Pot pies, especially those by Marie Callender's, face the dilemma of preparation methods: microwave versus oven. While the microwave provides quick cooking in about six minutes, it fails to deliver the desired crispiness of the crust that an oven achieves by browning it thoroughly over an extended period. The article emphasizes that pot pies are defined by their crust, and the convenience of a microwave compromises the quality, ultimately recommending oven baking as the best option for flavor and texture.
Microwaves cook using radio waves, creating energy that heats food from within, but they can't develop that crucial crispy exterior necessary for a perfect pot pie.
Spending almost an hour in the oven results in a nicely browned and crispy crust, while microwaving leads to dull, pale mushy pastry.
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