On Fri, 6 Oct 2000 13:08:47 -0700, Wally Day <[log in to unmask]> wrote:

>Phillip wrote:
>
>> Healthier to microwave cook meats, <snip>
>
>Phillip, when I wrote the original post I did think of
>you and your microwaved meats. I don't know. I have
>tried microwaving meats in the past and they never
>seemed to turn out right. Maybe I did something wrong?

I've done this so much in the past 2 years and I am now at
a point that I am practically 100% successful in doing this -- with
the result being tasty and juicy. One mistake I made at first
is adding *any* form of a liquid (say a BBQ sauce) to the meat. It
works so much better to just use dry spices. Here are some of
the principles I follow:

* use a 2 qt glass microwave cooking casserole dish with cover
* choose a 3/4 lb to 1 lb portion of meat (no more than this) at a
time
  e.g. chichen breast, thighs, porkloin, ribeye, ny strip, red snapper
...
* meat should be BONELESS, SKINLESS and < 1 inch thick
* use a WIDE variety of dry ground spices to keep things interesting
--
  I use right now cilantro (really love this), garlic powder, black
pepper,
  ground ginger (this is cool), oregano, chili powder (any other ideas
?)
* put meat in dish and add spices -- you might want to flatten the
  meat manually a bit to make it flatter -- the main thing is you want
  to microwave the meat as QUICKLY as possible
* cover and microwave on HIGH 2-3 minutes
  rotate and microwave on HIGH another 1-2-3 minutes
    -- Here is where you have to check and
       vary based on variablilty of your microwave
       and the type/thickness of meat
    -- For example I may cook chicken breast  3 min + 2 minutes  but
       it is done and is juicy

Always tastes great to me!

Feedback welcome,

Philip Thrift
http://www.paleofitness.com