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Today’s Foodism: Microwave Cooking is Less Than Cooking

Raymond Blanc

The act of cooking—I mean really preparing food—has, little by little, fallen by the wayside with the passing of each generation. Taking fresh ingredients and creating a meal has taken a back seat to frozen, heat-and-serve, preservative-filled foods that wreak havoc on our bodies. Our forefathers survived without the aid of a microwave, yet in today’s society we view it as a kitchen staple. For me, my stove—along with fresh ingredients, a pot or two, a sauté pan, a good knife and my creativity—constitutes the staples. For all the good it does in reheating items, let us not allow the microwave to be our most valuable tool in the kitchen, nor to seek nourishment from rock hard frozen meals.



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