Originally Posted by Fire Me Boy!
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."
Okay ... Wylie has won one Michelin star for his NYC restaurant named after an oil. I'm not certain if he still has it, though. It's been awhile, apparently.
Still, was the star awarded for his nuclearized foie gras? I do not know.
But it gets worse. Foie gras is typically made from duck liver ... the fatter, the better. So, the growers stuff pipes down the throats of ducks in order to force feed the little ducks fat which, in turn, makes their liver fatter which, in turn, makes their poor, little fatty livers more desirable. It's an horrific practice. And your microwave hero condones the practice. Not only that, but he takes those poor, little ducks' livers and microwaves them!!! Good God, man!!!