Friends, as things are a bit slow this time of year, can I get input to dea
l with a friend who has an (ill-founded IMHO) prejudice against microwave c
I need ammo because this is a mature Italian trained professional whose exp
erience I am bound to respect, even if I don't agree with his thinking proc
ess. (He was brought up in a rural setting in the Veneto where micros were
unknown; he strongly prefers eating fresh food only; does not like to rehea
AFAIK, micros work by heating the molecules of water within the food. Stov
e cooking in water works by heating the same molecules from the outside in.
Plus, you throw away a lot of the vitamins in the cooking water, whereas mi
cro doesn't lose them.)
He said he tried cooking in my micro a few times and didn't like. I suspec
t his thinking process is, uh, unscientific, but it's his taste buds... (an
d possibly his confirmation bias..?)
We agree of course that oven/toaster oven is needed to brown/crisp food.
Outside of that area of agreement, he challenges me: Why do restaurant che
fs not use micros? My first reaction was because of the large quantities t
hat would overwhelm kitchen resources. But any inherent reason?
Any thoughts on:
a. Basic difference(s) if any between micro & stovetop cooking?
b. Why restaurant chefs don't use micros.
c. Has anyone reference to a serious, non-crazy, cooking site
where I could also ask? I checked out a few NGs but silly and light-weight
ONLY TWO WEEKS TILL THE SOLSTICE, WHEN THE LIGHT BEGINS TO RETURN AND I CAN