From the first time I saw the fictional Star Trek replicator in action, I coveted one of my own to instantly create an endless supply of nutritious meals. Of course, science fiction writers are way ahead of their times, so instead of replicators, twentieth century families were endowed with microwave ovens. It's only human nature to embrace any technology that saves time and labor, which accounts for the amazing popularity of this culinary device now appearing in over 90% of American homes. However, as many of us have discovered, the microwave has some limitations, often resulting in unpalatable foods.
Food preparation preferences are highly individualized but in general, certain foods are better left to conventional cooking methods:
Old Fashioned Baked Potato: It is so convenient to cook a medium potato in 10 minutes or less in the microwave but if you like to eat the entire potato, then stick to your conventional oven, which will produce a perfect spud sporting a lovely, thick, chewy skin.
Melted Chocolate: I know, double boilers seem so archaic but they are fraught with fewer disasters when melting chocolate. Chocolate is easily scorched by overheating, turning my favorite food into something quite dreadful. Some people report great success with microwaving chocolate but I've had enough problems with the technique to return to my benign double boiler.
Crisp Foods: I love pizza, even leftover pizza but for me, a lifelong bread-lover, the crust is probably my favorite part. After years of experimentation, I've accepted the fact that my inexpensive, little toaster oven is far superior to the microwave for crisping everything from pizza to hash browns.
Refreshing Day Old Bread: Micro waved bread can quickly become tough and unpleasantly chewy. To refresh a large chunk of bread, sprinkle the crust with a little water, tightly wrap in aluminum foil and bake 10-15 minutes in a 325 degree oven.
Dense Casseroles and Meats: Microwave ovens can cook unevenly, leaving "cold spots" in your food. Dishes containing meat, poultry and eggs, may contain harmful bacteria that survives the cooking process. And of course, there's no arguing the esthetics of nuked meats as compared to other cooking methods, which suggests the wisdom of letting each appliance do what it does best.
With the downturn in the economy, many of us now have more time than money. What great way to spend that newly discovered time (aside from looking for a new job), than to return to some of the more traditional ways of preparing our best-loved foods. And wouldn't Grandma be tickled pink?
Patty D
Productive Promotions
http://ccicards.com
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