Have you tried searing steak in a microwave?
You thought MMR was bad - you want bad science? Look at this.
From some of the posts on here it's clear some have been nowhere near a restaurant kitchen. Fair enough really.
I used to work in them. Oddly enough the ones with Michelin stars didn't use microwaves.
To preserve taste there's better ways of reheating food.
Oddly enough Michelin star restaurants are able to charge for the privilege of not having short cuts taken in the kitchen.
I cooked a layered chocolate cake with ganache icing in the office microwave a couple of weeks ago. Tarted it up with whipped cream and strawberries and fed about 25 people.
It was really nice.
On the chocolate front, I was in a very good quality chocolatier just after Christmas. They use them constantly, I was a little surprised but it made perfect sense.
Oddly enough the ones with Michelin stars didn't use microwaves
And as I am ashamed to admit, my own kitchen does not have a Michelin star.
Tools for jobs, that's what they are. Microwaves, not Michelin starred restaurants.
I have heard of sommeliers using microwaves to slightly warm red wine before serving, especially if it has just come up from a cold wine cellar.
Not that any of them would admit to doing that of course.
I tested out our microwave on my daughter's hamster. There's definitely some molecular disintegration going on - the hamster seems quite lethargic now. Could this be a homeopathic effect?
Once it cools down I'll slip it back into its cage before my daughter comes home.
If these things catch on we're doomed, I tell you.
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