On Mon, 11 Sep 2000 18:36:53 -0400, Wally Ballou
<[log in to unmask]>
wrote:

>There is one, and only one important point to consider about cooking
>fresh meat in a microwave oven.  That is that in a very thick piece of
>meat, heating can be uneven enough to allow some parts of the meat to
>remain at an "unsafe" temperature (in terms of current public health
>guidelines...) while some or even most of the meat is "fully cooked."

This is a very good point. I cook all my meat in a glass casserole
dish with thin (< 1 inch thick) cuts of meat flattened out
(boneless chicken breast, thighs, porloin, ribeye, fish, ...).
Just some spices (do not add water!).
Always comes out juicy and delicious.

Philip Thrift
http://www.paleofitness.com