savages. an oven and a baking sheet (ideally stone) will revivify anything to its original crispy state. sometimes depending on the food item it can even be an improvement as you have control of the broil function for additional crusting/browning.
the only things that go in my microwave are liquids and soft stuff like rice. I understand that convenience/laziness will often play a factor, but if you have a general idea of when you're wanting to eat, the oven route doesn't add any complexity to the process.
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