Home > Feeding Frenzy > Archives > 2009 > January > 16 > Entry
DEL.ICIO.USIs your microwave a friend or foe?
The Atlanta Journal-Constitution
A reader recently submitted a recipe for the 5:30 Challenge column that cooked salmon, spinach and mushrooms together in a microwave. When I tried the recipe I found that things didn’t really cook evenly and everything ended up slightly muddied in color. I re-tested the recipe searing the salmon in a hot skillet, then sautéing the spinach and mushrooms until softened but still vibrant before combining them. Each element retained its own distinct identity and the interplay of flavors and textures combined with its colorful palate made it a winning dish.
It made me contemplate the role the microwave plays in my kitchen. For some, it is an integral tool for getting dinner on the table, but I know others who refuse to use one. In my home, it’s definitely delegated to a “supporting” roll. I use it for reheating leftovers, cooking potatoes in a hurry and defrosting bread or other baked goods. I even make croutons, but that’s about as far as I go for cooking.
What about you? What have you found the microwave is best for..besides popcorn, of course!
Permalink | Comments (4) | Post your comment | Categories: Home cooking
Comments
By Sharon
January 18, 2009 5:26 PM | Link to this
I use my microwave for a lot of things. Baking potatoes in a vented bag with a wet paper towel produces the best, most moist potatoes I have ever had. I have great recipes for fudge and peanut brittle that are better, faster and much easier than the old recipes. Bernaise from the microwave is better than most that I get in fine restaurants in Atlanta. I also make my sweet tea in the microwave and melt butter for cooking.
What I love the most is that my microwave has a warming feature that lets me choose if I want a moist or crisp finish. It also has a speedcook feature that allows me to take out frozen leftover pizza and end up with fresh hot pizza that is just as good as it was when it was first made.
It is also a convection oven so if I find myself needing an extra oven I am covered.
I would hate to think about cooking without the shortcuts that the microwave provides me.
By Stan
January 19, 2009 9:46 AM | Link to this
I make popcorn in the one at work, and to heat up my lunch. I almost never use it at home though. I used to use it a lot but I just got on a kick of making things the old way. I pop corn on the stove in a big pot just like I did as a kid. I bake spuds in the oven, sure it takes longer but the skin gets crispy this way. Things from the microwave just don’t taste as good as they do from the stove or oven.
By JRG
January 22, 2009 12:30 PM | Link to this
WET UNSHUCKED EARS OF CORN WITH WATER, WRAP IN PAPER TOWELS AND MICROWAVE FOR 3-4 MIN, DEPENDING ON SIZE. RESULTS IN DELICIOUSLY STEAMED CORN. ADD A LITTLE SALT AND PEPPER AND YOU’RE GOOD TO GO!!
By kar
January 23, 2009 4:44 PM | Link to this
I love how the microwave makes baked potatoes so fluffy. Ovens can’t compare.
I’ve also had good luck strangely enough with shellfish. Instead of waiting for the water to boil and getting waterlogged shellfish, the clams/oysters/etc steam in their own juices without being boiled/steamed to death losing the flavour. Of course, a little time goes a long way with these.