On Tue, 19 Feb 2013 01:13:35 +0000 (UTC), gregz
wrote:

wrote:
On Mon, 18 Feb 2013 06:11:55 -0800 (PST), "
wrote:

On Feb 18, 9:02 am, Ed Pawlowski wrote:
On Mon, 18 Feb 2013 05:49:54 -0800 (PST), "

wrote:
Neither of those are equipped with probes for cooking by
temperature of the food.

Does anyone actually use those? Does anyone actually use microwave
ovens for cooking?

I haven't and it would not be on my list of features. How is
a probe even possible in most microwave ovens today?
They typically have rotating bases and wouldn't the cord
from the probe get tangled up?

We had one on a MW from some 20+ years ago. Instead of a rotating
table, it had a reflective fan under the bottom that acted the same
way. The probe was handy for a few uses to see the temperature or
even to set it to shut off at a predetermined temperature. They are
more expensive to build though and few people use them.

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.

+1

Beef is intended to be broiled, not boiled.

The beef I put in my chicken soup, yes beef, comes out delicious. Probably
better than fast cook because of the toughness if you fried it. So tender.
Dip in brown mustard.

Fried? You really don't like meat, do you?