Microwaves aren’t shameful.
It’s been decades since the humble microwave transitioned from device of the future to redheaded stepchild of the kitchen. These days, many professional kitchens have at least one. “We use a microwave to heat stuff up,” Colicchio says. “They get a bad rap.” To be clear though, there are limits to that statement. “There’s nothing wrong with putting stuff in the microwave to warm it up – vegetables or purees for a gratin – but I wouldn’t take a piece of raw meat and cook it. I know the headline now is going to be ‘Tom Colicchio cooks with a microwave,’ but really warming something up that’s been precooked is fine.” Good enough for us.Back to top