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From: figmo@tymix.UUCP (Lynn Gold)
Newsgroups: net.cooks
Subject: Re: Microwave Oven, a 00 bread warmer??
Message-ID: <374@tymix.UUCP>
Date: Wed, 20-Mar-85 21:18:04 EST
Article-I.D.: tymix.374
Posted: Wed Mar 20 21:18:04 1985
Date-Received: Mon, 25-Mar-85 02:32:31 EST
References: <1396@orca.UUCP>
Organization: Tymnet Inc., Cupertino CA
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My folks also had the first microwave oven in the neighborhood.  Hers
started out as an expensive coffee-warmer, but quickly we tried things
in it.  Here's what we found:

. Breads - They cook okay, but they look terrible because they don't
brown.  The microwave, on the defrost setting, can speed up the rising
a little bit, but this must be done carefully or you'll cook the bread
prematurely.

. Potatoes - The skins don't get crispy the way they do in a conventional
oven, but the insides are more evenly cooked and more moist.

. Meat loaf - I've done this MANY times, and always with success.  I've
found that any meat with a sauce comes out okay because it does darken
a bit, and the sauce covers up the fact that it isn't "oven-browned."
There are also "browning" powders on the market, but since my husband
and I have to watch our sodium intake, we don't use these.

. Cheeseburgers, bacon, sausage - cook between paper towels with a
paper bag underneath, and you'll have non-greasy meat!  Burgers tend
to look a bit grayish; I therefore recommend that you top them with
cheese and microwave for 30 secs to 1 minute on high.

. Hot dogs - My brother's favorite.  From freezer to microwave: 1.5 mins
on defrost.  If fresh, 30 secs - 1 minute cooks them.

I have yet to try custards or souffles, but I'd imagine they'd turn out
quite well (I'm looking for a good recipe to go by).

--Lynn Gold
Tymnet, Inc.