I think his microwave critique was targeted at commerical kitchens not home cooks. There’s a significant difference in expected quality between ordering out and home meals for many people. IMO he’d be a hypocrite if he used them in his restaurants.
Would you still feel that way is the best steak you had ever eaten in your life was cooked in a microwave?
I’m not even saying that’s possible, but dammit, you can turn Oreos into a really good cake in the microwave, and with how it all Hass to work for that actually happen, I don’t know that you could do it any other way, or than if you even did that it would be nearly as good.
Seriously you need to take some Oreos crush them up in a coffee mug that’s microwave safe obviously and then mix in just enough milk to make it look like a really thick batter, damn near into a dough.
Then microwave it for 30 seconds to a minute depending on your microwave.
If you have ice cream, or even just whipped cream, or anything like that, it would go really good on top of super hot, moist, chocolatey, gooey, but still firm cake, I would go ahead and use that.
I am not anti microwave. But it doesn’t have a place when you need to make a dish with a crisp texture. It’d be great for warming mash potatoes but maybe not for a steak.
It is a tool like any other. The issue is when cooks only use the microwave and not their other options. IMO.
I think his microwave critique was targeted at commerical kitchens not home cooks. There’s a significant difference in expected quality between ordering out and home meals for many people. IMO he’d be a hypocrite if he used them in his restaurants.
Would you still feel that way is the best steak you had ever eaten in your life was cooked in a microwave?
I’m not even saying that’s possible, but dammit, you can turn Oreos into a really good cake in the microwave, and with how it all Hass to work for that actually happen, I don’t know that you could do it any other way, or than if you even did that it would be nearly as good.
Seriously you need to take some Oreos crush them up in a coffee mug that’s microwave safe obviously and then mix in just enough milk to make it look like a really thick batter, damn near into a dough.
Then microwave it for 30 seconds to a minute depending on your microwave.
If you have ice cream, or even just whipped cream, or anything like that, it would go really good on top of super hot, moist, chocolatey, gooey, but still firm cake, I would go ahead and use that.
I am not anti microwave. But it doesn’t have a place when you need to make a dish with a crisp texture. It’d be great for warming mash potatoes but maybe not for a steak.
It is a tool like any other. The issue is when cooks only use the microwave and not their other options. IMO.