Originally Posted by FAX
I'm not buying this idea. At all. Nope. Not buying it.
How many Michelin Star meals have been cooked in a microwave, I ask you? None, I'd wager.
Food needs fire. Real fire. Not some sort of bizarre, magical device that blasts invisible rays inside a box in order to agitate the cellular structure of a foodstuff.
As Mr. Iowanian would say, "If you want to excite a molecule, play with your pecker."
I'd wager you might be surprised. Certainly not 100 percent of the meal, but components - wouldn't surprise me at all, depending on the chef.
Wylie Dufresne is a pretty well-known chef.
"Wylie Dufresne has four commercial microwaves at his restaurant, WD-50, that he has used for various applications, including cooking foie gras (“beautiful results in terms of texture”) and vegetables. He likes the machine’s “hands-free element” and its consistency."