Generally, I don’t promote microwave cooking, because that leads to eating frozen meals or pre-packaged stuff. But, I have to admit, some things are either better in the microwave or yield equal results, and therefore makes sense because it’s easier and quicker.

Lon asked me to do this post and at first I hesitated because I can’t give exact recipes. The problem is that microwaves vary greatly, more than any other kitchen appliance I can think of. Our current microwave could blow something up in minutes, while Lon’s old microwave took close to 8 minutes to make a bowl of oatmeal. After much discussion, I agreed with Lon, this is still valuable information and I should share it.


I almost always heat corn-on-the cob in the microwave. I know lots of people like the flavor of grilled corn, including myself, but with that charred goodness, you forgo some moisture. With the microwave corn-on-the cob, you get juicy kernels that burst with every bite. I also have a habit of eating my corn-on-the-cob kernel by kernel. That’s my idea of fun and this method makes it easier:

Remove most layers of husk, leaving just 1-2 layers of leaves. Wet a paper towel and ring out the excess. Wrap it around the corn. Depending on the size of the corn, I microwave it for 1-2 minutes on each side, but remember that I have a powerful microwave.


Even though I love beets, I didn’t make them all that often because roasting takes a long time. Then I found out that beets could be microwaved (explained in James Peterson’s book, Vegetables). How long depends on how many beets and the size of the beets, but just to give you a guideline, I tend to microwave 4 mid-sized beets for 2-3 minutes, in a covered tupperware container. Then let it rest for 2 minutes. Turn the beets over and microwave again for 2-3 minutes. Let it rest for another 2 minutes and then test with a pairing knife to see if it’s tender.


This does not include all eggs by any means. This method is just better when you want to make an imitation of the McDonald’s Egg McMuffins. It’s similar to a poached egg, but fits perfectly round on an English Muffin. You just crab and egg into a small bowl and microwave on the lowest setting possible.


Some baking recipes call for melted butter. I prefer to melt butter in the microwave because doing it on the stove may separate more milk solids.

Microwave Reheating
~Some things are easier to heat in the microwave than on the stove:

  • rice (add a drop of water into a microwave safe container and heat covered)
  • pita bread (dampen a paper towel and drape on top)
  • bao (Chinese steamed buns)
  • mashed potatoes
  • baked potato
  • steamed vegetables
posted by jessica at 10:11 AM Filed under Basics. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.