Yes, professional chefs do use microwaves in their culinary operations. While microwaves may not be the primary cooking tool in professional kitchens, they are valued for their convenience, speed, and specific applications. Here are some ways in which professional chefs utilize microwaves:
Quick heating and reheating: Microwaves excel at rapidly heating or reheating food, making them useful in time-sensitive situations. In a fast-paced restaurant environment, microwaves can be employed to warm up sauces, soups, or pre-cooked ingredients for assembly or finishing touches.
Thawing and defrosting: Microwaves are often employed to defrost or thaw ingredients swiftly. They can expedite the process, allowing chefs to work with frozen ingredients more efficiently.
Preparing certain ingredients: Microwaves can be utilized for specific tasks such as steaming vegetables, cooking bacon, softening butter or chocolate, or poaching eggs. These applications can save time and simplify certain aspects of food preparation.
Sous vide preparation: Some professional chefs use microwaves in conjunction with sous vide cooking. Microwaves can help to preheat water for sous vide baths or warm vacuum-sealed ingredients before they are placed in the water bath for precise temperature control.
Speedy recipe components: Microwaves are sometimes employed to create quick recipe components or shortcuts. For example, chefs might use them to rapidly dry herbs or fruits, make quick fruit compotes, or create microwave-safe cake or bread batters for small portions.
It's important to note that while microwaves have their advantages in professional kitchens, they are just one tool among many. Professional chefs rely on a range of cooking techniques and equipment to achieve the desired results in their culinary creations.