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In the summer I just about abandon the gas oven and turn to the microwave. I like bacon baked in the oven best – but I’ll microwave it between sheets of paper towels – it’ll do on a BLT with a juicy garden fresh tomato.
Baked Potatoes – I find they’re tolerable if you scrub them & let them dry, then prick and spray them with olive oil cooking spray and sprinkle with kosher or sea salt. Cook them on a paper towel on high for 6 minutes and then turn them over and cook another 6 or however many minutes it takes to get them just right.
Meat loaf – it works okay if you use a lower power setting and babysit it to make sure the outer edges don’t get tough.
Crab legs – microwave about half an inch of water in an oblong glass dish to boiling – add the crab legs, cover with plastic wrap and cook on high for maybe 1 to 2 minutes – let them sit for a couple of minutes. Beware of lifting the plastic wrap – steam burns.
There are many foods that are passable cooked in the microwave if you don’t just throw them in there on high power and hope for the best – scrambled eggs – you just have to zap & stir, zap & stir
a few seconds at a time. Steamed vegetables are good as long as they don’t get overcooked. Cheese dip is great fixed in the microwave.
Most everything else we throw on the grill to cook