Not so! Since its invention, the microwave oven (MW) has been treated by most people as the lazy cook’s tool—for reheating leftovers, a shortcut for frozen meals, and nothing more. In truth the MW can, when used properly, be capable of great culinary feats!
How Did This Myth Start?
Microwave ovens for home use first became popular around 1970. They were marketed as convenience and time saving tools, and the cookbooks that were published at that time were generally pretty bad. Some people tried to use their microwave as a general-purpose stove and oven replacement with predictably poor results. Many people were subjected to awful microwave-cooked food and the myth spread that the microwave oven was synonymous with mediocre food.
What's the Microwave Good For?
Take vegetables, for example. Compared with boiling on the stove top, cooking in the microwave preserves color and texture, and prevents the leaching of nutrients. Saves energy and is quicker, too! Results are tastier and more nutritious. Fish is another thing that microwaves do very well. A fillet seasoned and covered will gently steam in its own moisture, resulting in a flaky, delicate texture that equals or surpasses stovetop methods. Eggs can be scrambled or poached in minutes with impressive consistency. The key is control: shorter intervals, proper covering, and understanding your microwave’s power level.
I use my microwave all the time for polenta and risotto. Traditional cooking on the stove top for these dishes requires a long time with almost constant stirring. In the microwave, only occasional stirring is needed and the cooking time is less than half.
Specialty Techniques
You might be surprised at the microwave’s role abilities in more advanced techniques. It’s excellent for tasks like melting chocolate without scorching, softening butter evenly, or blooming spices to release aroma. Professional chefs often use microwaves behind the scenes for these and other tasks. It’s not about replacing traditional cooking—it’s about enhancing your efficiency and precision.
Don't Expect Good Results For .....
There are some things that can be safely cooked in the microwave but the results will be disappointing. Anything that requires high or dry heat just won't work. The microwave can never exceed the temperature of boiling water. You can't sear a steak, make French fries, roast a chicken, or bake bread. As a general rule, if an important aspect of the food is crisp, crusty, or seared, the microwave is not the tool of choice.
You might like this microwave-related post about a popular dish that is not good for microwave cooking.
