On food and cooking the science and lore of the kitchen ( PDFDrive ) 324

Microwave Cooking Microwave cooking is neither dry nor a moist technique, but electromagnetic (p 786) Highfrequency radio waves generated in the oven cause electrically asymmetrical water molecules to vibrate, and these molecules in turn heat up the rest of the tissue Because radio waves penetrate organic matter, the meat is cooked directly to a depth of an inch or so Microwave cooking is thus very fast, but it also tends to result in greater fluid loss than conventional means Generally, large cuts of meats “roasted” in the microwave oven get badly overcooked in the outer inch while the interior cooks through; they end up dryer and tougher than standard roasts Since the air in the oven is not heated, microwave ovens can’t brown meat surfaces unless they’re assisted by special packaging or a broiling element (An exception to this rule is cured meats like bacon, which get so dry when cooked that they can brown.) More reliable results can be obtained in the microwave oven when the meat is immersed in some liquid, cooked in a loosely covered container, and checked carefully for signs of proper doneness There’s some evidence that microwaves are unusually effective at dissolving collagen into gelatin After the Cooking: Resting, Carving, and Serving A meat dish can be cooked perfectly and yet disappoint if it’s mishandled on the way to the table Large oven roasts should be allowed to rest on the countertop for at least a half hour before carving, not only to allow the “afterheat” to finish cooking the center (p 153), but also to allow the meat to cool down, ideally to 120ºF/50ºC or so (This may take well over an hour; some chefs allow for a rest period equal to the roasting time.) As the temperature drops, the meat structure ... After the Cooking: Resting, Carving, and Serving A meat dish can be cooked perfectly and yet disappoint if it’s mishandled on the way to the table Large oven roasts should be allowed to rest on the countertop for at least a half hour...More reliable results can be obtained in the microwave oven when the meat is immersed in some liquid, cooked in a loosely covered container, and checked carefully for signs of proper doneness There’s some evidence that... rest on the countertop for at least a half hour before carving, not only to allow the “afterheat” to finish cooking the center (p 153), but also to allow the meat to cool down, ideally to 120ºF/50ºC or so (This may take well over an hour; some chefs allow for a rest