On Jun 18, 4:31*pm, "jmcquown" > wrote:
> ">Stu" > wrote in message
>
> ...
>
>
>
> > On Thu, 18 Jun 2009 02:15:58 -0700 (PDT), Tommy Joe
> > > wrote:
>
> >> * I have a question that seems stupid. *But my belief is that there
> >>is no such thing as a stupid question. *So here it is. *I've been
> >>buying those over-priced microwave steamer bags since they came out,
> >>mainly, almost exclusively, for steaming chicken.
> (much snippage)
>
> >>Tommy Joe
>
> > Some plastics are only made for storage and not for cooking.
> > There was a study up here that found that the cheap plastic containers
> > are only for storage and not even acceptable for re-heating foods.
> > These release toxins that can leach into the food when used in the
> > microwave. I'd advise against it.
>
> Where exactly is "up here"? *You really need to be specific since we have no
> clue where you are.
>
> And to the OP, why would you want to steam chicken? *You should poach it, if
> that's the end result you want... which is basically bland, nearly rubber
> chicken breast halves.
>
> Jill <---doesn't cook in plastic

My FIL, rest his soul, used to take low-fat ground meat, put it in a
strainer, and pour boiling water over it until all the fat was gone.
Then he'd cook it.

For some people, losing the fat is their goal. Who are we to question
his taste. Heck, see Barb for her description of ruby delights<g>

Now, maybe we should offer him suggestions on how to poach that
chicken in wine or stock, or en papillot (sp) with aromatics for a
whole new taste sensation.

maxine in ri