ATK are the absolute kings and queens of instructional video. If you're ever tasked with creating an instructional video, the people are the ones to watch.
Bonus Tip: Get a small water spray bottle and give leftover food that's drying out a bit a few spritzes. The small water drops will quickly steam in the microwave, help heat up the food and moisturize it at the same time.
Lan Lam, as an Electrical Engineer, that is the best explanation of microwave cooking on the Internet. You spoke with such confidence and force, I thought for a second I did not finish my homework and hand it in. Incidently, after World War II, there was a great expansion of radar and rhen microwave communication equipment. Technicians in the military found out accidently they could reheat their coffee by sticking it into a microwave transmission antenna horn that was actively running. Engineers took note. They realized the water molecule bonds were literally vibrating when the right exact frequency was passing through. And the rest is history. You are hard core. Cooking is science!
Close. Infrared causes bonds to vibrate. Microwaves are too weak to do this. Microwaves cause molecules to rotate/tumble as the molecular dipole tries to reorient itself in the rapidly switching electric field. The friction of water molecules rotating against each other causes them to heat up.
Yeah, @@vincejohnm is right; here's a great video on how microwaves work th-cam.com/video/ssj02s9HQds/w-d-xo.html (MinuteFood: The weirdest thing about microwaves)
Should we not take Lan Lam's suggestion that they are "totally safe" with a pinch of salt? I'm pretty sure none of those early technicians left their body parts in with their coffee while it was heating. No one wants a boiled arm.
I use my microwave all the time like most people, and I’ve just realised I had no real understanding of how it works, and that I’ve essentially been using it wrongly all my life - essentially just blasting everything on ‘high’ setting. The fact that microwaves don’t work on pure ice is astounding to me, and has completely changed my appreciation for why lower power modes are important, and how the heat transfer within frozen foods works. I’ve always known that fats are affected by microwaves, but the fried capers and shallots in the microwave is very novel to me. FASCINATING! A brilliant video.
The ice blew my mind too. Like I was thinking what do you mean it won't heat up the ice It's water isn't it lol?! I knew that microwaves heat up the water in food but I didn't know that only meant liquid water.
Yeah of all the facts here I didn't realize that the state of the water changed whether it could be heated. It makes total sense, and I understood that it only heats liquids, but for some reason I never thought about that in regards to frozen foods.
Thanks for this. One addition: Unlike conventional microwaves, inverter microwaves don't cycle the power on and off. If you set an inverter microwave at 50% power, it transmits at 50% power through the entire selected cooking time; a conventional microwave would be on 50% of the time and off 50%. Currently, Toshiba and Panasonic sell the inverter type.
@@someoneanonymous6707They can use less power and cook much more evenly. In conventional microwaves it’s much easier to end up with food that’s burned in some places - usually out on the edges - and uncooked elsewhere. In some foods heat doesn’t transfer well so the usual microwave trick of turning the magnetron off and on doesn’t really work. Inverters, which turn down the effective wattage at lower power settings, apply slow continual heating and aren’t as-dependent on the conductivity of the food. They can still burn hot spots if you cook too long, but it’s less likely. Inverters do have their limits. They can only go down so low before they begin cycling like a conventional microwave. That’s usually on the lower power settings under 30% or so. Most inverter microwaves are also very high power at the highest setting, around 1500 watts or more. A conventional high power microwave can burn food really easily with that kind of power blasting out, even in pulses. With inverters you can dim power for cooking food but crank it up to full blast for boiling water fast. I think of it like a dimmer switch, but for your microwave. You can set the right “mood” for your food. I hope someday all microwaves come with inverters and 1500 watt max capacities. Best of both worlds - fast when you want it, but gentle when you need it.
I was about to make a similar comment until I read yours. I honestly think Lan needs to make a follow-up to this excellent video that shows how her microwave cooking technique might need to be altered with an inverter type. The inverter types are insanely superior to conventional microwaves when it comes to using anything other than full power. The LG model that I have has completely changed how I microwave nearly everything for the better, including ease of use. Preventing over\under cooking things is a lot simpler.
@@someoneanonymous6707 Conventional MW's can only cook one way, full blast or nothing. So 50% power is really just flipping back and forth between ALL and Nothing for half of the cook time. Inverters on the other hand actually cut the strength of the power for the designated amount, and cook the whole time. They're the "sliced bread" of the microwave world. Once you try one, you'll never go back!
Inverter MWs have the potential to be real game changer for recipe development, with the ability to select specific wattages for cooking. One of the challenges with old-school "pulsing" MWs has been the wide variety of baseline wattages, which has restricted the ability to set consistent cooking rates. 1200w pulsing @ 70% is not equivalent to 900w pulsing @ 90%. But with inverters 1200w @ 70% should actually be 840w, which is very close to 900w @ 90% (810w). So a recipe could call for "4 minutes @ 800-850w".
Chef Lan mentioned it quickly in the beginning, but it wasn't shown - microwave is also great for dry toasting nuts. Just put them dry on a flat surface and microwave for one minute. The result is great, the whole process is hassle-free and you can easily avoid burning the nuts :)
I would love a video on restaurant short cuts with the microwave. I did not know you could fry onions etc like this. Toasting nuts how to would be good too. Thank you for an excellent video
As a fellow chemist, I can say with some confidence that Lan Lam is probably the most scientifically proficient cook on TH-cam (or, if equalled, unsurpassed), and a terrific communicator to boot. She's a stupendous badass, with good taste no less.
@@dcf4psu right? I just discovered Molly Baz's own channel after she was let go from bon appeetietii. She's a legend, and I love the odd potty mouth, too.
We use a lot of fried garlic and onion in my country. I’ve tried microwave a number of times but it always comes out either under or over fried. Gettin a very small frying pan is much more precise.
Very informative! Soon after my beloved wife passed a bit over 6 years ago, I had our grandkids come over for "popcorn / movie" night. I melted the butter much as you described (I wanted it melted, but not BOILING). I put 2 sticks of butter in a bowl, hit "start". Not much later, I opened the door to check on it's progress. There, in the center of the 2 side-by-side sticks, was a little puddle of melted butter, IN A PERFECT HEART SHAPE! I'm not ashamed to say, I lost it. My grandkids came into the kitchen to see what was up, then comforted me. I realize it was more likely random chance rather than her trying to reach me to say that she's happy and loves us, but what the hell, I'M ROLLING WITH IT!
My dad sometimes appears to me as little black crickets, they seem to remind me to trust my intuition. It isn’t silly to be reminded of the people we loved during otherwise mundane activities, it just means they live on in our memory. ❤
As a retired professional cook I'm depending more and more on my microwave. Simpler meals that allow me to conserve my energy for the many other things I need to do to take care of myself. Thank ATK/Cook's Illustrated for educating me.
There's one more important tip for using a microwave. Avoid placing the food item in the center of the microwave. Instead, place the food off to one side. The platform is rotating for a good reason. Faster rotation speed is good and the center of the platform has the least rotational speed so is the least good place to put food. The area inside the microwave is full of hot spots and cold spots. The microwaves are bouncing around inside and creating areas where the waves cancel out and produce no heat. So to even things out the platform moves the food through the spots to insure there's no cold spot in the middle of your food for the entire time.
There are exceptions were metal in the microwave is totally fine. It's just that your average person isn't a RF electronics engineer so can't be expected to understand when metal is ok verses when it will arc. So the general rule is "no metal"
I've never seen this mentioned before (maybe because I came up with it :) but here's my topology based microwave tip for reheating food evenly: If you're reheating leftovers that are malleable, like a curry, or noddles, or pasta, make a hole in the center of them. This changes the geometry from a spheroid to a toroid, so instead of having a singular point in the middle that is the farthest point from the surface where heat comes in, it's now the circle in the middle of your donut shaped food. The average distance to this center circle is a lot less, so your food will be heated much more evenly!
That's why I always arrange everything in a circular pattern...potatoes especially they cook more evenly...more than 4 or 5 is usually a 2 step process but still reduces cooling time
I have employed 50% power for many years. I don't like to "cremate" my food. I'd rather "sneak up" on it. I also use lower percentages, depending on what I am reheating. I really enjoyed learning about how to "fry" in the microwave. Always learn something cool from Cook's Country and America's Test Kitchen. Thank you so much Lan. 😊
I don't know what it exactly does, how much it lowers the power etc, but I use the defrost function for the same effect all the time. Even stir fry leftovers can still have a little bit of crunch in the veggies when reheated this way, instead of becoming disgustingly sloppy!
Our family got a big (and they were all big at that time) microwave in 1967. We stood around it and watched water boil and thought it was magic. Until today, I never realized you could fry foods in a microwave. I appreciate Lam Lam's presenting style and think she is so relatable to her audience. Thank you for the great videos.
Wow, they were huge, weren't they? 😄 My father gave my mother a microwave for Christmas in 1972 (so romantic!) and you described it accurately: it seemed like some sort of magic.
Oh, thank you for this piece of americana! 🤩 In 1967 our family got our first TV and the name of it was Record-64 meaning it was the model of 1964. Ten years later in 1977 on a different model TV I was watching the top-tier physics scientist showing to all of us on the only TV channel in the country what a microwave was and I remember how absolutely blown away and mesmerized I was - he cooked several potatoes while talking about the physics of microwaving and what was happening to the molecules. Thick foot note: this was in the USSR. 🤣
I use a microwave for prepping garlic. I put whole cloves of garlic into a microwave and turn it on. I listen for the first 'pop' sound and quickly remove the garlic with a utensil. After a few seconds the voice is cool enough to squeeze the paper skin off so easily. It also makes it easier to mince the garlic and I think helps release the flavor.
This was a terrific segment. My favorite microwave technique is to dampen a paper towel and wrap things like poundcake or banana bread in it before microwaving. It has a “steaming“ effect that works really well.
@@readytogo3186 Lol, that reminds me of when I was younger (and less culinary). I’d heat up Jimmy Dean breakfast sandwiches in the microwave with a paper towel wrapped around it, worked fantastic for getting the meat and cheese hot while keeping the croissant from drying out.
Wrap individual ears of fresh corn in wet paper towels. You can cook up to three ears at a time in the average microwave oven. I swear this is the dish microwaves were made for!
this is actually a really good video I was not expecting this to pack so much useful information in 10 minutes. People tend to look down on microwaves too much
@@bluephreakr he's a TV chef, he has to be incredibly and illogically pretentious for the persona, just like 80% of italians that have a social media presence for some reason
I've been using the power level button on my microwave for ages. It really lets you use the microwave to cook a LOT of different things. For example, bring rice with water, salt, and a dash of oil to a boil in a loose-covered container, then immediately lower the power to 20% for 18 minutes or so. It comes out perfect and requires no attention!
@@honeynetalove Make sure your container is larger than what you're cooking. Mine is a quart-sized ceramic casserole with glass lid. It's perfect for a cup of rice. I use 1 cup rice, 1 3/4 cup water, a little salt, maybe 1 or 1.5 teaspoons of oil. Full power to a boil (you'll learn how long it takes after a couple times so you don't have to keep watching), then about 18 or 20 minutes on 20%. The power cycles on and off and keeps the starchy water from boiling up into a foam and spilling out.
Much the same. I usually use a large ceramic pot with a lid and the finger test for water amount. Just need to ensure bowl is big enough to prevent boil overs.
Glad to hear others do it too. Immediately after reaching boiling I give my rice 180 watts (probably the same or less than 20% of your oven), for just 10 minutes, and let rest for 10 minutes. Same time, but could perhaps save some power. I always cook Jasmine or short grain rice though. Other variants could need tweaking.
@@datasatan Yeah. The rice could probably cook for less and sit longer. I often let it sit for a while anyway after it's finished since I'm usually still cooking. I too use Jasmine as a preference, followed by Basmati. I only use plain white rice occasionally or when I'm going to use the rice for something like stuffed peppers or something where it's heavily seasoned.
OMG - I was today old when I learned how to use a microwave oven - and I've had one for 40 years! Thank you. Will have to rewatch to have this fabulous info stick in my head! Cheers from Australia
We bought our first microwave, and it was BIG, back in 1978 for a whopping $500. My husband and I both signed up for microwave cooking classes and learned quite a bit. I remember baking a homemade carrot bundt cake for his family in that microwave. They loved it so much that they went out and bought their own microwave! I still use our microwave at all the different cooking levels for different needs. But I’ve never used it for frying anything. Can’t wait to fry some shallots tomorrow! Thanks so much for such an informative video. 😊
Microwaves are so good at making cooking faster and easier! I have a funny story about this: When my cousins were still in high school, they got really involved in extracurriculars, especially community service. One of them volunteered for Meals on Wheels, and for Thanksgiving, they signed up to bring a cooked turkey. However, being a teenager, he pushed it aside and neglected to tell his parents until the morning of. My aunt rushed to the store, bought a large turkey, and by the time she got home, she realized that there wouldn't be enough time to cook it before it was supposed to be at the school. So, in a panic, she popped the turkey into the microwave. She pulled it out with some cook time remaining and tossed it into the oven to finish cooking. She got it to my cousin a few minutes before it was due, and she claims to this day that it is the best turkey she's ever made
This sounds....unbelievable. I've never seen a microwave that would hold a turkey, even a small 10 pound bird. My old microwave would hold a 13×9 inch glass pan. Great for lasagna. But I would have needed to split the turkey in half to fit it inside.
@@renel7303 depending on how long ago this happened, microwave ovens used to be a lot larger. The earliest microwaves that wound up in restaurants were more like the size of a huge refrigerator, and the models that started showing up in home kitchens shortly after weren't much smaller. So if we're talking about an event that happened in the 70s? yeah, the microwave they had from the 50s or 60s very easily could have been big enough to accommodate a bird.
Was invited to a not- close relative's house for Thanksgiving dinner. Turned out to be a mostly microwaved meal beccause the wall oven was filled with...hand made arts & crafts projects. A small, pale turkey breast that was 'browned' by slathering Kitchen Bouquet on it, was the 'star' of the table..... Luckily the chocolate cornicopia for dessert was store bought delicious.
I've cooked a turkey in my microwave before. Definitely not a large one, but nevertheless, it can be done. I've cooked an apple pie in my microwave, until the fruit was cooked, then in the regular oven to brown. I always choose one that is big enough for a 9x13 pan.
A physicist told me once that microwaves agitate water. I took that to mean that microwave ovens cook everything all at once. It helps so much to understand that they only penetrate 1/4" and that staggered cooking using the power level setting can get me more evenly cooked food. Thank you so much!
Heat is generated by molecules vibrating So yes, microwaves agitate water - because their vibration frequency is exactly that of the molecular bonds on H and two O That vibrating the causes heat, which cooks the food
You can think of it as absorption - the microwave intensity reduces towards the center of the food, therefore less heating in the center. The convection of heat within the food is much better in a microwave because we are able to heat the inside of the food partially as well!
I hit like as soon as I saw the title. Lan Lam doing the video is a bonus ❤👏👏👏👏. Extremely helpful tips 👏 👏👏👏 Favorite recipe for the microwave: Ramen noodles in safe bowl loosely covered for 3 minutes. Let the noodles sit for 7 minutes then serve 😁😆.
Thank you for this excellent presentation. As an instructor for home cooks, I have been told the most revolutionary piece of information I have ever passed on is the proper use of power levels when microwaving. You have done this so well. Your post will be shared with all my students. Thank you!
I've been telling my nearest and dearest to double the time and halve the power on most of their microwave use for many years. There's a reason they have a 'defrost' setting. Rule of thumb for microwave - the less moisture in the food, the lower the power and longer the time should be set.
I use the power button on my microwave oven all the time. I think a lot of people don't know about it or how to use it. Great information. For the ones who never used the power button.
Yeah, it's an electronic device where the primary control is a timer. It seems like something that's pre-calibrated and in fact e.g., gas station microwaves only have a timer with no power control. To make matters worse, food goes into the black box and you don't really get to see how it's doing until the power's off and you open the door. I came to realize through a bit of the hard way that even "smart" electronic devices might still expect that you know what you're doing. I'd bought a well-reputed countertop induction heater and was trying it with a (fortunately cheap) thin pie pan. The pan started getting discolored and warped pretty quickly--at the initial/default power level 5 out of 10. It took me some time to work some courage back up but I realized my mistake and tried again with a thicker pan and a lower setting. Nowadays, I can run it just fine but it's not as automated/pre-programmed as e.g., a pressure cooker appliance. Anyway, shortly after the pie pan incident, I realized that microwave ovens must be similar. The power-level button and I have been great friends ever since.
I’ve tried explaining it to friends and family (esp. those who basically only use the microwave to reheat everything on full power and dry out food) They simply don’t want to know. 🤷♀️
@@hopsiepike FWIW, they make plastic domes for microwave ovens to catch spatter. They fit over a large dinner plate without touching the food and save a ton of cleaning effort. My brother has one with a magnet in it so he can store it on the ceiling of the microwave. I'm a little envious for that magnet 😅.
this needs to be core, repeated viewing to every high school student! So fascinating and it explains so well how to use something most of us take for granted!
@@SeveralGhost Youth can't be trusted these days not to throw metal forks and utensils into the microwave to intentionally cause a explosion or ignition of their dorms when drunk or emotionally suicidal. That said, power outlets are everywhere, and you can buy these mini hotpot cookers that can function like a electric pan so to speak for cooking anything, just less control on timer or heat. But you can be very smart on that, since these handheld appliances are simple and straight forward, you can turn a mini hotpot that is 300~600 watts into a slow cooker if you have a programmable outlet switch that lets you turn it on and off to 'control' the heat on the device since it simply runs the specified wattage to heat up at different speeds... Much like a microwave where the power setting basically turns off the microwave in some periods of the cooking time.
Minor correction, the latest generation of microwaves have returned to an inverter option for microwave generation, this means that they do offer variable power off the magnetron. The downside to these is they tend to interfere more with 5G and cellular. Microwave popcorn. Not the crap that comes in the bags with all the fat, just take a quarter cup of dry popcorn kernels in a heat proof Pyrex bowl or a silicon microwave popcorn maker, use the popcorn setting plus a few more seconds depending on your individual device. Makes perfect fluffy popcorn that never has tough kernels or husks. Corn on the cob, place unshucked ears of corn into the microwave for about 90 seconds to 2 minutes depending on your device. The husks will be warm to the touch but the ears will be steaming hot inside they will taste fresh and sweet and more tender then boiled corn, with a lot less fuss. Be careful shucking them, they will scald your hands--but they're so delicious.
Microwaving corn on the cob still in the husk for just a minute or two has produced some of the best corn I've had that didn't come from a grill. Edit: oh, forgot to note that it doesn't take too long to cool enough to remove the husk (carefully! the corn is still hot!) and it comes right off, strands included.
many microwaves allow you to do steps. My current microwave a toshiba and my previous one, kenmore, let's you put in 3 steps. You can heat something for example, 30 seconds at 80%, 2 minutes at 50% and 1 minute at 30%. The way to do it on both of mine were to enter the time for the first step, then select power. Then press the time button and enter in the second step time then select the power level and repeat for third step. At any point in any step you can open the door, stir or rotate the food, close the door, and press start to resume cooking. I use this method mostly for reheating pasta dishes, spaghetti, fettuccine alfredo etc. This is also good for a dinner plate (think thanksgiving leftovers whith turkey stuffing mashed potatoes and gravy, and green beans). The time will vary depending on how much food you put in and the power level of your microwave. One other note is to always cover your food. they sell plastic covers with vent holes, which makes covering a plate super easy.
I knew about the 50% power hack for reheating frozen things and melting butter, but you blew my mind with frying capers. It NEVER occurred to me to use oil in that method. Incredible. I love fried capers so I am going to try this!
What a fantastic video! I had no idea how microwaves cycled on and off like that. And I never heard of frying things in the microwave either. Love your videos. You are clear, concise and teach in a straightforward way with good examples. Good work!
You just changed my world and taught me so much about using a microwave. So often it's treated as just an "on" "off" appliance but there is a skill and art to using it which I never knew. Additionally and most importantly in the heat and humidity of August we try and use our oven/stove as little as possible...you've unlocked a whole new summer appliance for cooking. Thank you so much! Mind blown!
Nicely done video! I’ve been trying to explain this to people for years. On some microwaves, there’s also a good idea to spread your food around the edge of the plate, rather than lump them in the middle. Pizza rolls is an excellent example. They will heat better if you put them around the edge of the plate, rather than all across the plate where the middle ones will stay cooler and the ones on the edge will boil over. My newest microwave actually does a really good job regardless but in older ones it’s a good technique to use. For instance, those sweet potatoes. Instead of keeping them in a parallel position arrange them in a square leaving the center of the plate vacant. They will heat much more evenly that way especially in an older microwave.
This might be one of the most important videos for my cooking I have seen in years. I always have leftover shallots, capers, etc, that I can now turn into garnish. I am sure this paradigm switch will cause me to find many more microwave ideas. Thank you so much.
@@cheshirecat7132 I've not heard of anyone making their own popodoms, I just buy the raw ones at an Indian supermarket. Then just cook on full power in the microwave for about 20-30 seconds. Each microwave is different so you'll need to test timings. It creates condensation so I use kitchen roll to rub down the inside of the microwave after each one.
This is so instructive. I am going to fry capers and other garnishes like Lan shows here first, but I am definitely going to soften butter like she shows too. Great post!
The information that has just soaked in and given me that, “ah ha” moment after years of microwave abuse, has thoroughly enlightened me! A lovely presentation, without waffle and genuinely teaching me valuable lessons, so I happily subscribed.
I never bothered with power levels until my current microwave, which requires you set the power level every single time you use the microwave. It has a dial interface rather than a button interface, so this actually takes less time to set up than a traditional microwave. I was amazed at how much better it worked, and now I use power levels with every microwave I come across (to the amusement of my coworkers)
My big ah ha moment happened by accident when I realized I could set sequential power level + time settings. I.e., the machine runs on one setting for x minutes, then switches to the next setting for x minutes.
You're crushing it! Seriously, almost every video you're doing I'm learning stuff after watching videos and cooking for 30 years. This was a fantastic explanation of how to use my microwave. Just picked up three new tips after cooking for 30 years at home😅
When I saw the title, I knew you'd be talking about the power level! Great explanations and tips. Just one suggestion: when heating food in containers like the one you used for the soup, unlock the latches so pressure doesn't build up and soup spays out when the container is opened. Looking forward to seeing the next video!
Note: recipes differ for different size/strength microwaves. For example, my 1000W microwave would start melting portions of the butter on even 30% power for 10 seconds so I have to be really careful.
If I want to soften butter, 10 to 15 seconds is enough, at least to butter bread. 25 will melt completely (for use on popcorn). I suppose half power does work best if softening for cookie batter, etc.
@@anahernandezbalzac higher watt will cook faster which accentuate those issues noted in the video where only a portion of the food is cooked at one time, stirring frequently and using the power settings matter even more for higher wattage microwaves. All from my experience, at least.
@@dykam cooking instructions on products in the US usually have a note that they were created for an X watt microwave, so you can adjust. But the power settings on the microwave when setting the cook are in %.
I am a Lan Lam fan and appreciate her instructional clarity! I AGREE WITH EVERYTHING she says* and could never challenge any cooking instructor on food preparation. Moreover, I use a microwave oven only for heating up wonderful leftovers that my wife and son prepare. But I'm an electrical engineer and can contribute one tid*bit to this video. Lan Lam is correct to say that microwave ovens provide less-than-full power by the duty cycle method; i.e., they blast fully and then go "silent" (with the radiation) over and over again. I became aware of this years ago, from my engineering perspective, with displeasure; so I found the one make and model that professes to actually do it the right way: to attenuate the radiation rather than duty-cycle it. I've been satisfied on this point and I've already worn out my first Panasonic oven (bought 2017) and bought the latest version (2022); but I've never put instrumentation on the appliance to PROVE that the microwave oven manufacturer is true to its word. OK, I'm not THAT skeptical ;) Panasonic is a highly reputable manufacturer and it calls this feature (weirdly, in my opinion) "INVERTER TECHNOLOGY." Panasonic 1.3CuFt Stainless Steel Countertop Microwave Oven NN-SC668S is my latest purchase; from Costco. Also, my first oven (2017) had an incandescent bulb that burned out during warranty period and I gained a repair nearby, under warranty; in Orange County CA. The newer oven seems to have a more modern lighting element within the cavity. I recommend this wonderful appliance!
Great video. Her point about bubbling made me think of oatmeal. You can reduce the power and extend the time, but I usually don’t have the patience. I cook a bowl of quick (5 min) oats at full power for 90 seconds. Inevitably bubbles will form and blow oatmeal all over the microwave oven. The best cure for that isn’t a cover. It’s a wooden spoon. I have a short wooden spoon that spans the bowl perfectly. As the bubble forms it hits the spoon and the surface tension is released, venting the steam. Of course, this works for lots of other things too. And it works for a pot on the stove. It’s a time tested trick.
I like using a microwave to melt chocolate for dipping. I know the approved method is to use a double boiler but for a quick batch where you don't have to keep the chocolate at temperature for more than a few minutes, the microwave is more convenient. (Also less likely to have condensation contaminate the chocolate.)
I'm glad that I watched this right before my dinner, because now, I'm really hungry. On a serious note this is one of the most comprehensive presentations about microwaves I've seen. Explaining the physics and mechanics behind the keyboard input was fantastic. Over the past decades I've learned most of the techniques through trial and error... and I will admit, I've never mastered the defrost button... now I know why... impatience is the ruin of art.
The best tutorial I have seen. We got our 1st microwave around 1972. Wife fought it at 1st but the kids took to it making toasted cheese sandwiches. Now the wife would not do without it. Nuking potatoes changes the starch and can cause a 60% reduction it the sugar spike for diabetics.
As a high school teacher, I am surprised how little people know about microwave! This includes staff and students. And yet we are all lining up to use the microwave everyday!! I know about the magic of the power level button when one summer, long long time ago, I didn’t have much to do visiting my boyfriend who had to go to work everyday - I read the whole microwave instruction book with recipes!!! Ever since then, I use it most often for softening frozen bread before toasting it, and of course softening butter the right way. But your frying technique is such a fantastic idea which I am not aware of and will definitely try from now on. You are an amazing teacher! Thank you so much!
I really appreciated Lam’a knowledgeable and understandable explanation of how microwaves work. I had never thought about using my microwave to fry up garnishes! Thanks!
I LOOOOVE THIS SERIES. Could you do something on beans, lentils, chickpeas, etc.? Soaking them, cooking them, what happens and why? I would love to see more vegetarian-inclusive content. 😊 Thanks for making this series!!
Here's a tip to start with that I don't see often - beans (especially dry beans) soften faster in an alkaline environment than in acid. If you've ever tried cooking beans in tomato sauce and they took forever to soften, that's why - soaking them in water with some baking soda added then at least starting the cooking process with some baking soda in the cook water helps to break down that seed coat around the bean and really speeds things up. You can drain them once they're softened and add your other ingredients, including acidic ones like tomatoes, citrus, hot sauce, etc, after the seed coat's been broken down some.
This may sound bizarre, but I've been experimenting with "baking" small cakes and bread in the microwave. You don't get a proper crust, but you can get some tasty and interesting results in minutes without heating up the kitchen. My most recent success has been a lemon cake. Mix an egg, some milk, a little sugar and lemon flavouring, a bit of salt, then add whole wheat flour to the consistency of thick pancake batter. Stir in some baking powder. Immediately pour into a buttered bowl and microwave for a few minutes. Total volume of batter is more than a cup. It rises quite a lot. Result is four wedges, enough for two people.
@user-lb2dq1it7s Thanks for the recipe. I think chocolate cake will be my next experiment. Btw, if you can eat wheat, whole wheat flour really enhances the chocolate flavour.
A super-quick mug muffin: About 4 to 1 pancake mix to cake mix till you fill 1/4 of the mug. Add water until cake dough consistency--don't add all at once or you'll get clumps you can't break because they float away. Then add fun stuff like flax seed, chocolate chips, etc.
I never did because usually they (the owner manual) warned not to heat up oil in the microwave or not to fry in the microwave. This is really brand new information
Hi Lan. I will do scrambled eggs in the microwave. Now that you have educated me on the power button, I will be utilizing the MO even more. As for the eggs, I scramble as many as the situation dictates. Take two or more eggs, and I have used glass safe or even paper bowls. I put the MO on full (I will be adjusting/playing a bit now), but mine come out great anyway. I set it at 3 to 3:30 minutes. The key is to not let it just rip. Open every 30 or so seconds and stir. You will start to see the egg form/firm around edges, and once that happens, get ready. You will want to take the eggs out when they are still slightly moist. The bowl and eggs will continue to cook after you take them out, so either transfer (preferred) to a plate or sit tight (they might get dry on you). I add butter, but you can add other things before during or after it is your call. Just remember what you add will cook as well, so just have fun. You should end up with some moist, great scrambled eggs within at least half the time and much less cleanup. Note: I like to add ricotta to the wet mix prior to MOing 😮 😋. Thanks for your and your team's tips and tricks and treats (sounds like a cooking Halloween title). I look forward to seeing more. Nick
Suggestion: put a flexible pad (microwave-safe silicone, kitchen towel, etc) under your bowl before microwaving. When done, you’ve got an easy way to pick up the hot bowl.
Absolutely fascinating and presented so well! Any time I have to cook a frozen dumpling/sausage/anything kinda hefty, I'll wrap it in a damp paper towel, heat it for about 30 seconds in the microwave, and then finish it in the pan for 3 minutes so that it's totally cooked through the middle! I used to work at a restaurant where we only seared the chicken on the outside, then finished it in the microwave for 3 minutes. Faster than cooking all the way thru on the flat top and stays juicier.
Wow, this is so very informative! I never knew a lot of the information she shared. For those of us that watched this, I believe she just made our lives a little easier! Thank you so much for sharing this with us! 💜☺️👍
I LOVE this video. Especially the butter. I usually get watery butter even under 10 seconds. I loved the tips for frying garnishes as well. Awesome video. I like ATK so much
The microwaves "don't leak" because the case and door have a metal mesh that forms a Faraday Cage, creating a chamber that reflects radiation back inside. It's the same principle you can use to protect your car keyfob from being electronically hijacked. Consequently, you dont have to worry about cooking your knackers if you're standing nearby! Also, love the tip for frying garnishes and infusing oils in the microwave - game changer! I'm sure a piece of paper towel on top of the jug would help reduce splatter.
@googlehome1296 hi so may I ask if you don't mind... in our new place we can't put any other device (ipad, extension power cord, etc) near our tv as it affects the digital TV channels... is there some way we can wrap the digital TV cable that goes into the wall from the back of the TV with something to stop this interference?
@@Roulandus-le-Fartere think I'm going to have to find a store with better informed staff... one we went too was intrigued by our problem but clueless.. thank you!
Thanks for affirming my 30 year practice of warming foods in a microwave. I was told to use the power button long ago, if you don't want tuff doey bread, heat it on 30% power for a little longer time.
I love this video! In a round about way it also explains why the container you microwaved that frozen soup in might be hotter than the soup. The power level button is your friend!
I love this! I use it for stuffed zucchini which is delicious. And for poached eggs. Small rounded bowl, 1 cup cold water. Carefully break egg in, microwave on high for one minute. Perfect poached, runny egg!
I am the queen of using the power settings. My microwave is powerful and anything will pop at full power. This is such a great explanation of microwave usage and I’m only halfway through!! Thank you!
This is an excellent video - I’ve used a microwave for years, but seeing this made me realise I’ve never made full use of its capabilities. Thanks so much for the education!
Bacon slices between 2 kitchen paper towels on a plate suitable for the microwave. Check the instructions of your microwave for the power. Bacon gets crispy and the fat is absorbed by the paper towels. Fish slices (cod, salmon), seasoned, in a bowl with a lid (no metal! in the microwave!) In no time ready to eat.
Nice, educational video. My wife and I bought our first microwave from Sears in 1976, 48 years ago, and we have had one as a kitchen appliance ever since. Even with those years of exposure, this taught me something. My favorite use is to kick-start root vegetables such as carrots and potatoes that will be going into a braised meal.
My good friend's mom clued me in early about the benefits of setting the microwave to a lower power and letting it run for a longer time. I've since added in stirring regularly and have really enjoyed great results. Love love love the segments on frying garnishes!!
This was fantastic! Growing up my grandad used to make amazing ribs and when I learned one of his secrets was starting them off in the microwave before BBQing them I was shocked! My mum has a creamy cheesy sauce she makes in the microwave too for mac and cheese. We've also made potato chips. It was so cool to learn about essentially deep frying in the microwave though. Thank you!
I've never heard microwaves explain more succinctly and as a result I feel like I understand them better than I did before and I really thought I understood them! Not only that but your explanation on how to use a microwave efficiently might have changed the way I cook going forward? I don't know what else to say other than I'm stunned at how awesome this video was
I've been a staunch enjoyer of turning down the power level while using a microwave for a long time. It definitely helps the food heat more evenly instead of that 'normal' of being in a state of ice cold and lava hot at the same time.
Excellent video! I learned a very long time ago that to get more even heating you have to use lower power but I just learned, through this video, the reason why. (Ice doesn't absorb microwaves). I would like to point out that light and radio waves are not "squarely" on the safe side. (1:10) A microwave oven can produce over 1000 watts of microwave power. A 1000 watt laser (which is pure light) can cut through 1/2" steel. Although radio waves are not as harmful, the FCC sets a limit for what is considered safe. For example, all amateur radio transmitter setups require routine evaluation for exposure if power exceeds 500 watts, some if power is as low as 50 watts, depending on frequency.
@@J-2024-v8i I do it dry, but you can other people recommend light oiling. Spread them on a plate and check at 1-minutes intervals. I toss them each time but I'm not totally sure it's necessary
Once again Lan wows me with her scientific approach and clear way of explaining how and why things work the way they do in the kitchen. I also cannot wait to try some of the recipes at the end of the video! Thanks Lan!
I love this video! I heat up frozen French fries or other frozen potatoes in the microwave before putting in the oven to brown. Microwaving makes the insides fluffier and allows them to brown more because they’re already hot inside and the ice crystals have dissolved. I do the same thing with twice baked potatoes. I make a big batch and bag the leftovers in the fridge or freezer and microwave to warm them through. Then I add some cheese on top and broil/toast until the tops are melted, bubbly, and brown.
I love using the microwave oven to bake potatoes. I also love to use it cook green peas in water. Reheating leftover risotto works really well, just add a little liquid, stir to loosen the rice, and reheat until it is warm, and it will come out really creamy.
@@Amelidylle the internet has lots of directions for it - I just took my recipe and tried it until it worked for me and my microwave. One tip - I use my stand mixer to beat it instead of doing by hand and it helped with the consistency from the microwave heating.
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This is the absolute BEST explanation of how to use a microwave properly while beautifully explaining the "why" ... which helps me greatly. LOVE this!
ATK are the absolute kings and queens of instructional video. If you're ever tasked with creating an instructional video, the people are the ones to watch.
Great video!
Learn cooking properly and ditch that microwave junk.
Yes. It's so good it almost convinces me to get a microwave.
Bonus Tip: Get a small water spray bottle and give leftover food that's drying out a bit a few spritzes. The small water drops will quickly steam in the microwave, help heat up the food and moisturize it at the same time.
Lan Lam, as an Electrical Engineer, that is the best explanation of microwave cooking on the Internet. You spoke with such confidence and force, I thought for a second I did not finish my homework and hand it in. Incidently, after World War II, there was a great expansion of radar and rhen microwave communication equipment. Technicians in the military found out accidently they could reheat their coffee by sticking it into a microwave transmission antenna horn that was actively running. Engineers took note. They realized the water molecule bonds were literally vibrating when the right exact frequency was passing through. And the rest is history. You are hard core. Cooking is science!
Close. Infrared causes bonds to vibrate. Microwaves are too weak to do this. Microwaves cause molecules to rotate/tumble as the molecular dipole tries to reorient itself in the rapidly switching electric field. The friction of water molecules rotating against each other causes them to heat up.
Only idiots heat olive oil … OMG
Yeah, @@vincejohnm is right; here's a great video on how microwaves work th-cam.com/video/ssj02s9HQds/w-d-xo.html (MinuteFood: The weirdest thing about microwaves)
@@vincejohnm I dont believe in none a that science hogwash! I only believe what's in the Bible and what Donald Trump tell's me.
Should we not take Lan Lam's suggestion that they are "totally safe" with a pinch of salt? I'm pretty sure none of those early technicians left their body parts in with their coffee while it was heating. No one wants a boiled arm.
I use my microwave all the time like most people, and I’ve just realised I had no real understanding of how it works, and that I’ve essentially been using it wrongly all my life - essentially just blasting everything on ‘high’ setting. The fact that microwaves don’t work on pure ice is astounding to me, and has completely changed my appreciation for why lower power modes are important, and how the heat transfer within frozen foods works.
I’ve always known that fats are affected by microwaves, but the fried capers and shallots in the microwave is very novel to me.
FASCINATING! A brilliant video.
Brilliant thanks
Most importantly; if We like that machine, keep it immaculate. It will reward You!
The ice blew my mind too. Like I was thinking what do you mean it won't heat up the ice It's water isn't it lol?! I knew that microwaves heat up the water in food but I didn't know that only meant liquid water.
Yeah of all the facts here I didn't realize that the state of the water changed whether it could be heated. It makes total sense, and I understood that it only heats liquids, but for some reason I never thought about that in regards to frozen foods.
Thanks for this. One addition: Unlike conventional microwaves, inverter microwaves don't cycle the power on and off. If you set an inverter microwave at 50% power, it transmits at 50% power through the entire selected cooking time; a conventional microwave would be on 50% of the time and off 50%. Currently, Toshiba and Panasonic sell the inverter type.
What is the added benefit if I may ask?
@@someoneanonymous6707They can use less power and cook much more evenly. In conventional microwaves it’s much easier to end up with food that’s burned in some places - usually out on the edges - and uncooked elsewhere. In some foods heat doesn’t transfer well so the usual microwave trick of turning the magnetron off and on doesn’t really work. Inverters, which turn down the effective wattage at lower power settings, apply slow continual heating and aren’t as-dependent on the conductivity of the food. They can still burn hot spots if you cook too long, but it’s less likely.
Inverters do have their limits. They can only go down so low before they begin cycling like a conventional microwave. That’s usually on the lower power settings under 30% or so.
Most inverter microwaves are also very high power at the highest setting, around 1500 watts or more. A conventional high power microwave can burn food really easily with that kind of power blasting out, even in pulses. With inverters you can dim power for cooking food but crank it up to full blast for boiling water fast.
I think of it like a dimmer switch, but for your microwave. You can set the right “mood” for your food. I hope someday all microwaves come with inverters and 1500 watt max capacities. Best of both worlds - fast when you want it, but gentle when you need it.
I was about to make a similar comment until I read yours. I honestly think Lan needs to make a follow-up to this excellent video that shows how her microwave cooking technique might need to be altered with an inverter type. The inverter types are insanely superior to conventional microwaves when it comes to using anything other than full power. The LG model that I have has completely changed how I microwave nearly everything for the better, including ease of use. Preventing over\under cooking things is a lot simpler.
@@someoneanonymous6707 Conventional MW's can only cook one way, full blast or nothing. So 50% power is really just flipping back and forth between ALL and Nothing for half of the cook time. Inverters on the other hand actually cut the strength of the power for the designated amount, and cook the whole time. They're the "sliced bread" of the microwave world. Once you try one, you'll never go back!
Inverter MWs have the potential to be real game changer for recipe development, with the ability to select specific wattages for cooking.
One of the challenges with old-school "pulsing" MWs has been the wide variety of baseline wattages, which has restricted the ability to set consistent cooking rates. 1200w pulsing @ 70% is not equivalent to 900w pulsing @ 90%.
But with inverters 1200w @ 70% should actually be 840w, which is very close to 900w @ 90% (810w). So a recipe could call for "4 minutes @ 800-850w".
Chef Lan mentioned it quickly in the beginning, but it wasn't shown - microwave is also great for dry toasting nuts. Just put them dry on a flat surface and microwave for one minute. The result is great, the whole process is hassle-free and you can easily avoid burning the nuts :)
Thank you for this.
I would love a video on restaurant short cuts with the microwave. I did not know you could fry onions etc like this. Toasting nuts how to would be good too. Thank you for an excellent video
Thanks for this comment - I watched the whole video waiting for details on toasting nuts!
@@toryevanss4512me too... LOL!
Do you microwave the nuts at 100%?
As a fellow chemist, I can say with some confidence that Lan Lam is probably the most scientifically proficient cook on TH-cam (or, if equalled, unsurpassed), and a terrific communicator to boot. She's a stupendous badass, with good taste no less.
Kenzi Lopez Alt
You should look into Alton Brown’s work. He gets deeper into the science of cooking than anyone I’ve watched.
I didn't realize that solid ice doesn't react to microwaves like liquid water. That explains so much! Thank you for making this video.
If you look at a bag of frozen vegetables' microwave instructions, they'll often say to add a little water. Now you know why!
@@kane2742 I've more often see them say to microwave the whole bag without opening it.
@@SirYodaJedi It's so the water trapped inside the vegetables stays inside as steam.
@@leapintothewild_original I know.
She is amazing. That was very impressive. Keep her on staff at all costs.
Absolutely!!
I subscribed to this channel entirely because of her
@@dcf4psu right? I just discovered Molly Baz's own channel after she was let go from bon appeetietii. She's a legend, and I love the odd potty mouth, too.
@@youtubehandol Actually Molly Baz resigned from Bon Appetit in solidarity with the people who were fired.
FR
Who is this woman?!!! That's the best explanation ever! Better than my physics teacher!
Making fried garnishes in small batches!? This is such a game changer. 💚
We use a lot of fried garlic and onion in my country. I’ve tried microwave a number of times but it always comes out either under or over fried. Gettin a very small frying pan is much more precise.
This is for sure the VIP moment of the video :D
Isn't the inside of 6he microwave covered in grease splatter??
@@TinkerTailor4303this is why she tolds you to use a big bowl
Use a microwave cover(usually plastic though) or couple of paper towels over a smaller bowl , tucked under so towels don’t fall in or blow off.😊
Very informative! Soon after my beloved wife passed a bit over 6 years ago, I had our grandkids come over for "popcorn / movie" night. I melted the butter much as you described (I wanted it melted, but not BOILING). I put 2 sticks of butter in a bowl, hit "start". Not much later, I opened the door to check on it's progress. There, in the center of the 2 side-by-side sticks, was a little puddle of melted butter, IN A PERFECT HEART SHAPE! I'm not ashamed to say, I lost it. My grandkids came into the kitchen to see what was up, then comforted me. I realize it was more likely random chance rather than her trying to reach me to say that she's happy and loves us, but what the hell, I'M ROLLING WITH IT!
God works in mysterious ways
Roll on. There's nothing wrong with that. 🙂
My dad sometimes appears to me as little black crickets, they seem to remind me to trust my intuition. It isn’t silly to be reminded of the people we loved during otherwise mundane activities, it just means they live on in our memory. ❤
@@grabble7605 I'll pray for you.
This is the sweetest thing!! I bet you guys could taste love in the popcorn💕
As a retired professional cook I'm depending more and more on my microwave. Simpler meals that allow me to conserve my energy for the many other things I need to do to take care of myself. Thank ATK/Cook's Illustrated for educating me.
Never messed with the power level on my microwave. Never thought about it. Gosh, i am such a typical consumer. Good info.
Those Capers Had me Happy, Lol, & There's a Freedom (CircLe) Near my Name i`~ColLected Some CooL Things You may Enjoy, Peace✌.
🤩😂 because hardly anybody ever reads the owner manuals for the small appliances!
There's one more important tip for using a microwave. Avoid placing the food item in the center of the microwave. Instead, place the food off to one side. The platform is rotating for a good reason. Faster rotation speed is good and the center of the platform has the least rotational speed so is the least good place to put food. The area inside the microwave is full of hot spots and cold spots. The microwaves are bouncing around inside and creating areas where the waves cancel out and produce no heat. So to even things out the platform moves the food through the spots to insure there's no cold spot in the middle of your food for the entire time.
Thanks, that is a good tip.
Microwaves worked better when they had the big spinning metal fan inside constantly disrupting the initial conditions.
@@Apersonnamedme Metal inside the microwave ?
Yep
There are exceptions were metal in the microwave is totally fine. It's just that your average person isn't a RF electronics engineer so can't be expected to understand when metal is ok verses when it will arc. So the general rule is "no metal"
I've never seen this mentioned before (maybe because I came up with it :) but here's my topology based microwave tip for reheating food evenly:
If you're reheating leftovers that are malleable, like a curry, or noddles, or pasta, make a hole in the center of them. This changes the geometry from a spheroid to a toroid, so instead of having a singular point in the middle that is the farthest point from the surface where heat comes in, it's now the circle in the middle of your donut shaped food. The average distance to this center circle is a lot less, so your food will be heated much more evenly!
In the 70s we said make it donut shaped for even heating.
@@michaelplunkett8059 I guess I've reinvented the wheel. :')
That's why I always arrange everything in a circular pattern...potatoes especially they cook more evenly...more than 4 or 5 is usually a 2 step process but still reduces cooling time
Yup, I figured that one out also. Good tip.
You're just increasing the surface area to volume ratio by doing this
I have employed 50% power for many years. I don't like to "cremate" my food. I'd rather "sneak up" on it. I also use lower percentages, depending on what I am reheating. I really enjoyed learning about how to "fry" in the microwave. Always learn something cool from Cook's Country and America's Test Kitchen. Thank you so much Lan. 😊
"sneak up" on it - love that!
Reheating at low power is even better with an inverter microwave.
I don't know what it exactly does, how much it lowers the power etc, but I use the defrost function for the same effect all the time. Even stir fry leftovers can still have a little bit of crunch in the veggies when reheated this way, instead of becoming disgustingly sloppy!
Crazy thing is you don't need to put quotations around the word "fry" cause that's literally what it is haha
Buy an inverter, so much better. This is the 90s after all.
Our family got a big (and they were all big at that time) microwave in 1967. We stood around it and watched water boil and thought it was magic. Until today, I never realized you could fry foods in a microwave. I appreciate Lam Lam's presenting style and think she is so relatable to her audience. Thank you for the great videos.
Wow, they were huge, weren't they? 😄 My father gave my mother a microwave for Christmas in 1972 (so romantic!) and you described it accurately: it seemed like some sort of magic.
"Lam Lan"
Oh, thank you for this piece of americana! 🤩
In 1967 our family got our first TV and the name of it was Record-64 meaning it was the model of 1964.
Ten years later in 1977 on a different model TV I was watching the top-tier physics scientist showing to all of us on the only TV channel in the country what a microwave was and I remember how absolutely blown away and mesmerized I was - he cooked several potatoes while talking about the physics of microwaving and what was happening to the molecules.
Thick foot note: this was in the USSR. 🤣
Your story reminds me of my family watching the dishwasher change cycles! We were the hit of the neighborhood!
Lol, I'm recalling Jennifer Lawrence: "Don't put foil in the science oven, Roz" scene from American Hustle
I use a microwave for prepping garlic. I put whole cloves of garlic into a microwave and turn it on. I listen for the first 'pop' sound and quickly remove the garlic with a utensil. After a few seconds the voice is cool enough to squeeze the paper skin off so easily. It also makes it easier to mince the garlic and I think helps release the flavor.
That sounds good. I'll try it.
@@mikeh2520 same. Thats pretty smart
This was a terrific segment. My favorite microwave technique is to dampen a paper towel and wrap things like poundcake or banana bread in it before microwaving. It has a “steaming“ effect that works really well.
I do that too. Or, biscuits that you baked yesterday morning and had some left over. Excellent.
@@readytogo3186 Lol, that reminds me of when I was younger (and less culinary). I’d heat up Jimmy Dean breakfast sandwiches in the microwave with a paper towel wrapped around it, worked fantastic for getting the meat and cheese hot while keeping the croissant from drying out.
@@smelma Never had Jimmy Dean sandwich but bet it's good! I just heat up homemade biscuits or cornbread. Yum!
For sure! Works great with tortillas. Keeps them moist and prevents them from being crumbly
Wrap individual ears of fresh corn in wet paper towels. You can cook up to three ears at a time in the average microwave oven. I swear this is the dish microwaves were made for!
this is actually a really good video I was not expecting this to pack so much useful information in 10 minutes. People tend to look down on microwaves too much
Just ask Gordon Ramsey about it. He probably would imagine Cook's Illustrated to be a detestable resource expressly for encouraging this.
Being a snob about microwaves is not based in reality
@@bluephreakr he's a TV chef, he has to be incredibly and illogically pretentious for the persona, just like 80% of italians that have a social media presence for some reason
I’ve been told nuking your food destroys all the vitamins and enzymes in your food so it’s less nutritious - is this true????😊😊
Frying - and that caramelizing - in the microwave - wow. So useful and far more precise than burning pans
I've been using the power level button on my microwave for ages. It really lets you use the microwave to cook a LOT of different things. For example, bring rice with water, salt, and a dash of oil to a boil in a loose-covered container, then immediately lower the power to 20% for 18 minutes or so. It comes out perfect and requires no attention!
Thanks for sharing! I've been playing with getting my microwave rice perfect.
@@honeynetalove Make sure your container is larger than what you're cooking. Mine is a quart-sized ceramic casserole with glass lid. It's perfect for a cup of rice. I use 1 cup rice, 1 3/4 cup water, a little salt, maybe 1 or 1.5 teaspoons of oil. Full power to a boil (you'll learn how long it takes after a couple times so you don't have to keep watching), then about 18 or 20 minutes on 20%. The power cycles on and off and keeps the starchy water from boiling up into a foam and spilling out.
Much the same. I usually use a large ceramic pot with a lid and the finger test for water amount. Just need to ensure bowl is big enough to prevent boil overs.
Glad to hear others do it too. Immediately after reaching boiling I give my rice 180 watts (probably the same or less than 20% of your oven), for just 10 minutes, and let rest for 10 minutes. Same time, but could perhaps save some power.
I always cook Jasmine or short grain rice though. Other variants could need tweaking.
@@datasatan Yeah. The rice could probably cook for less and sit longer. I often let it sit for a while anyway after it's finished since I'm usually still cooking. I too use Jasmine as a preference, followed by Basmati. I only use plain white rice occasionally or when I'm going to use the rice for something like stuffed peppers or something where it's heavily seasoned.
Lan's videos quickly became an automatic watch for me
OMG - I was today old when I learned how to use a microwave oven - and I've had one for 40 years! Thank you. Will have to rewatch to have this fabulous info stick in my head! Cheers from Australia
Not only an excellent video on the range of things your microwave can do (who knew?) but tons of tips and ideas as well. Of course, it's Lan!
We bought our first microwave, and it was BIG, back in 1978 for a whopping $500. My husband and I both signed up for microwave cooking classes and learned quite a bit. I remember baking a homemade carrot bundt cake for his family in that microwave. They loved it so much that they went out and bought their own microwave! I still use our microwave at all the different cooking levels for different needs. But I’ve never used it for frying anything. Can’t wait to fry some shallots tomorrow! Thanks so much for such an informative video. 😊
Me too 1975 and mine cost $1000. Weighed 90 lb.
Did they really have them crazy haircuts in the 70's?
@@Kragithask your mom
You can't tell a story line that and not share the recipe!!
lol microwave cooking classes. That’s hilarious
I feel like this should be shown in every home economic class or just by everyone in general who owns a microwave. This is excellent!
There are still home etc classes?! Where?
Microwaves are so good at making cooking faster and easier! I have a funny story about this: When my cousins were still in high school, they got really involved in extracurriculars, especially community service. One of them volunteered for Meals on Wheels, and for Thanksgiving, they signed up to bring a cooked turkey. However, being a teenager, he pushed it aside and neglected to tell his parents until the morning of. My aunt rushed to the store, bought a large turkey, and by the time she got home, she realized that there wouldn't be enough time to cook it before it was supposed to be at the school. So, in a panic, she popped the turkey into the microwave. She pulled it out with some cook time remaining and tossed it into the oven to finish cooking. She got it to my cousin a few minutes before it was due, and she claims to this day that it is the best turkey she's ever made
This sounds....unbelievable. I've never seen a microwave that would hold a turkey, even a small 10 pound bird. My old microwave would hold a 13×9 inch glass pan. Great for lasagna. But I would have needed to split the turkey in half to fit it inside.
@@renel7303 depending on how long ago this happened, microwave ovens used to be a lot larger. The earliest microwaves that wound up in restaurants were more like the size of a huge refrigerator, and the models that started showing up in home kitchens shortly after weren't much smaller. So if we're talking about an event that happened in the 70s? yeah, the microwave they had from the 50s or 60s very easily could have been big enough to accommodate a bird.
Was invited to a not- close relative's house for Thanksgiving dinner. Turned out to be a mostly microwaved meal beccause the wall oven was filled with...hand made arts & crafts projects.
A small, pale turkey breast that was 'browned' by slathering Kitchen Bouquet on it, was the 'star' of the table.....
Luckily the chocolate cornicopia for dessert was store bought delicious.
I've cooked a turkey in my microwave before. Definitely not a large one, but nevertheless, it can be done. I've cooked an apple pie in my microwave, until the fruit was cooked, then in the regular oven to brown. I always choose one that is big enough for a 9x13 pan.
@@deesnutz42069 this was in the late 90s, but she did assure me that she had an unusually large microwave oven
A physicist told me once that microwaves agitate water. I took that to mean that microwave ovens cook everything all at once. It helps so much to understand that they only penetrate 1/4" and that staggered cooking using the power level setting can get me more evenly cooked food. Thank you so much!
Heat is generated by molecules vibrating
So yes, microwaves agitate water - because their vibration frequency is exactly that of the molecular bonds on H and two O
That vibrating the causes heat, which cooks the food
You can think of it as absorption - the microwave intensity reduces towards the center of the food, therefore less heating in the center. The convection of heat within the food is much better in a microwave because we are able to heat the inside of the food partially as well!
Can't wait to tell my wife that she might be part microwave due to her agitating me all the time. I'll see myself out.
Yes John, out to the dog house ! 😊
for someone who's used a microwave for 25 year and loved it, this video was such a mind blow
I hit like as soon as I saw the title. Lan Lam doing the video is a bonus ❤👏👏👏👏.
Extremely helpful tips 👏 👏👏👏
Favorite recipe for the microwave: Ramen noodles in safe bowl loosely covered for 3 minutes. Let the noodles sit for 7 minutes then serve 😁😆.
Thank you for this excellent presentation. As an instructor for home cooks, I have been told the most revolutionary piece of information I have ever passed on is the proper use of power levels when microwaving. You have done this so well. Your post will be shared with all my students. Thank you!
I've been telling my nearest and dearest to double the time and halve the power on most of their microwave use for many years. There's a reason they have a 'defrost' setting.
Rule of thumb for microwave - the less moisture in the food, the lower the power and longer the time should be set.
In 2000, a family in Mariupol taught me to toast nuts in the microwave. I've been doing that with all nuts (well, not pine nuts) ever since.
I use the power button on my microwave oven all the time. I think a lot of people don't know about it or how to use it. Great information. For the ones who never used the power button.
Yeah, it's an electronic device where the primary control is a timer. It seems like something that's pre-calibrated and in fact e.g., gas station microwaves only have a timer with no power control. To make matters worse, food goes into the black box and you don't really get to see how it's doing until the power's off and you open the door.
I came to realize through a bit of the hard way that even "smart" electronic devices might still expect that you know what you're doing. I'd bought a well-reputed countertop induction heater and was trying it with a (fortunately cheap) thin pie pan. The pan started getting discolored and warped pretty quickly--at the initial/default power level 5 out of 10. It took me some time to work some courage back up but I realized my mistake and tried again with a thicker pan and a lower setting. Nowadays, I can run it just fine but it's not as automated/pre-programmed as e.g., a pressure cooker appliance.
Anyway, shortly after the pie pan incident, I realized that microwave ovens must be similar. The power-level button and I have been great friends ever since.
Agree. I use half power to reheat meats or breads without making them tough!
I’ve tried explaining it to friends and family (esp. those who basically only use the microwave to reheat everything on full power and dry out food) They simply don’t want to know. 🤷♀️
It also helps with reducing spattering and volcano-like eruptions.
@@hopsiepike FWIW, they make plastic domes for microwave ovens to catch spatter. They fit over a large dinner plate without touching the food and save a ton of cleaning effort. My brother has one with a magnet in it so he can store it on the ceiling of the microwave. I'm a little envious for that magnet 😅.
this needs to be core, repeated viewing to every high school student! So fascinating and it explains so well how to use something most of us take for granted!
And college!!!!!!!😂
@@ArtU4Alllol most dorms don't even allow microwaves these days
@@SeveralGhost Youth can't be trusted these days not to throw metal forks and utensils into the microwave to intentionally cause a explosion or ignition of their dorms when drunk or emotionally suicidal.
That said, power outlets are everywhere, and you can buy these mini hotpot cookers that can function like a electric pan so to speak for cooking anything, just less control on timer or heat.
But you can be very smart on that, since these handheld appliances are simple and straight forward, you can turn a mini hotpot that is 300~600 watts into a slow cooker if you have a programmable outlet switch that lets you turn it on and off to 'control' the heat on the device since it simply runs the specified wattage to heat up at different speeds...
Much like a microwave where the power setting basically turns off the microwave in some periods of the cooking time.
@@SeveralGhost
THAT is outrageous.
@@SeveralGhost There are many that do though, together with coffee/tea stations for students to fix themselves some snacks and drinks.
Minor correction, the latest generation of microwaves have returned to an inverter option for microwave generation, this means that they do offer variable power off the magnetron. The downside to these is they tend to interfere more with 5G and cellular.
Microwave popcorn. Not the crap that comes in the bags with all the fat, just take a quarter cup of dry popcorn kernels in a heat proof Pyrex bowl or a silicon microwave popcorn maker, use the popcorn setting plus a few more seconds depending on your individual device. Makes perfect fluffy popcorn that never has tough kernels or husks.
Corn on the cob, place unshucked ears of corn into the microwave for about 90 seconds to 2 minutes depending on your device. The husks will be warm to the touch but the ears will be steaming hot inside they will taste fresh and sweet and more tender then boiled corn, with a lot less fuss. Be careful shucking them, they will scald your hands--but they're so delicious.
Chef Lam with another banger! I would never have thought to use a microwave like she taught us in this video. She's a national treasure! Great video!
Microwaving corn on the cob still in the husk for just a minute or two has produced some of the best corn I've had that didn't come from a grill.
Edit: oh, forgot to note that it doesn't take too long to cool enough to remove the husk (carefully! the corn is still hot!) and it comes right off, strands included.
After I saw this tip a couple days ago, I've eaten microwave corn on the cob *twice* since then. It's a great tip.
I like that technique. Can get a similar effect if you purchase packaged corn on the cob without the husks and wrap it in a paper towel.
@@blfmemphisorn on the cob is the only time I microwave plastic, I wrap it in cling film and do it the way ssatva describes above.
I think it's 5 min per ear with the husk on?
@@sandylewis8897 I do 4 minutes. Think my microwave is 1000w.
Chef Lan is probably one of the best chefs with clear explanations and techniques, excellent teacher and creatively presented. thank you❤
many microwaves allow you to do steps. My current microwave a toshiba and my previous one, kenmore, let's you put in 3 steps. You can heat something for example, 30 seconds at 80%, 2 minutes at 50% and 1 minute at 30%. The way to do it on both of mine were to enter the time for the first step, then select power. Then press the time button and enter in the second step time then select the power level and repeat for third step. At any point in any step you can open the door, stir or rotate the food, close the door, and press start to resume cooking. I use this method mostly for reheating pasta dishes, spaghetti, fettuccine alfredo etc. This is also good for a dinner plate (think thanksgiving leftovers whith turkey stuffing mashed potatoes and gravy, and green beans). The time will vary depending on how much food you put in and the power level of your microwave. One other note is to always cover your food. they sell plastic covers with vent holes, which makes covering a plate super easy.
I knew about the 50% power hack for reheating frozen things and melting butter, but you blew my mind with frying capers. It NEVER occurred to me to use oil in that method. Incredible. I love fried capers so I am going to try this!
Noise coming from my microwave oven means that there is something going way wrong!
and uncovered recipient! nifty tip
What a fantastic video! I had no idea how microwaves cycled on and off like that. And I never heard of frying things in the microwave either. Love your videos. You are clear, concise and teach in a straightforward way with good examples. Good work!
The way she smiles and so earnest says "I did it, I reheated frozen soup :D" makes me so unreasonably happy
You just changed my world and taught me so much about using a microwave. So often it's treated as just an "on" "off" appliance but there is a skill and art to using it which I never knew. Additionally and most importantly in the heat and humidity of August we try and use our oven/stove as little as possible...you've unlocked a whole new summer appliance for cooking. Thank you so much! Mind blown!
Nicely done video! I’ve been trying to explain this to people for years. On some microwaves, there’s also a good idea to spread your food around the edge of the plate, rather than lump them in the middle. Pizza rolls is an excellent example. They will heat better if you put them around the edge of the plate, rather than all across the plate where the middle ones will stay cooler and the ones on the edge will boil over. My newest microwave actually does a really good job regardless but in older ones it’s a good technique to use. For instance, those sweet potatoes. Instead of keeping them in a parallel position arrange them in a square leaving the center of the plate vacant. They will heat much more evenly that way especially in an older microwave.
This might be one of the most important videos for my cooking I have seen in years. I always have leftover shallots, capers, etc, that I can now turn into garnish. I am sure this paradigm switch will cause me to find many more microwave ideas. Thank you so much.
You can "fry" poppadoms in there too! Yep, they come out crunchy too. Mind boggling
@@NickIrvineFortescue yum! I love poppadoms. do you have a recipe/how to ?
@@cheshirecat7132 I've not heard of anyone making their own popodoms, I just buy the raw ones at an Indian supermarket.
Then just cook on full power in the microwave for about 20-30 seconds.
Each microwave is different so you'll need to test timings. It creates condensation so I use kitchen roll to rub down the inside of the microwave after each one.
This is so instructive. I am going to fry capers and other garnishes like Lan shows here first, but I am definitely going to soften butter like she shows too. Great post!
And the tip about using the remaining oil!
The information that has just soaked in and given me that, “ah ha” moment after years of microwave abuse, has thoroughly enlightened me! A lovely presentation, without waffle and genuinely teaching me valuable lessons, so I happily subscribed.
I never bothered with power levels until my current microwave, which requires you set the power level every single time you use the microwave. It has a dial interface rather than a button interface, so this actually takes less time to set up than a traditional microwave. I was amazed at how much better it worked, and now I use power levels with every microwave I come across (to the amusement of my coworkers)
> to the amusement of my co-workers
Philistines 😤. Never hide your power-level. Power-level crew for life✊!
My big ah ha moment happened by accident when I realized I could set sequential power level + time settings. I.e., the machine runs on one setting for x minutes, then switches to the next setting for x minutes.
You're crushing it! Seriously, almost every video you're doing I'm learning stuff after watching videos and cooking for 30 years. This was a fantastic explanation of how to use my microwave. Just picked up three new tips after cooking for 30 years at home😅
A must watch video
A cooking lesson AND a science lesson!!!! Now I will treat my microwave with more respect. Thank you.
When I saw the title, I knew you'd be talking about the power level! Great explanations and tips. Just one suggestion: when heating food in containers like the one you used for the soup, unlock the latches so pressure doesn't build up and soup spays out when the container is opened. Looking forward to seeing the next video!
Note: recipes differ for different size/strength microwaves. For example, my 1000W microwave would start melting portions of the butter on even 30% power for 10 seconds so I have to be really careful.
If I want to soften butter, 10 to 15 seconds is enough, at least to butter bread. 25 will melt completely (for use on popcorn). I suppose half power does work best if softening for cookie batter, etc.
@@anahernandezbalzac higher watt will cook faster which accentuate those issues noted in the video where only a portion of the food is cooked at one time,
stirring frequently and using the power settings matter even more for higher wattage microwaves. All from my experience, at least.
Most microwaves and preparation instructions here display watts. It seems that somehow the US settled on using percentages?
@@dykam cooking instructions on products in the US usually have a note that they were created for an X watt microwave, so you can adjust. But the power settings on the microwave when setting the cook are in %.
I am a Lan Lam fan and appreciate her instructional clarity! I AGREE WITH EVERYTHING she says* and could never challenge any cooking instructor on food preparation. Moreover, I use a microwave oven only for heating up wonderful leftovers that my wife and son prepare. But I'm an electrical engineer and can contribute one tid*bit to this video. Lan Lam is correct to say that microwave ovens provide less-than-full power by the duty cycle method; i.e., they blast fully and then go "silent" (with the radiation) over and over again. I became aware of this years ago, from my engineering perspective, with displeasure; so I found the one make and model that professes to actually do it the right way: to attenuate the radiation rather than duty-cycle it. I've been satisfied on this point and I've already worn out my first Panasonic oven (bought 2017) and bought the latest version (2022); but I've never put instrumentation on the appliance to PROVE that the microwave oven manufacturer is true to its word. OK, I'm not THAT skeptical ;) Panasonic is a highly reputable manufacturer and it calls this feature (weirdly, in my opinion) "INVERTER TECHNOLOGY." Panasonic 1.3CuFt Stainless Steel Countertop Microwave
Oven NN-SC668S is my latest purchase; from Costco. Also, my first oven (2017) had an incandescent bulb that burned out during warranty period and I gained a repair nearby, under warranty; in Orange County CA. The newer oven seems to have a more modern lighting element within the cavity. I recommend this wonderful appliance!
Great video. Her point about bubbling made me think of oatmeal. You can reduce the power and extend the time, but I usually don’t have the patience. I cook a bowl of quick (5 min) oats at full power for 90 seconds. Inevitably bubbles will form and blow oatmeal all over the microwave oven. The best cure for that isn’t a cover. It’s a wooden spoon. I have a short wooden spoon that spans the bowl perfectly. As the bubble forms it hits the spoon and the surface tension is released, venting the steam. Of course, this works for lots of other things too. And it works for a pot on the stove. It’s a time tested trick.
My favorite use is pre-cooking shredded potatoes for hash browns. Dehydrates and gelatinizes them perfectly for browning in a hot oiled skillet.
I had no idea I ever needed to know this. However, this is probably the most informative cooking video I've ever watched on TH-cam.
I like using a microwave to melt chocolate for dipping. I know the approved method is to use a double boiler but for a quick batch where you don't have to keep the chocolate at temperature for more than a few minutes, the microwave is more convenient. (Also less likely to have condensation contaminate the chocolate.)
I melt chocolate chips in almond milk in the microwave and pour it over brie.
I'm glad that I watched this right before my dinner, because now, I'm really hungry. On a serious note this is one of the most comprehensive presentations about microwaves I've seen. Explaining the physics and mechanics behind the keyboard input was fantastic. Over the past decades I've learned most of the techniques through trial and error... and I will admit, I've never mastered the defrost button... now I know why... impatience is the ruin of art.
The best tutorial I have seen. We got our 1st microwave around 1972. Wife fought it at 1st but the kids took to it making toasted cheese sandwiches. Now the wife would not do without it. Nuking potatoes changes the starch and can cause a 60% reduction it the sugar spike for diabetics.
One of THE most informative videos about using a microwave. Basically teaching us how to efficiently use the microwave's strengths. THANK YOU!
As a high school teacher, I am surprised how little people know about microwave! This includes staff and students. And yet we are all lining up to use the microwave everyday!! I know about the magic of the power level button when one summer, long long time ago, I didn’t have much to do visiting my boyfriend who had to go to work everyday - I read the whole microwave instruction book with recipes!!! Ever since then, I use it most often for softening frozen bread before toasting it, and of course softening butter the right way. But your frying technique is such a fantastic idea which I am not aware of and will definitely try from now on. You are an amazing teacher! Thank you so much!
I really appreciated Lam’a knowledgeable and understandable explanation of how microwaves work. I had never thought about using my microwave to fry up garnishes! Thanks!
I LOOOOVE THIS SERIES. Could you do something on beans, lentils, chickpeas, etc.? Soaking them, cooking them, what happens and why? I would love to see more vegetarian-inclusive content. 😊 Thanks for making this series!!
Yes please ^
& vegan!
excellent idea 💐
Here's a tip to start with that I don't see often - beans (especially dry beans) soften faster in an alkaline environment than in acid. If you've ever tried cooking beans in tomato sauce and they took forever to soften, that's why - soaking them in water with some baking soda added then at least starting the cooking process with some baking soda in the cook water helps to break down that seed coat around the bean and really speeds things up. You can drain them once they're softened and add your other ingredients, including acidic ones like tomatoes, citrus, hot sauce, etc, after the seed coat's been broken down some.
This may sound bizarre, but I've been experimenting with "baking" small cakes and bread in the microwave. You don't get a proper crust, but you can get some tasty and interesting results in minutes without heating up the kitchen. My most recent success has been a lemon cake. Mix an egg, some milk, a little sugar and lemon flavouring, a bit of salt, then add whole wheat flour to the consistency of thick pancake batter. Stir in some baking powder. Immediately pour into a buttered bowl and microwave for a few minutes. Total volume of batter is more than a cup. It rises quite a lot. Result is four wedges, enough for two people.
@user-lb2dq1it7s Thanks for the recipe. I think chocolate cake will be my next experiment. Btw, if you can eat wheat, whole wheat flour really enhances the chocolate flavour.
A super-quick mug muffin: About 4 to 1 pancake mix to cake mix till you fill 1/4 of the mug. Add water until cake dough consistency--don't add all at once or you'll get clumps you can't break because they float away. Then add fun stuff like flax seed, chocolate chips, etc.
Thank you. Never knew you could fry in the microwave and the use of the power button 👏👍😀
So well done, as always! Love Lan and this series!
Wow, I never thought to fry foods in the microwave. I see some experimenting in my future.
I never did because usually they (the owner manual) warned not to heat up oil in the microwave or not to fry in the microwave. This is really brand new information
Hi Lan. I will do scrambled eggs in the microwave. Now that you have educated me on the power button, I will be utilizing the MO even more.
As for the eggs, I scramble as many as the situation dictates. Take two or more eggs, and I have used glass safe or even paper bowls. I put the MO on full (I will be adjusting/playing a bit now), but mine come out great anyway. I set it at 3 to 3:30 minutes. The key is to not let it just rip. Open every 30 or so seconds and stir. You will start to see the egg form/firm around edges, and once that happens, get ready. You will want to take the eggs out when they are still slightly moist. The bowl and eggs will continue to cook after you take them out, so either transfer (preferred) to a plate or sit tight (they might get dry on you). I add butter, but you can add other things before during or after it is your call. Just remember what you add will cook as well, so just have fun. You should end up with some moist, great scrambled eggs within at least half the time and much less cleanup.
Note: I like to add ricotta to the wet mix prior to MOing 😮 😋.
Thanks for your and your team's tips and tricks and treats (sounds like a cooking Halloween title). I look forward to seeing more.
Nick
Suggestion: put a flexible pad (microwave-safe silicone, kitchen towel, etc) under your bowl before microwaving. When done, you’ve got an easy way to pick up the hot bowl.
quality informative content. You stand out among your peers at ATK with consistently providing needed learning. Thank you Lan!
Lan is amazing but honestly they are all amazing.
Absolutely fascinating and presented so well! Any time I have to cook a frozen dumpling/sausage/anything kinda hefty, I'll wrap it in a damp paper towel, heat it for about 30 seconds in the microwave, and then finish it in the pan for 3 minutes so that it's totally cooked through the middle! I used to work at a restaurant where we only seared the chicken on the outside, then finished it in the microwave for 3 minutes. Faster than cooking all the way thru on the flat top and stays juicier.
Its so refresher to have real useful information presented, and it makes you wonder why the vast majority of content is not that way.
Wow, this is so very informative! I never knew a lot of the information she shared. For those of us that watched this, I believe she just made our lives a little easier! Thank you so much for sharing this with us! 💜☺️👍
I LOVE this video. Especially the butter. I usually get watery butter even under 10 seconds. I loved the tips for frying garnishes as well. Awesome video. I like ATK so much
The microwaves "don't leak" because the case and door have a metal mesh that forms a Faraday Cage, creating a chamber that reflects radiation back inside. It's the same principle you can use to protect your car keyfob from being electronically hijacked. Consequently, you dont have to worry about cooking your knackers if you're standing nearby!
Also, love the tip for frying garnishes and infusing oils in the microwave - game changer! I'm sure a piece of paper towel on top of the jug would help reduce splatter.
@googlehome1296 hi so may I ask if you don't mind... in our new place we can't put any other device (ipad, extension power cord, etc) near our tv as it affects the digital TV channels... is there some way we can wrap the digital TV cable that goes into the wall from the back of the TV with something to stop this interference?
@@1chelp Buy a more expensive TV cable as they tend to have better shielding for EMC - the guys at the electronics store should be able to advise you.
@@Roulandus-le-Fartere think I'm going to have to find a store with better informed staff... one we went too was intrigued by our problem but clueless.. thank you!
Lan is a treasure! Terrific video! Thanks everyone. ❤
Thanks for affirming my 30 year practice of warming foods in a microwave. I was told to use the power button long ago, if you don't want tuff doey bread, heat it on 30% power for a little longer time.
I love this video! In a round about way it also explains why the container you microwaved that frozen soup in might be hotter than the soup. The power level button is your friend!
I love this! I use it for stuffed zucchini which is delicious. And for poached eggs. Small rounded bowl, 1 cup cold water. Carefully break egg in, microwave on high for one minute. Perfect poached, runny egg!
I am the queen of using the power settings. My microwave is powerful and anything will pop at full power. This is such a great explanation of microwave usage and I’m only halfway through!! Thank you!
This is an excellent video - I’ve used a microwave for years, but seeing this made me realise I’ve never made full use of its capabilities. Thanks so much for the education!
Lan, you've been an EXCELLENT addition to the ATK team! ❤❤
Bacon slices between 2 kitchen paper towels on a plate suitable for the microwave. Check the instructions of your microwave for the power. Bacon gets crispy and the fat is absorbed by the paper towels. Fish slices (cod, salmon), seasoned, in a bowl with a lid (no metal! in the microwave!) In no time ready to eat.
The whole video was unbelievably cool, but my jaw simply dropped with the caramel recipe. I can't belive a microwave can do that.
Holy crap the fried shallots especially blew my mind! That can apply to onions too I am sure. Save loads of time!
Nice, educational video. My wife and I bought our first microwave from Sears in 1976, 48 years ago, and we have had one as a kitchen appliance ever since. Even with those years of exposure, this taught me something. My favorite use is to kick-start root vegetables such as carrots and potatoes that will be going into a braised meal.
My good friend's mom clued me in early about the benefits of setting the microwave to a lower power and letting it run for a longer time. I've since added in stirring regularly and have really enjoyed great results.
Love love love the segments on frying garnishes!!
This was fantastic! Growing up my grandad used to make amazing ribs and when I learned one of his secrets was starting them off in the microwave before BBQing them I was shocked! My mum has a creamy cheesy sauce she makes in the microwave too for mac and cheese. We've also made potato chips. It was so cool to learn about essentially deep frying in the microwave though. Thank you!
I've never heard microwaves explain more succinctly and as a result I feel like I understand them better than I did before and I really thought I understood them!
Not only that but your explanation on how to use a microwave efficiently might have changed the way I cook going forward?
I don't know what else to say other than I'm stunned at how awesome this video was
This is the clearest and most helpful explanation of a microwave oven I have ever seen. Thank you!
I've been a staunch enjoyer of turning down the power level while using a microwave for a long time. It definitely helps the food heat more evenly instead of that 'normal' of being in a state of ice cold and lava hot at the same time.
Excellent video! I learned a very long time ago that to get more even heating you have to use lower power but I just learned, through this video, the reason why. (Ice doesn't absorb microwaves). I would like to point out that light and radio waves are not "squarely" on the safe side. (1:10) A microwave oven can produce over 1000 watts of microwave power. A 1000 watt laser (which is pure light) can cut through 1/2" steel. Although radio waves are not as harmful, the FCC sets a limit for what is considered safe. For example, all amateur radio transmitter setups require routine evaluation for exposure if power exceeds 500 watts, some if power is as low as 50 watts, depending on frequency.
Fantastic techniques for the microwave. I always like her presentations. Keep them coming.
I love toasting nuts in the microwave. I have not tried frying shallots or garlic yet, but that is brilliant
How do you toast nuts in the microwave ? do you need to add oil, or can you simply dry-roast them ? Thanks.
@@J-2024-v8i I do it dry, but you can other people recommend light oiling. Spread them on a plate and check at 1-minutes intervals. I toss them each time but I'm not totally sure it's necessary
Terrific demonstrations and explanations how to use micro more productively.
Once again Lan wows me with her scientific approach and clear way of explaining how and why things work the way they do in the kitchen. I also cannot wait to try some of the recipes at the end of the video! Thanks Lan!
I love this video!
I heat up frozen French fries or other frozen potatoes in the microwave before putting in the oven to brown. Microwaving makes the insides fluffier and allows them to brown more because they’re already hot inside and the ice crystals have dissolved. I do the same thing with twice baked potatoes. I make a big batch and bag the leftovers in the fridge or freezer and microwave to warm them through. Then I add some cheese on top and broil/toast until the tops are melted, bubbly, and brown.
I love using the microwave oven to bake potatoes. I also love to use it cook green peas in water. Reheating leftover risotto works really well, just add a little liquid, stir to loosen the rice, and reheat until it is warm, and it will come out really creamy.
I make fantasy fudge and pecan pralines both in the microwave at Christmas time. So much faster, and works perfectly!
Wow! How do you do this magic? 😮
@@Amelidylle the internet has lots of directions for it - I just took my recipe and tried it until it worked for me and my microwave. One tip - I use my stand mixer to beat it instead of doing by hand and it helped with the consistency from the microwave heating.
Recipe?