Frying = heat above the Maillard reaction range. https://en.wikipedia.org/wiki/Maillard_reaction#:~:text=The%20Maillard%20reaction%20(%2Fma%C9%AA,other%20foods%

Frying = heat above the Maillard reaction range. https://en.wikipedia.org/wiki/Maillard_reaction#:~:text=The%20Maillard%20reaction%20(%2Fma%C9%AA,other%20foods%20undergo%20this%20reaction https://en.wikipedia.org/wiki/Maillard_reaction#:~:text=The%.... I think microwaves work fine for boilable food(Broccoli, rice potatoes etc) and a pressure cooker would also work. A pressure fryer (heats above Maillard thermal transition) fries very well at KFC's and Popeye's etc all over and can have both thermal input as well as microwave input (heats food all the way through fasts - versus thermal gradient = fried food in 3 minutes) These should all work in space in constrained spaces.