Why does the thought of microwave cooking gross me out, when all my microwave has ever done is help me in times of need? The trusty appliance reheats my leftovers and thaws slabs of rock-solid frozen poultry with ease, but I still don't love it for cooking. For me, I think it goes back to to the first season of VH1ās Flavor of Love in 2006, in an episode where one contestant tried to cook a whole chicken in the microwave in order to impress Flavor Flav. I was 16 when that episode aired, and Iāve had a microwave phobia ever since.
Iām sure that episode of Flavor of Love isnāt why everyone else throws shade at the microwaveāfor decades, people have argued that microwaving ruins taste, destroys nutrients, and produces harmful radiation. There are dozens of forums where people ask about its safety, and endless articles explaining why they should never be used. People not only despise these things, theyāre downright afraid of them.
But in reality, every form of cookingāfrom boiling, to baking, to grillingāchanges the nutritional value of food. And when itās used correctly, the microwave is actually one of the best ways to preserve nutrients. And although they do produce radiation, itās not the kind you should be afraid of.
The microwave really isnāt the bad guy weāve made it out to be. And although itās hard to admit, there arguably isnāt a more convenient, versatile kitchen appliance. Not only is it the easiest way to make popcorn and mug cakes, Iāve recently learned that it holds the trick to whole-vegetable grillingāyes, grilling.
What role could a microwave possibly play in grilling? Well, if youāve ever attempted to grill a head of cauliflower, youād know itās nearly impossible to cook the entire vegetable through without scorching its outermost layers. Because cauliflower is naturally so firm and dense, itās not easy to tenderize over smoldering coals before it begins to burn. Thatās where the microwave comes in.
Our senior food editor, Anna Stockwell, uses the microwave in her Grilled Whole Cauliflower with Miso Mayo recipe to partially cook the vegetable prior to throwing it on the grill, using the microwave as a source for quick steam. āI donāt like using microwaves, I donāt even own oneābut if thereās one thing microwaves are great for, itās steaming vegetables,ā Anna said.
Anna says that without steaming it in the microwave first, the cauliflower was still good, but it was so crunchy that eating it felt more like eating cruditĆ©s as opposed to dinner. āOver the grill, it just wasnāt getting tender enough,ā she said.
Fixing the problem was as simple as placing the cauliflower in a microwave-safe bowl, covering it with plastic wrap, and microwaving it on high for a grand total of five minutes. This partial-cook technique can also be achieved in a steamer basket over the stove, but the microwave is easier (and quicker)āobviously. Finishing the cauliflower on the grill, and basting it in an umami-packed butter sauce as it grills gives it a nice char and infuses it with flavor. (BTW, you can also use that microwave/grilling method for this recipe, too.)
Cauliflower isnāt the only vegetable that tastes great with a little microwave pre-cook. The microwave works its magic on potatoes before you roast, saute, or grill them. And as I've learned from my colleagues, a microwave can cook green beans, and pretty much any riced vegetable from start to finish, cutting down the prep time and even making them taste a little better.
What Iāve learned is this: Itās not really about the microwave itselfāitās about what you put in it, and what you expect to get out of it. Now that I've learned that the microwave is the secret to grilling that on-trend whole head of cauli perfectly, I have to show the much-maligned appliance some love. After all, itās the reason Iāve been convinced that I actually like cauliflower.
