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Tuesday, September 21, 2010

why not the microwave?

Why do I reheat my leftovers in the oven, on cast iron, instead of in the microwave?

Every time I use the microwave to save time, I'm reminded why.

Food spatters or spills in the microwave, leaving me a mess to clean.

It's too done in some places, still cold in other places.

Cast iron makes crispy foods good as new. Cheese melts properly.

I usually use a griddle in the oven, but liquids can be heated in a small pot on the stove.

Yes, it takes more time, but you don't have to stand there and watch it.

Just use low heat, and go do other things.

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