Microwave ovens are usually not the best option for cooking meats, except for thawing and reheating leftovers. They decrease juiciness, do not brown, and do not heat sufficiently to kill pathogens such as Trichinella spiralis. Microwaved meats do not taste the same as meats cooked by other time-tested methods, primarily because they do not get browned. Brown condiments such as Kitchen Bouquet, Worcestershire sauce, soy sauce, or steak or barbecue sauces can be used to add color to the meat or to cover it up, hiding the fact that the surface appears uncooked. Microwave browning skillets and grills are also available, but the flavor and texture problems remain the same. The power emissions from microwave ovens vary from brand to brand, so the manufacturer’s instructions should be followed whenever a microwave is used for preparing meat or meat dishes.
