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Originally Posted by tooge
I'm thinking of Jeff Goldbloom explaining the teleporter in The Fly. How he makes Geena Davis eat a steak that has been teleported. I"m guessing that's about the same as microwaving one.
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Did you read the article? It doesn't suggest that the microwave is for everything, but rather certain foods and specific applications.
For instance, using the microwave to fry parsley leaves for garnish (doing so with just a little cooking spray) or for dehydrating - not good for jerky, quite good for apples. Or steamed fish with scallions and ginger.
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During my first try, with a bass fillet, the bag exploded; when water boils and becomes steam, it expands in volume by a factor of 1,600 (Mr. Myhrvold explained that one liter of water becomes 1,600 liters of steam), so excess air will heighten the risk of popping. I was left with a wheezing bag and fish chunks. On the next try, with a whole bass, I removed as much air as possible from the bag before nuking. Success.
On went the soy sauce dressing. The dish looked and smelled professionally prepared. The flesh was perfectly cooked, the taste fabulous — an elegant weeknight dinner in no time. Cleanup was nil (I simply tossed the plastic bag), and my apartment didn’t smell fishy.
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