Things you like to use a microwave to do

Thanks. A $3 deposit squares with the price difference shown in the photos above.

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I have to edit and specify that the oil is often a spray variety in most cases but have brushed oil on with a pastry brush most recently

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This popped up in my Fb feed. I’ve seen a few mentioned in other MW threads (like toasting nuts & drying herbs), but never would’ve thought of frying shallots & garlic!

However, I find MW bacon inferior to other methods, prefer to make popcorn on the stovetop (takes about the same time & tastes better — especially if you use ghee :yum:), but I always use the MW for corn, sometimes for quick-steaming veg or fish, and often par-cooking potatoes.

I didn’t know that nuking eggplant prevents too much oil-suckage. Must try.

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I just used the microwave to warm some schmaltz for a few seconds to pour over the dog’s food as a special treat.

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I use mine as a breadbox. Airtight. Because I don’t have two wall ovens, like my mom did. One wa used a bread storage.

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I have made a very successful, quick & easy roux in the microwave!

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Oh, yeah, a big one for me. Ours get drizzles of MW reheated stock, too.

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How do you roux in the microwave?

I do this too. Mix your oil and flour in a large Pyrex measuring cup or bowl, then cook in the microwave for a minute at a time, going down to 30 seconds at a time as it gets browner. In between zaps, stir it with a wooden spoon or silicone spatula. (I also wear silicone oven mitts for this because I once gave myself a nice second-degree burn making roux…not fun at all!) Keep going until the roux is the color you desire. It takes about 6-7 minutes to get to a good chocolate color. Super easy, and almost no risk of burning the flour.

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I initially sent a screenshot of the egg to husband, who “yucks” runny eggs :face_with_hand_over_mouth:, then noticed it referenced the microwave.

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Thanks, I got involved in other stuff & didnt get back here till just now! This method is the best as far Im concerned!!! Especially when you decide to make gumbo at the last minute & dont have time to make a traditional roux :hugs:

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Good Lord, this is wildly overcomplicated. You might as well boil a pot of water on the stove if you’re going to do all this. I just crack an egg into a monkey dish, cover the dish with a paper towel, and cook on 50% power for 48 seconds. This results in a nicely circular poached egg with a firm white and runny yolk—perfect to put on your avocado toast, English muffin, or whatever. (Sometimes tiny steam explosions can happen that get egg white on the ceiling of the microwave, but just laying a paper towel over top eliminates this problem.)

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Nice! Thank you. Still, I enjoyed the science!

No water ? Slips out of the dish? Do you know the wattage of your oven? My attempts have previously led to tough egg whites. Maybe it’s because I didn’t use a monkey dish! At least I don’t think I did. I’ll have to look that up.

Found it!

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No water. You now know what a monkey dish is (clearly you have never worked in a restaurant :sweat_smile:), so you can see that the egg will not slip out of the dish. I have no idea what the wattage of my microwave is, but in any case, it will take some experimentation with every microwave to see what the best cook time is for you. The 50% power thing is important, though. If you leave it on full power you’ll end up with a hockey puck.

Clearly :blush:

I will probably try the Serious Eats method should I try again; sounds like fun! But I don’t have a lot of interest in poached eggs at home. When I eat poached eggs, I typically indulge in all the “accoutrement” that go with, but almost only when eating out. At home I just go with soft boiled.

Not every MW has that option, unfortunately.

I eat a poached egg as my pre-gym breakfast (AKA “first breakfast”) five days a week. Way quicker and simpler using the microwave than boiling water for a soft-boiled egg. Give it a try!

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Thank you; I might! Can you help me understand how you serve that? Eaten out of the monkey dish with a spoon? Does the dish need a scrub?

FWIW, I steam six at a time to use over several days.

I just eat it with a spoon right out of the monkey dish, sprinkled with salt and pepper. Cleanup is more a wipe than a scrub. It’s the easiest thing you can possibly imagine.

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