While the first microwave for home use was initially introduced in 1955, the appliance didn’t actually start its radioactive revolution until the mid-70′s. Nearly 40 years later, approximately 90% of Americans own a microwave oven, but only a small fraction of that population knows how to use it.
1. Microwaves do not penetrate through most metals
This is common knowledge, and if you’ve ever panicked at the site of blue lightning bolts attacking your baked potato wrapped in foil, then you probably also believe that no metal can be placed in the microwave.
Older microwave ovens, specifically, can be damaged by the use of metals, but most microwaves these days have adapted to that problem and can handle metals. It’s best to check the manufacturer’s warnings to see if your microwave is foil-proof (pun intended).
2. Layout
A plate of food will heat quicker around the edges than in the center. When you are reheating foods, try to place the moister vegetables in the center, and then surround them with the drier meats.
If you’re heating a casserole or other deep dish food item, make a large depression in the center to allow more even heating.
3. Timing
All microwave ovens vary. A recipe may tell you to cook for 10 minutes, but if your microwave is more powerful, that time needs to be cut back to avoid overcooking. Unfortunately, in order to figure out how strong your microwave is, you have to endure a few failed attempts.
4. Turning
Large items, whether you are defrosting or cooking, need to be turned often to encourage even heating. Stop the microwave at regular intervals and flip the food item over so that the ovens rays can penetrate all surfaces equally.
5. Drying out
If you place your portion of thinly sliced roast beef in the microwave to re-heat, you can pretty much guarantee that it will dry out.
Cover meats with a thin layer of sauce or gravy or – if your microwave allows – cover it with aluminum foil.
6. Water content
Microwaves react to moisture better than they do to a dry food. When you heat moister foods like canned or frozen vegetables, it takes less time for thorough heating. Set the oven for a few minutes at a time, and stop and stir often.
7. Browning meat
Unless your particular model of microwave comes with browning elements, your pork chops will not get brown and crusty. Most meats cooked in the microwave actually turn out floppy and, often, dry.
If a recipe calls for browning, stick to the old-fashioned method – on the stove.
8. Defrost
The defrost mode is a less powerful setting that thaws frozen foods more evenly, thereby preventing the all-too-common half-cooked chicken problem.
If your microwave does not have a defrost setting, thaw your food in 3 minute spurts so that it doesn’t partially cook.
While a microwave oven may be convenient, there is simply no substitute for good, old-fashioned braised and roasted foods. Taking the time to cook a meal on the stove is well worth the time you put in.