On Fri, 1 Apr 2016 12:27:43 -0400, Dave Smith
> wrote:

>On 2016-04-01 12:20 PM, sf wrote:
>
>>
>> Is that why this thread is still going? Why anyone would microwave
>> their food other than to reheat it is beyond me. I prefer my squash
>> cubed, tossed in EVOO & seasonings, and roasted at high heat. Turn
>> every 5 minutes to prevent burning and caramelize on all sides.
>
>Beats the heck out of me. I have been chided in the past for deprecating
>remarks about using a microwave for cooking and was told that I just
>don't know how to use one properly. Some claim to have excellent results
>from the microwave. I can't say that I have ever had anything cooked in
>a microwave that could not be cooked better with traditional methods. I
>especially dislike anything with flour being subjected to those
>machines. It vulcanizes breads and pastries. It is handy for thawing
>some foods and it can be used to heat up milk or water. Even coffee is
>degraded when re-heated in a microwave.

It depends what you want to cook, some things are way better cooked in
the microwave, with far less fuss. Scrambled eggs, awful pan
afterwards but not when done in the nuker. Corn, salmon, veggies.

I don't generally put bread in it, mainly because I use about one
slice of bread every two weeks so the freezer is my friend, but if you
want to heat a roll, try loosely wrapping it in damp paper towel and
warm on low power for 30 seconds.