Making the Most of Your Microwave Oven

Most folks simply do not make the most of their microwave ovens. When they first came out, many were afraid of them and for good reason. It was too easy to overcook food to charcoal, spots appeared on unevenly cooked food like leprosy, tomato paste spattered across the already darkened window, and cheese held like glue to the base-plate. The timing dial was always crusted over and confusing. Over time, microwaves lost their heat producing ability and productivity as a useful kitchen appliance.

Today, microwaves are smaller, more efficient, easier to clean and have wonderful features like touch control, rotating base plates and designer colors. The microwave can now cook just about anything and I am convinced there are certain foods that even taste better when done in the microwave. I use my microwave all the time. Here are a few ideas to get you started on how to make the most of your microwave oven and some of my favorite microwave foods.

Reminder: Make sure your microwave's clock is set, the presettings are working, that the air vents have plenty of room around them to breath and that the microwave is spotlessly clean inside and out. The turntable or tray should be clean and revolving properly.

COOKWARE
So long as you have the right container for cooking in the microwave, the food will turn out fine. I try to avoid plastic or stoneware that claims its microwave safe and use those black containers that microwavable foods originally come in from the grocery store. For example, those deep, large black containers that family-style frozen dinners like casseroles come in can be washed out and reused for cakes or most anything. The frozen meal containers with built-in dividers are great for reheating leftovers in the microwave. Cooking foods in black containers specifically designed for freezer-to-microwave cooking, will assure better results than all-purpose type dishes and cookware. Plastics by their very nature are made with chemicals and are therefore not too trustworthy.