On 4/1/2016 6:27 AM, 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.
>

I can make a batch of cornbread in my rice cooker, but I have to finish
it off in the microwave. Seeing only limitations is pretty darn boring.