Microwave Cooking Cheats

How do you use your microwave to speed up recipes? Are there unusual microwave "cheats" you rely on?

sort by: active | newest | oldest
DianneB5 years ago
Loads of food nowadays have the Microwave option. I'm a student so the it's very important to me! I basically use it for everything.
I microwave potatoes sometimes... then either finish in the oven to crisp up the skin or use straight away for gnocchi or potato skins. I still feel bad about the gnocchi thing even though I've seen other people do it too.
For the gnocchi, you just skip steaming and mash/rice the potato after microwaving?
Yep - I think we're on the same page.... hehe.

I nuke the potato in the microwave until the flesh is cooked though then go on to rice the potato.
Moem5 years ago
Not sure it's unusual or cheating, but I use mine to cook rice. Since it's programmable and turns off, you don't have to keep an eye on it, and nothing bad happens if you forgot that you put the rice on.
Goodhart Moem5 years ago
yes, in fact, if it does sit it litte while longer, it is probably better as the rice will continue to absorb water until it is full, and most "MW" rice has to be left to sit for a bit afterwards anyways.
onrust5 years ago
I have seen a stinky kitchen sink sponge get cooked and come out steamed and clean "SMELLING" Also a moist town tossed in and cooked makes for easy cleaning.
garnishrecipes (author)  onrust5 years ago
Whoa. I've tried the dishwasher, but the microwave sounds faster (and possibly more sanitary). Nice idea :)
It works REAL good...... but where does the grossness go? Is it steamed out? Does that mean it is in your MW?
Goodhart onrust5 years ago
the "smell" comes from microorganisms of course, so they die but remain....until the sponge is left out of the heat for a bit ;-)
I like to use my microwave to heat up oil for marinades. I've actually got an instructable coming up where I do that!

Anytime I marinate something in oil, I add the herbs, spices, garlic, etc to the oil and put it in the microwave for 30 seconds to a minute. It warms it up just enough to get things infusing properly.

Then I'll add liquid (like citrus juice, vinegar, wine, etc) to cool it back down or just let it come to room temp before I put the meat in it. :)
garnishrecipes (author)  jessyratfink5 years ago
That sounds delicious! Looking forward to your Instructable, Jessy :) I wouldn't have thought of that. I bet it works well on "opening" up pesto too?
Kiteman5 years ago
I know a lot of people who say that microwaves are cheating anyway.
garnishrecipes (author)  Kiteman5 years ago
Very true! My mother resisted buying one for ages. She's the best cook I know.

I've developed some "cheats" as a parent, and made a lot of homemade frozen food in advance to nuke in a rush. (Don't tell my mother.)
They "really" aren't made to cook in the conventional way IMHO. Even the high powered ones "need" a turntable or parts of a thick piece of meat will cook, and others stay mostly uncooked. The more water, the better.
garnishrecipes (author) 5 years ago
I use mine to get thick, rich take-out curry. I follow the directions on my curry paste, run the microwave for 2 minutes, and voila! Curry that tastes like it's from a Thai restaurant.
Hmmmm, I wonder if that is how the restaurants do it then ? :-D
onrust5 years ago
I always seem to use a wet paper town when re heating most foods. I hate dried crusty edges
Goodhart onrust5 years ago
If you make it pretty wet, any "splattering" (if wiped up immediately) will remain pretty "easy to remove" too
Goodhart5 years ago
a rotating turntable is an absolute must, especially for anything thick.....otherwise you have to keep stopping the MW every few minutes and stirring. Hot spots are bad. :-)
garnishrecipes (author)  Goodhart5 years ago
Hot spots are the worst! I forget every darn time to stir my food before biting into it. That's an apartment microwave for ya.
Aye, I had to use one of those lower wattage ones for YEARS before getting the one we have now.....but without the turntable; I still have to stir, and reheat, stir and heat, of suffer (literally) the consequences :-)