3 ms·

Reading their copy and looking at the photos I was pretty sure it was microwave based since that was the only thing that fit with it heating "evenly throughout,

Reading their copy and looking at the photos I was pretty sure it was microwave based since that was the only thing that fit with it heating "evenly throughout," the bland colors, and lack of any burning or charring. Given this, I wonder how the flavor will turn out in these dishes. Traditionally microwaving fish and steak aren't the tastiest ways to prepare them, but maybe the improved control solves that problem somewhat?

jfengel 3y ago
Microwaving is bad for steak, since steak really benefits from a browned exterior. It's actually an OK way to prepare many fish, though. Many fish have a delicate flavor that would be overwhelmed by browning, and also a delicate texture that would fall apart in most applications that would brown them. Poaching is a common way to gently raise the temperature of such fish until just cooked through, and you can emulate that in a microwave. Put them in a glass pan, add some water and flavorings (herbs, lemon, etc), and nuke until cooked through. That's applied mostly to smaller, whiter fish, and to salmon. The bigger and redder fish like tuna, shark, etc. are more likely to be cooked the way steak is -- often not just rare, but raw in the center. Anyway... I dunno if a $10,000 fancy microwave would be worth it as a glorified fish poacher.