On food and cooking the science and lore of the kitchen ( PDFDrive ) 324
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MicrowaveCooking
Microwavecookingisneitherdrynoramoist
technique,butelectromagnetic(p.786).Highfrequencyradiowavesgeneratedintheoven
causeelectricallyasymmetricalwater
moleculestovibrate,andthesemoleculesin
turnheatuptherestofthetissue.Because
radiowavespenetrateorganicmatter,the
meatiscookeddirectlytoadepthofaninch
orso.Microwavecookingisthusveryfast,
butitalsotendstoresultingreaterfluidloss
thanconventionalmeans.Generally,large
cutsofmeats“roasted”inthemicrowave
ovengetbadlyovercookedintheouterinch
whiletheinteriorcooksthrough;theyendup
dryerandtougherthanstandardroasts.Since
theairintheovenisnotheated,microwave
ovenscan’tbrownmeatsurfacesunless
they’reassistedbyspecialpackagingora
broilingelement.(Anexceptiontothisruleis
curedmeatslikebacon,whichgetsodrywhen
cookedthattheycanbrown.)
Morereliableresultscanbeobtainedinthe
microwaveovenwhenthemeatisimmersed
insomeliquid,cookedinalooselycovered
container,andcheckedcarefullyforsignsof
properdoneness.There’ssomeevidencethat
microwavesareunusuallyeffectiveat
dissolvingcollagenintogelatin.
AftertheCooking:
Resting,Carving,andServing
Ameatdishcanbecookedperfectlyandyet
disappointifit’smishandledonthewaytothe
table.Largeovenroastsshouldbeallowedto
restonthecountertopforatleastahalfhour
beforecarving,notonlytoallowthe
“afterheat”tofinishcookingthecenter(p.
153),butalsotoallowthemeattocooldown,
ideallyto120ºF/50ºCorso.(Thismaytake
welloveranhour;somechefsallowforarest
periodequaltotheroastingtime.)Asthe
temperaturedrops,themeatstructure
