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eduo t1_iwcppfc wrote

Reply to comment by AUniquePerspective in How to shuck corn without leaving silk by Billybluejeans

My point is that "just heating things up" is only part of what makes cooking with heat. Same way you can't make bread in microwaves because dough isn't just heated up.

To your example, enough french food requires a finer control of heat and it's application than a microwave provides so it's understandable they'd react badly to using it. Even for things that can easily be duplicated the process is usually not the same.

I already admitted to explaining it poorly though. Even though I believe my point would stand, by now it's stay buried even if I reworded it.

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PM_me_your_whatevah t1_iwde8oh wrote

You can absolutely bake bread in a microwave. You won’t end up with a crust though.

This example shows what I think you were trying to say from the beginning: a microwave heats things by vibrating the molecules directly. This way the heat is coming from inside the food, versus standard cooking where the heat comes from outside. Heat coming from the outside means the outside gets cooked more, which means you get a crust.

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