at Thu, 21 Apr 2005 23:07:56 GMT in (Peter Aitken) wrote :
...
Not when you can buy unglazed quarry tile at a *fraction* of the price that does an equally good job with much better oven coverage because you can pave the oven wall-to-wall, both racks, with tile.
What can a microwave do with fish that more conventional heating methods won't? Furthermore microwaves are very sensitive to timing with something delicate like fish. I prefer something I can monitor constantly.
IMHO not as good because the stirring develops the starches, I've found, in ways letting it sit doesn't. The starch becomes more thoroughly uniform and creamy in both cases, where if you just allow it to sit and cook, it stays somewhat pasty. I don't argue the effort bit, though - doing it the traditional way *is* labour-intensive. But you can equally well let the same things sit on a stovetop and they'll be OK. (I've done it this way before when I've gotten lazy)
I find the care you have to take in cleaning them nullifies any minimisation of effort in the cooking stage.
-- Alex Rast (remove d., .7, not, and .NOSPAM to reply)
