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Home › Forums › Miscellaneous Forums › Recipes & Cooking Techniques › Anyone here really use their microwave for serious cooking? › Re:Anyone here really use their microwave for serious cooking?

July 7, 2010 at 4:56 pm #2566769
baileysoriginal
baileysoriginal
Member

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 

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