order to become a turkey carving professional:
1. Leave the turkey to sit 20-30 minutes after roasting & before carving. This will make the meat moister & simpler to cut.
2. After the turkey has sat for the time indicated above, transfer the turkey onto a cutting board; this is where you will start carving the turkey.
3. Remove the Leg: To do this, hold the drumstick firmly together with your fingers & gently pull the meat away from the body of the turkey. While doing this, cut through the skin between the leg & the body. Next, cut through the joint joining the leg to the backbone. Then separate the drumstick & thigh by cutting downwards through the joint, until the knife hits the cutting board.
4. Slicing the Drumstick (Leg) Meat: Six times you have detached the leg from the remainder of the body, you will need to slice the meat. Hold the drumstick in an upright position & turn the drumstick in a circular motion while cutting downwards. This will produce tasty slices of meat which are about equal size.
5. Slicing the Thigh Meat: When slicing thigh meat, you need to hold it close to the plate & secure it so it does not move. For best results when cutting thigh meat, make positive your knife is parallel to the bone & cut downwards towards the plate in slow, steady motions.
6. Slicing the Breast Meat: Make a deep cut in to the breast of the turkey towards the body frame, as close to the wing as you can. Beginning at the front of the turkey (about halfway up the breast) start cutting downwards, parallel to the cut you made to the wing. Only cut meat as you think necessary for the amount of people. Uncut meat will stay fresher longer.
7. Serve the Turkey: place all the slices of meat in an stunning manner on a gigantic platter & serve to your guests.
* Note: Remove stuffing from the turkey either by taking it out of the hole made where the leg was removed or by making a brand spanking new hole in the neck & taking it out from there.
What is the best?
It is perhaps not. What you need to do is to eat vegetables, lots of of them, every day in a variety of ways and cease worrying about the preparation methods. Diversity is the key \.
Lots of vegetables taste brilliant as they are straight from the garden. Lettuce, tomatoes, celery, cabbage, onions, radishes, carrot are obvious choices here. But they have the same probability on the side of chopped broccoli, cauliflower, peas, beans and zucchini on a flat boat with a dip.
Wash Em, Cut 'em and eat them. Oh yes, it could also have a salad!
Steaming heats the vegetable and soft texture. It is gentler than boiling and allows the plant to retain its color when it is not exaggerated. Use a stainless steel steamer that fits a lovely size pots. Make sure you use a heavy pan with a lid. There has to be water to touch the bottom of the steam. The water ought to simmer for as long as the vegetables are cooked.
Boiling vegetables is going on in fashion, but it is a legitimate preparation technique! The giant worry is the loss of nutrients. All cooking methods by the loss of some benefits of vegetables. If boiling, try to have cooked a way to water the vegetables (ie, a sauce or juice) to over nutrients to the table to be used. Vegetables ought to be barely covered with water. Bring water to a boil (covered), then let simmer until the vegetables are tender slow.
popular for vegetables, it retains its color, flavor and nutrients. Trial and error will be your guide with a microwave, since lots of variables are involved. However, sure guidelines will help \. Food that is put on the oven, the longer it takes to cook. Underestimating not to overdo the cooking time. Hot can be cooked a small longer. Other meals are ruined. Food straight from the fridge will take longer than at room temperature to cook. All meals continue to cook after removed from the microwave. It is part of the cooking technique and ought to be taken in to account to keep away from over-cooking.
fast technique for fast frying vegetables, meat (optional) and sauces in a saucepan to make a meal. associated with Asian cuisine. The key to lovely preparation. All items ought to be cooked to be cut to a size where they cook quickly in the wok. It is also important that the wok to high temperature, is consistent heated. The vegetables retain their color and clarity with this type of cooking (if not exaggerated).
Brilliant! for the root vegetables such as potatoes, beets, carrots and turnips. Cut-in brush or giant chunks, lightly with olive oil and cook in a hot oven. Part size decide the cooking time but expect at least 40 minutes. Inside is soft, damp and fluffy inside. Dress with sour cream and chives. Yum
Is that something was screaming like the word barbeque? Love Grill. It is primarily open flame cooking, so it could be thought about a campfire as well. Outdoor Cooking only changes everything about food. You need foil, fire and fresh vegetables. Grease the foil, chop vegetables and put the closed packages on the grill. Be adventurous, it is impossible to set foot!
In the days before they had non-stick cookware, they had the next best thing - seasoned forged iron cookware. While non-stick cookware has definitely outdone forged iron cookware in the non-stick section, forged iron pots and pans are still favored by plenty of cooks, including the professionals because of their durability and ability to retain flavor.
But, if you are not lucky to have a hand-me-down from your grandmother, you may find yourself confused about how to become a forged iron chef. Don't worry - you can learn how to season forged iron cookware with the professionals and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The method is very simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees celcius.
2. Coat the pan with grease or lard. (Make sure that you do not use vegetable oil or commercial cooking sprays. While they may appear simpler, they won't only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and leave it to bake for 15 minutes.
4. Remove the pan and pour out excess grease or lard.
5. Put the pan back in to the oven and bake for another 2 hours.
6. Repeat 1-5 as needed
Plenty of forged iron fanatics will swear on repeating the seasoning method several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Plenty of people will recommend that the first few times the cookware is used it ought to be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
In the event you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a timeframe in use, you may need to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (Doing this while the pan is warm cause it is the most safe to touch).
2. Make definite the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware the last time, be sure to take proper care of it. Keep in mind the creed of every enthusiast of forged iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and ought to not be used to tidy your cookware on a regular basis. If you are baffled at this time, Don't worry, Cleaning forged iron cookware is a breeze.
You'll need to rinse your cookware while it is still hot. If your food is stuck to it, then scrape the pan or pot as needed.
That is it! Keep in mind not to store food in your forged iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.
Now that you know the ins and outs to forged iron cookware, you can start generating your own relatives heirloom - as well as some great dinner!
But, if you are not lucky to have a hand-me-down from your grandmother, you may find yourself confused about how to become a forged iron chef. Don't worry - you can learn how to season forged iron cookware with the professionals and keep them in great shape for years to come.
Seasoning New Cast Iron Cookware
The method is very simple. When done correctly, your pans will last a long time and may even become your own hand-me -downs in the future.
1. Heat your oven to 300 degrees celcius.
2. Coat the pan with grease or lard. (Make sure that you do not use vegetable oil or commercial cooking sprays. While they may appear simpler, they won't only cause your cookware to be seasoned incorrectly, but they will also leave a sticky film on the outside of the cookware that is impossible to remove.)
3. Place the pan in the oven on the middle rack and leave it to bake for 15 minutes.
4. Remove the pan and pour out excess grease or lard.
5. Put the pan back in to the oven and bake for another 2 hours.
6. Repeat 1-5 as needed
Plenty of forged iron fanatics will swear on repeating the seasoning method several times before ever using the cookware the first time. Each time you season the cookware, the seasoning bond becomes stronger. Plenty of people will recommend that the first few times the cookware is used it ought to be used to cook greasy foods (bacon, fatty meats, etc.) to again strengthen the seasoning bond.
Re-seasoning Cookware
In the event you find that you seasoned the pan improperly the first time, or if food starts to stick to the pan after a timeframe in use, you may need to re-season the cookware.
1. Wash the cookware thoroughly with a steel wool pad (Doing this while the pan is warm cause it is the most safe to touch).
2. Make definite the pan is fully dry (use a towel if needed).
3. Follow the seasoning steps above to re-season the pan.
Cleaning Your Cast Iron Cookware
To make your cookware the last time, be sure to take proper care of it. Keep in mind the creed of every enthusiast of forged iron - no soap and no steel wool. Soap and steel wool will cause a breakdown in the seasoning bond and ought to not be used to tidy your cookware on a regular basis. If you are baffled at this time, Don't worry, Cleaning forged iron cookware is a breeze.
You'll need to rinse your cookware while it is still hot. If your food is stuck to it, then scrape the pan or pot as needed.
That is it! Keep in mind not to store food in your forged iron cookware because it may attach a metallic flavor to the food. In addition, store your pans with the lids off to prevent moisture from accumulating and rusting from occurring.
When you purchase cast iron cookware, they are medium gray in color, but after usage, they start turning darker. (My pans are very black in color.) This is normal and should be expected.
Now that you know the ins and outs to forged iron cookware, you can start generating your own relatives heirloom - as well as some great dinner!
Crockpots vary but the low setting is around 100 degree celsiuss and a high setting is 300 degrees celsius.
You know this is a simple formula for use in your slow cooker. Adjusments sometimes will be a call on your part. Some simple guidelines should help, but some simple guidelines will help you. Follow simple rules and you are on your way.
You should reduce the liquid since it is no boiling in the crockpot.
Add cheese and other milk products to complete your cooking since they tend to break down if they are too long cooked.
Brown any ground beef before adding to crockpot and the meat will taste better than this.
Add the rice and noodles. Finish your cooking. They will open the case of soft cooked long you cook them. This separation and merge them when the time for service Add spices to finish. If the recipe calls for 15-30 minutes stovetop, crockpot should make it 1 1 / 2 to 2 1 / 2 hours and 4-8 hours at high temperatures with low temperature setting.
If the recipe calls for 35-45 minutes stovetop crockpot should do it for 3-4 hours at the temperature and 60-10 hours with low temperature setting.
If the recipe calls stovetop 50 minutes to 3 hours, crockpot should do it for 4-6 hours at high temperature and setting 8-16 hours at low setting.
Following these instructions will Allows you to convert a stovetop recipe a couple of delicious food soon!
You know this is a simple formula for use in your slow cooker. Adjusments sometimes will be a call on your part. Some simple guidelines should help, but some simple guidelines will help you. Follow simple rules and you are on your way.
You should reduce the liquid since it is no boiling in the crockpot.
Add cheese and other milk products to complete your cooking since they tend to break down if they are too long cooked.
Brown any ground beef before adding to crockpot and the meat will taste better than this.
Add the rice and noodles. Finish your cooking. They will open the case of soft cooked long you cook them. This separation and merge them when the time for service Add spices to finish. If the recipe calls for 15-30 minutes stovetop, crockpot should make it 1 1 / 2 to 2 1 / 2 hours and 4-8 hours at high temperatures with low temperature setting.
If the recipe calls for 35-45 minutes stovetop crockpot should do it for 3-4 hours at the temperature and 60-10 hours with low temperature setting.
If the recipe calls stovetop 50 minutes to 3 hours, crockpot should do it for 4-6 hours at high temperature and setting 8-16 hours at low setting.
Following these instructions will Allows you to convert a stovetop recipe a couple of delicious food soon!
When you post advice. About quality cooking recipes you will find it easier said than done separately from the disease equiped contains recipes and send a support. The right to know how. The information you provide care.
This is the way we like. Few sincere believe that you should use when you are looking for information about cooking recipes to advice on the purchase of our minds. Internet-related help only for cooking recipes. We can not give advice. Or suggestions for research in 'real' situation.
Recipe for cooking in encyclopedia Online Read about cooking recipes in the free online encyclopedia and dictionary. Over 600,000 articles on any topic and absolutely free access to the full content.
good hint if you show with the help or advice on the website recipe. Determine who is the site owner. This site can show you. Author formula dignity, the easiest way to reveal who owns the formula. Cooking is a site to search for 'on'.
All the famous sites. Provides information about cooking recipes, refers to the 'on' or contact 'page' to get to know the owner. Details should be disclosed. Displayed on some website owners expertise. Then you can determine in Understand and appreciate the manufacturer's advice on cooking recipes.
Melting chocolate for baking is exciting Jobs. If not completely done, you can end up with burned or regulations as Granule and destroy what you are baking. We are three ways to thaw Chocolate, each can be successful in that and to choose only one method. For you and get to!
Oven
Chocolate can be melted in the furnace. Steam is quite easy. You will need a lot I see it. Easy to work on other phones and you do not know that you have overheated it until it's too late. To melt chocolate in a hot oven, 110 degrees oven chocolate, chopped and placed under the plate, open the oven door and check regularly takes one Hours to dissolve thoroughly.
Double Boiler Method
This way, authentic second attempt. And a special container or double boiler. Bottom pot with digital Of water in the pot and the top is a bit small and the bottom of the pot. Water should be heated to simmer below chopped chocolate in a pot and put on the chocolate and stir until dissolved. You must be careful to get the water mixed with chocolate, which gives a grainy
Microwave
Using microwave is the way to melt chocolate faster. But even a second how bad the heat can destroy the chocolate. Chop chocolate and place it in Microwave safe bowl. Minute heat up to 50% for 4 - Time required depends on the amount of chocolate you are melting so You'll have to see the chocolate all the time. When you see it change. Before the melt from the furnace and people until completely dissolved.
Oven
Chocolate can be melted in the furnace. Steam is quite easy. You will need a lot I see it. Easy to work on other phones and you do not know that you have overheated it until it's too late. To melt chocolate in a hot oven, 110 degrees oven chocolate, chopped and placed under the plate, open the oven door and check regularly takes one Hours to dissolve thoroughly.
Double Boiler Method
This way, authentic second attempt. And a special container or double boiler. Bottom pot with digital Of water in the pot and the top is a bit small and the bottom of the pot. Water should be heated to simmer below chopped chocolate in a pot and put on the chocolate and stir until dissolved. You must be careful to get the water mixed with chocolate, which gives a grainy
Microwave
Using microwave is the way to melt chocolate faster. But even a second how bad the heat can destroy the chocolate. Chop chocolate and place it in Microwave safe bowl. Minute heat up to 50% for 4 - Time required depends on the amount of chocolate you are melting so You'll have to see the chocolate all the time. When you see it change. Before the melt from the furnace and people until completely dissolved.