I like Punch. It is an online magazine about drinks. About cocktails. Mostly cutting edge. It is an inspiration. One of their latest article made me wonder: Microwave Your Manhattan Ryan Chetiyawardana has an unorthodox method for upgrading stirred classics. Look, my routine of making drinks involves quite unique techniques (compared to a normal "mixologist"). Techniques include using immersion circulators (precision "cooking"), using a vacuum pump and off course vacuum sealers and so on. But Microwaving stuff? Nope. So I read this article - and unfortunately Ryan Chetiyawardana is squabbling quite a lot of sciency gibberish - which the editor of the article just loves to "take in" and spread. From my perspective, the microwave oven just offers one particular advantage: it heats up liquids quickly. To be honest, I love to cook things in the microwave (vegetables are steamed perfectly in a microwave and it is quicker and easier than...