What You Need to Know
Dielectric heating occurs as water molecules rotate at the frequency of radio waves, generating heat. This method can heat food up to 10 times faster than conventional methods and allows for precise control, even heating, and minimal cooking loss.
Steps
- 1.
RF-baked sourdough (San Francisco): Preserves tangy flavor compounds while achieving perfect crust
- 2.
Herb-infused RF salmon (Nordic): Locks in delicate aromatics without overcooking
- 3.
RF-reheated Peking duck (Beijing): Restores crisp skin texture without drying meat
The Science
Primary Reaction
Dielectric heating