A bit of false advertising there. Only good for veggies like onions and mushrooms where the water helps them shrink and release moisture without burning (no st

A bit of false advertising there. Only good for veggies like onions and mushrooms where the water helps them shrink and release moisture without burning (no stirring needed) and then you take the lid off and let the Mailliard process take over as usual. Also "meat" means gravy in this context, the entree is still broiled. So all in all, she is correct and I did learn something albeit the title could have been a little less click-bait-y.