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Do you happen to have a source for this? One can find articles that seem to imply the opposite. > A few of Mr. Myhrvold’s microwave recipes — an eggplant Parm
by vostok 8y ago
Do you happen to have a source for this?
One can find articles that seem to imply the opposite.
> A few of Mr. Myhrvold’s microwave recipes — an eggplant Parmesan, which purports to turn the vegetable creamy instead of rubbery, and a steamed chocolate sponge cake — echoed ones I had seen before. (Mark Bittman has written in The New York Times about using the microwave to make several dishes, and “Eleven Madison Park: The Cookbook” includes a recipe for microwaved pistachio spongecake.)
https://www.nytimes.com/2013/01/09/dining/microwave-cooking-is-more-than-just-reheating-your-coffee.html https://www.nytimes.com/2013/01/09/dining/microwave-cooking-...
- black-tea 8y agoMany chefs in high end restaurants won't accept a microwave. Michel Roux Jr even complained when contestants used them on British TV show Masterchef.
- benj111 8y agoIf you want to start name dropping, what about Heston Blumenthal? I bet he has a microwave. I'm sure some chefs reject microwaves to make a point. I would contend its a minority though, I would also contend that it's to allow the Mr Rouxs of the world to justify inflated prices, rather than any inherent problem with the machine.
- code_duck 8y agoDespite that he wrote an elaborate technical cookbook, does anyone from the gourmet chef world really consider Nathan Myhrvold an authority on cuisine or cooking techniques or taste?