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ABOUT CAROLYN DODSON |
In 1957,
while I was in college, I had the opportunity of demonstrating the first
"in-home" microwave as it made a United States cross-country tour. I cannot
express the excitement I felt when I saw cupcakes "spring up" and cook in less
than a minute. A potato, which always took my mother an hour to bake, cooked in only 4
minutes. A love affair was born! You can imagine my shock, however, when I discovered this
microwave, which was as large as a refrigerator, cost $2,000 when a Cadillac was selling
for just over $3,000.
Although I continued my interest in food and cooking, it was years later that I finally was able to acquire my very own microwave. Little did I know about the trials and tribulations which lay ahead: exploding potatoes, wooden bread and rubber eggs were only a few of the dilemmas I faced to become a "pioneer in the field of microwave cooking," to which I am often referred today.
Determined
that the microwave was capable of doing far more than just reheating food, I
experimented. Over the years, I developed fail-proof methods and techniques
for cooking delicious foods in the microwave. As teachers of microwave cooking were not
available, I learned through trial and error. As I often state at presentations, "I
have blown up enough food in my life time that all of it would not fit into a convention
center." As final tests, I tried the recipes and techniques on family, friends and in
my catering business, and found them to be a big hit. Obviously, my persistence has paid
off.
My travels have taken me hundreds of thousands of miles
throughout Europe, Asia Pacific,
Canada and the
United States. At lectures and while consulting, I am continually amazed at how delighted
people are when they taste the delectable foods I prepare. The cakes, meats, vegetables
and casseroles (as well as those crazy, fun things I do, such as modeling clay made from
dough (similar to Playdough) for the children, lip gloss and dried flowers) always delight
the crowds. Everyone seems eager to learn!
This was reflected while I was filming the 500+ segments for my microwave cooking show and during guest appearances on other syndicated television shows, such as Live with Regis and Kathie Lee and the TV Food Network. The many responses I recieved from TV, newspaper and radio mirrored the audience's eagerness to learn this HEALTHIER, quicker method of cooking.
In 1987, I wrote my first book: Definitive Microwave Cookery, now in its 7th printing. I often laugh when I look at the cover and inside pictures. I recall the photographer insisting I look like "Betty Crocker" or "June Cleaver" so people would trust me as well as microwave cooking. Since that time, many things have changed. While the microwave has become a household item, only 10 to 15% of their owners use them for anything other than reheating.
Through the
years, I have consulted for large companies including the Tupperware Company. I have
collaborated on the design and development of a unique complete meal cookware system and
other products, as well as assisted with recipe conversion, development, videos and
cookbooks distributed throughout the world.
Recently, I wrote Definitive Microwave Cookery II, a sequel to my first book, which is aimed at making the microwave the most user-friendly appliance since the toaster.
My move from Kansas to Florida has been a positive one. I find myself entering many new and exciting phases of life, both personal and career. I invite you to join me with your comments, or just for fun by entering the wonderful world of microwave cooking!
-- Carolyn Dodson cdodson@goodnuke.com