Chris Marksberry wrote:
> > Chris Marksberry wrote:
> > [snip]
> > > NOTES : I make the cream sauce in the microwave in a 4 cup glass
> measuring
> > > cup . First melt, butter, then add flour and pepper, nuke for 30
> seconds.
> > > Stir in the milk gradually using a whisk. Nuke on high for plus or
> minus
> > > 8-10 minutes, stirring frequently with microwave safe whisk.
> >
> > What is a microwave safe whisk? I don't know how you could whisk while
> > the zapper gun is firing, so what does the whisk need to be safe from?
> > -aem
> >
>
> My microwave whisk was made by Corningware a very, very long time ago. It's
> made of a very hard (but flexible) plastic and amber colored.
>
> Really the only advantage is that you don't have to take the whisk in and
> out of the microwave while zapping. I'm quite fond of it. Set me back a
> buck IIRC.
>
Hunh! Imagine that. What'll they think of next? -aem