A microwave will heat stuff unevenly most of the time. You can get it to be better with hacks like changing the power setting and using a wet paper towel, but the evenness of heating will always be better on the stove or in the oven.
In addition, you can have more control over important variables like salt and moisture content if you don’t use the microwave. Lots of food… especially meats like chicken, will dry out to hell in a microwave. By switching to a stove or oven you can rekindle the original flavor and texture.
Lastly skipping the microwave allows you to heat stuff in a more modular way. If I was reheating a pasta with grilled chicken, I would get a better result 100% of the time if I start the chicken on the stove and then add the pasta later. You get a browning effect on the chicken and you can more easily time how done it needs to be before the pasta is added.
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.
A microwave will heat stuff unevenly most of the time. You can get it to be better with hacks like changing the power setting and using a wet paper towel, but the evenness of heating will always be better on the stove or in the oven.
In addition, you can have more control over important variables like salt and moisture content if you don’t use the microwave. Lots of food… especially meats like chicken, will dry out to hell in a microwave. By switching to a stove or oven you can rekindle the original flavor and texture.
Lastly skipping the microwave allows you to heat stuff in a more modular way. If I was reheating a pasta with grilled chicken, I would get a better result 100% of the time if I start the chicken on the stove and then add the pasta later. You get a browning effect on the chicken and you can more easily time how done it needs to be before the pasta is added.
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.