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.

Their standards are low, so unless they've fed you those supposed
excellent results to prove it - you have every right to remain
skeptical.

> I can't say that I have ever had anything cooked in
> a microwave that could not be cooked better with traditional methods.

It steams. Period. You get no additional flavor from a microwave, it
doesn't even enhance natural flavor. I often wonder how bland those
people's lives must be to find that kind of food acceptable.

> I especially dislike anything with flour being subjected to those
> machines. It vulcanizes breads and pastries.

I don't get those things either.

> It is handy for thawing
> some foods and it can be used to heat up milk or water.

I'll give you that, but a stone kitchen counter is great for thawing
food fast and a good old water bath to thaw meat works wonders.

> Even coffee is
> degraded when re-heated in a microwave.

The only good use for leftover coffee is over ice.

--

sf