What your microwave can do for you

Some personal news: I had a microwave this week! I haven’t had a microwave since my sophomore year of college, when I shared a small ki...


Some personal news: I had a microwave this week! I haven’t had a microwave since my sophomore year of college, when I shared a small kitchen with a roommate, and we used it exclusively for popcorn and for reheating cold coffee about 10 times a day. . I didn’t see the point of owning one after that.

But after my parents visited for Thanksgiving, they went ahead and gave me one as a Christmas present in advance. The first thing I did was whisk some eggs with dashi kombu to make Eric Kim’s microwaved eggs, topped with a little maple syrup and soy sauce. They were gorgeous, with the cheeky leg of Chinese zheng shui dan, Japanese chawanmushi or Korean gyeran jjim. And I was so excited to get that delicate consistency in just five minutes without messing up extra dishes.

I don’t know how often I’ll be using my microwave, but it was fun digging through the archive, where there are a lot of approvals for it from cooks I trust. Nigella Lawson uses the microwave to to melt chocolate evenly and quickly, and Julie Sahni turns to her for perfect rice and gajar halwa, a carrot candy that I grew up eating during the holidays, filled with sliced ​​almonds and golden raisins.

Harold McGee has a magnificent brittle recipe (you can use any nut or raw seed you like) made in the microwave, and Martha Rose Shulman uses the device to make a quick breakfast cereal bowl oatmeal and teff, full of dried fruit, toasted nuts and a little cinnamon. With all of these recipes, especially tricky ones like steamed eggs, I’ve learned how important it is to pay attention to potency and potency levels – a little adjustment can make a big difference!

Barbara Kafka wrote “Microwave Gourmet” in 1987, documenting the ways in which a microwave could make excellent lemon cream and stuffed tomatoes. After reading his old recipe for a simple salad of broccoli and white beansI’m ready to steam vegetables in the microwave, although I would probably add lemon zest, chili flakes, and crispy, butter-fried breadcrumbs right at the end. Can you… microwave breadcrumbs? To be determined.

Go to the recipe.


I want to direct you to my team’s amazing collection of holiday cookie recipes. It is a joyful, educational and ambitious project, and I never tire of it. I have my eye on the hazelnut caramel sandwich cookies and the torticas from Morón full of lime zest – I love citrus cookies – but wow, I want to make them all. (Subscribe to our Your daily cookie newsletter if you would like to receive a new cookie recipe in your inbox every day until Christmas.)

Thanks so much for reading the Veggie, and see you next Thursday. If you don’t already subscribe to the New York Times cuisine, I hope you will think about it. Subscriptions support my work and that of my colleagues: copywriters, editors, recipe developers and testers, photographers, stylists and more.

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Newsrust - US Top News: What your microwave can do for you
What your microwave can do for you
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