If I forget to take a Pillsbury refrigerated pie crust out in time, I pop it in the MW for maybe 7 seconds. Takes just enough of the chill off to unroll.
I discovered an easier prep for hard squash: stab it a few times but that’s all. Put it into a tray or casserole so if it leaks the mess is contained. Nuke on high. Timing is guesswork, but forgiving. Advantage: when cool enough to handle and halve, the evisceration is faster, with very little scraping where flesh and guts meet. Spoon the cooked flesh into a different bowl and season as desired. As with oven baked potatoes, a bit overcooked.is best. The flesh just beneath the skin turns golden brown and richly flavored.
A nearly football sized spaghetti squash took 16 minutes today. Recently I used this method on a kabocha squash, which turned out ready to devour, nothing at all added.
(But I put nothing on my nuked corn, either).
Me, too!! TJ’s used to have jarred marinated artichoke bottoms! No more.
This sounds interesting, I had never heard of preparing an ear of corn this way.
My father had taught me to add a tablespoon of sugar to the water when boiling whole ears of corn. I wonder if there is a way to incorporate some sugar water on top of the ear or down between the husk and the ear (prior to nuking it)??
Today’s corn is bred to be so sweet that you don’t need to add sugar. Also, microwaved COTC retains much more flabor than boiled, IMO - boiling it just leaches flavor and makes it waterlogged. Microwaving it in husk is by far the best cooking method I have ever tried.
Used to be that there was a very direct correlation between corn sweetness and the time between when the corn was taken off the stock and cooked. Time was of the essence! My grandfather grew a couple of rows in his backyard. Corn didn’t have very far to travel to the kitchen. Corn is sweet today, although I have to admit I got some ears a couple of weeks ago that tasted like styrofoam!
No, but some COTCs are occasionally already shucked - either by myself anticipating a larger appetite than what materialized, or pre-shucked purchased at the supermarket. It happens.
I find most corn these days too sweet, which is why I don’t mind waiting a day or two for the sugars to convert into starch and having the ear taste like a vegetable vs. a dessert item. Still need to slather with a STOB and shower with salt, tho
i never put any kind of plastic in the microwave; i cover items with waxed paper.
Thanks for the mention of waxed paper. Grew up on it but it’s been years since I bought any. On my shopping list now.
Totally forgot until I walked passed this (it was on my upper kitchen shelf): my college old timer microwaveable rice cooker. I used to make rice using microwave and this gadget for years.
I don’t use it anymore, but if you were to ask my old college self, then I make rice using a microwave.
(for some strange reasons, this rice cooker just follows me in every house move.)
Forgot to mention: baked potatoes, and popcorn (not the kind in the bag that stinks up your house, but the regular Orville Redenbacher in the jar; I use a special silicone popcorn bowl to make it in the microwave—best single-use kitchen item ever!)
When microwaving popcorn, I use jarred or bagged kernels and a plain brown paper bag, folded over to close.
When I buy bagged kernels, I transfer them to a glass jar, include a damp paper towel, seal and refrigerate. If your kernels get old and begin to produce a high proportion of “poopedcorn”, pour water into the jar to fill it, refrigerate a day or more. Empty into a strainer, re-jar the kernels and refrigerate.
We have a small glass bowl that holds about 1/3 cup of baking soda and that stays in the nuker almost always, except when cooking something. We give it a stir once in awhile and no odor
I should have written “odoriferous crucifererous”.
We used to visit a small motel at Lake Tahoe for many years and always requested the same room. The microwave, no bigger than a shoe box, had a sign on it stating, “NO CURRY”. I’m guessing it was a problem for the management.
I recently listened to an episode of The Splendid Table in which the chef David Chang goes on quite a tangent about his love for microwave cooking at home.
I thought that was the purpose of !
Clever! I’d not heard of this hack.
He has a cookbook mostly devoted to it!