Thread: Food and Drink Microwave cooking (not reheating)
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Old 01-08-2013, 01:29 PM   #16
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by FAX View Post
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."

FAX
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."
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