Microwave cooking

Which meal can be cooked with Micro Wave

When you’re preparing a dozen specialty dishes at once, every square inch of stovetop and oven space is a valuable real estate. Crafting a hearty meal with microwave cooking is a challenging task. If you choose wisely, a microwave can make even the most ambitious meal plans more efficient—some recipes are not suitable for packing.

Figuring out which recipes can be microwaved can be tricky. Generally speaking, the more water something contains, the better it is. However, this is only sometimes the case, and the ugly thing about microwaves is that they are either the best tool or the worst tool. If it’s the latter, you’re in for disaster. To avoid disaster, here are some tips for using your microwave.

Creams, sauces, and most vegetables are suitable for microwave heating.

I’ll stop yelling when microwaving buttercream becomes a standard technique, okay? It takes all the scary stuff out of making pudding. Combine the ingredients and cook them briefly until thickened. No problem. The custard pie filling is the biggest here, but if you want, you can use the time saved to whip the custard for an extra rich filling or Swiss meringue frosting for a really over-the-top sweetness of Potato Casserole.

Cranberry sauce is certainly microwave-safe; place all ingredients in a microwave-safe bowl, cover, and run on full power for about seven minutes until you hear the berries begin to pop. Cool in the refrigerator before serving.

You can also make a hearty pâté—meaning you can go from perfect brownies to the gravy in just a few minutes and to blondies in even less. If your container is large enough, you can microwave the entire sauce: stir the stock or milk (that you’ve heated in the microwave, of course) into the cooked batter and heat in batches until it’s the right consistency.

Brussels sprouts should always be roasted or roasted. Still, most other holiday veggies – green beans, mashed potatoes, sweet potatoes, squash, carrots, broccoli – can be quickly pre-cooked in the microwave – skewer all the slices and add the veggies. Microwave in pot. – A safe bowl with a few drops of water in it. Cover and charge until they are as soft as you want them. (This will vary depending on how firm the vegetables are.)

There are also crunchy sides, like fried shallots and toasted nuts, to free up your pan for more essential tasks.

Avoid microwave recipes that require browning.

This wonder drug has its limitations, namely its ability to sustain the Maillard reaction (the reaction responsible for producing a toasty crust) without turning food into rubber. Stick to dishes that are slow-cooked in the oven, like stuffing, green bean casserole, macaroni and cheese, and various gratin dishes. Finally, I doubt I should tell you never to try to reheat a turkey in the microwave – but just to be safe, why not text your mom and ask how long it takes? I’m sure she’ll be happy to help you.