I was recently skimming my mom's cookbook collection, and I found a few interesting books (mostly published by microwave companies) from the late 1970s about "microwave cooking." I was shocked at what they suggested cooking in the microwave -- everything from scallops in white wine sauce to bouillabaisse to entire cornish hens (with aluminum foil wrapped around certain parts (!!) to keep them from burning).
I'm curious to know -- was this "trend" only the result of microwave companies peddling their products, or did people *really* try to cook things like clams and lobsters in the microwaves back then? Did any of it work? I always assumed people today use their microwaves primarily for defrosting items/reheating food because microwaves don't "cook" food that well... but am I mistaken? When did this microwave cooking-everything trend die down?