Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

Tag Archives: microwave

You cannot do serious cooking in a microwave

This is one of the very silliest myths but it refuses to die out. There are a lot of people who use their microwave for nothing but boiling water and reheating leftovers and they are really missing out on a lot. I suspect that this myth got its start when microwaves were a new tool and a lot of awful microwave recipe books were published. Some people tried to use their microwave as a general purpose stove and oven replacement rather than as a more specialized tool that is well suited for some jobs but not at all useful for others. For example, you would not want to use a microwave for a roast beef, fried potatoes, or baking bread, but it works just great for things like rice, poached fish, and steamed veggies. I find it particularly handy for making polenta and risotto, with results that are every bit as good as the stovetop with much less work and worry. If you want to expand your microwave repertoire I highly recommend The Microwave Gourmet by Barbara Kafka. Another excellent book is The Moghul Microwave by Julie Sahni (Indian dishes).

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Microwave cooking is radiation and makes foods poisonous

Yes, microwaves are radiation, just like the light from the sun, the warmth from a cozy fire, or the signal that brings you radio shows. But, it is nonionizing radiation, which means that it has no effect on food other than heating it up. It has nothing whatsoever to do with the truly dangerous ionizing radiation that is associated with atomic bombs and nuclear power plants.

You cannot do serious cooking in a microwave

This is one of the very silliest myths but it refuses to die out. There are a lot of people who use their microwave for nothing but boiling water and reheating leftovers and they are really missing out on a lot. I suspect that this myth got its start when microwaves were a new tool and a lot of awful microwave recipe books were published. Some people tried to use their microwave as a general purpose stove and oven replacement rather than as a more specialized tool that is well suited for some jobs but not at all useful for others. For example, you would not want to use a microwave for a roast beef, fried potatoes, or baking bread, but it works just great for things like rice, poached fish, and steamed veggies. I find it particularly handy for making polenta and risotto, with results that are every bit as good as the stovetop with much less work and worry. If you want to expand your microwave repertoire I highly recommend The Microwave Gourmet by Barbara Kafka. Another excellent book is The Moghul Microwave by Julie Sahni (Indian dishes).

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