Max asked me one day whether I had any recipes for microwaved meat. It was a surprising question. In general, meat is awful in the microwave, no matter how you cook it. Our recipe in MC for microwaved jerky works around a common problem of microwave cooking, its tendency to dry out meat, by turning it into a useful technique.
But when I started thinking about the question, I remembered that my mom was always telling me about this six-minute microwaved tilapia recipe, which mimics a traditional Chinese steamed fish dish. When I finally tried it, I remember thinking: wow, it’s just as good as in a restaurant. It’s tender, moist; not dry or chewy at all. So I pulled the recipe together for Max, and it turned out to be wonderful for what he wanted. As soon as I got my mom a copy of Modernist Cuisine, I flipped right to that page and showed her the recipe, where it says “Adapted from Mrs. Zhu.” She just beamed.
Johnny Zhu, Development Chef