Chefs and other culinary professionals know that there is no better tool in your kitchen for reducing cooking time while maintaining the same quality of outcomes as other ways. The microwave, or the meecrow-wah-day, as British cookery author and television personality Nigella Lawson, pronounces it, has a public relations issue. It’s a true triumph of culinary creativity and a very flexible kitchen gadget that was invented in 1946, yet it’s seldom appreciated like other contemporary kitchen creations. (I’m referring to the Instant Pot, air fryer, and sous vide equipment.) Microwaves are much too frequently used to reheat premade frozen meals, pop popcorn in a bag, or reheat sad leftovers. Cooking anything in the microwave is equivalent to “nuking” it—as though veggies would enter fresh but emerge limp and bereft of all nutrients and taste. (Studies have indicated that heating veggies in the microwave may boost their nutritional content in certain situations.)
The microwave is still perceived as a crutch for people who can’t or don’t want to cook, a technology for those who are incapable of producing a healthier meal or are just looking for convenience. Chefs and other culinary professionals, on the other hand, know better. There is no better kitchen gadget for reducing cooking time while delivering the same outcomes as other ways. Microwaves make steaming and “baking” veggies straightforward, as well as making silky-smooth sauces and infusing oils with a megaton of flavor.
In only a few minutes, Eunjo Park, a 2020 Food & Wine Best New Chef, uses the microwave to produce gyeranjjim, a Korean delicacy of fluffy and delicious steamed eggs. It is traditionally prepared in an earthenware pot on the stove. When it comes to producing velvety Vietnamese eggplant, cookbook author Andrea Nguyen swears on her microwave; it eliminates the hassle of salting and filtering the nightshade before cooking. For the sweet lovers, pastry chef Rosie of Chicago’s Ban Bè uses a microwave to produce both the crunchy mochi exterior and the rich black sesame–chocolate filling of her gorgeous mooncakes avoiding the mess of several pots and pans. (And yes, all of them include recipes.)
The reality is that when used correctly, a microwave may help you become a better chef. It may save cooking time, eliminate the need for several dishes, and create the same textures as other techniques. So, for your next home-cooked dinner, press “start” on a few clever shortcuts.
Browned Butter with No Spatters
In a microwave-safe bowl, melt 1/2 cup unsalted butter. Wrap a piece of parchment paper over the bowl and place a microwavable dish on top. Microwave in 1-minute intervals for 5 to 7 minutes, or until butter is golden brown and smells nutty.
Garlic “Roasted” in a Flash
One garlic head, cut off the top and put in a microwavable dish with one tablespoon water. One teaspoon oil drizzled over garlic; season with salt and pepper. Microwave at 50% power for 3 minutes at a time until tender, approximately 6 minutes.
Herbs that can be dried quickly
On a paper towel-lined microwavable dish, arrange 6 to 8 fresh herb sprigs 1/2 inch apart. Microwave on high for 2 minutes, 20 seconds at a time, until herbs are dry. Remove the leaves and keep them in an airtight jar for up to a month.
Bits of Bacon
On a microwavable dish, layer four slices of thick-cut bacon between paper towels. Microwave at 2minute intervals for 4 to 6 minutes, or until bacon is crisp. Allow cooling before crumbling as desired. Sprinkle on top of Korean Steamed Eggs (recipe below), add to cold salads, or toss with spaghetti.
Snacks with Salami
On a microwavable dish, layer 4 to 6 slices of salami between paper towels. Microwave on high for 1 minute, in 30-second increments, until crispy. Serve with a charcuterie board, piled high on a sandwich, or dipped in marinara sauce.
Chips with Chorizo
On a microwavable dish, layer 3 ounces thinly sliced Spanish chorizo between paper towels. Microwave on high for 1 minute, 20 seconds at a time, until fat is rendered and chorizo is slightly browned. Allow to cool and crisp on a platter. Sprinkle over black beans that have been cooked or tuck into tacos.
Speedy Sweet potatoes are a kind of potato
Using a fork, prick potatoes and put in a microwave-safe dish with one tablespoon water per potato. Cover with a microwavable cover and microwave on high for 5 minutes, or until fork-tender, rotating halfway through. If necessary, turn and cook for additional 1-minute intervals.
Cherry Tomato Sauce is simple to make
Place In a microwave-safe dish, place 4 cups cherry or grape tomatoes. 2 tablespoons olive oil, two thinly sliced garlic cloves, one teaspoon salt, 1/2 teaspoon pepper, and a sprinkle of crushed red pepper flakes combined in a mixing bowl—cover and microwave on high for 3 to 5 minutes, or until tomatoes are softened. Toss with hot, fresh spaghetti or spoon over the ricotta.
Spiced Crispy Okra
Okra that’s been crisped in the microwave? Keep an eye on this, warns Shah: Toss 4 cups 1/4-inch-thick okra slices with 1/4 cup grapeseed oil, salt, ground cumin, turmeric, and red pepper to taste in a microwave-safe dish. Microwave on high for 10 minutes, slightly covered. Uncover, mix, and microwave in 3-minute intervals, stirring after each, until crispy.
A Mug Cake is a cake that is baked in a mug
In a microwave-safe coffee mug, combine 3/4 cup melted chocolate ice cream, 1/3rd cup cake flour, and 1/2 a teaspoon baking powder. Microwave on high for 2 minutes, 30 seconds at a time, until cake puffs up. If desired, dust with powdered sugar. Justin Chapple (Justin Chapple)
Simply fondue it
In a microwavable dish, microwave 1 cup heavy cream on high for 1 minute and 30 seconds, or until very hot. In a heatproof dish, pour 1 cup chocolate-hazelnut spread. Whisk in the cream until it’s completely smooth. Serve with fresh berries or biscotti.
