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On Tue, 17 Aug 2004, Roger Burton West wrote: > 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? I will acknowledge that they're useful for reheating plates of food, and I've used them in then past for softening butter for baking, too. But when I've had veg from a microwave it's been horribly soggy - and *differently* horribly soggy to other overcooked veg - but this might have just been the person wielding the timer at fault. I really don't like microwaved baked potatoes - the skin has the wrong texture so I don't want to eat it, and the skin is the best bit of a baked potato. I think there are too many Bad & Wrong things done with microwaves and this also biases me. Microwaved scrambled eggs - one of the most terrible things in the universe. MarnaThere's stuff above here
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