Weird, you seem to be having a completely different experience from me. Maybe because of “be better with hacks like changing the power setting”? I never considered this a hack, I just use like a middle to low power setting on the dial, arrange the food evenly on the plate, set it in there for 5 minutes or so and everything’s basically the exact same again as if I had just cooked it.
Even chicken. I mean sure, if you blast it full force and heat it up to more than consuming temperature (40°C/100°F) of course it will dry out, but you can just… not do that. If you put chicken in the pan with too much heat you also dry it out.
The difference for me is literally just a few seconds of work instead of a few minutes.: doing it in the pan/oven takes a few minutes of me being there, then I also have to clean the pan, versus I arrange it on a plate, put it in the microwave, go do something else for a few minutes, then I eat.
Weird, you seem to be having a completely different experience from me. Maybe because of “be better with hacks like changing the power setting”? I never considered this a hack, I just use like a middle to low power setting on the dial, arrange the food evenly on the plate, set it in there for 5 minutes or so and everything’s basically the exact same again as if I had just cooked it.
Even chicken. I mean sure, if you blast it full force and heat it up to more than consuming temperature (40°C/100°F) of course it will dry out, but you can just… not do that. If you put chicken in the pan with too much heat you also dry it out.
The difference for me is literally just a few seconds of work instead of a few minutes.: doing it in the pan/oven takes a few minutes of me being there, then I also have to clean the pan, versus I arrange it on a plate, put it in the microwave, go do something else for a few minutes, then I eat.