Tinfoil Chef

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The reason I use the microwave oven is not just because it’s fast, although that’s a good one. It’s also because when cooking in the microwave there is a lot less grease involved. What grease there is can usually be minimized. For example with bacon, you can cook it on paper towels that will absorb a lot of the grease. There’s also a microwave bacon cooker that does a great job of cooking bacon while removing most of the grease. ( I don’t have the url handy for the site but it’s a good one. I’ll post it in a day or two when I’ve time to find it.)

Another advantage is that you don’t have to use cooking sprays and such which means that there’s less chemicals involved and that’s pretty much always a good thing. When you take all this together you end up with the food tasting better and healthier.

On the other hand, while a microwave oven can be a VERY handy thing to have, it’s important to not become so restricted to doing everything with it that you neglect all of the great stuff you can do in the rest of the kitchen with more traditional methods. I know this one to be true because I spent a good long time doing almost all of my cooking with the microwave and then when I had to do things differently it took me a while to shift gears

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