What is the reason microwave cooked food typically does not brown?

• A. There is not a direct heat source (cooking coil)
• B. The food lacks moisture
• C. Microwave radiation browns food
• D. The container is too large

Answer: (A)

Microwaving browns food only when there is a high surface temperature created by direct heat. In a microwave, heat comes from inside the food as microwave energy makes water and other molecules vibrate, rather than from a hot surface. Because the exterior isn’t getting scorching hot and moisture on the surface turns to steam, the Maillard reaction and caramelization—these browning processes—don’t happen readily. So typical microwave-cooked foods stay pale and moist. You can still get browning by finishing the dish under a broiler, in a hot pan, or with special microwave browning equipment, but standard microwaving lacks the direct heat source needed for browning. The container size isn’t what determines browning.