You are able to do a lot greater than reheat leftovers in a microwave, although that’s what I take advantage of it for greater than the rest. Listed here are a couple of extra methods to get essentially the most out of it.
What are your favourite makes use of on your microwave? Share within the feedback under!
Baking. If you happen to’re a fan of microwave mug truffles, you’ll get no dissent from me (and skeptics, please let of us have their pleasure the place they’ll). However I encourage you to consider different methods you’ll be able to “bake” in your microwave. Working example: 6-minute Berry Cobbler Mugs. This recipe from cookbook creator Nancy Baggett begins like many a mug cake, heating a mixture of flour, sugar, cinnamon and salt, adopted by the addition of butter. The topping is then portioned over a mixture of your decide of contemporary or frozen fruit earlier than one final spherical within the microwave. Voilà — mini cobblers. She takes an analogous strategy with Super-Quick ‘Baked’ Fruit and Yogurt Mug, the place the juices of the cooked fruit are blended with yogurt for a lovely, tasty parfait.
Steaming. The microwave is a good choice for steaming greens if you don’t have the gear or inclination to do it on the stovetop or in your Instant Pot. For small frozen greens, reminiscent of peas or corn, I put them in a bowl with only a tablespoon or so of water, cowl with a plate and microwave till they’re finished. That form of meals is prepared usually in lower than 3 minutes, although many packages supply steering on microwave cooking. Squash, potatoes, broccoli, cauliflower, snap peas and snow peas are additionally good candidates for microwave steaming. Bigger objects do properly in shallow baking dishes, once more with a couple of tablespoons of water. You should use a vented glass or silicone lid or plastic wrap with some holes punched into it. Warmth on excessive till tender sufficient to be pierced with a fork or knife tip.
“Frying.” As Baggett explains, “Microwave ovens can’t solely steam meals, however in some conditions can toast, fry and even caramelize. And that makes all of the distinction. All kinds of dry or low-moisture substances — flour, sugar, nuts, raw rice, onions, celery, bacon and lots of extra — can go from raw-tasting to mellow, fragrant and even crisp with a minute or two of ‘micro-toasting’ or ‘micro-frying.’” In Microwave-Baked Potato, Bacon, Chive and Cheese Soup Mugs, for instance, she microwaves a couple of slices of bacon in between layers of paper towels till brown and crisp. America’s Check Kitchen can be a proponent of microwave frying, particularly with alliums, although it has provided strategies on how you can crisp olives, capers and herbs, too. Make microwave-fried shallots by heating 1/2 cup vegetable oil with 3 thinly sliced shallots for five minutes, then stir each 2 minutes till they start to brown, 4 to six extra minutes. Drop the stirring increments to 30 seconds and microwave till deeply golden brown, as much as 2 extra minutes, then drain on a paper towel and season with salt.
Proofing dough. I don’t know whether or not I’ll ever have a kitchen kitted out with a proofing drawer a la “Nice British Baking Present.” The microwave, nevertheless, makes a fairly good various if you want a heat, draft-free spot to let bread dough rise. Place a cup or small bowl of sizzling water within the microwave — or warmth in there first — after which pop in your coated dough. Whereas I can’t actually envision a circumstance during which somebody would activate the microwave with out first opening the door, it’s by no means a nasty thought to place a sticky be aware on the entrance of the equipment as a heads-up. Bonus factors for those who additionally write down the time you began your proof.
Melting. I nearly by no means soften butter on the stovetop, except I’m planning on doing different prep there as properly. It’s normally a protected guess to do it within the microwave, although some home equipment could also be highly effective sufficient to trigger the butter to blow up — lookin’ at you, Meals Lab microwave. If you happen to’re uncertain about how melting butter will go in your microwave, or for those who’ve had related blowups, attempt utilizing lowered, as an alternative of full, warmth for a gentler strategy (that is typically managed with a “energy stage” button). Masking the bowl or measuring cup with wax paper is added insurance coverage. That being mentioned, examine whether or not your microwave has a soften operate. My new one does, and I adore it, particularly as a result of it doesn’t go at full energy and means that you can specify how a lot (half or full stick) you’re melting. I additionally typically soften chocolate within the microwave. Like butter, gradual and regular is healthier, as chocolate that’s overheated can simply be ruined. My soften operate has a chocolate choice, too. The lowered warmth mixed with frequent stirring makes this a comparatively mess-free technique if you don’t need to trouble with a double boiler on the stovetop.
Drying herbs. Maintain this tactic in thoughts for summer season when your herb vegetation go wild. The Oregon State University Extension Service says it is best to by no means dry greater than 1 to 2 cups at a time and recommends you test your microwave directions for steering. Layer the herbs between two sheets of plain white paper towels (recycled paper towels could include scraps of metallic that may arc, it says). “A basic information for drying 1 cup of herbs is to prepare dinner on excessive for 1 to 2 minutes in 700-1,200 watt ovens; 2 to 4 minutes in 650-700 watt ovens; and three to six minutes in 500-600 watt ovens. Stir the herbs each 30 seconds after the primary minute till nearly dry, after which allow them to end drying at room temperature.”
