On Wed, 7 Mar 2001 21:52:15 -0700, Lorenzo <[log in to unmask]> wrote:
>I read your Microwave guide, question? How do you
>decide when it (the meat) is done?
In a word: experience - and consistency in the size,cuts of meat.
For example, chicken breast: just until there is a faint pink
spot left - not more! -- that's the trick.
Philip Thrift
http://www.paleofitness.com