Almost all the cooking I do are using microwave. While they are not bad, there are certain critical steps microwave cannot do. For example enrich the flavor of garlic and other spices in hot cooking oil. I found microwave is not good at heating vegetable oil and the garlic is more like boiling in lukewarm oil instead of frying. Also it heats food inside out equally as compared to stove which transmit heat from the out layer to inside, as result the food have different textures.
The microwave radio frequency has been selected so the energy will be strongly absorbed by the water molecules contained within the food or drink in the target area.
This frequency does not happen to be absorbed by cooking oils very much.
An approximate rule of thumb is that a nominally powered microwave oven will penetrate an inch to maybe two inches into ordinary food before all the energy has been absorbed so that's about as far as it will heat "toward the inside" rather than from the inside. Unless it's little things like small potatoes where the needed heat forms through-and-through. For much bigger stuff where the deep part can not be energized directly, it can be good to take it easy so the outer target layer can be kept from overheating long enough for the outer layer itself to cook the inside thoroughly.
Or take a break a couple times to stir a large bowl of soup between heating sessions.
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Almost all the cooking I do are using microwave. While they are not bad, there are certain critical steps microwave cannot do. For example enrich the flavor of garlic and other spices in hot cooking oil. I found microwave is not good at heating vegetable oil and the garlic is more like boiling in lukewarm oil instead of frying. Also it heats food inside out equally as compared to stove which transmit heat from the out layer to inside, as result the food have different textures.
Sounds like the microwave can't deliver enough power. Here's Lan Lam frying capers and shallots in the microwave: https://youtu.be/dJrdXRZ3PUE?t=527.
This is also false, photons don't teleport themselves to the inside of food.
The microwave radio frequency has been selected so the energy will be strongly absorbed by the water molecules contained within the food or drink in the target area.
This frequency does not happen to be absorbed by cooking oils very much.
An approximate rule of thumb is that a nominally powered microwave oven will penetrate an inch to maybe two inches into ordinary food before all the energy has been absorbed so that's about as far as it will heat "toward the inside" rather than from the inside. Unless it's little things like small potatoes where the needed heat forms through-and-through. For much bigger stuff where the deep part can not be energized directly, it can be good to take it easy so the outer target layer can be kept from overheating long enough for the outer layer itself to cook the inside thoroughly.
Or take a break a couple times to stir a large bowl of soup between heating sessions.
This is where inverter microwaves come into play, lower constant power to let the heat conduct evenly.
fat in hot oil stores the flavors which gets evenly spread in the food. garlic or chilli or cumin or ginger garlic paste.