Stuff of Student Living: Microwave Cooking

There is only one place on earth where microwaves are considered the arsenal of culinary genius: a college campus. From Ramen Noodles to... Souffles? microwave ovens remain indispensable to the lives of college students across the nation. But many people often look over this modern box when it comes to high standards of cooking.

Enter my good friend Mr. E.C. (initials to protect identity.) Mr. E.C. uses the microwave like Hubert Keller uses MAC knives. The first time I chanced upon his secret talent, he was making sushi. Yes. Sushi. Making sushi with a microwave oven.

Before anyone becomes baffled by this (sushi is, after all, a dish best served raw,) Mr. E.C. was using the microwave to cook the rice for the sushi. After realizing what he was doing, the first thought that came to my mind was, "Why didn't I think of that?" In fact, many of the dishes Mr. E.C. makes with the microwave oven are dishes that most of us could make with a little creativity as to the utensils we use. Instead of having to bring cold soggy pasta and heating it up, why not make fresh pasta using a microwave? Instead of a fast food breakfast, why not microwave up some fresh scrambled eggs and bacon? What about fresh soup? Steamed vegetables?

Granted there are other factors to consider when undertaking microwave cooking: clean up, timing, etc. But once these are taken care of, what is stopping us from having freshly cooked food? Of course, many of us will not take it as far as Mr. E.C. (he recently managed to create a perfectly pouffe souffle) but at least the option is there.

Microwave ovens: who would have thought?

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