Chuck wrote:
On 2/18/2013 9:54 AM, Ed Pawlowski wrote:
On Mon, 18 Feb 2013 06:11:55 -0800 (PST), "
wrote:




Microwave cooking can be done very well if you use the proper
techniques. I'd say 98% of the owners have no idea how to use one
properly, what different power settings are for, importance of waiting
time, etc.

The biggest downside is you get no crust in a MW. Aside from that,
you actually can cook a beef roast to the doneness you desire and a
more rare interior, just like a regular oven. You have to get past
the no outer crustiness though.

And eating a gray piece of meat. A lot of the flavor, probably
most of it, comes from the searing that you get with a
conventional method.

No, my point is, you don't have to eat gray meat. The major
difference is you don't get the outside sear but you do get the inside
flavor and gradient of doneness. I've done it.

When we bought our first mw some years ago, the store offered a three
class program. Appetizers, entree, desserts. They demonstrated what
can be done and how to do it. We cooked real food and ate it at the
end of each class. The beef roast was very good, not gray.

There is more to it that just setting the time on high power for
everything.

From your comment, I'll have to put you in the 98% category I
mentioned.

I do baked potatoes and corn on the cob often. Works for me.

For those I use the old corningware stuff. I always add a little water like
your suppose to do. I do other frozen veggies all the time. Those don't
need water. I used to do fish and meats. Always thaw my frozen meats.

I still have my 1971 Heathkit microwave cooking book !!! I don't have the
microwave.

Wasn't till recently found out my panasonic actually has power settings,
and does not go into off on mode until you select power 3 or lower.

I finally have a plastic butter dish for cooking hot dogs. The steam gets
the whole dog.

Most commercial microwaves do not have a rotating table, but they probably
still have mixer blades that spun in the waveguide output.

Greg