Julie Bove wrote:
> Jean B. wrote:
>> Brooklyn1 wrote:
>>> On Mon, 27 Aug 2012 13:37:15 GMT, "l, not -l" >
>>> wrote:
>>>> On 27-Aug-2012, "Julie Bove" > wrote:
>>>>
>>>>> But meat? Doesn't sound right to me. Do you do it?
>>>> The microwaves does a great job with most fish; I regularly cook
>>>> salmon and cod in the microwave. Bacon is also regularly cooked
>>>> in the microwave and come out very crispy - just the way I like it.
>>>> I haven't tried any other meat.
>>> Sausages and tube steak microwave nicely... and I microwave SPAM
>>> often.
>> I could see how THAT would work.
>
> Yeah but isn't Spam precooked?
>
>
I think we were interpreting "cook" differently. I am not eating
cold- or room-temperature SPAM (although if I cooked it, it would
be in a frying pan). Actually, even though SPAM and hot dogs are
precooked (IS SPAM precooked?), is there a large difference between

a) heating SPAM or precooked bacon etc. to a certain
temperature/degree of doneness; and

b) heating raw meat to a certain temperature/degree of doneness?

I suppose there is a difference in that you have a bit more leeway
with the precooked things. You basically want it to be hot or
warm enough, possibly cooked to a certain texture. With uncooked
things you have to get them past the raw stage (if that is the
goal) and your timing must be pretty precise to cook it just to
the desired degree.

--
Jean B.