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Roger Burton West wrote: > On Tue, Aug 17, 2004 at 12:28:38PM +0100, Marna Gilligan wrote: > > >>I have no clue about microwaving veggies, though. I have not a microwave >>and I think they are EFIL. So I've not answered your question at all, and >>have just been rambling incoherently about steaming things. > > > Fair enough. You won't want to read this then. > > I find it quite odd that most of the information I've found about > microwave cooking assumes that one will be using it for everything. IME > there are jobs it does well and others it does badly; it's great for > reheating a single dish, steaming veg, baking potatoes and so on, but a > gas hob is much better for general saucepan-work and thawing-to-hot, > and I still use the oven for things that are best in that. Is the > Cooking Establishment still pretending they don't exist? Dunno, but I didn't have one for quite some time and so I am now kind of blind to them[0]. I have one again in the kitchen but just forget it's there, I don't know of anything they're great at. I have tried it recently for reheating and found it quite spotty and unsatisfactory (yes, it has a turntable, and it's a brand new Neff which I'm told is quite good). I don't really care one way or 'tother, as I say, just kind of blind to them and haven't been told by anyone that they're worth the bother...especially since reheating in a pan takes just about as long once you get it even in a micro. N [0] All disclaimers regarding this being only my particular experience rather than the distilled wisdom of the Microwave Elder's apply.There's stuff above here
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