Would you be stunned to discover that your friend had no microwave? That was the case with Adam Roberts, a.k.a. the Amateur Gourmet. His friends expressed dismay at discovering he was without a way to zap his leftovers. Adam explains his decision thusly:
1. I like popping popcorn on the stove;
2. I think microwaving your food changes its structural integrity. The leftover cauliflower pasta, for example, was—in my humble opinion—perfectly cooked. If we’d nuked it, it would’ve gotten mushier and the cauliflower would’ve turned soggy. I much prefer it cold from the fridge.
His friends are of the nuking camp. Adam’s blog readers had equally strong opinions on the topic: The comment string, now over 100, has folks both for and against the machine (with some microwave applications I hadn’t considered before). Various commenters wrote:
In our house, if the microwave and/or crock pot go out–so do we!
The only time I EVER use my microwave is when a recipe calls for melted butter. But for the most part, it’s an extremely large paperweight.
My microwave is essential to me, mostly because I cook food Chinese family style so there are always some leftovers.
Structural integrity? Maybe I’m lost… but do you mean on a cellular level? If so, then there is no way to apply heat/energy to anything without affecting structural integrity?
Adam, I wonder if you never learned how to use a microwave properly? If you use it correctly, it shouldn’t do the things you accuse it of, like affect structural integrity.
I have cleaned sponges in the microwave before, heating them to kill bacteria.
I’ve always considered it generally expendable. That is, until I discovered how easy it is to cook flawless, foolproof rice in the microwave. … Seriously, it is life-altering!
Having recently moved—leaving a microwave behind, and six months later going back to retrieve it—I’m edging toward the pro-microwave camp. It’s not necessary, but is useful and currently hooked up in my garage (no loss of counter space) where I pop in several times a week and reheat leftovers (my soup seems to do fine having its structural integrity altered). Would I give up prime real estate in a tiny NYC kitchen for the thing? Nah, probably not.
I am also without microwave, like Adam. There is a microwave at my office, though, and I occasionally do heat up soup for lunch. I find it useful, when I need lunch fast. But, generally, at home I find it takes no more time to cook things on the stovetop. And, roasting, baking, broiling, sauteeing…even grilling, well there is no substitute for a traditional oven and stovetop.
I’m not anti-microwave…I just don’t have one. And people are always surprised when I say I don’t even want one. It’s not just the end product I’m interested in. It’s the journey of a well thought out and lovingly prepared meal.
I like the idea of using it to kill the bacteria in my sponges, though. But then again…I just throw mine in the dishwasher.
I used to use my roommates microwave for three things – cleaning sponges, reheating cups of coffee, and thawing stock, mostly the last of these. Since I wasn’t willing to give up counter space to a really big stock thaw-er, I didn’t bother with a microwave in my new place.
I rarely use our microwave, there are a few things I find the microwave excells at: melting butter, cooking artichokes, cooking corn on the cob, and cooking bacon to a crisp without splattering or heating up an entire oven.
One of the problems with anit-nuke folks is they are talking about the behemoths that typically adorn the US kitchen. I have the smallest one with a turntable possible.
I’m with the guy asking about heating in any form changing the basics of food. It’s already done. And I am completely with the one who says if you use it properly no problem. Yup, that’s how I go at it — vary the power level and length of time. A couple of experiments will get you where you want to be — a yummy re-heat. I mean excuse me, how am I to reheat all sorts of things on the stove that need to NOT be super heated for ten minutes! Even a double boiler is not ideal, and I like the killing of germs.
So, I think it is a question of reasonableness on all things.
And no matter what, let us all eat yummy wonderful food!
I do not own a microwave either! Anything I need to reheat or melt gets done in the oven or on the stove top. There was life before the microwave.
No microwave in my home, either… and my friends don’t understand how I live without one. It’s just a very expensive way to heat water.
As for popcorn, the stovetop “whirlypop” makes great popcorn, and I can use corn oil, olive oil or even bacon fat, and know that there are no artificial flavors in what should be a pure & simple snack.
Does anyone believe there is a correlation between not having a dishwasher and preferring the microwave?
I do have one (I mean the microwave) although I find myself using it less and less. That being said, nothing still beats the efficiency of reheating most frozen entrees using a COMBINATION OF BOTH.
For a pasta or casserole-type dish, for example, I would nuke until it is thawed and partly warmed while I preheat the oven, and then finish the browning and warming in the oven. Saves time, energy and barely a compromise, imo.