I’d love to see some sort of citation for this assertion... there’s nothing magical about the microwave oven. It doesn’t stress anything or make anything harder to digest. It just makes water boil in situ... that’s it.
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You’re just saying that so people won’t suspect your witchery.... I’m on to you, buddy, I’m on to you
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http://www.all-natural.com/microwa1.html
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What type of idiot would ever consider warming blood for a transfusion in a microwave?
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My father always used a bottle of beer to steam his lobsters. he would add 1-2 bottles of cheap beer and enough water to STEAM the lobsters in. I have done this many times myself and it always turns out nicely. All shellfish for the most part steam nicely in beer.
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I steam crabs all the time. Dungeoness not the kind walt has.
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The point of this thread is does it taste better regardless.
No. Can you provide a citation for the implied assention microwaving is safe as regular cooking?
It has been documented that overheating foods or other stressful processing destroys not only nutrient value but also enzymes - and we need enzymes to digest food.
It has also been found that overheating proteins produces cancer-causing compounds.
Microwaving applies heat rather unevenly, possibly causing more damage to the food than gentler heating methods.
WADR let’s not just assume that what you can’t see with the naked eye makes no difference. it INTUITIVELY appeals to one’s sense of reserved caution that that farther we manipulate a food, the less natural and healthy may be its interaction with our body.
Then again 25% of north americans are obese. What do I know about the food industry.
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Enzymes are just proteins. The enzymes that digest our food come from us, not the food itself. You are way out of your element here with your talk about intuition... intuition is useful sometimes, but not when there is evidence that contradicts the decisions that intuition would lead you to. Weather steamed, microwaved, boiled, grilled or fried, the proteins present in the food are denatured. Even those that aren’t are usually denatured by the pH of the stomach.
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So I guess all the lobster pounds/shacks in Maine are doing it wrong?
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Here’s my anecdotal update, having tried them both ways, soon after posting this.
In short, the microwaved lobster was just as good, if not better in certain respects, to the boiled version. Seemingly, the flavor from the boiled lobster was slightly more intense and ocean-like. But it was more chewy and dense.
The microwaved lobster, while slightly more muted in flavor (very slightly), was noticeably more tender.
Other than these slight differences, they were relatively similar...much closer than I would have expected. It was very interesting.
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