4
Dec
Dec
I once ate spiced chicken that tasted awfull, accompanied by horrible rice and peas. This left a lingering pungent aftertaste on my palate for 2 hours! I did not pay for it.
I guess the advantage is it cooks faster but doesn’t taste as good. I often use the microwave to defrost chicken but not cook it.
This entry was posted
on Friday, December 4th, 2009 at 10:07 am and is filed under cooking chicken.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or TrackBack URI from your own site.
16 Responses so far to "Whats the advantages of cooking chicken in the microwave.?"
December 4th, 2009 at 3:54 pm
fuck all
References :
December 4th, 2009 at 4:42 pm
You can get some free salmonella poisoning if you are not too careful.
References :
December 4th, 2009 at 5:20 pm
In answer to your question id say one advantage is Botulism
References :
December 4th, 2009 at 6:05 pm
I guess the advantage is it cooks faster but doesn’t taste as good. I often use the microwave to defrost chicken but not cook it.
References :
December 4th, 2009 at 6:33 pm
maybe because it will cook faster..but i suggest you just cook what you can consume coz once it gets cold the meat becomes harden.
References :
December 4th, 2009 at 7:02 pm
Absolutely none. Although a microwave can reheat fully cooked chicken fairly well.
References :
December 4th, 2009 at 7:08 pm
There’s none. Unless you have a convection oven the chicken won’t even brown, and it will only dry out the meat. Best to cook it the old fashion way.
References :
December 4th, 2009 at 7:23 pm
I cannot think of any advantages other than it is faster than other methods, but the results are horrible. It makes for tough chewy chicken. I do not recommend this method.
References :
December 4th, 2009 at 7:32 pm
Flavor wise absolutely nothing, safety wise yeah sure it would cook it inside out but why would you eat bad tasting food to begin with? The way you cook anything is as important as the spices you put try other menthods like grilling, roasting which gives nice flavor from browning and caramelizing, forget the micro, it’s just for reheating stuff.
References :
December 4th, 2009 at 7:41 pm
quicker you cook it, the quicker you can give yourself food poisioning – DON’T DO IT
References :
December 4th, 2009 at 8:12 pm
If you value your life – DON’T DO IT.
References :
December 4th, 2009 at 8:53 pm
If you have a combi grill and oven in your microwave it will cook the chicken as it should but a lot faster, but the amount of oil that comes out of the bird is unreal – it will start pouring out of the microwave door.
References :
December 4th, 2009 at 9:12 pm
none whatsoever – cook it properly.
References :
December 4th, 2009 at 9:33 pm
None at all, except turbo reheat or defrost otherwise it will come out an even tougher old bird than it was before it went in!
Patience is the essence. All good things come to those who wait.
References :
December 4th, 2009 at 9:40 pm
I can’t see any advantage in cooking it in a microwave
References :
December 4th, 2009 at 9:54 pm
http://www.ag.fvsu.edu/mainpages/publications.cfm
This is a College site for Catering and explains all about defrosting and cooking of chickens in microwaves.
If a college is teaching it, how can it be harmful to yourselves.
References :