Originally Posted by willpower
I'm totally FOR using the microwave to cook many types of dish. This took 15 minutes to cook on full power, turned half way through The taste and texture was absolutely amazing and as you can see there is nothing wrong with the colour or caramelisation.
Like MichealGA, I'm curious to see the recipie.
Now I may just be a cook, but I do know that with direct heat methods (ie sauteing) you get pretty good caramelization on proteins.
With convection heat (roasting) you get decent caramelization, but not as good as with direct heat.
Again, I'm just a cook, and a cook who has spent the last 7 years in the pastry kitchen at that. Butt-tum, uhh... well microwaving is neither of those methods. Microwaving works by "exciting" the water molecules--that is the water molecule jump all around inside the item being nuked which causes friction. Friction causes heat. But all this heat comes from within the item being cooked, there is no direct heat source being applied externally. Thus, I don't see how you can get decent caramelization on the outside of the protein. True, you can B.S. the caramelization with gloppy, sugar rich, dark brown, and oily sauces and coatings, but a good sear will develop real caramelization flavours, with no need for sugar.
All that being said, I repeat my opinions on the humble nuker: It has it's place in commercial kitchens, it is great for any liquid item, great for vegetables and most starches, downright nasty for any dry item like pastry (nuked Quiche, anyone?), and grounds for termination if used for cooking $20.00 a'la carte proteins.
If you do some research on it, the humble nuker was discovered by accident by the English when designing radar and navigation systems during WWII. Seems one of the scientists had a Mars bar in his lab breast pocket and noticed it melted when he leaned across microwave fields.........