"Sheryl Rosen" > wrote in message
...
> in article , Gar at Gar wrote on
> 10/13/03 9:24 PM:
>
> > On Tue, 14 Oct 2003 01:13:03 GMT, Barry Brindisi
> > > wrote:
> >
> >> Not sure if this is the place to ask, but can someone please tell me
> >> what is a good book on Microwave Cooking?
> >
> > Go to any resale store. You'll find loads of microwave cookbooks
> > there for next to nothing. Wonder why?
> >
> > OR
> >
> > Read here for a few months. You'll never look back. Microwaves are
> > for heating, not for cooking.
> >
> > Gar
>
>
> I disagree with that statement. it's not good for cooking everything, but
> some things, it does well.
>
> Microwaves are great for steaming anything in it's own juices. Vegetables
> that are microwaved give the texture of boiled or blanched, without losing
> the flavor or nutrients. When I cook veggies, it's either nuked or
roasted.
> I never cook veggies in water anymore. (unless I'm making soup or using
the
> liquid in something else) Rice is done perfectly in a microwave oven.
>
> I would never cook meat in the microwave oven (from a raw state), you are
> right, when it comes to meats, the mw is best used to reheat. And there
is
> no advantage to using it for dried pasta from a raw state, as that
quantity
> of water takes longer to nuke than to boil on the stove.
>
>
Sheryl is 100% correct. There are many things you would not want to use it
for, but if you understand its strengths and limitations you can get a lot
of use out of it for cooking as well as releating. Polenta and risotto are
just two things that the MW is ideal for.
--
Peter Aitken
Remove the crap from my email address before using.