Microwave Oven
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Today’s topic is concerning the use of Microwave Oven. Most of my fans question me about the different ways they could use the microwave in their cooking. I agree in the fact that it makes life easy for a housewife especially if she is a working mother since the job is done fast and efficiently but as a chef I don’t recommend using it because microwaves cook food differently than traditional cooking methods and it has negative outcomes.

Do you know how it works?
It cooks food by heating food from the inside out. They emit radio waves that “excite” the molecules in food which generates heat needed to cook the food.
Here are my reasons for NOT recommending this method of cooking  -
  • The radio waves make the food dry out which can change the original flavor of the dish.
Air inside the microwave remains at room temperature, which is different than traditional cooking methods. Cooking in an oven causes food surfaces to become brown and crisp, while microwave cooking does not brown food surfaces. This can be a disadvantage for both texture and presentation, depending on the food.
  • The physical and electrical properties of each food determine how quickly and evenly it will cook in the microwave, but microwaves generally penetrate to a depth of 1 to 1.5 inches. Food thicker than this cooks on the outside. Uneven cooking can produce both hot spots as well as undercooked areas.
  • According to clinical nutritionist and psychologist George J. Georgiou, Ph.D., microwave cooking can be hazardous to your health in a number of ways, including-
  • creating cancer-causing agents
  1. Releasing radioactivity into the environment and causing a degeneration of the immune system etc.
Now what is your opinion about using the microwave for cooking? Do all of you still think it’s a good method? I would love to know your ideas. Please do leave your ideas and other facts that you know regarding microwave cooking so that all of us may learn and benefit from it.

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