Cooking

Traditionally cooked in beef fat, this two-step process at different temperatures creates a crispy exterior and a fluffy interior. Belgians often eat them with a wide range of sauces, not just ketchup, like Andalouse or Samourai.

Microwaves create hot and cold spots due to standing waves within the oven cavity, which is why rotating food on a turntable and stirring are often necessary for uniform cooking.