In news:rec.food.cooking, Sqwertz > posted on
Fri, 26 Nov 2010 20:18:42 -0600 the following:

> On Fri, 26 Nov 2010 18:57:01 -0600, Damaeus wrote:
>
> > The microwave here is mostly a butter melter or quick-softener. Even when
> > I make mashed potatoes, I put the cream and butter on low heat on a back
> > burner. Leftovers go in the oven, and I don't have a problem with things
> > drying out. It's much better than the microwave where I'd have one spot
> > that burns my tongue and another area where it's hardly been heated at
> > all.
>
> You jut need a better microwave. I went through 2 other brands in less
> than a week before deciding to spend the extra $ on another Kenmore. I
> was little worried about the extra 550 watts over my last Kenmore but it
> works just as well, just quicker. Even cooking, no hot spots.

The microwave here is ancient. It's a convection/microwave combo. I bet
we probably have a microwave that's older than anybody else's in this
newsgroup. lol

http://home.earthlink.net/~damaeus/images/microwave.jpg

Not sure what the wattage is and we don't use the convection feature,
though I am curious about it. I often forget it's convection. I'm going
to experiment with it and see how it does reheating pizza or something.

> I did learn where "Sunbeam" got it's name, though.
>
> > Pizza reheated in the microwave can turn a delicious homemade pizza
> > into a 78-cent Mr. P's from the grocery store. The oven just makes it
> > better, adding a thin, crispy layer of crustiness to the bottom of the
> > dough.
>
> Even the best microwave won't acceptably reheat pizza. That's why
> cold pizza is now a norm.

I can eat some pizza cold, but if I'm going to eat it cold, I prefer
having it without pizza sauce on it.

My friend's attitude toward pizza hacks me off sometimes. I go through
the trouble of making a nice, fresh pizza dough from scratch, and top it
with things we like on pizza. It turns out perfectly, but for some reason
he's late getting home from work. Most leftovers he will put in the oven,
but for some reason he thinks the microwave is suitable for my
carefully-crafted pizza. When he tells me he reheated my pizza in the
microwave, I need a sedative to keep me calm. I'm going to be making a
pizza for Saturday night, by the way. If not then, Sunday.

Anyway, I would give up the microwave for a good proofer to provide a good
environment to let dough rise. Usually I just turn the light on to get a
temperature boost, but I think tomorrow I'm going to try putting a cake
pan full of boiling water in the oven on the bottom rack and then I'll put
the dough inside with it on the rack above it. That should provide a
warm, humid environment perfect for letting dough rise. I've never heard
of anyone using that method. It just popped into my head so I'm going to
try it.

Damaeus