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goodbye microwave

 
Brett Hammond
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I haven't had a microwave in 10 years. Not enough counter space.

Like others, I reheat pasta and chinese noodles in a small pan with a quarter cup of water in the bottom. Cover with lid and turn up high and stir frequently. It basically steams it and the water you added to prevent sticking boils off so it ends up the same consistency as the original.

Reheat leftover meats and pizza under the oven broiler which takes about a minute. I frequently take all my leftovers ( green beans, mash potatoes, meat, etc.) Smush down real flat and broil it for a minute. Some of it gets crunchy, but I like that. Sprinkle with water first if you want it to stay soft. If it is a thick piece of meat, you will have to flip it once. I am too impatient to use the oven on weeknights.

When I make spaghetti sauce or chili, I make a bunch and freeze in individual servings. When I get home from work, I drop the rock hard frozen block of spaghetti sauce (because I never think far enough ahead to defrost) in a small covered pot with a tiny bit of water, and boil another small pot for cooking the angel hair pasta, and I am eating in 10 min or so. Now THAT is fast food!

The good thing about using an oven or broiler is that reheating for two or more people, does not take twice as much time as reheating for one, like it does in a microwave. And I can cook mashed potatoes from raw on a stove top much faster than someone using a microwave, because I cut the raw potatoes into small pieces and boil.

Try reheating your rice bags in a solar oven made from a few pieces of aluminum foil in a south facing window.
 
Willy Walker
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Adding one comment in support of no microwave.  I do use a microwave at work sometimes as that's the only heating tool there.    

For me it was a few year transition using it less and less until I was just being lazy.   Then poof it was gone and I never missed it since.  

I do think about a solar oven for those days that I'm working outside and don't want to come in and cook my leftovers.  

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http://www.permies.com/t/48452/chickens/Mobile-Chicken-house#388147

 
Jessie Twinn
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Reheat:
leftover pasta
leftover pasta casserole - seems a shame to turn on a huge oven to heat up such a small portion.
leftover rice
cloth rice bag for applying heat to sour muscles

Ok, pasta - add to hot water for a minute or 2.

Pasta casserole. Add to saucepan, add a little water, heat.

Leftover rice - as for pasta.

Heat packs - let me know. Jury is out... BUT hot water bottles don't work too badly as a substitute.

We ditched the nuker a couple of years ago and aside from heat packs I don't miss it either.
 
Dawn Hoff
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We haven't had a microwave oven for 5 year - we moved into a rented house and there wasn't any so we did without.

My primary health concern wrt microwaves is the plastic people use to heat their food... I don't trust that it is safe - I try to get rid of plastic in my house esp. in the kitchen.

I reheat food on the stovetop - usually in a casserole, or a skillet or in my Dutch oven, it works fine. Potatoes and rice are turned into a diferent meal - fried rice is my children's favorite food, right after fried potatoes. I recently got an instant pot - but to me it seems too big for heating single servings... I do still miss the ricebags though and am looking forward to getting our RMH installed so I can heat them there - the hot water bottles aren't quite the same... will try the solar oven tip - but then si think so would need to have them out there 24x7...

soloenespana.wordpress.com

 
Libbie Hawker
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Microwaves and TVs--two appliances I did without years ago, because I had no space for them and no money to buy them anyway. I don't miss either one! Our last rental house had a built-in microwave, so I used it now and then, but the place we just bought doesn't have useful counter space for a microwave. (Most of the counter space in my kitchen is in the form of a big island.) I'm glad I know how to get along without one! A microwave won't do anything for you that a stovetop or a broiler won't do.
 
Simon Kent Lee
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I have not used a microwave in over 10 years.
I do not reheat any of those foods, I am quite happy to eat leftovers unheated (including soups).
Maybe the rice in the rice bag can be removed from the bag and heated in a pan, then put back into the bag.
 
James Freyr
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I myself quit using the microwave a few years ago and have learned that any food that would be thawed, defrosted or reheated in a microwave can be done on the stovetop or in the oven/toaster oven. I want to share the reason I chose to stop using the microwave, as I didn't see them mentioned in other posts. The wavelength of radiation generated in a microwave to heat food works by causing water molecules to spin rapidly, causing friction. This same wavelength of radiation has other effects, some of which are negative, and one is downright frightening. The radiation aside from making water molecules spin, breaks down delicate compounds like amino acids and certain vitamins, like some B-vitamins, into forms that can't be used by the body. The other frightening thing is how it acts on proteins. Protein molecules are complex and intricately folded in their natural state. Microwave radiation unfolds some proteins rendering some of them carcinogens which don't occur in nature. Microwaves partly destroy the nutritional value of food. Microwaving food in plastics is a great way to add toxic compounds to a meal. I used to use microwaves because they were convenient and safe. Companies wouldn't put products on the market that weren't safe, right? wrong. Dupont said teflon was safe to cook food on, and we would later learn they knowingly withheld information, got caught, paid a $700M+ penalty after a lawsuit, and teflon was taken off the market. There's a mountain of examples of other things that used to be on the consumer market that were considered safe, but were known otherwise. I hope this iota of information about microwaves will help others make an informed choice.

"Study books and observe nature; if they do not agree, throw away the books." ~ William A. Albrecht

 
Liz Hills
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I gave up my microwave quite by accident about a year and a half ago (it got buried for about 3 months before I realized it) and I don't miss it at all. Which quite amazes me, because I used to rely on it so heavily for cooking most of my life. I'm so happy to have it out of my kitchen; it was so big and bulky and a pain in the ass to clean. I wrote more about my experience here.

https://stonesoupwyoming.org/. A Permaculture demonstration site in southern Wyoming.
https://triumphoftheweeds.com/. On sustainability, food, permaculture, and homesteading in southern Wyoming.

 
J Anders
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I would like to chime in on another person/family that has not had a microwave in forever. We moved into this house 4 years ago and we never had a microwave here. Before that I can't remember when we had a microwave for awhile. My wife likes microwave popcorn that she takes to her job and makes it there but that's the only microwaveable food we've got. I also love cast iron pans and Revere ware cookware.
 
Katie Nicholson
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I use a microwave, but would like to wean myself off.

I have a friend who uses a toaster oven for reheating everything that requires a dry heat for reheating and she uses a pot or skillet on the stove for things that need a wet heat.

"Never be within doors when you can rightly be without." ~ Charlotte Mason

 
Inge Leonora-den Ouden
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Now that this thread pops up for me ... I can ask a question. It isn't about the microwave, but about cooking on electricity. It seems there are two different ways that works. But as far as I know one of those two (induction) works just like a microwave ... Does that mean it has the same disadvantages?

"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)

 
Douglas Alpenstock
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Inge Leonora-den Ouden wrote: But as far as I know one of those two (induction) works just like a microwave ... Does that mean it has the same disadvantages?


Induction cooking heats up the cooking pot/pan. It doesn't heat food directly. I can't see any disadvantages.
 
Heather Sharpe
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I haven't had a microwave in probably a decade. I didn't use it much in the few years that I did have one. The main use was for heating up rice bags for achy muscles. Still haven't found a good alternative way to do it. Hot water bottles just aren't the same to me, since they don't mold to the body and you can't lay on top of them.
We have a Walker stove and I've considered putting the bag in a metal pan on the stove top once the fire dies down enough so that it's not hot enough to be dangerous. Still a little unsure about the safety and efficacy of that. Plus sometimes, I just need the bag warmed quickly. Maybe a low enough temperature in the air fryer oven? Crockpot? Would love to hear if anyone else has come up with good alternative for that.

“Action on behalf of life transforms. Because the relationship between self and the world is reciprocal, it is not a question of first getting enlightened or saved and then acting. As we work to heal the earth, the earth heals us.” ~ Robin Wall Kimmerer

 
S Tonin
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For the rice bags, maybe try taking the rice out and heat it in a frying pan (like toasting it), and then putting it back in the bag.  I have an old tube sock full of lentils I use for that kind of heat (I do heat it in the microwave, though), and it's pretty easy to untie the end and retie it so I can wash the sock part.
 
Anne Miller
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I used to use my crockpot for heating dinner rolls so a crockpot sounds like a good alternative.

If you have a double boiler that might work also.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Inge Leonora-den Ouden
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Douglas Alpenstock wrote:

Inge Leonora-den Ouden wrote: But as far as I know one of those two (induction) works just like a microwave ... Does that mean it has the same disadvantages?


Induction cooking heats up the cooking pot/pan. It doesn't heat food directly. I can't see any disadvantages.


I mean the disadvantage of the microwave: the 'waves' that aren't good for our health

"Also, just as you want men to do to you, do the same way to them" (Luke 6:31)

 
John F Dean
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I use a microwave to warm up stuff.   I suppose I am a oddity, I prefer to cook in an open fireplace.  A compromise on the latter is in order.  I have found a wood cook stove that will fit in our fireplace.  Now I have to come up with the two grand to buy it.

….give me coffee to do the things I can and bourbon to accept the things I can’t.

 
Paul Fookes
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We have not had a microwave here at all (since 1974).  To heat up things we use the wood stove in winter and during summer, we can use the solar cooker.  We often up size left overs.  We convert roast veges with onions and gravy into bubble and squeak and have with cold meat or with eggs at breakfast time.  Rice and most things can be steamed.  We have three steamers so it is never a problem.  IMHO, steaming is often as fast as microwaving anyway.  If all else fails, there is always eating it cold.

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Leigh Tate
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Years ago I had a cat with feline lymphoma. In my research, I ran across information (I can't recall exactly what, now) about microwave ovens that convinced me to get rid of ours. I thought I'd be lost without it, but I bought a toaster oven and set about looking for new ways to accomplish the same tasks. What I learned was that I cook out of habit. Using the microwave was automatic because I was used to it. Once I developed new cooking (and reheating) habits, I never missed it.

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Robert Ray
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When my microwave fails, I'll replace it with a convection oven/microwave in its place. I see where there are now units that include an air fryer, not a big leap from what I think of as a traditional convection oven.  I have a combination unit for my skoolie. I went that way after talking with my snowbird friends. Can't use it on battery power but with the generator or shore power it's available and I didn't have to make room for an oven.
This can easily go sideways and go cider-pressy when we talk about the science.
Something I tried a month ago was making mozzarella in the microwave, it actually turned out pretty good, without the big stockpots of water.
I don't use the microwave every day, the combination idea has merit for me.

Our inability to change everything should not stop us from changing what we can.

 
Brian Prescott
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If I plan ahead, and have time, my favorite way to reheat food is to put it in a covered glass casserole dish in the sun oven. Not only does the oven get hot, but the sun shines through the covered class dish and directly onto the food! Using the cover on the dish prevents the food from drying out. I can even add a couple drops of water if necessary.
 
David Wieland
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r ranson wrote:For a very long time, I didn't have a microwave.  I'm a bit scared of them, as I've seen some pretty nasty things including the famous incident of the exploding curry.


I wouldn't recommend that anyone use a tool that scares them, at least not without clear guidance. But a microwave is one of the most energy-efficient cooking appliances ever invented. The Instant Pot is a much more recent invention that is also energy-conserving and versatile, enabling even my bachelor son to cook good meals.
As for the dry heat needed for a rice bag, a heat lamp (such as a brooder lamp) could suffice if the bag is on an insulated surface. I don't think you would want to put the bag in direct contact.
 
L Anderson
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My vote:
Heavy Dutch oven with a rack to hold the food itself, or the food in a suitable heat safe dish. A good heavy Dutch oven is great on the stove top. Leave it dry, or add a little water if you want steam.
They come in different sizes. Cast iron. Enameled or not.  They don’t have to be wildly expensive.  I just bought a 2 quart one for about $40.00.

Dutch ovens work well outside too. You can bake wonderful biscuits over a campfire, not just cowboy stew. Old ones often had little feet for settling them over coals.

A rice bag would heat up in a dry Dutch oven,  but it would probably take a long time. I think the rice bag system was born specifically as a microwave thing. I get that they are nicer than water bottles because they can be draped.  But they don’t last forever - the rice starts to scorch with all the heating.

Maybe we need to think about a different material that could replace the rice but accomplish the same function?
Is replacing rice with tiny metal beads a dumb idea? (Along with a thicker fabric holding them so one doesn’t get burned….)

Or do what we do: skip the rice bag, rub some balm on the sore spot, wet small towel in really hot water (wring out excess water!), and drape it over the sore area.  Quicker, and smells better.
 
Al Marlin
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At 61, I've never owned a microwave - never liked the taste of the food cooked with them. Reading through this post I see that I have always done a combo of the solutions listed by everyone: For leftovers add a little water to the bottom of a pot to prevent sticking, use double boiler/steamer, or toaster oven but not figured out how to heat a bag of dry rice/hemp for aching muscles - hot water bottles are ok but not the same. Then this Tuesday (3 days ago) I picked up my La Nordica Milly (ULC certified, 89.1% efficient, .015 mg emissions).

I bought my Milly with the warming oven option even though we have to make some chimney changes (this summer) before we can actually mount the warming oven. However, once the warming oven is installed, I believe Milly will answer all of the challenges of the initial post. The warming oven has a single wall pipe going through it with side venting to release chimney heat into both sides of the warming oven and the floor of the warming oven is of soapstone. I figure this'll be the perfect place to heat a couple of dry rice/hemp bags, as well as any leftovers.
Milly-s-arrival.JPG
stove & warming oven combined weigh ~600 lbs - easy to tow even for my 2005 Golf
stove & warming oven combined weigh ~600 lbs - easy to tow even for my 2005 Golf
Milly-s-guts.JPG
fire box on bottom of pic with 17x17x17" oven at top
fire box on bottom of pic with 17x17x17" oven at top
First-big-fire.JPG
Easy to make oven reach 450-500'F - great for pizza & tandoori
Easy to make oven reach 450-500'F - great for pizza & tandoori
Oven-temp-.JPG
Wanted to know how much it took to sustain a good (400'F) heat
Wanted to know how much it took to sustain a good (400'F) heat
Enough-fire-to-sustain-oven-heat.JPG
Once up to temp, not much was needed at all
Once up to temp, not much was needed at all
Lid-off.JPG
With her 2 sets of nesting lids, lots options for wok-style cooking
With her 2 sets of nesting lids, lots options for wok-style cooking
 
Justin Gerardot
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I like to throw leftovers in my cast iron pan then add scrambled eggs for breakfast. If I am not eating eggs, I like to use a double boiler so I do not burn the bottom

"We will never be truly healthy, satisfied, or fulfilled if we live apart and alienated from the environment from which we evolved." -Stephen Kellert

 
Lorinne Anderson
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Instant Pot:  Although there are just 2 of us, I am soooo grateful I got the 8qt DUO with the AIRFRYER lid.  It is the only one (I believe) that has the extra AIRFRYER lid, and it is absolutely wicked for batch cooking and "deep-fried " flavor/texture.

The AIRFRYER lid gives you so many more options,  especially for 'reheating' anything 'deep' fried (fish, chips, chicken), or 'bread' based (cinnamon buns, pie, pizza) as it offers broil, bake, roast, air-fry and dehydrate.

It still has the regular lid, with pressure cook, saute, slow cook, steam, and sous vide functions, and although there is no special yogurt function, the capability remains.

High and low power settings,  delayed start, and keep warm functions round out this unit's multitude of tricks!

I think they offer the AIRFRYER lid as an aftermarket accessory for the 8qt, but either way, it's pricey (Amazon Black Friday purchase was my solution,  but was still pushing $200 Canadian) but it pretty much replaces all electric kitchen cooking devices (except a toaster for bread, or toaster oven for a large pizza) and yes, it easily fits an intact chicken!

No, it's not small either but takes 1/2 the counter space of a med-lg nuker, the actual footprint is 12.5 inches unless you include the handles, then just shy of 15.  It is tall, though at 15 inches, with the AIRFRYER lid, and of course with the two lids, that eats some more storage space.

Unless cooking regularly for a really large family, or doing a LOT of baking one of these, and a toaster or toaster oven could easily be all the cooking appliances one needs; this universal unit could be the only electric appliance in the joint!

Sadly,  the nuker remains,  heating "Magic Bags" (aka rice bags, although mine ​are filled with whole/full grain oats from the feed store - better moist heat and smell), sequentially is just not something even the instant pot can do...

Lorinne Anderson: Specializing in sick, injured, orphaned and problem wildlife for over 20 years.

 
Leigh Tate
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Lorinne Anderson wrote:Unless cooking regularly for a really large family, or doing a LOT of baking one of these, and a toaster or toaster oven could easily be all the cooking appliances one needs; with a Woodstove,  this universal unit might be the only electric appliance in the joint!


I have to agree. At least, my toaster oven has certainly worked well as a microwave replacement. I have an air fryer too, which I like, but most of them are small and don't hold much food. If I ever replace the toaster oven (or if I were to recommend a toaster oven) I'll get an "air fryer toaster oven," which is actually a convection toaster oven.

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Lorinne Anderson
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I have lousy luck with convection toaster ovens; the convection component seems to fail within the first year, but the toaster oven (our sole 'used' oven, don't use the range) lives another 5-7yrs as I don't want to throw it, every other function works.

Just replaced it this last year,  but with the IP I've just realized, I've never used the convection option!

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S Bengi
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I have never owned a microwave, but I have an avona combi-steam countertop toaster oven.
It holds 3 half-sheet pan. Below is my usual setup
Top sheet filled with meat
Middle sheet filled with greens
Bottom sheet filled with starch (pasta/rice/potatoes/etc)
I usually steam at 100% humidity at 216F for 30min, then I pull out the greens and starch. Then I run it for an additional 25minutes at 350F at 0% humidity for just the meat.

With the steel-sheet and the temp set to 485F after pre-heating. I make pizza in 3min. I even get wonderful leopard-ing.

I proof my bread at 75F and 75% humidity, and I also bake them too. I make real 6inch thick cakes not just brownies. And made a whole turkey it.

Pretty much I have become a huge fan. I dont really use my stove top anymore.  I use my instantpot once a week, and while I do have a solar powered GoSun Fusion, which I thought I would use at least once a week. I can count the few times I actually use it

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Katie Nicholson
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Stumbled on this article today while looking for a recipe and thought it was a nice, detailed rundown of how to reheat various foods without a microwave.

https://traditionalcookingschool.com/food-preparation/reheating-foods-without-a-microwave/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Reheating+Foods+Without+A+Microwave

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Lana Berticevich
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Katie Nicholson wrote:Stumbled on this article today while looking for a recipe and thought it was a nice, detailed rundown of how to reheat various foods without a microwave.

https://traditionalcookingschool.com/food-preparation/reheating-foods-without-a-microwave/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Reheating+Foods+Without+A+Microwave



Katie - thanks for sharing that article;

The method which is :adding a bit of water to the leftovers in a cast iron pan and putting a lid on it to "steam" it to warm temperature - that is what I have used for years. I despise the microwave. This method works for casseroles, and any other sauce-less leftovers. Rice and noodles are especially good like this. If the sauce is a thick sauce, like plum sauce on asian type pork, that works this way too.

If I ever think I know everything, then I'm really lost and need to rearrange my entire thinking.

 
Jeff Steez
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I almost never use the microwave... essentially never...

Putting a saucier with a small layer of water on the bottom and quick steaming everything works perfectly almost all of the time, making foods like new. Health risks aside I just never cared for the microwave. People say you have to stir it in the middle of reheating but I think it tastes like garbage. Even though I'm vegan now I remember one of my most hated flavors in the world was microwave reheated chicken, it tastes like stale rubber.

Pasta in sauce? Steam it with a small layer of water in a saucier. It rehydrates it since it often feels as though it dries out and thickens, and the noodles are tender as if just boiled.

Rice? Same thing... Steam cook with a small layer of water on the bottom just until it's gone. Rice comes out as though you just made it. Be careful though not to over moisten it because it can lose its structure and become oversaturated making it into mush. Also, because with reheating rice in general, since it's prone to a specific harmful strain of bacteria (incidents of Chinese take out leftover deaths). Generally, I just cook rice fresh, it takes no more than 20 minutes when doing other things.

Anything else? I keep a mist bottle of water, mist the entire food (including bread) and stick it in the toaster oven. This makes it fresh as new and I can eat leftovers for a week straight without getting tired of them.

These are the ways I reheat virtually 100% of my food.

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Barbara Manning
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Krista Marie Schaus wrote: My Italian grandmother informs me the best way to heat up any type of leftover pasta is in a frying pan with a little olive oil.



I agree with KMS.  I have a microwave/oven which I use as an oven.  I find foods reheated in the microwave to be mushy -- maybe I'm cooking them for too long.  Now I use a pre-heated cast iron skillet with a lid or use a scrap of tin foil as a cover. Depending on if you like a bit of a crust, any pasta or pizza or even a creamy casserole will heat up quite nicely in a cast iron skillet, with the extra bonus (for me) of a crispy crust. Sometimes the skillet is dry, sometimes I swish it with oil. Experiment with the heat. I use medium-low to preheat then crank it to medium after the food is in the skillet. Because you've pre-heated the skillet, heating the food doesn't take too long.

As for the rice bag, I think you'd have to have something non-burnable in the bottom of a dry skillet to help protect the cloth from burning. Maybe some well-used tin foil that you've crushed into ball-like shapes. I think the direct heat will eventually damage the cloth. Can you make the bag in a way so that it can be opened and closed? If so, you can heat the rice in a dry pan and pour it into the bag, fold and close and you're done! If you don't mind, you can probably just tie the bag closed.

As an aside, have you considered filling a bag with cherry pits instead of rice? I have no proof but I've used both and the cherry pits seem to retain the heat for a longer period of time. And, they have a great, soothing aroma. Anyone who has a cherry tree will be thrilled to give you the pits rather than throw them away.

Good luck!

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Carla Burke
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I see quite a few votes for the instant pot. We have one, John uses it All. The. Time. I absolutely DESPISE it. It's too big & cumbersome, making it a pita to clean, a pita to store, a pita to leave on the counter. I'm NOT impressed with how the food is done, in it, at all - regardless of which function is chosen. Give me an old fashioned crock pot, cast iron or high-carbon steel pots & pans, a high-carbon steel wok, a bamboo steamer, and a few baking pans, and I can cook or reheat anything and (with the exception of the crock pot) have the mess cleaned up and put away, before the instant pot is done.

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Jeff Steez
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Carla Burke wrote:I see quite a few votes for the instant pot. We have one, John uses it All. The. Time. I absolutely DESPISE it. It's too big & cumbersome, making it a pita to clean, a pita to store, a pita to leave on the counter. I'm NOT impressed with how the food is done, in it, at all - regardless of which function is chosen. Give me an old fashioned crock pot, cast iron or high-carbon steel pots & pans, a high-carbon steel wok, a bamboo steamer, and a few baking pans, and I can cook or reheat anything and (with the exception of the crock pot) have the mess cleaned up and put away, before the instant pot is done.



I like the Pot for what it is. I tried the "Slow Cook" setting for the first time and it was atrocious. Max setting is probably at best a low - medium low on an actual crockpot. Low is barely a keep warm.

It's a unique device, whereas Asians often have rice cookers that are similar. They can be programmed to have rice ready in the morning.

At the end of the day it's just an electric pressure cooker. It either do or it don't. Sometimes a book of recipes might change one's mind. It's perfect for when I don't feel like hands on cooking for two hours and I just have one thing to clean, being stainless, I just soak it and forget it until I'm ready to scrub.

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Stephen Leaf
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Used one for years, then we bought a house with one built in. So we got rid of the stand alone one, then 3 years later we decided to move, didn’t think anything of it.. till we went to warm up leftovers and remembered we didn’t have one anymore.
It’s been 4 years since then and we’ve still not bought a new one. The house we’re in right now doesn’t have very good electrical so it wouldn’t be a good idea anyway, likewise we have no counter space.
Most of the leftovers I bring to work and eat cold. Of the leftovers we eat at home warm, we use a toaster oven or the main oven/stovetop to warm up. Usually involved a toss leftovers in, set to 350 and set a timer for 30mins. Summertime its a gamble on weather, but we try to use the sun oven whenever possible.
Wish I had read this thread much earlier, so many good ideas!
 
Thekla McDaniels
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No microwave for 30 years.  I agree with the grandmother who heats leftovers  up in the frying pan with a little olive oil.

Most often I use a cast iron dutch oven or frying pan with lid.  Most often the food is still in there from when I cooked it.  If it’s food from the fridge or freezer, I can warm the pan and the lid before putting the food in, with or without the oil, or broth or water.

I put a canning jar of food into water in a sauce pan and leave it to heat slowly.

To defrost things, I put what ever into a cold cast iron pan, the more massive the better, the metal conducts the cold away from the frozen food, and speeds its dispersal.

Frozen soup or milk in a canning jar goes in a pan in the sink with cool water.  I change the water, or leave it running slowly, it depends how soon I want it.

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