Modernist / molecular cuisine with a microwave?
The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, but it is usually not regarded as a serious kitchen utensil (as is testified by one of the answers below).
However, it seems to me that the unique way in which a microwave delivers heat should open up possibilities for food preparation that simply did not exist before the introduction of this device.
Not being an experienced "microwave chef" myself (in fact I never had access to one until very recently) I ask myself:
Aren't there any crazy avantgardistic or molecular cuisine type ways of preparing food that exploit the specifics of a microwave oven in an unconventional way?
Best Answer
One creative invention that requires the use of a microwave oven is the Frozen Florida - a reverse Baked Alaska. And seeing as this was invented by Nicholas Kurti, it surely counts as Molecular Cuisine. (see https://blog.khymos.org/molecular-gastronomy/history/ )
The inverted baked Alaska, described as a Frozen Florida, consists of a container made out of meringue. The container is filled with an alcoholic liquor and put in the freezer. After a couple of hours, the container is taken from the freezer and put into a microwave oven. The result is a dessert which is hot inside, but remains cold on the outside
I just found something else - a Vacquelin is an egg-white foam stabilized in the microwave oven. I haven't tried it, but it sounds a bit like a cross between warm ice-cream and meringue.
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What is a method used by molecular gastronomy chefs?
Spherification is arguable the commonly seen molecular gastronomy technique. It basically uses chemical reactions to \u201ctrap\u201d liquid ingredients with an extremely thin, tasteless membrane, forming clear \u201cbeads\u201d, which look like pearls or caviar eggs.What is an example of molecular gastronomy?
Some examples of molecular gastronomy foods are a miniature apple that is made to taste like meat, cocktails in ice spheres, fake caviar made of olive oil, transparent raviolis, spaghetti made from vegetables, instant ice cream and many others.What makes molecular cuisine different from other styles of cooking?
This style uses only pure compounds\u2014such as water, ethanol, and glucose\u2014rather than traditional food ingredients (plants and animals).How does molecular gastronomy contribute to modern cuisine?
It is the study of molecules as they relate to the chemical and physical processes of cooking. By discovering the food science behind cooking, molecular gastronomy is able to explain why some recipes fail and others succeed and which ingredients and techniques are optimal.What Is Molecular Gastronomy!?
More answers regarding modernist / molecular cuisine with a microwave?
Answer 2
You can fry thin leaves such as parsley in a microwave. Use a microwave-safe stretch film to cover a plate or a bowl. Lightly oil the surface and place the leaves.
You can now use the microwave to fry a thin layer of leaves.
Answer 3
here is a molecular gastronomical cheese sauce method https://skillet.lifehacker.com/make-gooey-melty-slices-out-of-any-cheese-with-melting-1778257068
skip the immersion circulator and make it much more simply in your microwave in a microwave-safe bowl
zap everything but the cheese to a boil.
dump in the cheese.
zap another 30 seconds.
stick-blend until smooth.
(whisk or electric beaters just won't make it smooth, stick blend or nothing)
serve your glorious microwave cheese sauce.
very flexible on the types of cheese used
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Images: Charlotte May, Curtis Adams, Max Vakhtbovych, Max Vakhtbovych