The person who asked me this does very little cooking and mostly dines out.
But he acted a bit shocked that I do not. I may have tried it once some
many years ago when I first got a microwave. Back then I did eggs in it a
few times. I made muffins. I made chocolate pudding. And cheese sauce.

Mostly I do not use the microwave to cook stuff. I melt chocolate. I
reheat stuff. I have made sweet potatoes for my daughter and she likes them
that way. And I have made fresh broccoli and asparagus in there.

But meat? Doesn't sound right to me. Do you do it?

On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> wrote:

>The person who asked me this does very little cooking and mostly dines out.
>But he acted a bit shocked that I do not. I may have tried it once some
>many years ago when I first got a microwave. Back then I did eggs in it a
>few times. I made muffins. I made chocolate pudding. And cheese sauce.
>
>Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>reheat stuff. I have made sweet potatoes for my daughter and she likes them
>that way. And I have made fresh broccoli and asparagus in there.
>
>But meat? Doesn't sound right to me. Do you do it?
>


I've done it years ago and it is possible to get some things done
acceptable, but not as good as an oven or fry pan. We did it just to
say, yes, we did it. That was 20+ years ago.

On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> wrote:

> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
> reheat stuff. I have made sweet potatoes for my daughter and she likes them
> that way. And I have made fresh broccoli and asparagus in there.
>
> But meat? Doesn't sound right to me. Do you do it?

Doesn't sound right is putting it rather mildly, it sounds disgusting
to me. I reheat leftovers and boil water in my microwave (I don't
even make popcorn in it). If I didn't want another gadget taking up
counter space, I'd buy an electric tea kettle - but I don't need
boiled water very often and when I do, it's usually for tea. Using
the microwave to boil water in the teapot serves two purposes for me.
One of them saves the step of warming the teapot with hot water, the
other is obvious.

--
Food is an important part of a balanced diet.

On 2012-08-27, Ed Pawlowski > wrote:

> I've done it years ago and it is possible to get some things done
> acceptable, but not as good as an oven or fry pan. We did it just to
> say, yes, we did it. That was 20+ years ago.

It mostly doesn't work. Bacon can be done in the m/w. Jes gotta make
sure you gotta nuff paper towels to soak up all that grease. But,
it's a bitch wringing the grease outta the paper towels if you wanna
save it.

Plus, you can burn the bacon. Yes. Jes like popcorn, you can burn
things in the m/w. Mom once nuked a piece of fried chicken or a
frozen dinner (I forget). I wasn't paying attention and eventually
the smoke was everywhere, the m/w was permanently stained on the
inside, and the house stunk for a week. That m/w died a premature
death two weeks later. I now hafta watch everthing she nukes, even
water.

All in all, use more traditional ways to cook meat and then jes warm up
cold leftover meat in the m/w.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On 8/27/2012 6:46 AM, notbob wrote:
>
> It mostly doesn't work. Bacon can be done in the m/w. Jes gotta make
> sure you gotta nuff paper towels to soak up all that grease. But,
> it's a bitch wringing the grease outta the paper towels if you wanna
> save it.
>
> Plus, you can burn the bacon. Yes. Jes like popcorn, you can burn
> things in the m/w. Mom once nuked a piece of fried chicken or a
> frozen dinner (I forget). I wasn't paying attention and eventually
> the smoke was everywhere, the m/w was permanently stained on the
> inside, and the house stunk for a week. That m/w died a premature
> death two weeks later. I now hafta watch everthing she nukes, even
> water.

IME, even bacon tastes 'strange' when it's cooked in the m/w. There's
just something peculiar about nuked bacon. Once, someone at work way
over-nuked a bagel causing a lot of smoke, and the unpleasant odor in
office was prevalent for quite some days.

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> wrote:

>The person who asked me this does very little cooking and mostly dines out.
>But he acted a bit shocked that I do not. I may have tried it once some
>many years ago when I first got a microwave. Back then I did eggs in it a
>few times. I made muffins. I made chocolate pudding. And cheese sauce.
>
>Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>reheat stuff. I have made sweet potatoes for my daughter and she likes them
>that way. And I have made fresh broccoli and asparagus in there.
>
>But meat? Doesn't sound right to me. Do you do it?
>

Microwaving eggs work for me, and bacon. And re-heating stuff.

NO meat though. Did some sole once ~20 yrs ago and it made the
microwave stink for weeks.

On 8/27/2012 9:37 AM, 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.
>

Agree, it cooks fish really well.

"Julie Bove" > wrote in message
...
> The person who asked me this does very little cooking and mostly dines
> out. But he acted a bit shocked that I do not. I may have tried it once
> some many years ago when I first got a microwave. Back then I did eggs in
> it a few times. I made muffins. I made chocolate pudding. And cheese
> sauce.
>
> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
> reheat stuff. I have made sweet potatoes for my daughter and she likes
> them that way. And I have made fresh broccoli and asparagus in there.
>
> But meat? Doesn't sound right to me. Do you do it?


I do hamburger for recipes that call for crumbled meat.

Cheri

On 8/27/2012 4:07 AM, Julie Bove wrote:

> But meat? Doesn't sound right to me. Do you do it?

No, but I have defrosted meat in the microwave. I nuke vegetables and
rice, heat salsa, melt chocolate, butter or cream cheese. I will soften
butternut or acorn squash, so I can cut it. I toasted coconut in the
microwave last week, it turned out fine. Yesterday, I toasted it in the
oven, because the oven was already hot, because I was cooking something
else.

Becca

On 2012-08-27, l, not -l > wrote:

> 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.

I forgot all about fish. Nuking a fish en croute works great! One
lady even won a national recipe contest with a nuked en croute fish
recipe. It was wonderful. I thought I posted it, but can't find it.
Can't find her winning accomplishment, either. A shame, but it was
rather straightforward.

Make an en croute envelope, insert fish filet, top with some carrrots,
fennel root, herbs, S&P, etc, add some stock/wine, seal envelope and
nuke. Easy-peasy and tastes awesome.

nb

--
Definition of objectivism:
"Eff you! I got mine."
http://www.nongmoproject.org/

On Aug 27, 2:07*am, "Julie Bove" > wrote:
> The person who asked me this does very little cooking and mostly dines out.

"Ed Pawlowski" > wrote in message
...
> On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> > wrote:
>
>>The person who asked me this does very little cooking and mostly dines
>>out.
>>But he acted a bit shocked that I do not. I may have tried it once some
>>many years ago when I first got a microwave. Back then I did eggs in it a
>>few times. I made muffins. I made chocolate pudding. And cheese sauce.
>>
>>Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>>reheat stuff. I have made sweet potatoes for my daughter and she likes
>>them
>>that way. And I have made fresh broccoli and asparagus in there.
>>
>>But meat? Doesn't sound right to me. Do you do it?
>>
>
>
> I've done it years ago and it is possible to get some things done
> acceptable, but not as good as an oven or fry pan. We did it just to
> say, yes, we did it. That was 20+ years ago.

Thanks!

"sf" > wrote in message
...
> On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> > wrote:
>
>> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>> reheat stuff. I have made sweet potatoes for my daughter and she likes
>> them
>> that way. And I have made fresh broccoli and asparagus in there.
>>
>> But meat? Doesn't sound right to me. Do you do it?
>
> Doesn't sound right is putting it rather mildly, it sounds disgusting
> to me. I reheat leftovers and boil water in my microwave (I don't
> even make popcorn in it). If I didn't want another gadget taking up
> counter space, I'd buy an electric tea kettle - but I don't need
> boiled water very often and when I do, it's usually for tea. Using
> the microwave to boil water in the teapot serves two purposes for me.
> One of them saves the step of warming the teapot with hot water, the
> other is obvious.

I love my electric tea kettle and in the winter I have been known to drink a
pot of tea a day.

"Zz Yzx" > wrote in message
...
> On Mon, 27 Aug 2012 02:07:02 -0700, "Julie Bove"
> > wrote:
>
>>The person who asked me this does very little cooking and mostly dines
>>out.
>>But he acted a bit shocked that I do not. I may have tried it once some
>>many years ago when I first got a microwave. Back then I did eggs in it a
>>few times. I made muffins. I made chocolate pudding. And cheese sauce.
>>
>>Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>>reheat stuff. I have made sweet potatoes for my daughter and she likes
>>them
>>that way. And I have made fresh broccoli and asparagus in there.
>>
>>But meat? Doesn't sound right to me. Do you do it?
>>
>
> Microwaving eggs work for me, and bacon. And re-heating stuff.
>
> NO meat though. Did some sole once ~20 yrs ago and it made the
> microwave stink for weeks.

Thanks!

"l, not -l" > wrote in message
...
>
> 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.

Thanks!

"Cheri" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>> The person who asked me this does very little cooking and mostly dines
>> out. But he acted a bit shocked that I do not. I may have tried it once
>> some many years ago when I first got a microwave. Back then I did eggs
>> in it a few times. I made muffins. I made chocolate pudding. And
>> cheese sauce.
>>
>> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
>> reheat stuff. I have made sweet potatoes for my daughter and she likes
>> them that way. And I have made fresh broccoli and asparagus in there.
>>
>> But meat? Doesn't sound right to me. Do you do it?
>
>
> I do hamburger for recipes that call for crumbled meat.

Thanks!

"Arthur Shapiro" > wrote in message
...
> In article >, "Julie Bove"
> > wrote:
>> Do you do it?
>>
>>
> Perhaps not intuitively obvious, but I've found it does a great job on
> pork
> chops.
>
> I brown on the stove, put it in a coverable microwave vessel, season
> appropriately and add maybe a quarter cup of some liquid - stock, broth,
> terkyaki sauce, or whatever. 70% power for 17 minutes for a single pork
> chop
> gives a quite-tender and tasty chop.
>
> Art

Thanks!

l, not -l wrote:

> Use the microwave to cook the meat, use conventional to brown/sear
> and save up to 60% of cooking time.

That works for baked potatoes too.

"George M. Middius" > wrote in message
...
> l, not -l wrote:
>
>> Use the microwave to cook the meat, use conventional to brown/sear
>> and save up to 60% of cooking time.
>
> That works for baked potatoes too.

I do not like the microwave for baked unless they are twice baked with the
second time being finished in the oven. The skin gets soggy otherwise.

Julie Bove wrote:

> >> Use the microwave to cook the meat, use conventional to brown/sear
> >> and save up to 60% of cooking time.
> >
> > That works for baked potatoes too.
>
> I do not like the microwave for baked unless they are twice baked with the
> second time being finished in the oven.

Oy vey....

Julie Bove wrote:
> The person who asked me this does very little cooking and mostly dines out.
> But he acted a bit shocked that I do not. I may have tried it once some
> many years ago when I first got a microwave. Back then I did eggs in it a
> few times. I made muffins. I made chocolate pudding. And cheese sauce.
>
> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
> reheat stuff. I have made sweet potatoes for my daughter and she likes them
> that way. And I have made fresh broccoli and asparagus in there.
>
> But meat? Doesn't sound right to me. Do you do it?
>
>
Just bacon sometimes. Oh, and sometimes hot dogs. That's about
it. I don't think meat benefits from the microwave approach.

--
Jean B.

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.
--
Jean B.

Jean B. wrote:
> Julie Bove wrote:
>> The person who asked me this does very little cooking and mostly
>> dines out. But he acted a bit shocked that I do not. I may have
>> tried it once some many years ago when I first got a microwave. Back then
>> I did eggs in it a few times. I made muffins. I made
>> chocolate pudding. And cheese sauce. Mostly I do not use the microwave
>> to cook stuff. I melt chocolate. I reheat stuff. I have made sweet
>> potatoes for my daughter and she
>> likes them that way. And I have made fresh broccoli and asparagus
>> in there. But meat? Doesn't sound right to me. Do you do it?
>>
>>
> Just bacon sometimes. Oh, and sometimes hot dogs. That's about
> it. I don't think meat benefits from the microwave approach.

I had forgotten that I have done bacon in there. Not for many years. Now I
only buy the precooked from Costco but I do heat/crisp it in there. Hot
dogs are pre-cooked. So I would count those as reheating.

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?

Gary wrote:

> I mostly use my microwave to heat up things. Exception is microwaved
> potatoes. I do that often.

Potatoes cooked that way are perfect for gnocchi since the MW doesn't add
water to the taters, while boiling or steaming always adds some water.

ViLco wrote:

> Potatoes cooked that way are perfect for gnocchi

Nobody would touch gnocchi if their grannies hadn't trained them to
eat it. Potato dumplings? Really? Big yawn.

Never tried - never will.

George M. Middius wrote:

>> Potatoes cooked that way are perfect for gnocchi

> Nobody would touch gnocchi if their grannies hadn't trained them to
> eat it. Potato dumplings? Really? Big yawn.

Obviously you never had properly made, cooked and served gnocchi, but
actually I couldn't care less

On 8/28/2012 9:41 AM, George M. Middius wrote:
> ViLco wrote:
>
>> Potatoes cooked that way are perfect for gnocchi
>
> Nobody would touch gnocchi if their grannies hadn't trained them to
> eat it. Potato dumplings? Really? Big yawn.
>
>
My granny never trained me to do anything.

Do you really find food so boring?

Gnocchi doesn't have to be made from potatoes. There is spinach
gnocchi, yellow (pumpkin) gnocchi. Add cheeses, sauces, you've got a
whole new ballgame.

Jill

On 2012-08-27 09:07:02 +0000, Julie Bove said:

> The person who asked me this does very little cooking and mostly dines
> out. But he acted a bit shocked that I do not. I may have tried it
> once some many years ago when I first got a microwave. Back then I did
> eggs in it a few times. I made muffins. I made chocolate pudding.
> And cheese sauce.
>
> Mostly I do not use the microwave to cook stuff. I melt chocolate. I
> reheat stuff. I have made sweet potatoes for my daughter and she likes
> them that way. And I have made fresh broccoli and asparagus in there.
>
> But meat? Doesn't sound right to me. Do you do it?

I don't have a micro-wave, and I never seem to need one.

On 2012-08-28 14:15:51 +0000, jmcquown said:

> On 8/28/2012 9:41 AM, George M. Middius wrote:
>> ViLco wrote:
>>
>>> Potatoes cooked that way are perfect for gnocchi
>>
>> Nobody would touch gnocchi if their grannies hadn't trained them to
>> eat it. Potato dumplings? Really? Big yawn.
>>
>>
> My granny never trained me to do anything.
>
> Do you really find food so boring?
>
> Gnocchi doesn't have to be made from potatoes. There is spinach
> gnocchi, yellow (pumpkin) gnocchi. Add cheeses, sauces, you've got a
> whole new ballgame.

If one finds potatoes inherently boring, my assumption is this is the
beginning of long list.

I was with a (significantly younger) girlfriend once as we drove to a
movie. She turned on the radio pressed the first station-button;
"boring", then the next; "boring". This continued through all buttons.
It took about 8 seconds.

I think two notes chosen at random from the middle of a song--or
symphony--may not be quite enough to categorize the piece in total. But
maybe I'm just too forgiving when it comes to the vast boringness of
life on Earth.

jmcquown wrote:

> >> Potatoes cooked that way are perfect for gnocchi
> >
> > Nobody would touch gnocchi if their grannies hadn't trained them to
> > eat it. Potato dumplings? Really? Big yawn.

> My granny never trained me to do anything.

You ain't Italian.

> Do you really find food so boring?

LOL

> Gnocchi doesn't have to be made from potatoes. There is spinach
> gnocchi, yellow (pumpkin) gnocchi. Add cheeses, sauces, you've got a
> whole new ballgame.

Those variants sound a lot more interesting. The few times I've had
gnocchi -- some of which were in high-priced restaurants -- they were
bland and boring. I'd definitely try a gnocchi dish with herbs,
veggies, and cheese.

gtr wrote:
>
> I don't have a micro-wave, and I never seem to need one.

Good for you. I have the addiction though. When my last one quit, I was
quite miserable for a week until I replaced it.

G.

On 8/28/2012 10:34 AM, Gary wrote:
> gtr wrote:
>>
>> I don't have a micro-wave, and I never seem to need one.
>
> Good for you. I have the addiction though. When my last one quit, I was
> quite miserable for a week until I replaced it.
>
> G.
>

It's quite handy. I used it this morning to melt butter. I made some
waffles using rice flour and it was pretty good. It outta be since I
used one cup of sugar for one pound of rice flour. Next time I try it
with half the sugar.

"George M. Middius" > wrote in message
...
> ViLco wrote:
>
>> Potatoes cooked that way are perfect for gnocchi
>
> Nobody would touch gnocchi if their grannies hadn't trained them to
> eat it. Potato dumplings? Really? Big yawn.

Yeah. I love the concept. I love all of the ingredients that go into them.
But then every time I eat them I think... Why? I recently bought some
sweet potato and whole wheat ones. I have yet to try them.

"ViLco" > wrote in message
...
> George M. Middius wrote:
>
>>> Potatoes cooked that way are perfect for gnocchi
>
>> Nobody would touch gnocchi if their grannies hadn't trained them to
>> eat it. Potato dumplings? Really? Big yawn.
>
> Obviously you never had properly made, cooked and served gnocchi, but
> actually I couldn't care less

To me they have no flavor. I have had a potato dumpling soup that I think
was German. Very good but loaded with butter and cheese.

> wrote in message
...
> On Tue, 28 Aug 2012 16:34:55 -0400, Gary > wrote:
>
>>gtr wrote:
>>>
>>> I don't have a micro-wave, and I never seem to need one.
>>
>>Good for you. I have the addiction though. When my last one quit, I was
>>quite miserable for a week until I replaced it.
>>
>>G.
>
> Wasn't until mine croaked that I realised how handy it had become, I
> thought I just used it to heat stuff but missed it on the cooking
> fish/veggies very much.

I didn't get one until the mid '80s. I use it at least once a day now.

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.

"Jean B." > wrote in message
...
> 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.

With something that is precooked then heating it to a certain temp. is a
matter of preference.

With raw meat not only do you have the risk of spreading the stuff that
causes food poisoning to the inside of your microwave but you *have* to heat
it to a certain temp. for food safety.

For me the issue of food quality also comes into play. I used to make
muffins in the microwave and while they were edible, in no way did they
resemble a baked muffin. I believe that the texture of eggs done in a
microwave is different as well. And you don't get the browning that you can
get in a pan. I happen to like that part but I know not everyone does.

I would assume that meat would not brown in the microwave. Unless of course
you have one of those special ones that will brown stuff. The person who
told me that he cooks his meats in there insists that the meat will brown
and will look just like.... And then he pointed to a cooked turkey burger
that clearly had grill marks on it. Now perhaps they do make turkey burgers
that already have grill marks on them. I don't know. I have only ever
bought one kind and they did not.

"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