Microwaves have long been stigmatized as a kitchen appliance for heating up pot noodles, but as the cost of living crisis deepened, microwaves became temporary. Not only is it, it is also one of the best dishes. A Michelin-starred chef
He may be one of the country’s most acclaimed gourmets, but Michelin-starred chef Tom Kitchen isn’t afraid to let his meals rustle in the microwave.
“It’s used a lot in our household,” he says. “I like to fish there. A bowl of white wine, herbs, a slice of lemon and a plastic wrap on top, it’s so good.”
he is not alone. The humble “poptiping” (as the Welsh like to call it) may be vilified among Ottolenghi’s elite, but his time has finally come.
According to a study by energy company Utilita, these are the cheapest methods of cooking, costing 8p a day or £30 a year to use. By comparison, an electric cooker costs 87 pence per day, or £316.54 per year. As Britons face the worst cost of living crisis in a generation, microwave ovens are finally shaking off their reputation as heaters for cooked meals and cold teas.
“I couldn’t live without my microwave,” David Chang, owner of two Michelin-starred New York restaurants Ko, boldly writes in his recent book, Cooking At Home.
Chang uses them to make chicken coconut curry, oyakodon (chicken and silky egg on top of rice), roast cauliflower heads (before putting them in the oven for coloring), Bake mug cakes or steam vegetables.
Two-Michelin-starred chef David Chang believes the microwave is the best device in his kitchen.Image: Horatio Baltz
Not only do you save dishes (you only need one dish for the entire meal), you also save cooking time. It takes him an hour to bake a potato in the oven, or ten minutes in the microwave (finishing it in the oven will give you a nice crunchy crust).
how do they work? They differ from ovens, which heat the air and then the food, in that they use electromagnetic radiation to heat the food directly. Electricity is converted into electromagnetic waves, causing molecules in the food to bounce off, causing friction and heat, sometimes causing an “overexcited spaghetti he sauce explosion,” Chang writes.
Vegetables cooked in the microwave may retain their color better and stay brighter and greener than those cooked on the stovetop, but vegetables cooked this way lose more nutrients. Is not it?
I couldn’t live without my microwave. The best equipment in the kitchen.
According to Dr. Anthony L. Komarov, editor of the Harvard Health Letter, the speed of cooking actually retains more nutrients than one kept hot on the stove for a long time. It means that
And does the belief that they’re bad for our health radiate the cells of people stupid enough to stare at their food spinning? increase.
But what they cannot do is create a Maillard reaction. This is the browning that gives seared meat and crispy golden onions their flavor.
“You can’t just put something in the microwave and expect it to come out with this great meal,” Chan explains. “The key to success is knowing that it won’t do all the work. You will want to finish it at the location of
Two Meals That Help You Microwave Like David Zhang
Serves 2-4 people
In a microwaveable dish, combine 1½ cups (300g) short-grain rice, 2 cups (473ml) broth (vegetables, beef, chicken, your choice), 1 cup (236ml) water, half a chopped onion, and soy sauce. A piece.
Microwave for 25 minutes, stirring every 8 minutes, until most of the liquid is absorbed. Then add 1 cup (236ml) of water and microwave for another 5 minutes to form a creamy porridge.
Top with toasted sesame oil, toasted sesame seeds, a handful of chopped green onions, and, if desired, a few slices of minced pork or chicken. Alternatively, you can make it a little more Spanish with garlic, tomato paste and saffron.
Or change the juk to taste much like risotto. Stir in a few pats of unsalted butter, a handful of Parmesan cheese, a dash of white wine and a pinch of black pepper.
Image: Horatio Baltz
Prick 4 large maroon potatoes with a fork on both sides and place in a bowl. Microwave for 5 minutes on each side or until medium cooked.
Peel the potatoes as soon as you take them out of the microwave (or peel them, I don’t), mash them in a bowl with a potato masher or fork, and mix in 1/2 stick (56g) of salted butter. .
In another bowl, combine 1 pint of double cream, 1 clove of minced garlic, black pepper and a pinch of thyme leaves. Heat the microwave for a few minutes until the cream is very hot and infused. Strain the cream and mix it into the potatoes little by little. Next, add a little olive oil to give the potatoes a nice sheen.
You’re looking for a soft, creamy, silky texture (a little liquidy is fine, the potatoes will continue to absorb the liquid). Taste and adjust with salt.
Image: Parnis Azimi
Main Image: Monkey Business Image
Cooking At Home recipes by David Chang and Priya Krishna