Timeline for Are there any dishes that can only be cooked with a microwave?
Current License: CC BY-SA 4.0
12 events
| when toggle format | what | by | license | comment | |
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| Nov 18, 2019 at 16:01 | comment | added | armb | theguardian.com/lifeandstyle/2003/oct/18/foodanddrink.shopping has a version inspired by that with hot fruit puree inside a sorbet coated profiterole. "The addition of alcohol in the purée, along with the sugar, acts as an antifreeze, so the purée stays semi-liquid even when frozen. This means that it absorbs the microwaves a lot more than frozen ice cream would." (You probably could inject hot puree rather than rely on the microwave though, and just smooth a little sorbet over the injection hole.) | |
| Nov 16, 2019 at 21:52 | comment | added | Wayne Werner | This is actually due to physics! Microwaves work great on liquids, but terrible on ice. what-if.xkcd.com/130 | |
| Nov 16, 2019 at 18:01 | comment | added | Chris H | @Soulis, I'd seen that before but thank you for reminding me. When I've done it with chocolate we removed the turntable (no microwave-redirecting fan) so didn't get the rotational symmetry | |
| Nov 16, 2019 at 17:25 | comment | added | Soulis | @Chris Appalams make a pretty good test too: evilmadscientist.com/2011/… | |
| Nov 16, 2019 at 17:16 | vote | accept | Soulis | ||
| Nov 16, 2019 at 14:56 | comment | added | Gábor | @Stephie ♦: I still remember his words about how much his Frozen Florida creation was different from a lowly Baked Alaska: you burn your lips first but then your teeth start to hurt from the cold. With his Frozen Florida, you first ache from cold, only then you burn your lips. What a difference! I can't remember the exact details of the recpice, though, but I suspect the center was some kind of jam by then rather than liquor, this seems to be easier to handle. | |
| Nov 16, 2019 at 14:39 | comment | added | Gábor | @ Stephie ♦: I was a high school student when Kurti, when visiting his home country, Hungary, had a presentation in an auditorium near my school to which my class was also invited (actually, we also had a more direct and personal meeting with him, thanks to my physics teacher's personal contacts with him). This was in the early 1980s. I don't know about the original setup of 1969 but by that time, Kurti had mastered the presentation so that it could be performed live in an auditorium. Some lucky people sitting in the first row had a chance to taste all his creations. | |
| Nov 15, 2019 at 17:20 | comment | added | Sneftel | @Stephie It doesn't sound like a particularly practical (or tasty) recipe, and a similar effect could be achieved much more easily by injecting hot filling into a pre-made meringue shell. (That would be cheating, of course.) It is definitely reminiscent of modern molecular gastronomy tableside stunts, though. | |
| Nov 15, 2019 at 16:47 | comment | added | Stephie♦ | Was this just a physics experiment done in a lab or a practical application in home or commercial kitchens? | |
| Nov 15, 2019 at 16:33 | comment | added | Chris H | You'd need to characterise your microwave very well, and it would need to be designed such that an antinode coincided fairly with the rotation axis (IME the axis is usually neither a node nor an antinode, tested using a slab of chocolate). Nice | |
| Nov 15, 2019 at 16:27 | history | edited | Sneftel | CC BY-SA 4.0 |
added 344 characters in body
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| Nov 15, 2019 at 16:23 | history | answered | Sneftel | CC BY-SA 4.0 |