This is an article that I have found in The New York Times by Mark Bittman. I think most of us use our microwave everyday, but just for certain things only. This article will inspire you to use your microwave for more cooking. Have fun!
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave.
But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
I thought so, and so I decided to revisit the microwave. The push came as I was hurriedly putting together appetizers for a dinner party. I’d decided to make a combination frittata and Spanish-style tortilla (impure, I know, but they’re close enough), and it occurred to me to nuke my medium-size waxy potatoes instead of parboiling them. A few minutes in the microwave, a few minutes’ resting, peeling, then quickly browning in olive oil; I went on from there. (You can see the results, read the recipe, and check out scores of readers’ comments about microwaves on my blog.)
This success inspired me to give the thing another shot. I called Barbara Kafka, who wrote the bible “Microwave Gourmet” (William Morrow, 1987), and has devoted a portion of her life to refining her technique ever since. What did she use her microwave for most, after a quarter century of experience and experiment?
“Vegetables,” she said, without hesitation. “Their color is better, their flavor is better, you have no water dripping, and there are studies that show they retain more vitamins.”
I don’t know about the vitamins (although Harold McGee makes the same point in his article today on the science of microwaving), but in other respects, she’s right.
For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
“I did my original work on a 700-watt oven, which is very low power by today’s standards,” Ms. Kafka said. If you have an old oven, you can use the old times. But your current oven is probably 1,100 watts or more, which is more than 50 percent more powerful; check the label to see the wattage. So, Ms. Kafka said: “Go slowly — you can always add, but you can’t take away.”
It’s the starting and stopping, the opening and closing, that can make microwaving annoying. But Ms. Kafka is right: if you err on the side of undercooking, you can’t go far wrong. So if you’re using an older recipe, start by cutting either the time or the power in half. Take notes; they will help you the next time you make a recipe from the same source.
One of the real beauties of the oven is that when the timer goes off, the thing stops heating. You can set your asparagus for two minutes and go for a walk; when you come back it’ll be “parboiled.” Try that on top of the stove!
I was starting to think the microwave needed a new name that would reflect the thing it does best. Something like “the whiz-bang steaming oven.” Reinvigorated and inspired, I reviewed the reader suggestions I’d asked for on Bitten.
Most, not surprisingly, were for vegetables. Some went farther afield, and these I pursued with mixed and mostly unconvincing results. Toasting nuts and spices: yes, but not easier than stovetop. Poaching or scrambling eggs: fast, but unreliable beyond belief. (I have never had a harder scrambled egg.) Melting butter or chocolate: yes, but if your timing is off, you’ll make a mess and possibly burn the chocolate. “Baked” apple: a nice snack.
The microwave does a fine job on rice, saving you a pot because you can do it in your serving dish, as long as you can figure out how to set your oven so that the water doesn’t boil over, meaning you have to wash the carousel. (One-and-a-half times as much water as rice, salt, plastic wrap with a vent slit cut in it, about 12 minutes at full power.) But risotto, no, at least not for me; all the stirring makes it more trouble than it’s worth. It’s the same for chicken stock, which I’d rather make by the gallon than by the quart, thank you.
My conclusion to that point was, if you can steam it, you can microwave it. But only with vegetables was the improvement clear.
Two reader suggestions opened my eyes. A young woman from Riverdale named Mee-Lise Robinson suggested flourless chocolate cake, and a number of other readers suggested puddings. With both of those dishes, you want low heat and no crust: what would make normal cakes a failure are just what the microwave is good at.
I called Ms. Kafka again, and she said, “I don’t do desserts, except steamed puddings,” calling them a miracle. At her suggestion, I tried an old-fashioned chocolate steamed pudding. Once I’d adjusted the timing, it was just short of miraculous: easy, tender, and rich.
Finally, I recognized that many Indian desserts are pudding-like, and I called Julie Sahni to ask her opinion. Her “Moghul Microwave” (William Morrow, 1990) stands next to Ms. Kafka’s as exemplary. (Like Ms. Kafka’s, it takes things too far. But that is understandable: When we want to prove a point, we become extreme.)
“We’ve come to the point where we’re not looking at the microwave only to simplify but to find what produces the best results,” said Ms. Sahni, who lives in Brooklyn. “And when it comes to Indian pastries and desserts, it’s amazing.” She suggested I try a couple, and I did the Indian-style milk fudge. It’s not exactly my style, but I know enough about Indian desserts to recognize a success, and this was one.
Ms. Sahni also raved about upma, the polenta-like savory pudding made with semolina. Like polenta, it microwaves perfectly. But like polenta it also works perfectly, easily, and in my experience more reliably, on the stove.
If I had one single outstanding revelation, one that might change the way I cook, it was after I started messing with eggplant. One reader, Roopa Kalyanaraman — who produces her own cooking blog (www.raspberryeggplant.blogspot.com), and it’s a good one — steered me to the spicy eggplant recipe I’ve adapted here. The timing was forgiving, the recipe was easy enough, and the texture of the eggplant was mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
I started playing, and gained some confidence. I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I’d hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.
Again, the results were like steaming, but with a little more whiz-bang.
Cooking Safely in the Microwave Oven
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," where harmful bacteria can survive. For this reason, it is important to use the following safe microwaving tips to prevent foodborne illness.
Microwave Oven Cooking
* Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
* Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
* Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
* When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
* Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe temperature. Place the thermometer in the thickest area of the meat or poultry—not near fat or bone—and in the innermost part of the thigh of whole poultry. Cooking times may vary because ovens vary in power and efficiency. Check in several places to be sure red meat is 160 °F, whole poultry is 180 °F, and egg casseroles are 160 °F. Fish should flake with a fork. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
* Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.
Microwave Defrosting
* Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.
* Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
Reheating in the Microwave Oven
* Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
* Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
* After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.
Containers and Wraps
* Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
* Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
* Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
* Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Source: FSIS
Microwave Oven Cooking
* Arrange food items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moist heat that is created will help destroy harmful bacteria and ensure uniform cooking. Cooking bags also provide safe, even cooking.
* Do not cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the center without overcooking outer areas.
* Stir or rotate food midway through the microwaving time to eliminate cold spots where harmful bacteria can survive, and for more even cooking.
* When partially cooking food in the microwave oven to finish cooking on the grill or in a conventional oven, it is important to transfer the microwaved food to the other heat source immediately. Never partially cook food and store it for later use.
* Use a food thermometer or the oven’s temperature probe to verify the food has reached a safe temperature. Place the thermometer in the thickest area of the meat or poultry—not near fat or bone—and in the innermost part of the thigh of whole poultry. Cooking times may vary because ovens vary in power and efficiency. Check in several places to be sure red meat is 160 °F, whole poultry is 180 °F, and egg casseroles are 160 °F. Fish should flake with a fork. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
* Cooking whole, stuffed poultry in a microwave oven is not recommended. The stuffing might not reach the temperature needed to destroy harmful bacteria.
Microwave Defrosting
* Remove food from packaging before defrosting. Do not use foam trays and plastic wraps because they are not heat stable at high temperatures. Melting or warping may cause harmful chemicals to migrate into food.
* Cook meat, poultry, egg casseroles, and fish immediately after defrosting in the microwave oven because some areas of the frozen food may begin to cook during the defrosting time. Do not hold partially cooked food to use later.
Reheating in the Microwave Oven
* Cover foods with a lid or a microwave-safe plastic wrap to hold in moisture and provide safe, even heating.
* Heat ready-to-eat foods such as hot dogs, luncheon meats, fully cooked ham, and leftovers until steaming hot.
* After reheating foods in the microwave oven, allow standing time. Then, use a clean food thermometer to check that food has reached 165 °F.
Containers and Wraps
* Only use cookware that is specially manufactured for use in the microwave oven. Glass, ceramic containers, and all plastics should be labeled for microwave oven use.
* Plastic storage containers such as margarine tubs, take-out containers, whipped topping bowls, and other one-time use containers should not be used in microwave ovens. These containers can warp or melt, possibly causing harmful chemicals to migrate into the food.
* Microwave plastic wraps, wax paper, cooking bags, parchment paper, and white microwave-safe paper towels should be safe to use. Do not let plastic wrap touch foods during microwaving.
* Never use thin plastic storage bags, brown paper or plastic grocery bags, newspapers, or aluminum foil in the microwave oven.
Source: FSIS
Saucy Citrus Garlic Chicken Breasts, Microwaved & Easy!
This recipe sound yummy, would like to try it for dinner.
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
Very Veggie Omelet
Today I have tried this omelet and it was superb! Try it!
Ingredients
2 egg
4 fresh mushroom
1 tablespoon green pepper (chopped)
1 tablespoon yellow pepper (chopped)
1 tablespoon red pepper (chopped)
1/2 tablespoon onion (chopped)
1 tablespoon zucchini (chopped)
1 tablespoon yellow squash (chopped)
1 tablespoon tomato (diced)
1 bunch fresh spinach leaves (chopped)
1 tablespoon shredded cheese or cottage cheese
Directions
Mix everything together in a microwave safe bowl.
Microwave on high for 1 minute remove and stir around the mixture.
Place back into microwave for 1 more minute.
Again, remove and stir. If needed put in for another minute or until set.
Mixture will puff up and be light, moist and oh so Yummy!
No added fat or dirty pan! We eat these often since they are so easy. Hope you like it!
Source: RECIPE BY: DreamBuilder
Super Healthy and Super delicious and E-Z!
Ingredients
2 egg
4 fresh mushroom
1 tablespoon green pepper (chopped)
1 tablespoon yellow pepper (chopped)
1 tablespoon red pepper (chopped)
1/2 tablespoon onion (chopped)
1 tablespoon zucchini (chopped)
1 tablespoon yellow squash (chopped)
1 tablespoon tomato (diced)
1 bunch fresh spinach leaves (chopped)
1 tablespoon shredded cheese or cottage cheese
Directions
Mix everything together in a microwave safe bowl.
Microwave on high for 1 minute remove and stir around the mixture.
Place back into microwave for 1 more minute.
Again, remove and stir. If needed put in for another minute or until set.
Mixture will puff up and be light, moist and oh so Yummy!
No added fat or dirty pan! We eat these often since they are so easy. Hope you like it!
Source: RECIPE BY: DreamBuilder
Super Healthy and Super delicious and E-Z!
Microwave Baked Potato By CJME
If you want the yummy taste of nice slowly baked potato, but aren't patient enough, or don't have the know how to bake it in an oven, well this is for you. Give it twelve minutes, get a mouth watering, taste bud-tingling treat."
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
PREP TIME
1 Minute
COOK TIME
11 Min
READY IN
12 Min
SERVINGS & SCALING
Original recipe yield: 1 serving
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
Scrub the potato, and prick several time with the tines of a fork. Place on a plate.
Cook on full power in the microwave for 5 minutes. Turn over, and continue to cook for 5 more minutes.
When the potato is soft, remove from the microwave, and cut in half lengthwise.
Season with salt and pepper, and mash up the inside a little using a fork.
Top the open sides with butter and 2 tablespoons of cheese.
Return to the microwave, and cook for about 1 minute to melt the cheese.
Top with remaining cheese and sour cream, and serve.
Souce: All Recipe
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