Quote:
Originally Posted by Baby Lee
1. It's a flavor wave.
2. It's no more a 'special tool' than a steamer or a hot plate.
3. They sell off-brand models new as cheap as $40 at Aldis.
3. I have convection in my microwave and stove as well, the Flavorwave is just the one I've had the longest and the easiest to maintain/clean.
4. The convection action gives you a crisper surface than am oven, without all the attention and danger of burning/drying on the stovetop.
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Just because you can buy it, even at Aldi's, doesn't make it less of a specialized piece of equipment. By that argument, I could say you can get sous vide for $100 on Amazon.
There's a good lot of solid cooks here, and you're the only one that got the As Seen On TV Flavorwave.
An oven or a range or a grill isn't specialized. A countertop convection halogen-powered oven is unusual.
To say that "the best" way to prepare fish is a subjective statement, no need to get your diapers bunched because someone disagrees. It also totally lumps all kinds of "fish" into one pile and doesn't consider different applications for different types of fish.