On Sat 23 Apr 2005 01:14:57a, Alex Rast wrote in rec.food.cooking:
> at Fri, 22 Apr 2005 18:31:54 GMT in <1114194714.443167.47340
> @l41g2000cwc.googlegroups.com>, (aem) wrote :
>
>>I was surprised to see microwave ovens listed by several people in the
>>'outlandish/useless...kitchen gadget' thread....
>
> In my *opinion*:
>
>> * partially cooked bacon slices -- makes the bacon lie flat in the
>> pan
>
> A cast iron skillet does a better job of crisping. As for perfectly flat
> bacon - I find that eerily artificial.
>
>> * reheated coffee -- better to let it go cold and reheat than to
>> keep it (insufficiently) warm for hours
>
> Coffee should never be made in quantities far above what's going to be
> drunk immediately.
>
>> * defrosted frozen berries before blending them for a sauce for
>> ice cream
>
> Poor planning. Admittedly, it's often easy to forget to take something
> out of the freezer, but after a few lessons learned the hard way and
> then being forced to do something else, it becomes much easier to
> remember always to remove frozen foods in advance.
>
>> * cooked frozen peas, cooked fresh broccoli,
>
> IMHO *infinitely* better and just as easy boiled (peas) or steamed
> (broccoli). What's difficult or time-consuming about boiling a pot of
> water?
>
>> pre-cooked potatoes before baking
>
> Why would you pre-cook potatoes that are to be baked?
>
>> * reheated a variety of leftovers
>
> I find that virtually all leftovers are more evenly reheated on the
> stovetop or in the oven. And an oven does a LOT better job with things
> that need to be crisp (e.g. pizza), and things with pastry crusts (i.e.
> pies).
>
>> * poured chicken stock into a pot for heating, then briefly zapped
>>the jar to liquefy the gelatinous stock still clinging to the insides -
>>no wastage
>
> A spatula accomplishes the same task in less time.
>
>> * zapped refrigerated tortillas soft/flexible for making burritos
>
> Better results by steaming them.
>
>> * zapped a large lime for 10 seconds to maximize squeezing juice
>> from it
>
> Now that sounds truly bizarre. And perhaps carrying frugality a bit to
> obsessive lengths. Sorry if this sounds judgemental. I'm not meaning it
> to be so.
>
>> * heated milk/butter mixture before mashing potatoes
>
> Invariably I find the hot potatoes do a good job of heating the milk and
> butter. And the cool dairy prevents the potatoes from being scalding hot
> when you bring them to the table. If you *had* to heat it, though, I
> can't see how the microwave would offer any advantage to stovetop.
>
>> * zapped frozen peas to defrost/warm before adding to fried rice
>
> See above. Blanch them briefly.
>
>> * defrosted various meats for supper -- didn't have to decide
>> which hours in advance
>
> That's where fresh meat is preferable anyway. I think of freezing meat
> as mostly a way of saving some large buy (in which case you can plan to
> use it up and integrate the cuts into the plan) or in order to buy
> something unavailable unfrozen (which usually means you have a specific
> plan for it anyway). My experience with microwaves and meat defrosting
> also suggests they do a poor job - much worse than putting it in the
> fridge.
>
>>Could I have accomplished these things without the microwave?
>>Absolutely. Would the alternatives have been as effective, as fast, as
>>easy? No way.
>
> From my POV the alternatives seem to be just as fast and easy. The
> things the microwave seems to address are the problems of
> absent-mindedness and poor planning. My personal view is that these are
> issues better solved by a few trips through the school of Hard Knocks -
> a few disasters and you learn not to forget to do something, and also to
> think creatively when you do forget.
LOL! You are obviously determined to not be convinced, to the point of it
being humorous.
I don't do any major cooking in my microwave, but I find it invaluable for
speedily performing various interim steps in recipes, as well as *gentle*
and thorough reheating of moist foods. I'd also rather be spontaneous in
deciding what I want to cook or eat rather than planning hours or a day
ahead. Spur of the moment thawing tasks are handled quickly and accurately
in a good microwave. The best of today's microwave ovens are light years
ahead of those that existed 5 years ago and have capabilities that you are
probably unaware of.
Far be it from me to try and convince you of anything. I only know that
owning a good microwave is an invaluable asset to my lifestyle.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974