It might be a good idea to provide a subtle refresher here. Microwaves generate microwaves that generate heat by agitating polar molecules, particularly water, in food. Things like the fans and turntables in microwaves help the waves come into contact with as much food as possible, resulting in more uniform cooking.
I asked Chris Young, one of my authors modern kitchen And founder of the smart thermometer company combustion company, about why people choose to use the microwave to cook something in the first place.
“Microwaves are best at cooking relatively delicate foods who don’t mind a little bit of variation in the cooking temperature,” he says. “Many plant-based foods are ideal in this regard, and rapid heating often preserves natural aromas and sweetness in ways that no other cooking technique can.”
Since I got his attention, I also asked why some metal products (or “arc”) spark in the microwave, something I’ve been a little worried about, considering the large metal ring on the edge of each Anyday lid.
“The arcing happens if you have two metal points close enough where the RF energy can create enough potential difference to generate a spark, just like a spark plug. So the teeth of a fork are bad, but a spoon is good because there’s no gap they can jump into. Spark. A wrinkled foil can create a spark gap, while a smooth metal bowl will not.”
Because there is no gap, the metal rims on the Anyday lids do not spark spark. Although if your microwave is sufficient enough, the company specifies not to put two bowls in the microwave at the same time to avoid bending between the lids.
After the kimchi soup, I made a Poached Salmon recipe from Anyday in which toasted chard leaves in coconut milk with ginger and lemongrass, nestling the fillets on top and letting them cook for a few more minutes. While I wish you could print out the recipes on the website (technically you can, but in practice you won’t; they aren’t displayed in an easy-to-print format), I would appreciate the way you can power up the microwave and the number of cycles you make, Then see custom time settings and tips on which bowl size to use. Once again, I cooked a fun, uncomplicated dish that came together in a short amount of time, perfect for a week. That little voice appeared again.
Not to get all fake, He Said, But can’t you boil salmon or make tofu kimchi broth in a pot on the stove at about the same time? Couldn’t you also better keep an eye on it—especially the fluffy protein, which is easy to overcook like seafood—on the stove?
The company’s Shrimp Shrimp with a combination of garlic, butter, lemon juice, and paprika pepper turned out very well, but it also demonstrated this dilemma. The shrimp itself was a little tougher, something I found much easier for the police after a few nights, when I cooked Shrimp Louie from The New York Times Five Night Dishes the news. With the latter, I could hover over the shrimp and watch it poke, pull it out of the hot, salty water into a bowl without a lid a few moments before it was done, something you can’t do when food is sealed inside a bowl in the microwave, robbing you of your cooking senses. However, the Anyday scampi recipe was great and we had it with sour pasta, enjoying our garlic dinner.