Re: Re: jet air vs. convection oven?

[Guest guest]

not too sure about that sanitizing using microwave... heating is not uniform.

Thats why any responsible restaurant wont use them for cooking raw food; it

doesnt necessarily ensure " cooking " off bad bacteria.

Why not use a bucket of bleach water?...far more effective and " instant "

compared to waiting for boiling water or even a microwave (which again is not

uniform and assured). Also no temptations of backsliding like when you have a

microwave around.

Also because of the uneven heating in microwaves, you can get a false sense of

internal temperatures when actually eatting; finding a cool spot and then a

steamy hot spot right next to it causing you to burn your mouth.

I'm sure you have also heard of dangers of superheated water in containers

produced in microwaves that can explode up into your face when you disturb the

liquid with a spoon or added ingredient.

Just no real reason to have a microwave....

Re: jet air vs. convection oven?

> I do still have a microwave, but it's pretty much reserved just for

heating

> up hot packs for muscle aches. I've also heard it suggested that

you can

> nuke your kitchen sponge to sanitize it, but I don't trust that

method -- I

> put cleaning tools like that (no sponges for us, just brushes) into the

> dishwasher.

the microwave is supposedly very good at sanitizing sponges (from

actual counts of bacterial colonies). but, you can boil the sponge

for 3 minutes and lower the count to the same value.

[Guest guest]

well there you have it.

:-)

Re: jet air vs. convection oven?

>

> > I do still have a microwave, but it's pretty much reserved just for

> heating

> > up hot packs for muscle aches. I've also heard it suggested that

> you can

> > nuke your kitchen sponge to sanitize it, but I don't trust that

> method -- I

> > put cleaning tools like that (no sponges for us, just brushes)

into the

> > dishwasher.

>

> the microwave is supposedly very good at sanitizing sponges (from

> actual counts of bacterial colonies). but, you can boil the sponge

> for 3 minutes and lower the count to the same value.

>

>

>

>

>

>

[Guest guest]

As far as reheating foods goes, you could reheat foods in a stainless

steel bowl set on top of a boiling pot of water which makes it impossible

to scorch food. On TV once I saw how a restaurant in Greece kept

the foods hot. In the kitchen was a raised pool of hot water made of

stone/cement where the pots of food were kept hot.

I do have one of those countertop cyclonic hot air cookers. It sort

of looks like a dehydrator with a transparent dome and a fan and heat

element in the top of the dome. Admittedly, it heats and cooks quickly,

but grease from cooked fat can get blown everywhere on the inside.

I guess thats why it comes with a fan speed control!

Darrell

[Guest guest]

>> Why not use a bucket of bleach water?...far more effective and

> > " instant " compared to waiting for boiling water or even a microwave

> > (which again is not uniform and assured). Also no temptations of

> > backsliding like when you have a microwave around.

>

> well, mostly because i end up with a pot of just plain water rather

> than a bucket of bleachy water that has to be dumped into the sewer..

> setting a pot of water to boil doesn't take me any longer than putting

> bleach in a bucket, and there are no toxic chemicals involved.

FWIW, I started using baking soda to wash the sink and some dishes,

and the baking soda sanitizes the sponge nicely. Never stinks anymore.

Just don't rinse it much after you use the soda. I keep the soda on the

shelf by the sink in a " dredger " with some pretty marbles in it also to

keep in flowing smoothly.

Heidi Jean