Marco Pierre White’s secret to ‘sensational’ cooking
Marco Pierre White has revealed his secret for “sensational” cooking – microwaves.
The chef, who in 1994 became the youngest ever to be awarded three Michelin stars, said people who were judgmental toward the popular kitchen appliance should “take off the blinkers”.
Sharing his cooking tips, the 62-year-old said microwaves were the best way of heating a broad range of dishes – including kippers, veal kidney and fish terrine.
Speaking to Margie Nomura on the Desert Island Dishes podcast, he recalled how they used microwaves to prepare veal kidney in his restaurants.
He said: “We used to cook veal kidney in the fat, we’d start them in the microwave because they cook from the inside out.
“The best way of cooking marrowbone is in the microwave, the best,” he added.
And explaining his method to cook a kipper, he said: “On a plate, paint it with butter, wrap it in cling film, in the microwave, two to two and a half minutes, the best. Head on and everything.”
‘For lazy cooks’
White’s views on microwaves are a stark contrast from the likes of chef Gordon Ramsay, who previously said the appliances were “for lazy cooks” and incapable of replicating “the texture and the searing and the contrast” created by cooking on a pan.
Despite this, microwaves are a staple kitchen appliance in many homes, with figures showing that 93 per cent of households in the UK have one.
But White’s opinion hasn’t always been so positive, as he revealed in a 2018 interview that he had never owned one himself.
Speaking to WalesOnline at the time, he asked “Why would I want one of those?” as he discussed the release of his cookbook.
He said: “I don’t have a busy life. I have a simple life, especially when I’m unemployed. When I don’t have a job, that makes everything really easy. I don’t cook for pleasure for myself. I don’t have a microwave. Why would I want one of those? I think they are very clever things and have their uses but I’ve never had one.”