White said that for preparing more complex dishes, such as veal liver or marrow bones, the microwave is, in his opinion, the best choice.
Cover photo: Dereck D'Souza
The News
Marco Pierre White recently responded to one of the most persistent criticisms in the culinary world: the use of the microwave. Always considered an appliance for “lazy cooks” by great chefs such as Raymond Blanc and Gordon Ramsay, the microwave is instead enthusiastically defended by the celebrated British chef, who calls it “a sensational thing” -we read on the Independent. This is not the first time White has surprised the culinary world with his offbeat opinions. Already known for serving 3D-printed vegan steaks in his restaurants, the chef has no qualms about claiming that the microwave is, indeed, an irreplaceable ally in the kitchen.
In particular, White argues that for preparing smoked sardines, the microwave is the best method. “Most people put them under the grill, which intensifies the salt too much,” he explained. Yet, according to White, the microwave is the only one that can cook them without compromising the flavor, with a simple technique: butter, clingfilm, and two and a half minutes of cooking time. “The best cooking, including the head“, he added with a smile.
His advocacy does not stop there. White also revealed that for preparing more complex dishes, such as veal liver or marrow bones, the microwave is, in his opinion, the best choice. “Starting cooking in the microwave causes the food to cook from the inside out,” he said. In short, for him there is no doubt: the microwave is a tool that can “revolutionize cooking.” With his statement of “it's not just an oven, it's a real revolution, ” White sparked debate in many culinary circles. It is no coincidence that in 2008, during *Marco's Great British Feast* program, he had already caused a stir by suggesting that the microwave was superior to the grill for cooking bacon. “You put four slices on a plate, two and a half minutes, and voila, it comes out better in the microwave,” he said convincingly.
Marco Pierre White's position invites us to reflect on how cooking is evolving. Even the humblest tools, such as the microwave, can be considered up to the challenge of creating memorable dishes, if used with awareness and innovation. After all, it is passion and the pursuit of taste that, regardless of the medium, make a dish a masterpiece.
