Re: Is this a safe way to cook?

[Guest guest]

-

>I have been meaning to ask for many many months, and the mention in

>another post about the Turbo Oven advertised at Mercola's site prompted me

>to think of it again. It is called the Flavor Wave Oven and apparently it

>can cook even frozen meat like poultry and roasts to perfection.

AFAIK the cooking method of the Flavor Wave is entirely 150% safe and good,

and I got one awhile back. In some respects, it's a great little widget,

but the problem is that most of the bloody thing is plastic and the rest is

teflon-coated. I'd love to have a standard form-factor oven that uses

infrared, but I wouldn't recommend the Flavor Wave for those reasons.

Mercola's Turbo Oven looks interesting, and IIRC it has a glass dome, but I

haven't gotten one.

Also, I'd be leery of any electrical oven at this point, in light of oil

prices and the possible (likely?) effects of Rita.

-

[Guest guest]

On 9/22/05, Idol <Idol@...> wrote:

> AFAIK the cooking method of the Flavor Wave is entirely 150% safe and good,

> and I got one awhile back. In some respects, it's a great little widget,

> but the problem is that most of the bloody thing is plastic and the rest is

> teflon-coated. I'd love to have a standard form-factor oven that uses

> infrared, but I wouldn't recommend the Flavor Wave for those reasons.

So have you actually taken a completely frozen chicken or roast and

just plopped it in and watch it cook to perfection? If so it doesn't

seem like it would be a very hard thing to duplicate with better

materials.

--

Pleasure is a nutrient - Mati Senerchia

[Guest guest]

-

>So have you actually taken a completely frozen chicken or roast and

>just plopped it in and watch it cook to perfection? If so it doesn't

>seem like it would be a very hard thing to duplicate with better

>materials.

Close to perfection on the frozen chicken, anyway, though as I recall I got

somewhat better results with a partially-defrosted chicken. I always brine

my birds nowadays anyway, so the cook-a-frozen-bird thing became less

attractive to me. The oven wasn't big enough to accommodate even a

smallish goose, though.

I believe some commercial ovens are available now that operate on the same

principle, but I imagine they're expensive.

-