On Wed, 14 Jun 2006 18:37:06 GMT, morningglory
Beyond zapping ready meals of various sorts about all we use ours for is heating milk for drinks.
Foods that vary in thickness-texture with cooking (eg porridge) I very much prefer to do in a pan, to make it easier to catch them as I like them.
And reheating cooked food I prefer to do under the grill (to crisp up) or in a pan, particularly foods with chunks (eg stews) as I find it hard to reheat in a microwave and a) not explode bits of meat etc and b) is it hot to the middle or not (not easy to tell with eg a sausage).
What's in a saveloyMULLINERú Probbally not a lot, mainly rusk and starch filler but what so-called meat...
If it wasn't for the occbuttional can of curry I think we could easily dump our microwave, especially as it's eating up valuable work surface space.
I would be interested to hear how people do rice in the microwave, as that could well redeem it. ;0)
And why do they need so many buttons? Ours has about two dozen, yet we only use 4, and even there we can only set to the nearest 10s. Best one I ever used had two dials: one for power, one for time. Is there anything else you need to set on a microwave (without getting fancy with grills)?
Frink
-- Doctor J. Frink : 'Rampant Ribald Ringtail' Annoy his mind here : pjf at cmp dot liv dot ack dot ook "No sir, I didn't like it!" - Mr Horse
