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Path: utzoo!watmath!clyde!burl!ulysses!mhuxj!houxm!hound!llfe
From: llfe@hound.UUCP (L.FENG)
Newsgroups: net.cooks
Subject: Re: Microwave Features - Help!
Message-ID: <733@hound.UUCP>
Date: Tue, 6-Nov-84 10:17:52 EST
Article-I.D.: hound.733
Posted: Tue Nov  6 10:17:52 1984
Date-Received: Wed, 7-Nov-84 08:17:32 EST
Organization: AT&T Bell Labs, Holmdel NJ
Lines: 23

>    1) What advantages are there to a "carousel" other than for large chunks
>       of meat?
If you don't have a carousel, remember to rotate the meat often (both in
circles and end-over-end.  Otherwise, you will have a spot that is cooked to
the consistency of beef jerkey.  Same prinicple applies to all other foods.

>    2) How important is a heat probe for the uses I have in mind? 
I have found it useful in getting the water just the right temp for yeast
bread, boiling water (or any set temp), etc.

>    4) What other features or accessories are desirable? Do those "browning
>       dishes" work?
Browning dishes don't work well and are difficult to use.  Besides, the taste
out of an oven is better.  Ovens are great for "finishing" somethings.

>    6) Is it true that some foods taste different in the microwave? And that
>       some are impossible? Is it possible to boil eggs, for example?
Eggs tend to explode.  Literally.  Scrambled eggs are okay, but you'll need to
stop and stir them every 30 sec. or so.  Not worth the time, if you ask me.

Overall, I think that they are very handy to have.
-- 
From the lunch hour of hound!llfe.