ANSWERS: 8
  • I don't recommend it.
  • It depends. If you're just heating up frozen fries, then you can, but they'll be mushy. If you make them from scratch (like, slice the potato yourself and everything) I don't think so. EDIT: A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. Microwave ovens have revolutionized food preparation since their use became widespread in the 1970s. However many chefs find microwave ovens to be of limited usefulness because the Maillard reactions (a type of browning) cannot occur due to the temperature range. MAILLARD REACTION The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor. In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors. Although used since ancient times, the reaction is named after the chemist Louis-Camille Maillard who investigated it in the 1910s. Products with Maillard reactions: caramel made from milk and sugar, especially in candies; toasted bread; malted barley as in malt whiskey or beer; chocolate, coffee, and maple syrup; self-tanning products; roasted or seared meat; dried or condensed milk. SOURCES: http://en.wikipedia.org/wiki/Microwave_oven http://en.wikipedia.org/wiki/Maillard_reaction
  • yes, very soggy ones, but you can't call it fries because you didn't fry it.
  • Really, the question is, why would one want to?
  • sure, the ones that come in tv dinners
  • You can, but only previously-prepared ones that come with something that is designed to crisp them. This is actually a complex thing technically named a "susceptor" - something that converts electromagnetic energy into heat. (They are usually built into the packaging and can be recognized by their grey or blue-grey color. Metal of some kind is usually involved.) It gets very hot in the microwave and can be used to "grill" or "broil" the food - producing the Maillard reaction mentioned in another answer, with browning, crisping, and added flavor. It's unlikely that there's a way to make fresh french fries in a microwave oven. In particular, heating the oil would be extremely dangerous - don't try it!
  • uh, NOOOOOO microwaves don't FRY......see??
  • Sure you can. You can put oil in a bowl heat it and put your cut potatoes in and cook it. You'd have to cover it with the glass lid or a plate and they probably wouldn't be as but you could do it.

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