mindstalk | (Reply)

Interesting, I don't think I've seen that pattern of rawness in my microwave when I cook fish. But I think I've seen of experiments where you sort of measure the speed of light by microwaving chocolate, measuring the distance of a cycle (from melted line to melted line), and cheating by looking at what the microwave oven says is its wavelength and using Planck's constant or something like that.

I think I do try to rotate my cooking dish by about 90 degrees and maybe moving it around a bit. The covering plate might also help to trap steam and hot air and distribute heat that way.

For cooking salmon, another technique I am slowly trying to perfect is to figure out how much chicken broth to bring to a boil with sliced ginger versus how much salmon to slice up and drop into the boiling broth, such that the fish cooks but doesn't overcook (and become dry). Done right, this seems to have the potential of creating very tender salmon in a flavorful soup.

Cutting up the salmon (and maybe throwing the skin in earlier?) can be a bit of a pain, but I usually don't worry about presentation too much. Hm, maybe sticking the salmon briefly in the freezer would help firm it up and make it easier to cut. But then how to account for temperature variation when throwing it into the broth....