#microwave-cooking

#microwave-cooking

It's an easy shortcut you'll quickly regret. One quick spin in the microwave and your creamy bisque turns into a broken, grainy mess. The soup didn't "go bad," per se; the issue is the distribution of heat. Microwaves work fast but not evenly, and cream hates that kind of chaos. Hot spots form, proteins seize, and the equilibrium that made your once-smooth soup serene, collapses into chunky cacophony.

A microwave is a valuable addition to any kitchen, perfect for swiftly reheating leftovers, thawing frozen food, or even whipping up a speedy baked potato. This trusty appliance can make our food prep a whole lot more convenient, saving us a significant amount of time and often reducing cleanup, too. But despite their popularity, most microwaves likely aren't being used to their full potential.

His method, which he shared on TikTok, is simple: Just whisk an egg with a spoonful of mayonnaise in a measuring jug till they blend into a creamy mixture, and then stick the same jug in a microwave. It's that simple! The omelet should be ready after a minute in the microwave, though in some cases it can also be done in a matter of 30 seconds, depending on the power of your appliance.

To properly defrost any food without complex calculations, use this rule of thumb: For each pound of frozen food, add eight to 10 minutes to the defrosting time.

David Chang's demonstration alongside the FDA reveals that cooking in a microwave can preserve more vitamins and minerals in food, as it cooks quickly without adding water.

Fish should never be microwaved as it is a delicate protein; high microwave heat destroys its moisture, resulting in dry, unappetizing food.

It started small - he'd microwave weird things like boiled eggs (which exploded) or sardines (which smelled like the apocalypse), but then it escalated.