Cooking meats

I dont recommend cooking meats, egg or cheese dishes, custards or breads in the microwave as a general rule.(If youre happy with the results, however, thats what matters.) The microwave process shortens and tightens the protein, or the gluten in wheat, drying and toughening the product. Theres exceptions, but usually a tender, more flavorful dish can be done using conventional heat. Reheat breads very briefly, wrapped in a damp paper towel. Meats are best reheated briefly, covered, on lower power if possible.