Food for thought: Microwave cooking

By Ken Hoyt

The idea of cooking with radio waves is well over 50 years old. Sadly most us, myself included, really don't understand how to use a microwave oven for much more than heating coffee. Personally I like the idea of using the microwave, it saves power and it doesn't heat up the kitchen.

A bit more knowledge has been made available with through a few articles in the New York Times:

Food historian, scientist and great writer Harold McGee explains how a microwave cooks. And what ingredient makes them cook poorly.

One of my favorite cookbook authors (and regular contributor to NYT) Mark Bittman gives us some great microwave-friendly advice, "if you can steam it, you can microwave it. But only with vegetables was the improvement clear." Bittman worked up a few dishes that help your microwave develop some international flair. Those recipes include: Barbara Kafka's Steamed Chocolate Pudding, Roopa Kalyanaraman's South Indian Eggplant Curry and his own Cauliflower with Tomatoes and Pimentón.

Anahad O'Connor tells us if there are harmful rays emitted by this benign-seeming kitchen appliance.

Image via: ModernMechanix

For more posts like this one, check out my blog.

Tagged:
food recipes

Did you like this article?

April 03, 2008

0 comments

Viewed 82 times

Ken Hoyt's blog (89 posts)

Subscribe to this blog
Member since: 07/03/07
About: My small business, Interior Advocate, provides design solutions for interiors. And I write about living...