Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 9/17/84 chuqui version 1.7 9/23/84; site nsc.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!ihnp4!nsc!chuqui
From: chuqui@nsc.UUCP (Chuq Von Rospach)
Newsgroups: net.cooks
Subject: Re: any value in browning elements?
Message-ID: <2529@nsc.UUCP>
Date: Thu, 28-Mar-85 13:59:56 EST
Article-I.D.: nsc.2529
Posted: Thu Mar 28 13:59:56 1985
Date-Received: Sat, 30-Mar-85 00:13:02 EST
References: <344@cmu-cs-k.ARPA>
Reply-To: chuqui@nsc.UUCP (Chuq Von Rospach)
Organization: The Village
Lines: 17
Summary: 

In article <344@cmu-cs-k.ARPA> dba@cmu-cs-k.ARPA (David Anderson) writes:
>My wife and I are convinced that we want a microwave, but we're wondering if
>those that have a browning element are worth the extra cost.  Any comments
>from those who have one about how useful (or not) they have found this to be?

I don't see much that a browning element can do that a $1.50 bottle of
Browning sauce can't do as well. If you look at a couple of good microwave
cookbooks, they'll give you hints how to brown just about anything. I've
come to the conclusion that breads and cakes are better in a conventional
oven, and meats can be browned with any number of things in the kitchen...

chuq
-- 
Chuq Von Rospach, National Semiconductor
{cbosgd,fortune,hplabs,ihnp4,seismo}!nsc!chuqui   nsc!chuqui@decwrl.ARPA

Be seeing you!