Microwaving

On Wed 03 May 2006 06:53:43p, Thus Spake Zarathustra, or was it Terry?

Quoted message said:

I have several Stoffer's brand TV dinners that I enjoy. The main two
are pepper steak and lasagna. The instructions say to cut film to vent
then cook for some time then remove the film and cook some more.

What does leaving the film on do? It makes the cheese stick to it when
doing lasagna. I don't see the point.

It holds in moisture, concentrates the generated heat, and prevents sauces
from popping all over the oven.

--
Wayne Boatwright @¿@¬
_____________________

Terry said:

I have several Stoffer's brand TV dinners that I enjoy.

Stouffers makes some excellent entrees. And when you read the
ingredient lists, it all sounds like honest, edible food rather
than lab concoctions.

I love all their tomato-based sauces. Heck, all their sauces. I
wish I could duplicate some of those recipes at home. You'd
think it was easy from reading the ingredients, but it's not.

-sw

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 03 May 2006 06:53:43p, Thus Spake Zarathustra, or was it Terry?

Quoted message said:

I have several Stoffer's brand TV dinners that I enjoy. The main two
are pepper steak and lasagna. The instructions say to cut film to vent
then cook for some time then remove the film and cook some more.

What does leaving the film on do? It makes the cheese stick to it when
doing lasagna. I don't see the point.

It holds in moisture, concentrates the generated heat, and prevents sauces
from popping all over the oven.

To keep stuff from splattering all over my oven, I don't actually even take
any microwave food out of the box. It's hotter than hell when it comes out,
so I just use welding gloves to open it up and prevent steam burns.

No one has ever been able to give me a good reason to take anything (except
pizza) out of the box.

Hasta,
Curt Nelson