"Jean B." > wrote:
> 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.

I like cold spam.

As I explained, cooking most things, especially meat, does not heat the
meat evenly. There are hot/cold spots. Some of the meat parts are going to
be overdone to insure average temps.

Greg