Microwave Cooking
Microwave cooking is neither dry nor a moist
technique, but electromagnetic (p. 786). High-
frequency 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.)