On Mar 27, 1:34*am, Pennyaline >
wrote:

> It is a great invention, but no one mentioned doing anything but
> reheating pot roast in it. I'm not sure I'd trust a microwave oven to
> have the temperature control required to do a low and slow braise of a
> large piece of meat.



I was talking about re-heating, although I use it to cook certain
things that cook nicely in it. I was just referring to how many posts
I had to go through before someone mentioned using the microwave to
reheat the meat. I don't know, I was just being a bit defensive about
the attitude some people have about the microwave, as if owning one
means a person doesn't know how to cook. I make some dishes where
some ingredients - meat and rice let's say - are cooked outside the
microwave. But I can refrigerator the rice and meat and each day toss
a bit of each into a small bowl with perfectly sized cuts of various
vegetables, herbs and spices, then top it with a bit of lime juice and
olive oil along with salt and pepper and cayenne pepper - then stir it
up and toss it on a plate and put it in the microwave with a paper
towel over it for maybe 4 minutes as the perfectly cut veggies cook
down just right and the meat and rice do not overcook at all. I use
the microwave for cooking too.

TJ