The Dish
Imagine the aroma of a perfectly poached egg, its yolk a molten gold, resting on a bed of crisp asparagus and a toasted English muffin. Now imagine that entire dish—hollandaise sauce and all—born not from a stovetop or bain-marie, but from the humming, spinning heart of a microwave. That's the challenge two chefs took on: a three-course, restaurant-quality meal using nothing but microwaves. The stakes are high, the skepticism palpable, but the results? Surprisingly, they're worth every second of the 10-second burst.
The menu is a classic: a starter of poached eggs with asparagus, crispy bacon, and hollandaise; a main of carbonara risotto with wild mushrooms and clotted cream; and a dessert of nectarine cobbler with vanilla butterscotch. Each dish pushes the boundaries of what a microwave can do, from emulsifying a delicate sauce to toasting rice and even deep-frying garlic and shallots. The key is understanding that the microwave isn't just a reheating tool—it's a precise, if unconventional, cooking instrument. The chefs prove that with the right techniques, you can achieve crispy, creamy, and complex flavors that rival any stovetop creation.
The Technique
The technique that makes this work is a combination of short, controlled bursts and strategic ingredient placement. The chefs emphasize that microwaves heat by agitating water molecules, but they also heat other liquid molecules like oil. This means you can brown butter, toast nuts, and even deep-fry small items by using enough oil and careful timing. For the hollandaise, the chef whisks egg yolks and cherry vinegar, then microwaves in 15-second increments, whisking between each burst. This creates a stable emulsion without the risk of splitting, as long as you stop before the eggs scramble. The key is to whisk vigorously after each burst to incorporate air and prevent hot spots from cooking the yolks unevenly.
For the risotto, the chef uses a frozen garlic and butter base, which helps break down cell walls and release flavor. He toasts the rice in the microwave, adds wine, then stock, and microwaves in 30-second bursts, stirring each time. The science here is that the microwave's energy agitates the starch molecules in the rice, helping to release them slowly, creating a creamy texture without constant stirring. The chef also uses a trick: placing food on the outer edge of the turntable ensures even cooking, as the food passes through multiple microwave energy bands. This is critical for crispy bacon and even browning on the crumble topping.
What makes this technique special is the realization that the microwave can replace multiple cooking methods. The chefs deep-fry garlic and shallots by submerging them in oil and microwaving in short bursts, checking frequently to avoid burning. They also reduce prosecco in the microwave for the mushrooms, and make a butterscotch caramel by boiling sugar, butter, and cream in 30-second increments. The caramel needs to go to a deep amber color, which requires careful monitoring to avoid bitterness. The chefs use a grain of rice test for the risotto: squeeze a grain between your fingers; if it splits into five parts, it's ready for dairy. This level of precision is usually reserved for stovetop cooking, but here it's adapted to the microwave's quirks.
Ingredients & Substitutions
The key ingredients are chosen for their ability to benefit from microwave cooking. Frozen garlic is a standout: the freezing process breaks down cell walls, allowing it to soften and release flavor quickly without burning. For the risotto, use arborio or carnaroli rice, which have high starch content for creaminess. The wild mushrooms—morels, girolles, and lamb's foot—are earthy and meaty, but you can substitute any mushroom mix, including shiitake, oyster, or cremini. For the hollandaise, fresh egg yolks are non-negotiable, but you can use white wine vinegar or lemon juice instead of cherry vinegar. The bacon can be replaced with pancetta or guanciale for a richer flavor.
Dietary adaptations: For a vegetarian version, skip the bacon and guanciale, and use vegetable stock for the risotto. For gluten-free, ensure the English muffin and crumble oats are certified gluten-free. The crumble topping can be made with almond flour or gluten-free oats. For dairy-free, use vegan butter and coconut cream in the butterscotch, though the texture will be slightly different. The microwave's gentle heat works well with alternative milks, as they don't scorch as easily as on a stovetop. For a vegan hollandaise, try a silken tofu and mustard base, but note that the microwave's short bursts may not emulsify as effectively without egg yolks.
Common Mistakes
The most common mistake is burning the crumble topping. In the video, the chef accidentally smokes his crumble by leaving it in for two minutes. The fix: use 30-second bursts, and check after each. The crumble should be golden, not black. Another mistake is undercooking the risotto rice. The grain-of-rice test is crucial: if the inside splits into four parts, it's not ready; five parts means it's time to add dairy. Many home cooks also fail to place food on the outer edge of the turntable, leading to uneven cooking. The chefs stress that the center of the microwave is a dead zone for energy, so always spread food to the edges.
What most home cooks get wrong is the assumption that microwaves can't crisp or brown. The chefs prove that with enough oil and short bursts, you can achieve deep-fried textures. However, the oil must be hot enough to start, so preheat it in the microwave for 30 seconds before adding ingredients. Another pitfall is using metal or foil, which can cause sparks. Stick to microwave-safe glass or ceramic. For the hollandaise, the biggest risk is scrambling the eggs. The solution is to whisk constantly and never exceed 15-second bursts. If you see any curdling, stop immediately and whisk in a tablespoon of cold water to cool the mixture.
Pro Tips
Restaurant secrets: The chefs use a microwave-safe glass bowl for the hollandaise, and they preheat the bowl for 10 seconds to ensure even heating. They also use a technique called "venting"—opening the microwave door between bursts to release steam and prevent condensation from making the food soggy. For the risotto, they add stock in small increments, just like on a stovetop, and stir vigorously after each burst to unlock the starches. This creates a creamy texture without the need for constant stirring. Another pro tip: for the butterscotch, add cold butter and cream to hot caramel in a slow stream to avoid splattering and glass breakage. The chefs recommend using Pyrex or borosilicate glass for this step.
Advanced techniques: The chefs deep-fry garlic and shallots by placing them in a small bowl with enough oil to submerge, then microwaving in 30-second bursts until golden. The key is to stop before they turn dark, as they continue to cook from residual heat. For the mushrooms, they reduce prosecco in the microwave, which intensifies the flavor. The microwave's even heat prevents the alcohol from burning off too quickly, allowing the mushrooms to absorb the wine's acidity. Finally, for the peach cobbler, they layer the fruit and crumble separately, then microwave until the fruit bubbles and the topping is crisp. The crumble benefits from a final 10-second burst to crisp the top.
The Verdict
Is this technique worth trying? Absolutely, but with caveats. The difficulty level is moderate—it requires patience and a willingness to experiment. The time investment is similar to stovetop cooking, but the microwave offers a controlled, hands-off approach once you understand the timing. The wow factor is high: serving a three-course meal made entirely from a microwave will impress any dinner guest. However, the chefs admit that some techniques, like deep-frying, are better suited to an air fryer or stovetop. The microwave excels at tasks like emulsifying hollandaise, toasting rice, and making caramel, where precise temperature control is critical.
My honest recommendation: start with the hollandaise and risotto, as they are the most forgiving. The nectarine cobbler is delicious but requires careful monitoring to avoid a burnt crumble. For home cooks who want to push their microwave skills, this video is a goldmine of techniques. The chefs prove that with the right knowledge, you can transform a humble appliance into a versatile cooking tool. Just remember: short bursts, constant checking, and a sense of humor when things go wrong. After all, even a professional chef can smoke a crumble.
