It's Time for a Microstoven

Even the cockatoo wants to imitate the micostoven 

They say that necessity is the mother of invention. And whatever may have been the necessity that ignited whoever to invent the microstoven, he should get a standing ovation from all the cooks and chefs the world over.

How did I come to realize that such an encore should be given? Well, the European made oven I have right now has a smaller interior even though the exterior has standard dimensions. That I didn’t know until I tried baking my frittata in a frying pan, after partially cooking it over a stove: I found that out when this pan’s handle won’t fit into the oven. And as a result, the final stage of cooking the frittata failed miserably.

Now, I got round it when I went to buy a microstoven: an kitchen equipment that can go from microwave to stove to oven and back again. And that is a God sent as I now can also brown my beef in it before I deglaze the meat’s juices off the pan, without removing the browned meat. And so add all the tomato and sherry into the said magical pan before shoving this cooking miracle into the oven.  

Similarly, I can now stir fry to high heaven the spicy ingredients that formed the gravy smothering the whole snapper for a Jewish dag ha sfarim in the same microstoven. And there’s no worry that the time after the stove and so in the oven will dry out the sauce, as good old aluminium foil does its job magnificently in keeping the moisture in the fish and the gravy.

And the results are so good for all three dishes that I’m almost inclined to buy a second. Until that is I know that a pyrex, with a glass-like lid, can do just as well for the heritage dish from Israel.