Microwave safe or Microwave better??.
Everything we use survives, but do some 'pans' cook better than others?
Not sure what you're asking/saying/commenting on, Tim? Praps cos I've got old-fashioned steel copper-bottomed pans which need hob heat only & couldn't be transferred to a new-fangled microwave? No way would they be 'safe' or their resulting conflagration in any way 'better' ::) ;D
Back to the post where I inadvertently cooked the Bacon in its black plastic pack, & it was best ever!
The sell Microwave dishes - why? Are they more efficient than the glass or china ones hat we use?
tim, yes they do but i couldn't tell you why
lbb
but on reflection it should be something to do with molecular stability
hmm wheres someone clever
I have used a roasting bag and did a whole chicken for 20 mins, there was nothing wrong with it at all
I have also used if for fish, just a spot of milk and cling film (it is safe now) stretched over the dish and stabbed to death. It seemed to taste better.
Carrots chopped with a little orange juice to cover, a few spice seeds again cling film, that was really good.
I had a Christmas pudding recipe too years ago. You had to keep stopping and starting it, but the result was perfectly all right.
I make small batches of jam and marmalade in them too.
Thing is with microwaves, we do tend to keep them to warm things up in but forget that they do have other uses. I know chefs say they hate them but frankly I rather believe that it is a case of knowing just how to use them. The mistake, I think, was to call them ovens because they are not what we all consider to be ovens. Pikes and crispy roasts they are not great for.
They can be used to dry flowers, sterilise compost and jars for jam. In fact they probably have a few non culinary uses.
Great plate warmers, a spray of water and in for a minute.