I recently was given a Corningware Microwave Browner as a gift, which looks very cool and promising, but I have not tried it yet. It seems to me a special apparatus such as this would be necessary for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction.
It got me to thinking: Are there any sure-fire ways to brown meats in a microwave? I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work. Techniques for raw, of course, are also encouraged if they exist.
We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would be frowned upon in this particular organization.
I was thinking along the lines of those special sheets of gray "paper" (for lack of knowing the correct term) that come with, say, a Lean Cuisine Panini. Any ideas?
Or, does anyone have any experience with the Corningware Browner (or a similar item) that can offer some tips?