I have a "new to me" microwave trick. When my kitchen is smelling musty, I can grab a bowl, fill it with about a cup of water, toss in some sliced lemon, spices, or a little bit of grated apple or roughly chopped apple peel, and then microwave for three minutes. When it's done, I open the microwave, set the bowl on my high counter, leave the microwave open for a few minutes, and that funky smell is replaced with the delicious scent of lemon, cooked apples, cinnamon, ginger, cloves, or nutmeg. This idea would work with (for example) apple, grapefruit, or tangerine peels set aside in the freezer in a Ziploc bag just for this purpose.
@@B.D.F. The smells I'm covering, as you call it, are natural ones from cooking things like broccoli or fish. I enjoy those smells during cooking and eating, but I don't know anyone who wants their kitchen to smell like either one for several hours.
Corn on the cob - I don't remove the silk before cooking. Just chop off the "stem" as needed to make it fit in the oven, remove any loose husks, then microwave 4-5 minutes (depending on your oven, and doneness you prefer). The husks and silk slip off easily after cooking - easier and less mess.
When I heat something big and liquidish like a pot of chili, I use a silicone angel food cake pan. The hole in the middle helps it heat more evenly and prevents that big, cold glob in the middle, saving stirring. Also, those Anyday pots look like they need the big handles on them that you like so much on Dutch ovens.
I use a small shot glass sized cup in the center for meat loafs and such. Filling it with water seems to work well for a steaming action and to keep the glass from being overheated
Lisa, I am so grateful to hear you say 900 to 1,000 watts because all these recipes on frozen foods call for 1100 watts and my little 900 watt Emerson cooks so efficiently with various power levels and also so well that I don't need 1100 watts. It cooks better than our over the stove microwave and I think I got it for like 100 bucks, if that, at Target 10 years ago. Works like a champ!
Most of the frozen foods I've seen that list a wattage are just telling you what they used--which I appreciate. That lets me know that since my microwave is 1250W I need to cook it for a shorter time than they recommend. For yours, you'd likely need to cook it a little longer than the time they suggest.
I recently bought this exact same microwave and LOVE it, love the look, love the dial, the ease of use, the quiet door, the ability to turn off all beep sounds. Breville rocks
I’ve cooked in the microwave for 40 years, and I still use my Corningware. My vintage Corningware is super easy to use and easy to clean, and has handles on the side for easy removal from the microwave. For me, microwave is pretty much the only way I cook broccoli - fast and oh so yummy! Fish can be so good cooked in the microwave. Try parchment paper bags - place in it a piece of fish, a few pieces of asparagus, a little herbs of your choice and salt and pepper to taste, overlay these with thinly sliced lemons, roll the bag closed, put on plate in the microwave for, say, 4 minutes depending on your microwave’s power and the fish thickness, and you’re done. The food steams in the bag. No container to clean, toss the bag. Healthy, fast, no muss, mess, or fuss!
Tip on the corn with husk; With serrated knife cut off 2 or 3 rows of corn from the bottom of the cob and squeeze out the corn like a tube of tooth paste. Comes out clean as a whistle and delicious.
A thing I learned that really improved my microwave usage. Keep a small spray bottle of distilled water. When you put something in give it a light spray to add more moisture. This is especially great for breads that are starting to stale, which is water loss. You spritz it with water, microwave it for ~30-45 seconds. That makes it warm and hydrated, and depending I might toast it a bit or eat it like that.
Lisa, thanks so much for the tip about placing foods on the outer edge of the turntable. It is definitely a game changer, especially doing a scrambled egg.
It was Stephanie Cheng, the daughter of Stanley and Helen Cheng (Meyer Cookware) who came up with the concept for Anyday. This family has brought the world Circulon, Anolon, Bonjour and more than 200 lines of cookware and are the 2nd largest cookware company in the world.
Doesn't surprise me, this is one of the highest quality/best designed glass tupperware dishes ever made. However at 2-4 times more expensive than Oxo's borosilicate containers, it really doesn't make sense unless you are rich and are buying it to try and flex on your guests. They are trying really hard to make Anyday seem like it is more than it is with their recipes but realistically its not any different from a normal borosilicate container, the main differentiator being that you can't really microwave the oxo container's lid because it doesn't have a vent hole, and plastic can warp in the microwave so its best to avoid microwaving plastic lids that get paired with your expensive glass tupperware. However if you just rest the lid on top without the latches closed, it should be fine and able to steam or lightly pressure cook just like the anyday does. I expect to see the price of anyday container go down in the next 10 years as competitors step their game up. I can definitely see frosted outside becoming a new normal. I don't know if the stainless steel will be copied by competitors but I could definitely see glass lids with silicone ventholes becoming a new normal.
I bought a set of Anyday when they first came out, after seeing them being used on social media. I absolutely love them - I've bought multiple sets for wedding gifts and baby showers. It's the only way I'll make pasta, rice, mashed potatoes, and frozen fish. I can go on and on - they're the real deal.
I have a top of the line breville and it uses inverter technology....the magnetron does NOT cycle with power settings. It actually ramps down the power. Maybe address this feature in some devices
This video made me smile. I used to sell microwaves in a big box store way back in the 90's. For a time, if you bought one you got TEN free 1-hour cooking lessons! We hired a lady to come in and teach it and she made all sorts of dishes, one being an Oreo cheesecake. Also back in those days, my boyfriend's mom would cook a whole Christmas turkey in her microwave!
My parents had one of the first microwaves that included the stove vent and light, bought it through my uncle who was an executive at GE. Even with his discount it was over $700! That sucker was installed in 1980 and just died in 2020. My brother said he could’ve kept it running but couldn’t find the parts.😮
I especially like the Panasonic Inverter microwave for the RV. At lower power levels, it draws less current and there's less chance of blowing the circuit breaker if I have something else on the same circuit (very likely in an RV). The pulsed style of microwave draws full current whenever it is on, and I used to trip the breaker occasionally before I replaced the unit with the Panasonic. I also found that cooking at lower power levels gave the heat more time to spread out through the food for more even cooking.
I recently found that I can brown food faster if I nuke enough water out of the food first. For example, I like to nuke 1 serving ( 2 patties ) of sausage for 30 sec, flip, 30 sec, flip, 20 sec, and then brown the sausage as I desire in a frying pan. Before starting the sausage the butter needs to start to boil dry on medium heat. Then start nuking the sausage. The butter should be ready when the sausage is done nuking.
I used to have a free standing microwave convection oven and I loved it. We lived in an apartment with a brown (so 70s) stove with really bad heat distribution, so I learnt everything I could about using the programme option for cooking. In my current home, however, I have an over the range microwave ventilation hood combo that has this magical button for rice. Microwave ovens make the best rice, no muss no fuss! It has several odd buttons on it that I don’t use, but you take a medium sized glass casserole dish, combine the ingredients for your rice dish (rice, water, chicken soup stock powder, etc) and put on the lid, pop it in the microwave, touch the rice button and off it goes! I also used to cook steel cut oats or groats with brown sugar and cinnamon using the rice button and then every morning I would scoop out a little oatmeal from the dish in the fridge and “nuke” it to reheat for a quick breakfast. You could have an hour long video on using the microwave and still not cover everything!
I've been microwaving since before she was born. No Pyrex, Corning, Fire King plate or bowl has ever broken. This might work great but it is a gimmick, too.
Two tips from Brilliant Bill's kitchen: 1.) A damp paper towel placed over bowls used for steaming, reheating, etc. is fast, easy and contains splatter. 2.) Place a thin silicone pad (trivet is great) on the microwave's rotating plate. This makes for much more secure placement as the table turns. Also, they are spot on about power levels --- invest a few more minutes for far superior results.
I discovered the microwave this year, and for daily family cooking I will never go back. It beats the pressure cooker and air fryer by FAR for speed, but with all 3, I can do anything. I also get by just fine with my pyrex, though I do occasionally drool over cookware. I'd heard of Lekue, and considered buying a vintage browning dish, but this brand is new to me.
I bought a cake carrier at the dollar store. I use the tall lid to cover my food in the microwave. It’s great for plates of food or things that are tall, like measuring cups. No big splatters. It’s much better than the things that are sold as microwave covers.
The best microwaves have inverter technology, so instead of cycling the magnetron an and off it lowers the output of the magnetron instead for lower power settings, This is a game changer, Panasonic seems the best to me, and I am so happy with mine.
but I noticed with inverter the power ramp-up time is really long, from the moment you press start it would take 10 seconds to reach maximum power. If you have to open the door frequently to stir the contents this increases cooking time significantly.
Thanks for the correction. I am concerned with the number of misleading information on microwave tech out there. I always insist on inverters as the control of power / heat is excellent. Non inverters just have a On / Off on the magnetron - the fact of lowering the power to 50% means the magnetron is turned on less often during the cooking cycle between intervals and achieves the same effect as cooking with 'less power' - in actual fact, the food is still being zapped at MAX power whenever the magnetron comes on, even on a lower setting. Run a power meter to see the power consumption yourself.
I am on my third Panasonic inverter from the Genius series. I've not had greatest luck on longevity; however, I like this technology so much, and I used it so much, that I just suck it up.
I cook in the microwave often and use lower power settings all the time. We have an older Panasonic "Inverter" type microwave. This tech is supposed to actually run the magnetron at a lower power instead of cycling it between full on/full off to achieve lower power settings. I do find that it never seems to splatter food, it's great for melting butter or reheating fatty meats. I saw that you had a Panasonic Inverter in your testing, did you find that it worked better/worse than regular microwaves?
@@sandrah7512 Well, I do use the lower power settings often, because it is powerful at full power (though that can be useful; I can nuke cauliflower into submission in 6 minutes, to make faux mashed potatoes ;-). And it's true that there aren't any "convenience" features, but those are generally useless to me because I don't generally buy convenience foods that go with those features. Also, I'm old enough to have owned an Amana Radarange, which just had start and stop buttons and 2 dials for time.
I am obsessed with my anyday cookware its so amazing what you can do so quickly with veggies eggs rice salmon you name it. I'm gifting it to my family this year I love the poached eggs I did have to find the manual to my microwave it was a learning curve for sure
One great trick I came up with to cook in a microwave is for cooking fish fillets. I season a fillet, top it with a lemon slice, julienned vegetables and a pat of butter. i wrap it up in plastic wrap and microwave the whole package for 5 minutes. The fish "poaches" in the water from the vegetables, lemon and butter, so you have your main course and a side dish all together. Thicker fillets may take an extra minute.
I own several Breville kitchen appliances, a juicer, and a toaster oven. I think that they are a step above in quality compared to some other brands. They may cost a little more, but you get what you pay for. I'm not at all surprised that the Breville microwave was your top pick.
We've been making mug cakes as a quick easy dessert for a couple years, but my favorite recipe that uses a microwave is ATK's Six-Banana Banana Bread. The extra work of microwaving the bananas and then straining and reducing the liquid is SO worth it, and it doesn't take that much extra time once you've made it a couple times and figure out how to get the rest of the recipe together while you're waiting for the bananas.
I was JUST getting ready to make banana bread and between their two recipes I was going to use the easier “classic” version. After reading this, I think now I’ll give that “ultimate” 6-banana version a go, instead 👌.
I've gotten lots of great comments about how good this banana bread is, but when I explain how I make it, most people are put off. But it really isn't that much extra work: put the bananas in the microwave, get other stuff ready, put the bananas in the strainer, get other stuff ready... By the time the bananas have been strained, everything else is ready, so I reduce the liquid, mix the batter, and put it in the pan. Reducing the liquid isn't that hard, and it's the most significant extra work in the recipe.
That’s now my go-to recipe if I need to bring something to a gathering. My *mom* asked me for the recipe, and she’s the designated baked goods person for our extended family. It’s that good.
Which ATK cookbook is this recipe found in, or is it only on their all-inclusive website subscription? I used to do the yearly access then had to restructure my budget after a job change, but I have many of their cookbooks and still have a digital CI magazine sub. Thanks!
I didn't get the recipe from a book. I got it from ATK's website, which now requires a paid subscription for the recipe. But a quick search found other copies of it on the web.
I cook winter squash in the microwave. Just poke some holes in it before hand for steam to get out. When it is cooked the seeds are easy to scoop out, then the flesh can be scooped out with ease.
It would be nice to hear about any auditory cues a given product has for low vision and blind. All to often manufacturers forget(intentionally or not) those of us who have visual disabilities, and still have to EAT too! PS: dials don’t do good when there’s no voice or other cue speaking the setting out. Also, using simple drawr felt bumpers I’ve made a checker board patter for my fingers to follow- but I shouldn’t have too, this should be a consideration any manufacturer does at the first steps of any blueprint for a new product. That, and hire people who need accessibility in what we do- not all of us have attendants, or want one. Independence is just that. It does help to have Allie’s who can elevate these needs up the food chain and not continue to keep it in a box.
Agreed. I’d add that while stainless is a great material is great & modern looking, for those of us with somewhat impaired vision white is easier to maintain. Keeping that gray interior clean is a bit more difficult than a white one.
Could you recommend any brands &/or models you find better to use please? We are looking to find one that’s better for my husband who is vision impaired.
I whole-heartedly agree! My mother is vision-impaired and it is a source of great frustration to her to try to microwave something for herself. It’s one of those things that most people don’t realize, but it REALLY affects a person’s independence. Just this one upgrade that you suggest would make such a huge difference!
I love making soft-curd scrambled eggs in the microwave and have been doing it for years. A little plain yogurt added to the eggs, 30 seconds on high if the eggs are cold, then low power 3 or 4 for 2-3 minutes at a time. Stir in formed curds and repeat. Reminds me of tempering chocolate (I worked for a chocolatier who tempered with the microwave!), because once the curds start to form, they get broken up and stirred back in to help the uncooked bits to firm up like tempering.
1:L33 Inverter Microwave allows you to use a lower power sett8ing to slowly heat and does not cycle on and off. Its brilliant for defrosting or heating smithing quickly when needed. Best of both worlds. 3:15 Inverter lets you use HIGH to boil water or lower to simply warm. 7:38 Another way to cook some things you would normally boil (I do potatoes before baking) by microwaving in a bowl of water. Both MW & water heat transfer; similar to normal boiling. One thing that always has caugfht my interest, are those "browning" plates/bowels you see in infomercials. Do they work? I have noticed they are off the rotation, which makes me think they were a fad that does not actually work?
A very thorough evaluation with many thoughtful ideas, but you missed a major point. As an engineering student in the 50s I help demonstrate the first consumer microwave, marketed by Litton, at an engineering meeting’s commercial exhibits. . I am a licensed professional electric listener today. The inverter microwave has the best features and it’s made by Panasonic. There may be other models, but I haven’t succeeded in locating one. The inverter works by reducing the power of the magnetron so it can run continuously at lower power settings: the range acts like a lower wattage unit. The rest of the microwave models cause a problem if they’re high power as you pointed out because their cycle time can be as long as 20 seconds. Then the average power may be low enough, but real hotspots develop during the on-time at full power. The other aspect that needs further consideration is the glass turntable. The reason the Panasonic has this is because it’s almost impossible to tune the chamber of a microwave so that hotspots are equal throughout the chamber. Inevitably there are standing waves and some spots get hotter than others. When the food isn’t moving, the food gets burned in some spots while being cold, in others. Finally, the idea that microwaves heat to the center (claimed in one comment) is wrong. As you point out, they are very high frequency. They have a very small skin depth, and they basically heat from the surface inward a very small distance. Hands-down the Panasonic inverter is the best microwave around and a 1200 W works just fine because you can run it in lower power and it looks just like a lower power microwave.
I’m in the market for a new microwave and trying to decide which brand to purchase and whether one with inverter technology is worth the extra expense. Your detailed comment has helped greatly in my decision- making process.
That’s the one i have had for a long time... yes there are hot spots! Just learned watching this video that i should be running it at lower settings😊 more often!!!
Good tips for buying a microwave. We have a small 600 watt microwave in the common room. Try to figure out how long to cook a meal designed for a 1000 watt unit is not as simple as it sounds. To me it just easier to use the 1100 watt machine but it not always available. There are some meals that specifically tell you not to use anything below a 1000 watts because it will not cook properly. As far as Breville goes I have not had very good luck with their products they seem to die 6 months out of warranty.
Great video and info. I must share that growing up in Midwest on a farm, we cooked corn on the cob in the microwave. Used a Corning ware dish, splash of water, cover, 2 mins/ear. Worked for us and our hungry crew.
I grew up on the Tupperware gold microwave vegetable steamer. I grew up loving veggies due to this device as I had steamed vs boiled veggies ((90-00's) roasted hadn't come back yet). I borrowed the family steamer for college, and I found it effective to make pre-made stuffed pasta in. The tortellini and ravioli were cooked through with a bagel-like chew with toasty spots. I had to return the family steamer, but instantly bought one when I found it. Another nice tip, high fat cheeses will fry themselves in their own fat after about a minute in the microwave. Crusty bread topped with a slice of monteray-jack and microwaved for 1-2 minutes gives a crispy tasty snack.
Needed a microwave for my apartment. Found one that's a microwave, oven, convection oven, air fryer combo. 900 watts, bakes and roasts from 300 to 400 degrees in 25 degree increments. 98 dollars. I love it
There was a point when I was working with kids afterschool where I really wanted to use the microwave as a way to emphasize that cooking can happen anywhere. At the time, I had trouble finding a whole TON of recipes for the microwave, but... chocolate cake was pretty good (even if the other staff cut the sugar content perhaps a little TOO aggressively haha). Worked well in large batches too. I probably should have made microwave baked potatoes too. They're so quick and simple, just the perfect example of something that the microwave can do that is 85% of the way there for 85% less time.
Some models have auto-cook functions that use a moisture sensor to determine cooking time. I used the Fresh Vegetable setting often for asparagus, broccoli, etc. on a previous model that I owned. No need to guess at the time for varying quantities.
I am an appliance junkie, but I have to admit to being surprised at how much I love my Anyday set. One of the main reasons is easy cleanup, cooking and storage in one dish. Potatoes in the anyday taste amazing because the water does not dilute the flavor. I use it a lot for rice... again because I can use 1 dish to cook, store and reheat without plastic. It's great for poached eggs in 2 min. I've made tomato and garlic confit I've made David Chang's Salmon rice and was surprised at how the fish came out. I definitely want to try polenta and the Tuscan chicken recipe. They also can go in the oven up to 425 I believe. I started with the medium set and ended up getting all of them. If you look at the price tag it can seem steep but they are multipurpose and good quality so I think they're worth it. I am going to be using them a lot for my Thanksgiving meal.
@Blue Moon Not that I've noticed. Just like any pot, be careful when it's hot. I ended up getting a large thin silicone trivet pad to place the Anyday on. It makes it easier to take it out of the microwave.
I recently bought a new microwave (my third Panasonic inverter), and enclosed, there was a coupon, recipes and sales pamphlet for Anyday. Rubbermaid has some acrylic products. While they have covered venting, the bodies have cracked. The best set I bought of hard plastic with silicone gaskets and a vent were from Costco....probably 30 years ago. I still have them. They have not cracked, but the vent and gaskets have parted. I did some research, saw the number of positive review from ardent uses, and I could see that the features that I desired were present (utility, venting, convenience, durability). So, I'm looking forward to receiving my Anyday. Not inexpensive....but we don't eat out, and I depend on my microwave (and missed it dearly until replaced).
I use my microwave mostly for the following purposes, in order of frequency: 1) Leftovers; 2) 13 second blast for the water for my sourdough starter feedings; 3) heating up a frozen meal/snack; 4) steaming vegetables in the ancient, mid/late 80s Tupperware steamer bowl that my mom let me take when I moved out; & 5) melting butter for a recipe.
You may want to retire that steamer bowl to being a decoration, it's not good to cook in plastic at all, especially older pieces. The plastic degrades and sheds microplastics and plasticiziers with heat, time, light, and wear from friction.
This is exactly the video I needed, so thanks! I have been seeing a lot of the advertisements for this microwave dishware on Facebook and I have wondered what it was all about. Also, my microwave is on its last legs so knowing what is a good microwave to buy was helpful too! Thanks! P.S. I only cook corn on the cob in the microwave. I wrap each ear in a square of paper towel and then in a square of wax paper. If the corn is fresh, which is about the only way I buy it, it only takes about a minute 20 or a minute 30 per year to be perfectly cooked!
Not Corningware, which is okay but heacy, rather Corelle which is much lighter, the smaller dinner plates fit exactly on the larger bowls and and saucers on the shallow and deep cereal/soup bowls. Open stock at Walmart
Yes, we totally need an ATC microwave cookbook! I would say start with Barbara Kafka's "Microwave Gourmet" (1987) and update it. Kafka was all about using the microwave for traditional French cuisine as conceived in the 1980's. How about adapting the microwave for international food of the 2020's? Microwave shakshuka? Microwave mujadara, perhaps?
Ah, _Microwave Gourmet_! I used to watch for sales on slightly shopworn mushrooms, parsley, and shallots so I could make an industrial-sized batch of Kafka's duxelles. A few years after _Microwave Gourmet_, Kafka wrote _Microwave Gourmet Light_, which updated some recipes and replaced othets. Julie Sahni's _Moghul Microwave_, which dates back to about the same time as Kafka's second book, is still very good for Indian cuisine.
Great information. I use the microwave to precook or quickly warm cold vegetables from the refrigerator then finish cooking traditionally, steaming or sauteing. This prevents overcooked issues which are typical for microwaves. Saves a lot of time. It also works with scrambled eggs. Scramble, then warm them in the microwave to above room temperature before tossing into a hot buttered skillet.
There was a great cookbook written many many many years ago called microwave gourmet by Barbara Kafka. It was a great resource for learning how to actually cook in the microwave.
When you microwave corn on the cob, to de husk it, slice it around the bottom, grab the top along with the hairs, grab the stem, then pull. All the hairs and husk slide off hairless together in one fell swoop.
This is such an informative video! I moved into a house with a “built-in” microwave above the stove. It has to be the world’s worse microwave. For about $250 dollars I will purchase a SMALL! replacement and replace it. Also, I purchased the featured Chef Chang microwave cookware, and, I agree: It’s really great quality, multi- purpose, attractive cookware.
The info that Lisa provided was quite useful. However, I fail to see how "rickety" a large Pyrex bowl with a plate on top is! I'll keep my $$$ and use what I already have in my kitchen, which may not quite meet the standards of ATK, but work fine for me.
I own a combination microwave. [Microwave/Convection Oven/Grill "Broiler"]. I find there's a dearth of recipes & information on using these features in concert with each other at the same time - like microwaved baked potatoes with an oven crisp skin. So it seems even the manufacturers don't know how to get the best from their machines. It still gets used a lot as A] I've figured out a few combination uses & B] its much cheaper than heating my main oven for myself. Maybe some tips & recipes on this sort of combination oven from yourselves would be a good idea!?
There was a guy(kid actually) that invented a way of encoding microwave cooking instructions for a specific food & an input for the microwave. A card slot if you will. It was all very ad hoc since he did the engineering at home. I thought that was going to be the big innovation discussed for the breville. It was a news segment, probably pre dates TH-cam.
@@friedakroynik8901 Hi there, it's a Tower KOC9C0TBKT Dual Wave Combination Oven with Microwave/Grill/Convection Oven Functions, Self-Clean, 900W, 28 Litre, Black. Here's a copy of the review I gave it: - Arrives in a large, nicely branded cardboard box, so well protected for transport. Inside the large combi oven is packed with the large glass turntable & metal grilling stand packed separately so they don't get damaged. The extra large glass plate [12.79"/325mm] allows larger plates/containers/foodstuffs. The combination microwave oven itself measures 15.78" x 20.19" x 12.24"/40.1cm x 51.3cm x 31.1cm, so may take up a little more space on your worktop than your old microwave. It has an internal volume of 28l with the average for home microwaves being 23½l. So plenty space for cooking joints of meat or whole chickens. The 900w output for the microwave is at the higher end for home machines so things will cook/reheat quicker. The grill puts out 1250W, & the convection oven 1250W. The oven will heat up to 220°C/428°F which is nice as many smaller appliances only get up to 200°C/ 392°F. The interior of the oven is a "honeycomb" metal design to distribute the heat 15% more evenly. When using the oven you have to take care as the exterior of the oven will get very hot. So don't store things on top of the oven & be careful of things adjacent to it. [I have a stand mixer with a plastic dust cover that I have to move away when using the oven function]. There is a digital timer on the oven, unfortunately it only goes up to 60 minutes. Obviously some roasts may take longer but I just use this as an opportunity to check on how its doing. There is also a cool down function & repetitively beeping "done" alarm that goes off, but you can learn to live with them. The controls are easy enough to master once you've read through the instructions & the more you use the 10 power levels / 5 auto-cook menus the easier it is. [1: Roast Pork, 2: Roast Beef, 3: Roast Chicken, 4: Baked Fish, 5: Fresh Vegetables]. There are also Defrost, Steam Clean & Keep Warm functions. One thing I think is missing is a mini guide/cookbook so as to enable you to better understand how to use all the functions together. Yes there are the 5 Auto Cook menus but if I want to try something new or slightly odd a deeper understanding of how to combine the functions would be good, say making "breakfast egg & bacon cupcakes" or baking filled pastries using an convection & microwave setting? One thing I found a little disconcerting was when using the grill or convection you get some alarming clangs & creaks as the elements heat up. I know things expand but it sounds alarming. Also from time to time the turntable makes more noise than expected, like its slipping a belt of gear somewhere. But as I said its very intermittent. On the whole I'm loving it. Living alone I don't want to heat up the large oven for one person, yet its large enough that I can cook a whole large chicken in there. Its also easy to clean [as I found out after the exploding potato incident! 🥔😆 which was totally my fault]. I'm quite sure I'm not using it to its full potential but will do so as I learn more about the machine. I've tracked down some combination microwave cook books to help me fully realise what it can all do. So far everything I have cooked has come out tasting great, nicely cooked & in a fraction of the time that it would usually take. I also like the look of it, black "whitegoods" are a good thing in my mind, look great. At the moment its selling for £123.99 which is very competitive when you compare it with other machines of similar size & function, so I've no worries about giving an honest thumbs up recommendation for this Tower Combi-Microwave. 👍🏻
I cook scrambled eggs in the microwave. It really presents the pattern of your oven. To cook eggs you need a large flat pan. Like a Pyrex pie pan. Mix well your eggs with milk place in pie pan and microwave it. The eggs cook and start to look like a bunt cake. Every 30 seconds, pull out the pan and stir the eggs. After about 4 times the eggs will be complete. The texture is denser than pan scrambled on the stove. It is a personal taste preference. I prefer the stove top results.
I recently discovered the soften melt button for butter and I use it all the time now for baking. I dont have to worry about leaving butter out for hours maybe 2 minutes max and its perfectly soft and no melt
I never remember to put the butter out or decide last-minute to bake something, and I learned to heat a ceramic mug in the microwave then turn it over on top of the butter. Ready to use in a couple of minutes! Mine doesn’t have a special button like you describe, but sometimes I fiddle with 20% or something too.
@@joycej9415 Is there anything KitchenAid can’t do? 😁 My cuisinart processor is 15 and still going strong, but it’s the last non-KA appliance in the house and I might have to do it just for the heck of it. Lol
Unless you live in a hot climate, you can leave butter out until you use it up. Butter is a natural fat and more stable than ultra-processed, poisonous veggie oils, which go rancid very quickly.
Bought my mother a sharp 900 watt microwave have had zero problems with it perfect for her . You have to be careful when getting a microwave withe the feet / legs on them . I found a few that tipped over when you pulled the handle to open the door .
Best tip I got was pre-cook smaller chopped potatoes in the mircowave before adding to leftover stews like curry or beef then finish cooking in pot to absorb flavor. Really helps shorten cooking time.
TIP: never try to reheat a hard-boiled egg in the shell, even for 15 secs. You wouldn't believe how many pieces it will explode into!! I don't know if the same is true for an egg that's been peeled, but the exploding egg memory is so strong I haven't tried it with a peeled one 😂
It doesn't matter if it's peeled...any hard boiled egg that's reheated in the microwave will explode. It's happened to me and anyone that didn't believe me after warning them.
❤ the info and ❤️the tips! I start burgers in the microwave … cook them half way to lose more of the juices that will flare up on my old indoor Jennair gas stove bbq … also ready to eat faster! 🎉( i do the same thing if using a fry pan or starfrit griddle pan.)
You said you tried Corningware but did not mention it in the comparison. How did it compare? Did you test cook the chicken wings in the Corningware and if so how did they compare? Is this a test or an advertisement?
Interested in the mug cake recipe, but GAVE UP after the 4th pop up !! Haven’t been to your site in a while- now I remember why. So while I have loved this channel for years and years, your site has as many ads as a no-name food blog!
I live in a small apartment with little counter space. I researched getting a microwave that’s not big but still has room in it for a dinner plate for reheating. I found the Whirlpool rounded back microwave. It sits perfectly in the corner on my counter and doesn’t take up that valuable space. It’s 750watts and has lots of settings. Only drawback is it doesn’t have a light in it. Bought mine in 2018 so they may have added one in the new models. I think they currently run under $200 and are available in black or white.
I can cook 4 perfectly poached eggs in the microwave. First put the eggs in water with vinegar, let the eggs sit for a couple of minutes to allow the whites to set. Microwave (1000w) for 3 min. test for done-ness by pressing the on the yolk, add more time in 30 sec intervals. It does take a little trial and error but once you dial it in you are golden and runny!
A very informative episode! Always love Americas test kitchen. I sold appliances in the early 2000s. And turning down the power is the best advice you can give. I used to ask people when they cooked in their oven. did they just turn it to 500 degrees every time they cooked a meal and they said absolutely not. I said well a microwave is an oven, and if you turn down the power it will do a much better job of cooking. I am a little surprised that you don’t mention the sensor cook technology that microwaves have had. I have had two Panasonic ovens with that feature, and it steams vegetables perfectly and also reheats food and changes the power level and cook time automatically depending on what you are reheating. I think it uses the humidity gauge to judge how much steam is coming from the food, but it works brilliantly provided you don’t seal the food up in a container where it can’t read the steam.
Something that they didn't really cover is that according to Anyday's website, their cookware is meant to be used as food storage in the refrigerator and freezer, and can then be used to reheat. Let's be honest, despite all the cooking possibilities, 99% of us are going to be using microwaves to reheat leftovers, using dishes that can go from cold to hot, then in the dishwasher. Not sure I'll ever buy Anyday cookware, but it is good to know that it can be used in a way that we commonly do now. I'm also not convinced about having that steam vent near the handle though, that sounds like a recipe for disaster.
I haven't had an issue with the handle, it is silicone, so it cools pretty quickly and the steam is released mostly in the microwave. You need a potholder or something to take it out so usually, I will use that to open the lid in the case of something like rice where you want to open it quickly to fluff it up. But I think that is pretty much the case with anything that you'd use in the microwave that got very hot.
The freezer to oven (microwave or conventional) is a good reason to use borosilicate glass as it's better for wide ranging temperatures (the video mentioned "shock", but it's really thermal shock). If you want to geek out --> en.wikipedia.org/wiki/Borosilicate_glass
I've had a set of Anyday (medium and small dishes) for several months now. I just ordered the 2 larger ones. I use them almost every day. (I've always hated throwing dishes together for makeshift microwave cookware.) I absolutely love them. I have had no problem going from fridge to microwave. Or, using the handle after cooking. Although the bowl itself can be hot, I haven't noticed the silicone handle being hot after removing from the microwave.
I love my Anyday dishes. I've had dishes shatter in the microwave (even though they said they were microwavable) and it's pretty scary. The Anyday dishes feel really sturdy, and I trust them since they're made specifically for the microwave. They make great rice, baked potatoes, and the smallest ones are great for building a meal rice or noodle bowl.
I have their microwave with convection oven and air fryer capabilities……granted it’s just me in my household but I have never had to turn on my oven and no longer need to lug out the basket shape air fryer. I love my Breville microwave.
Some styles of microwave ovens actually adjust the power from the magnetron instead of cycling the power. I believe it's called 'inverter' technology. That way you can use it on full power for stuff like popcorn or 30% power for defrosting. The old style ovens that cycle full power off and on don't work as well. OK, I decided to search the pages below and noticed that some folks also mentioned inverter tech. It definitely makes it easier to cook.
For a future "Ask AmTK" episode. I know some people that won't use a microwave because they feel "irradiated food is unsafe. Pouring cooled microwaved water on plants kills them." I'm sure there are other myths out there about microwave ovens. I was trained as a chemist and to my knowledge, microwave ovens only have enough energy to make water molecules oscillate. Maybe you could discuss this further. Not really convinced Anyday cookware does better than my pyrex bowls with pyrex glass plates as lids. If I need a tight seal, SealTite cling film (also recommended by AmTK) is terrific.
I know it's a year later, but here goes: Microwaves use an energy that radiates, they don't use radioactive particles like in nuclear radiation. A lot of folks don't understand the difference because the same word - radiation - is used, and they're taught to fear anything they don't understand. The difference between electromagnetic radiation and nuclear radiation is huge. Electromagnetic radiation isn't damaging by itself. It's the heat that results from it that can be damaging. Whereas nuclear radiation, which is often just shortened to the word 'radiation' can be very dangerous. By not using the word nuclear when discussing nuclear radiation, scientists have misled and confused the public into thinking incorrectly about various types of radiation.
By the mid-1970s, microwave ovens dropped to a price point where I could afford one. So I bought a basic Sears model, and, being obsessive, I tried to cook just about everything in it... even yeast rolls. They worked but were more like dumplings. My new skill became useful when I divorced in the 1980s and moved into a basement apartment with a very questionable "kitchen." I had no money (child support, etc.) and had to cook almost every meal that I ate. I made many meals in the microwave, from BBQ turkey legs, fish, meatloaf, and even small cakes. I also used a 2.5-quart simple crock pot I purchased at a local market for $9.95. It is surprising how many good meals you can make with simple equipment if you are willing to think outside the box. Now, decades later, I have been remarried for 30 years and have 4 great kids. I still use our microwave regularly as I'm comfortable thinking of it as a kitchen tool no different than a chef's knife or a pressure cooker. My only complaint is that my microwave is stainless and is a constant fingerprint magnet. I wipe the outside down at least 5 times a day. Microwaves can do so much more than reheating leftovers or cooking frozen dinners.
Less is more in almost all appliances. Dishwashers, washing machines, dryers… The more bells and whistles, the more that can break and the more confusing it can be to operate. I’d like to have a finger-proof finish on all my kitchen appliances.
My previous microwave had a dial like the one in this video. I loved it, the wife did not. There's something to be said about the direct typing of numbers that's missing when you're trying to rotary dial a larger number. :)
Let me say, I bought one of these, it’s going back tomorrow, I bought the someday gloves as well, can’t use the gloves to pull the center knob up, got burned twice, when I decided to leave a review, a notice popped up saying buyer beware as the company has received numerous complaints on the someday microwave cookware. Very disappointed but glad I can return this expensive cookware
I got a small LG microwave, chosen specifically based on size because it has to fit inside a designated spot. It’s great. Right in their recommended watt range. Some don’t like the “food is ready” jingle but I’m used to it.
6:37 watch out with steam covers and using 'cooking recipes' with microwaves that have steam sensors, these detect the amount of steam in chamber - by covering the vegetables, less steam ends up in the chamber sensor which means you could end up overcooking
I love my oversized over strong Panasonic. I use it all the times and for a lot of things I do lower the power. I bought some Tupperware products for in the microwave and they say to use 800, and mine is 1200, so I just lowered it to 7 out of 10. I enjoy being able to put large things in the microwave,
While rounded steel is microwave safe, damage to the rim may make it NOT safe for microwave anymore, use with extreme care. For example, chipping of the edge may cause arcing. IMO, plastic snap lid with steam vent is a safer option.
Corn on the cob. Even easier. Put the whole corn, silk and all in the microwave for 3 minutes for one cob on high. Then cut the stem end off and squeeze the cob out. Start squeezing from the other end. The corn will slide out without the silk, ready to eat.
Power level on a microwave doesn't mean the magnetron is putting out less power. They always run at full power. If you set the power level to 60 percent, that just means the magnetron will cycle on and off so that it was running 60 percent of the time.
Scrambled eggs works in a microwave. Put two eggs, butter, milk, salt and pepper in a microwave-safe bowl. Beat with a fork. (Don't worry about the butter.) Microwave for a minute. Take out and remix with a fork. Microwave for 30 seconds. Take out and remix. Repeat 30-second-cook and mix steps until done - probably only need one.
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I have a "new to me" microwave trick. When my kitchen is smelling musty, I can grab a bowl, fill it with about a cup of water, toss in some sliced lemon, spices, or a little bit of grated apple or roughly chopped apple peel, and then microwave for three minutes. When it's done, I open the microwave, set the bowl on my high counter, leave the microwave open for a few minutes, and that funky smell is replaced with the delicious scent of lemon, cooked apples, cinnamon, ginger, cloves, or nutmeg. This idea would work with (for example) apple, grapefruit, or tangerine peels set aside in the freezer in a Ziploc bag just for this purpose.
I do something similar with essential oils. It's a great, inexpensive trick that makes my whole kitchen and living room smell great.
I would work on getting rid of the source of the smell instead of working on covering it up.
@@B.D.F. The smells I'm covering, as you call it, are natural ones from cooking things like broccoli or fish. I enjoy those smells during cooking and eating, but I don't know anyone who wants their kitchen to smell like either one for several hours.
@@EarthIncompatible lingering smells can be rough. It can make an enjoyable meal, a bummer, if all you can remember is the smell afterwards
YES! I've been doing the lemon trick for 20 years now. I also add real 🍋 lemon to my sponges 🧽 while cleaning the microwave. 👍🏻 ✅
Corn on the cob - I don't remove the silk before cooking. Just chop off the "stem" as needed to make it fit in the oven, remove any loose husks, then microwave 4-5 minutes (depending on your oven, and doneness you prefer). The husks and silk slip off easily after cooking - easier and less mess.
When I heat something big and liquidish like a pot of chili, I use a silicone angel food cake pan. The hole in the middle helps it heat more evenly and prevents that big, cold glob in the middle, saving stirring.
Also, those Anyday pots look like they need the big handles on them that you like so much on Dutch ovens.
Great idea with that Bundt pan! What do use to cover it to keep down the chili splatter?
@@richarde1355 I have a plastic cover that sits over it, but you could probably just use a plate or a towel.
I use a small shot glass sized cup in the center for meat loafs and such. Filling it with water seems to work well for a steaming action and to keep the glass from being overheated
Lisa, I am so grateful to hear you say 900 to 1,000 watts because all these recipes on frozen foods call for 1100 watts and my little 900 watt Emerson cooks so efficiently with various power levels and also so well that I don't need 1100 watts. It cooks better than our over the stove microwave and I think I got it for like 100 bucks, if that, at Target 10 years ago. Works like a champ!
Most of the frozen foods I've seen that list a wattage are just telling you what they used--which I appreciate. That lets me know that since my microwave is 1250W I need to cook it for a shorter time than they recommend. For yours, you'd likely need to cook it a little longer than the time they suggest.
I recently bought this exact same microwave and LOVE it, love the look, love the dial, the ease of use, the quiet door, the ability to turn off all beep sounds. Breville rocks
I've been cooking in-the-husk corn in the microwave for many years. Its the best!
I’ve cooked in the microwave for 40 years, and I still use my Corningware. My vintage Corningware is super easy to use and easy to clean, and has handles on the side for easy removal from the microwave. For me, microwave is pretty much the only way I cook broccoli - fast and oh so yummy!
Fish can be so good cooked in the microwave. Try parchment paper bags - place in it a piece of fish, a few pieces of asparagus, a little herbs of your choice and salt and pepper to taste, overlay these with thinly sliced lemons, roll the bag closed, put on plate in the microwave for, say, 4 minutes depending on your microwave’s power and the fish thickness, and you’re done. The food steams in the bag. No container to clean, toss the bag. Healthy, fast, no muss, mess, or fuss!
Is the corningware glass cover microwave and oven safe?
@@truthwins1443, Absolutely, but I usually put wax paper under the lid because the lid is very loose. Thar's just me, don't know if good or bad idea.
Can you do that technique with frozen fish??
Tip on the corn with husk; With serrated knife cut off 2 or 3 rows of corn from the bottom of the cob and squeeze out the corn like a tube of tooth paste. Comes out clean as a whistle and delicious.
Love Lisa and Hannah. The whole gear head thing is helpful and great. Thanks.
A thing I learned that really improved my microwave usage. Keep a small spray bottle of distilled water. When you put something in give it a light spray to add more moisture.
This is especially great for breads that are starting to stale, which is water loss. You spritz it with water, microwave it for ~30-45 seconds. That makes it warm and hydrated, and depending I might toast it a bit or eat it like that.
Lisa, thanks so much for the tip about placing foods on the outer edge of the turntable. It is definitely a game changer, especially doing a scrambled egg.
It was Stephanie Cheng, the daughter of Stanley and Helen Cheng (Meyer Cookware) who came up with the concept for Anyday. This family has brought the world Circulon, Anolon, Bonjour and more than 200 lines of cookware and are the 2nd largest cookware company in the world.
Doesn't surprise me, this is one of the highest quality/best designed glass tupperware dishes ever made. However at 2-4 times more expensive than Oxo's borosilicate containers, it really doesn't make sense unless you are rich and are buying it to try and flex on your guests. They are trying really hard to make Anyday seem like it is more than it is with their recipes but realistically its not any different from a normal borosilicate container, the main differentiator being that you can't really microwave the oxo container's lid because it doesn't have a vent hole, and plastic can warp in the microwave so its best to avoid microwaving plastic lids that get paired with your expensive glass tupperware. However if you just rest the lid on top without the latches closed, it should be fine and able to steam or lightly pressure cook just like the anyday does.
I expect to see the price of anyday container go down in the next 10 years as competitors step their game up. I can definitely see frosted outside becoming a new normal. I don't know if the stainless steel will be copied by competitors but I could definitely see glass lids with silicone ventholes becoming a new normal.
Love when you do the posts of kitchen gadgets, equipment, utensils, tools... Thank you. Really appreciated the one on air fryers.
I used to think corn on the cob was best with butter and salt, but I tried it with lime and Tajin seasoning, and changed my mind! So good!
Mayo, tajin, and cotija cheese
'Gear Heads,' ALWAYS worth watching.
I bought a set of Anyday when they first came out, after seeing them being used on social media. I absolutely love them - I've bought multiple sets for wedding gifts and baby showers. It's the only way I'll make pasta, rice, mashed potatoes, and frozen fish. I can go on and on - they're the real deal.
I have a top of the line breville and it uses inverter technology....the magnetron does NOT cycle with power settings. It actually ramps down the power. Maybe address this feature in some devices
@@jslezak57 Hmm, not sure I understand what you're getting at
@@jslezak57 sorry, what does that have to do with the cookware she’s discussing?
This video made me smile. I used to sell microwaves in a big box store way back in the 90's. For a time, if you bought one you got TEN free 1-hour cooking lessons!
We hired a lady to come in and teach it and she made all sorts of dishes, one being an Oreo cheesecake.
Also back in those days, my boyfriend's mom would cook a whole Christmas turkey in her microwave!
My parents had one of the first microwaves that included the stove vent and light, bought it through my uncle who was an executive at GE. Even with his discount it was over $700! That sucker was installed in 1980 and just died in 2020. My brother said he could’ve kept it running but couldn’t find the parts.😮
@@leapintothewild I had an Amana Radarange which was one of the early consumer machines. I just loved it.
@@VintageFLA Wow, what a great brand Amanda was!
@@leapintothewild eBay is your friend!
@@Pt0wN973b0iI Sure. Parts for a 43 year old microwave. And you think ebay is some sort of secret? duh
I especially like the Panasonic Inverter microwave for the RV. At lower power levels, it draws less current and there's less chance of blowing the circuit breaker if I have something else on the same circuit (very likely in an RV). The pulsed style of microwave draws full current whenever it is on, and I used to trip the breaker occasionally before I replaced the unit with the Panasonic. I also found that cooking at lower power levels gave the heat more time to spread out through the food for more even cooking.
I got a Panasonic with sensor cook when I bought a microwave last year. I had never had one before. Now I think sensor cook is a must have feature.
My whirlpool microwave can double as a convection oven. Handy for the holidays!
I recently found that I can brown food faster if I nuke enough water out of the food first. For example, I like to nuke 1 serving ( 2 patties ) of sausage for 30 sec, flip, 30 sec, flip, 20 sec, and then brown the sausage as I desire in a frying pan. Before starting the sausage the butter needs to start to boil dry on medium heat. Then start nuking the sausage. The butter should be ready when the sausage is done nuking.
I used to have a free standing microwave convection oven and I loved it. We lived in an apartment with a brown (so 70s) stove with really bad heat distribution, so I learnt everything I could about using the programme option for cooking. In my current home, however, I have an over the range microwave ventilation hood combo that has this magical button for rice. Microwave ovens make the best rice, no muss no fuss! It has several odd buttons on it that I don’t use, but you take a medium sized glass casserole dish, combine the ingredients for your rice dish (rice, water, chicken soup stock powder, etc) and put on the lid, pop it in the microwave, touch the rice button and off it goes! I also used to cook steel cut oats or groats with brown sugar and cinnamon using the rice button and then every morning I would scoop out a little oatmeal from the dish in the fridge and “nuke” it to reheat for a quick breakfast. You could have an hour long video on using the microwave and still not cover everything!
Cookware? My mom’s corningware, complete with lids! Perfect for steaming! Perfect for casserole re heating…etc etc. etc.
I've been microwaving since before she was born. No Pyrex, Corning, Fire King plate or bowl has ever broken. This might work great but it is a gimmick, too.
Two tips from Brilliant Bill's kitchen: 1.) A damp paper towel placed over bowls used for steaming, reheating, etc. is fast, easy and contains splatter. 2.) Place a thin silicone pad (trivet is great) on the microwave's rotating plate. This makes for much more secure placement as the table turns. Also, they are spot on about power levels --- invest a few more minutes for far superior results.
Yes, lowering the power produces more evenly-cooked food.
Who's got time for that power level voodoo? I like my enchiladas boiling lava hot on the outside, still frozen solid on the inside.
I discovered the microwave this year, and for daily family cooking I will never go back. It beats the pressure cooker and air fryer by FAR for speed, but with all 3, I can do anything. I also get by just fine with my pyrex, though I do occasionally drool over cookware. I'd heard of Lekue, and considered buying a vintage browning dish, but this brand is new to me.
I bought a cake carrier at the dollar store. I use the tall lid to cover my food in the microwave. It’s great for plates of food or things that are tall, like measuring cups. No big splatters. It’s much better than the things that are sold as microwave covers.
I use the silicone potholders. They have a vent hole if you need it, seal tight if you want that, prevent splatters, and are easy to clean
@@Mamba151 It never occurred to me to use the silicone pot holders I have this way! Thank you!
Genius!
Lesabear: that’s a good idea. I use those microwave covers but they are too short for some things. I’ll have to scout out the right size cake carrier.
I just use wax paper. Cheap and no need to clean the cover. Just toss it in the garbage bin.
The best microwaves have inverter technology, so instead of cycling the magnetron an and off it lowers the output of the magnetron instead for lower power settings, This is a game changer, Panasonic seems the best to me, and I am so happy with mine.
but I noticed with inverter the power ramp-up time is really long, from the moment you press start it would take 10 seconds to reach maximum power. If you have to open the door frequently to stir the contents this increases cooking time significantly.
Thanks for the correction. I am concerned with the number of misleading information on microwave tech out there. I always insist on inverters as the control of power / heat is excellent. Non inverters just have a On / Off on the magnetron - the fact of lowering the power to 50% means the magnetron is turned on less often during the cooking cycle between intervals and achieves the same effect as cooking with 'less power' - in actual fact, the food is still being zapped at MAX power whenever the magnetron comes on, even on a lower setting. Run a power meter to see the power consumption yourself.
I have the Breville 3 in 1 combi oven and it has inverter technology in the microwave part. I've been really impressed with it.
I am on my third Panasonic inverter from the Genius series. I've not had greatest luck on longevity; however, I like this technology so much, and I used it so much, that I just suck it up.
I cook in the microwave often and use lower power settings all the time. We have an older Panasonic "Inverter" type microwave. This tech is supposed to actually run the magnetron at a lower power instead of cycling it between full on/full off to achieve lower power settings. I do find that it never seems to splatter food, it's great for melting butter or reheating fatty meats. I saw that you had a Panasonic Inverter in your testing, did you find that it worked better/worse than regular microwaves?
@@sandrah7512 Well, I do use the lower power settings often, because it is powerful at full power (though that can be useful; I can nuke cauliflower into submission in 6 minutes, to make faux mashed potatoes ;-). And it's true that there aren't any "convenience" features, but those are generally useless to me because I don't generally buy convenience foods that go with those features. Also, I'm old enough to have owned an Amana Radarange, which just had start and stop buttons and 2 dials for time.
I am obsessed with my anyday cookware its so amazing what you can do so quickly with veggies eggs rice salmon you name it. I'm gifting it to my family this year I love the poached eggs I did have to find the manual to my microwave it was a learning curve for sure
One great trick I came up with to cook in a microwave is for cooking fish fillets. I season a fillet, top it with a lemon slice, julienned vegetables and a pat of butter. i wrap it up in plastic wrap and microwave the whole package for 5 minutes. The fish "poaches" in the water from the vegetables, lemon and butter, so you have your main course and a side dish all together. Thicker fillets may take an extra minute.
Maybe try using a silicone envelope instead of plastic. It's probably safer.
I do the same thing, but "en papillote" - wrapped in parchment paper. It seems to work better than plastic.
You can also use nori sheets to steam things. It's not super perfect as it's permeable and has a flavor, but for fish it's a good compliment
Heating in plastic !
I own several Breville kitchen appliances, a juicer, and a toaster oven. I think that they are a step above in quality compared to some other brands. They may cost a little more, but you get what you pay for. I'm not at all surprised that the Breville microwave was your top pick.
We've been making mug cakes as a quick easy dessert for a couple years, but my favorite recipe that uses a microwave is ATK's Six-Banana Banana Bread. The extra work of microwaving the bananas and then straining and reducing the liquid is SO worth it, and it doesn't take that much extra time once you've made it a couple times and figure out how to get the rest of the recipe together while you're waiting for the bananas.
I was JUST getting ready to make banana bread and between their two recipes I was going to use the easier “classic” version. After reading this, I think now I’ll give that “ultimate” 6-banana version a go, instead 👌.
I've gotten lots of great comments about how good this banana bread is, but when I explain how I make it, most people are put off. But it really isn't that much extra work: put the bananas in the microwave, get other stuff ready, put the bananas in the strainer, get other stuff ready...
By the time the bananas have been strained, everything else is ready, so I reduce the liquid, mix the batter, and put it in the pan. Reducing the liquid isn't that hard, and it's the most significant extra work in the recipe.
That’s now my go-to recipe if I need to bring something to a gathering. My *mom* asked me for the recipe, and she’s the designated baked goods person for our extended family. It’s that good.
Which ATK cookbook is this recipe found in, or is it only on their all-inclusive website subscription? I used to do the yearly access then had to restructure my budget after a job change, but I have many of their cookbooks and still have a digital CI magazine sub. Thanks!
I didn't get the recipe from a book. I got it from ATK's website, which now requires a paid subscription for the recipe. But a quick search found other copies of it on the web.
I cook winter squash in the microwave. Just poke some holes in it before hand for steam to get out. When it is cooked the seeds are easy to scoop out, then the flesh can be scooped out with ease.
I find that some parts are mush and some parts are too hard :-(
It would be nice to hear about any auditory cues a given product has for low vision and blind. All to often manufacturers forget(intentionally or not) those of us who have visual disabilities, and still have to EAT too!
PS: dials don’t do good when there’s no voice or other cue speaking the setting out. Also, using simple drawr felt bumpers I’ve made a checker board patter for my fingers to follow- but I shouldn’t have too, this should be a consideration any manufacturer does at the first steps of any blueprint for a new product. That, and hire people who need accessibility in what we do- not all of us have attendants, or want one. Independence is just that. It does help to have Allie’s who can elevate these needs up the food chain and not continue to keep it in a box.
Agreed. I’d add that while stainless is a great material is great & modern looking, for those of us with somewhat impaired vision white is easier to maintain. Keeping that gray interior clean is a bit more difficult than a white one.
Could you recommend any brands &/or models you find better to use please? We are looking to find one that’s better for my husband who is vision impaired.
I whole-heartedly agree! My mother is vision-impaired and it is a source of great frustration to her to try to microwave something for herself. It’s one of those things that most people don’t realize, but it REALLY affects a person’s independence. Just this one upgrade that you suggest would make such a huge difference!
Appliance manufacturers have a LONG way to go when it comes to universal design.
I love making soft-curd scrambled eggs in the microwave and have been doing it for years. A little plain yogurt added to the eggs, 30 seconds on high if the eggs are cold, then low power 3 or 4 for 2-3 minutes at a time. Stir in formed curds and repeat. Reminds me of tempering chocolate (I worked for a chocolatier who tempered with the microwave!), because once the curds start to form, they get broken up and stirred back in to help the uncooked bits to firm up like tempering.
Thanks for this. How many eggs is this for?
@@nancycy9039 2-3
1:L33 Inverter Microwave allows you to use a lower power sett8ing to slowly heat and does not cycle on and off. Its brilliant for defrosting or heating smithing quickly when needed. Best of both worlds.
3:15 Inverter lets you use HIGH to boil water or lower to simply warm.
7:38 Another way to cook some things you would normally boil (I do potatoes before baking) by microwaving in a bowl of water. Both MW & water heat transfer; similar to normal boiling.
One thing that always has caugfht my interest, are those "browning" plates/bowels you see in infomercials. Do they work? I have noticed they are off the rotation, which makes me think they were a fad that does not actually work?
A very thorough evaluation with many thoughtful ideas, but you missed a major point. As an engineering student in the 50s I help demonstrate the first consumer microwave, marketed by
Litton, at an engineering meeting’s commercial exhibits.
. I am a licensed professional electric listener today. The inverter microwave has the best features and it’s made by Panasonic. There may be other models, but I haven’t succeeded in locating one. The inverter works by reducing the power of the magnetron so it can run continuously at lower power settings: the range acts like a lower wattage unit. The rest of the microwave models cause a problem if they’re high power as you pointed out because their cycle time can be as long as 20 seconds. Then the average power may be low enough, but real hotspots develop during the on-time at full power. The other aspect that needs further consideration is the glass turntable. The reason the Panasonic has this is because it’s almost impossible to tune the chamber of a microwave so that hotspots are equal throughout the chamber. Inevitably there are standing waves and some spots get hotter than others. When the food isn’t moving, the food gets burned in some spots while being cold, in others. Finally, the idea that microwaves heat to the center (claimed in one comment) is wrong. As you point out, they are very high frequency. They have a very small skin depth, and they basically heat from the surface inward a very small distance. Hands-down the Panasonic inverter is the best microwave around and a 1200 W works just fine because you can run it in lower power and it looks just like a lower power microwave.
Sorry for the dictation. “Listener” should have been “engineer”.
Oh good, I was surprised listening to electronics was a profession. 😂
Thanks for the science as it makes everything more logical.
I’m in the market for a new microwave and trying to decide which brand to purchase and whether one with inverter technology is worth the extra expense. Your detailed comment has helped greatly in my decision- making process.
That’s the one i have had for a long time... yes there are hot spots! Just learned watching this video that i should be running it at lower settings😊 more often!!!
Good tips for buying a microwave. We have a small 600 watt microwave in the common room. Try to figure out how long to cook a meal designed for a 1000 watt unit is not as simple as it sounds. To me it just easier to use the 1100 watt machine but it not always available. There are some meals that specifically tell you not to use anything below a 1000 watts because it will not cook properly. As far as Breville goes I have not had very good luck with their products they seem to die 6 months out of warranty.
Great video and info. I must share that growing up in Midwest on a farm, we cooked corn on the cob in the microwave. Used a Corning ware dish, splash of water, cover, 2 mins/ear. Worked for us and our hungry crew.
I grew up on the Tupperware gold microwave vegetable steamer. I grew up loving veggies due to this device as I had steamed vs boiled veggies ((90-00's) roasted hadn't come back yet). I borrowed the family steamer for college, and I found it effective to make pre-made stuffed pasta in. The tortellini and ravioli were cooked through with a bagel-like chew with toasty spots. I had to return the family steamer, but instantly bought one when I found it.
Another nice tip, high fat cheeses will fry themselves in their own fat after about a minute in the microwave. Crusty bread topped with a slice of monteray-jack and microwaved for 1-2 minutes gives a crispy tasty snack.
Needed a microwave for my apartment. Found one that's a microwave, oven, convection oven, air fryer combo. 900 watts, bakes and roasts from 300 to 400 degrees in 25 degree increments. 98 dollars. I love it
Microwave corn in the husk is amazing!
There was a point when I was working with kids afterschool where I really wanted to use the microwave as a way to emphasize that cooking can happen anywhere. At the time, I had trouble finding a whole TON of recipes for the microwave, but... chocolate cake was pretty good (even if the other staff cut the sugar content perhaps a little TOO aggressively haha). Worked well in large batches too. I probably should have made microwave baked potatoes too. They're so quick and simple, just the perfect example of something that the microwave can do that is 85% of the way there for 85% less time.
Some models have auto-cook functions that use a moisture sensor to determine cooking time. I used the Fresh Vegetable setting often for asparagus, broccoli, etc. on a previous model that I owned. No need to guess at the time for varying quantities.
I am an appliance junkie, but I have to admit to being surprised at how much I love my Anyday set. One of the main reasons is easy cleanup, cooking and storage in one dish. Potatoes in the anyday taste amazing because the water does not dilute the flavor. I use it a lot for rice... again because I can use 1 dish to cook, store and reheat without plastic. It's great for poached eggs in 2 min. I've made tomato and garlic confit I've made David Chang's Salmon rice and was surprised at how the fish came out. I definitely want to try polenta and the Tuscan chicken recipe. They also can go in the oven up to 425 I believe. I started with the medium set and ended up getting all of them. If you look at the price tag it can seem steep but they are multipurpose and good quality so I think they're worth it.
I am going to be using them a lot for my Thanksgiving meal.
Does the rim get super hot?
@Blue Moon Not that I've noticed. Just like any pot, be careful when it's hot. I ended up getting a large thin silicone trivet pad to place the Anyday on. It makes it easier to take it out of the microwave.
I recently bought a new microwave (my third Panasonic inverter), and enclosed, there was a coupon, recipes and sales pamphlet for Anyday. Rubbermaid has some acrylic products. While they have covered venting, the bodies have cracked. The best set I bought of hard plastic with silicone gaskets and a vent were from Costco....probably 30 years ago. I still have them. They have not cracked, but the vent and gaskets have parted. I did some research, saw the number of positive review from ardent uses, and I could see that the features that I desired were present (utility, venting, convenience, durability). So, I'm looking forward to receiving my Anyday. Not inexpensive....but we don't eat out, and I depend on my microwave (and missed it dearly until replaced).
I use my microwave mostly for the following purposes, in order of frequency:
1) Leftovers; 2) 13 second blast for the water for my sourdough starter feedings; 3) heating up a frozen meal/snack; 4) steaming vegetables in the ancient, mid/late 80s Tupperware steamer bowl that my mom let me take when I moved out; & 5) melting butter for a recipe.
same (except number 2, I gave up on sourdough before it became trendy lol)
You may want to retire that steamer bowl to being a decoration, it's not good to cook in plastic at all, especially older pieces. The plastic degrades and sheds microplastics and plasticiziers with heat, time, light, and wear from friction.
This is exactly the video I needed, so thanks! I have been seeing a lot of the advertisements for this microwave dishware on Facebook and I have wondered what it was all about. Also, my microwave is on its last legs so knowing what is a good microwave to buy was helpful too! Thanks!
P.S. I only cook corn on the cob in the microwave. I wrap each ear in a square of paper towel and then in a square of wax paper. If the corn is fresh, which is about the only way I buy it, it only takes about a minute 20 or a minute 30 per year to be perfectly cooked!
Not Corningware, which is okay but heacy, rather Corelle which is much lighter, the smaller dinner plates fit exactly on the larger bowls and and saucers on the shallow and deep cereal/soup bowls. Open stock at Walmart
Yes, we totally need an ATC microwave cookbook! I would say start with Barbara Kafka's "Microwave Gourmet" (1987) and update it. Kafka was all about using the microwave for traditional French cuisine as conceived in the 1980's. How about adapting the microwave for international food of the 2020's? Microwave shakshuka? Microwave mujadara, perhaps?
Ah, _Microwave Gourmet_! I used to watch for sales on slightly shopworn mushrooms, parsley, and shallots so I could make an industrial-sized batch of Kafka's duxelles. A few years after _Microwave Gourmet_, Kafka wrote _Microwave Gourmet Light_, which updated some recipes and replaced othets.
Julie Sahni's _Moghul Microwave_, which dates back to about the same time as Kafka's second book, is still very good for Indian cuisine.
Great information. I use the microwave to precook or quickly warm cold vegetables from the refrigerator then finish cooking traditionally, steaming or sauteing. This prevents overcooked issues which are typical for microwaves. Saves a lot of time. It also works with scrambled eggs. Scramble, then warm them in the microwave to above room temperature before tossing into a hot buttered skillet.
Great idea for a cook book! After all it is the most ubiquitous cooking devise there is. And I think that'll be #60 in my atk cookbook collection
There was a great cookbook written many many many years ago called microwave gourmet by Barbara Kafka. It was a great resource for learning how to actually cook in the microwave.
When you microwave corn on the cob, to de husk it, slice it around the bottom, grab the top along with the hairs, grab the stem, then pull. All the hairs and husk slide off hairless together in one fell swoop.
I’ve been waiting on getting a microwave until a review is out! Thank you for this!
My step-mum was a whiz with a microwave oven. One my faves was her poached fish with herbs. Perfectly cooked and delicious.
This is such an informative video! I moved into a house with a “built-in” microwave above the stove. It has to be the world’s worse microwave. For about $250 dollars I will purchase a SMALL! replacement and replace it. Also, I purchased the featured Chef Chang microwave cookware, and, I agree: It’s really great quality, multi- purpose, attractive cookware.
Here's another idea - I have a full set of silicone lids (from Food52) that I use to cover my dishes in the microwave and they work like a charm.
I have those too, but I don't remember the brand. They're a total game changer. They're also nice for storing food in the fridge.
The info that Lisa provided was quite useful. However, I fail to see how "rickety" a large Pyrex bowl with a plate on top is! I'll keep my $$$ and use what I already have in my kitchen, which may not quite meet the standards of ATK, but work fine for me.
I literally cook EVERYTHING in my microwave. I have a HUGE cookbook from Betty Crocker SPECIFICALLY for microwaves
I own a combination microwave. [Microwave/Convection Oven/Grill "Broiler"].
I find there's a dearth of recipes & information on using these features in concert with each other at the same time - like microwaved baked potatoes with an oven crisp skin. So it seems even the manufacturers don't know how to get the best from their machines.
It still gets used a lot as A] I've figured out a few combination uses & B] its much cheaper than heating my main oven for myself.
Maybe some tips & recipes on this sort of combination oven from yourselves would be a good idea!?
There was a guy(kid actually) that invented a way of encoding microwave cooking instructions for a specific food & an input for the microwave. A card slot if you will. It was all very ad hoc since he did the engineering at home. I thought that was going to be the big innovation discussed for the breville. It was a news segment, probably pre dates TH-cam.
Yes please! I'm renting a place with a microwave like this and was kind of mad because the owner said it was a microwave and oven. It is not
Which make and model do you have? I'm in the market for one.
Hi there…what is the brand and model you have? It sounds quite useful.
@@friedakroynik8901 Hi there, it's a Tower KOC9C0TBKT Dual Wave Combination Oven with Microwave/Grill/Convection Oven Functions, Self-Clean, 900W, 28 Litre, Black.
Here's a copy of the review I gave it: -
Arrives in a large, nicely branded cardboard box, so well protected for transport.
Inside the large combi oven is packed with the large glass turntable & metal grilling stand packed separately so they don't get damaged.
The extra large glass plate [12.79"/325mm] allows larger plates/containers/foodstuffs.
The combination microwave oven itself measures 15.78" x 20.19" x 12.24"/40.1cm x 51.3cm x 31.1cm, so may take up a little more space on your worktop than your old microwave. It has an internal volume of 28l with the average for home microwaves being 23½l. So plenty space for cooking joints of meat or whole chickens.
The 900w output for the microwave is at the higher end for home machines so things will cook/reheat quicker. The grill puts out 1250W, & the convection oven 1250W.
The oven will heat up to 220°C/428°F which is nice as many smaller appliances only get up to 200°C/ 392°F. The interior of the oven is a "honeycomb" metal design to distribute the heat 15% more evenly. When using the oven you have to take care as the exterior of the oven will get very hot. So don't store things on top of the oven & be careful of things adjacent to it. [I have a stand mixer with a plastic dust cover that I have to move away when using the oven function].
There is a digital timer on the oven, unfortunately it only goes up to 60 minutes. Obviously some roasts may take longer but I just use this as an opportunity to check on how its doing. There is also a cool down function & repetitively beeping "done" alarm that goes off, but you can learn to live with them.
The controls are easy enough to master once you've read through the instructions & the more you use the 10 power levels / 5 auto-cook menus the easier it is. [1: Roast Pork, 2: Roast Beef, 3: Roast Chicken, 4: Baked Fish, 5: Fresh Vegetables].
There are also Defrost, Steam Clean & Keep Warm functions.
One thing I think is missing is a mini guide/cookbook so as to enable you to better understand how to use all the functions together. Yes there are the 5 Auto Cook menus but if I want to try something new or slightly odd a deeper understanding of how to combine the functions would be good, say making "breakfast egg & bacon cupcakes" or baking filled pastries using an convection & microwave setting?
One thing I found a little disconcerting was when using the grill or convection you get some alarming clangs & creaks as the elements heat up. I know things expand but it sounds alarming. Also from time to time the turntable makes more noise than expected, like its slipping a belt of gear somewhere. But as I said its very intermittent.
On the whole I'm loving it. Living alone I don't want to heat up the large oven for one person, yet its large enough that I can cook a whole large chicken in there. Its also easy to clean [as I found out after the exploding potato incident! 🥔😆 which was totally my fault]. I'm quite sure I'm not using it to its full potential but will do so as I learn more about the machine. I've tracked down some combination microwave cook books to help me fully realise what it can all do. So far everything I have cooked has come out tasting great, nicely cooked & in a fraction of the time that it would usually take. I also like the look of it, black "whitegoods" are a good thing in my mind, look great.
At the moment its selling for £123.99 which is very competitive when you compare it with other machines of similar size & function, so I've no worries about giving an honest thumbs up recommendation for this Tower Combi-Microwave. 👍🏻
I cook scrambled eggs in the microwave. It really presents the pattern of your oven. To cook eggs you need a large flat pan. Like a Pyrex pie pan. Mix well your eggs with milk place in pie pan and microwave it. The eggs cook and start to look like a bunt cake. Every 30 seconds, pull out the pan and stir the eggs. After about 4 times the eggs will be complete. The texture is denser than pan scrambled on the stove. It is a personal taste preference. I prefer the stove top results.
I recently discovered the soften melt button for butter and I use it all the time now for baking. I dont have to worry about leaving butter out for hours maybe 2 minutes max and its perfectly soft and no melt
I never remember to put the butter out or decide last-minute to bake something, and I learned to heat a ceramic mug in the microwave then turn it over on top of the butter. Ready to use in a couple of minutes! Mine doesn’t have a special button like you describe, but sometimes I fiddle with 20% or something too.
Yes I got a new Kitchenaid that has the melt soften and LOVE IT!
@@joycej9415 Is there anything KitchenAid can’t do? 😁 My cuisinart processor is 15 and still going strong, but it’s the last non-KA appliance in the house and I might have to do it just for the heck of it. Lol
@Marijka Walker I love my Cuisinart food processor too!
Unless you live in a hot climate, you can leave butter out until you use it up. Butter is a natural fat and more stable than ultra-processed, poisonous veggie oils, which go rancid very quickly.
Bought my mother a sharp 900 watt microwave have had zero problems with it perfect for her . You have to be careful when getting a microwave withe the feet / legs on them . I found a few that tipped over when you pulled the handle to open the door .
I've been using our microwaves for cooking and not just for warming food since we got our first in 1981
Best tip I got was pre-cook smaller chopped potatoes in the mircowave before adding to leftover stews like curry or beef then finish cooking in pot to absorb flavor. Really helps shorten cooking time.
The anyday this the anyday that the anyday…anyday…anyday. Infomercial at it’s finest.
TIP: never try to reheat a hard-boiled egg in the shell, even for 15 secs. You wouldn't believe how many pieces it will explode into!! I don't know if the same is true for an egg that's been peeled, but the exploding egg memory is so strong I haven't tried it with a peeled one 😂
My brother did this on the first day of employment. With a raw egg.
Earned his rep.
Bless his heart.
It doesn't matter if it's peeled...any hard boiled egg that's reheated in the microwave will explode. It's happened to me and anyone that didn't believe me after warning them.
"How to Cook That" did a video about eggs exploding in the microwave. She's a food scientist, so she explains the science behind why they explode.
❤ the info and ❤️the tips! I start burgers in the microwave … cook them half way to lose more of the juices that will flare up on my old indoor Jennair gas stove bbq … also ready to eat faster! 🎉( i do the same thing if using a fry pan or starfrit griddle pan.)
You said you tried Corningware but did not mention it in the comparison. How did it compare? Did you test cook the chicken wings in the Corningware and if so how did they compare? Is this a test or an advertisement?
Interested in the mug cake recipe, but GAVE UP after the 4th pop up !! Haven’t been to your site in a while- now I remember why. So while I have loved this channel for years and years, your site has as many ads as a no-name food blog!
The whole thing is an infomercial for two products.
I live in a small apartment with little counter space. I researched getting a microwave that’s not big but still has room in it for a dinner plate for reheating. I found the Whirlpool rounded back microwave. It sits perfectly in the corner on my counter and doesn’t take up that valuable space. It’s 750watts and has lots of settings. Only drawback is it doesn’t have a light in it. Bought mine in 2018 so they may have added one in the new models. I think they currently run under $200 and are available in black or white.
Will the cookware stain when reheating spaghetti? Brilliant video and thank all of you for the tips 👏👏👏😁
If made of glass, which the Everyday stuff apparently is (the bowl at least), then no, the lid may if of any type of plastic.
I believe they have a black color (instead of the blue plastic seal and the lid handle) of the Anyday cookware now, which may help hide stains.
@@emeraldkitty2415 I just looked at the website, it comes in 3 colors, the emerald green, blueberry, and black for the handles and seals.
I can cook 4 perfectly poached eggs in the microwave. First put the eggs in water with vinegar, let the eggs sit for a couple of minutes to allow the whites to set. Microwave (1000w) for 3 min. test for done-ness by pressing the on the yolk, add more time in 30 sec intervals. It does take a little trial and error but once you dial it in you are golden and runny!
A very informative episode! Always love Americas test kitchen. I sold appliances in the early 2000s. And turning down the power is the best advice you can give. I used to ask people when they cooked in their oven. did they just turn it to 500 degrees every time they cooked a meal and they said absolutely not. I said well a microwave is an oven, and if you turn down the power it will do a much better job of cooking. I am a little surprised that you don’t mention the sensor cook technology that microwaves have had. I have had two Panasonic ovens with that feature, and it steams vegetables perfectly and also reheats food and changes the power level and cook time automatically depending on what you are reheating. I think it uses the humidity gauge to judge how much steam is coming from the food, but it works brilliantly provided you don’t seal the food up in a container where it can’t read the steam.
Something that they didn't really cover is that according to Anyday's website, their cookware is meant to be used as food storage in the refrigerator and freezer, and can then be used to reheat. Let's be honest, despite all the cooking possibilities, 99% of us are going to be using microwaves to reheat leftovers, using dishes that can go from cold to hot, then in the dishwasher. Not sure I'll ever buy Anyday cookware, but it is good to know that it can be used in a way that we commonly do now. I'm also not convinced about having that steam vent near the handle though, that sounds like a recipe for disaster.
I haven't had an issue with the handle, it is silicone, so it cools pretty quickly and the steam is released mostly in the microwave. You need a potholder or something to take it out so usually, I will use that to open the lid in the case of something like rice where you want to open it quickly to fluff it up. But I think that is pretty much the case with anything that you'd use in the microwave that got very hot.
The freezer to oven (microwave or conventional) is a good reason to use borosilicate glass as it's better for wide ranging temperatures (the video mentioned "shock", but it's really thermal shock). If you want to geek out --> en.wikipedia.org/wiki/Borosilicate_glass
I've had a set of Anyday (medium and small dishes) for several months now. I just ordered the 2 larger ones. I use them almost every day. (I've always hated throwing dishes together for makeshift microwave cookware.) I absolutely love them. I have had no problem going from fridge to microwave. Or, using the handle after cooking. Although the bowl itself can be hot, I haven't noticed the silicone handle being hot after removing from the microwave.
I love my Anyday dishes. I've had dishes shatter in the microwave (even though they said they were microwavable) and it's pretty scary. The Anyday dishes feel really sturdy, and I trust them since they're made specifically for the microwave. They make great rice, baked potatoes, and the smallest ones are great for building a meal rice or noodle bowl.
I’ve been slowly learning the advantages of power levels over the last few years. Rarely do I use 100% anymore.
Brevelle is the Oxo of kitchen appliances; everything they make is top of the line.
I have their microwave with convection oven and air fryer capabilities……granted it’s just me in my household but I have never had to turn on my oven and no longer need to lug out the basket shape air fryer. I love my Breville
microwave.
@@blulinx My brother had their smart oven, which I have say really did everything smartly that a countertop electric oven could do. I was impressed.
Some styles of microwave ovens actually adjust the power from the magnetron instead of cycling the power. I believe it's called 'inverter' technology. That way you can use it on full power for stuff like popcorn or 30% power for defrosting. The old style ovens that cycle full power off and on don't work as well.
OK, I decided to search the pages below and noticed that some folks also mentioned inverter tech. It definitely makes it easier to cook.
If there are any nicks or dings on the edge of the metal rim, can that cause arcing and damage inside the microwave?
I was also wondering this!
For a future "Ask AmTK" episode. I know some people that won't use a microwave because they feel "irradiated food is unsafe. Pouring cooled microwaved water on plants kills them." I'm sure there are other myths out there about microwave ovens. I was trained as a chemist and to my knowledge, microwave ovens only have enough energy to make water molecules oscillate. Maybe you could discuss this further. Not really convinced Anyday cookware does better than my pyrex bowls with pyrex glass plates as lids. If I need a tight seal, SealTite cling film (also recommended by AmTK) is terrific.
The problem with the Corning ware type is the mass of the lid and bowl. Cooking takes longer.
the sustainability aspect of a tight sealing, reusable cover is attractive
I know it's a year later, but here goes:
Microwaves use an energy that radiates, they don't use radioactive particles like in nuclear radiation. A lot of folks don't understand the difference because the same word - radiation - is used, and they're taught to fear anything they don't understand. The difference between electromagnetic radiation and nuclear radiation is huge. Electromagnetic radiation isn't damaging by itself. It's the heat that results from it that can be damaging. Whereas nuclear radiation, which is often just shortened to the word 'radiation' can be very dangerous. By not using the word nuclear when discussing nuclear radiation, scientists have misled and confused the public into thinking incorrectly about various types of radiation.
By the mid-1970s, microwave ovens dropped to a price point where I could afford one. So I bought a basic Sears model, and, being obsessive, I tried to cook just about everything in it... even yeast rolls. They worked but were more like dumplings. My new skill became useful when I divorced in the 1980s and moved into a basement apartment with a very questionable "kitchen." I had no money (child support, etc.) and had to cook almost every meal that I ate.
I made many meals in the microwave, from BBQ turkey legs, fish, meatloaf, and even small cakes. I also used a 2.5-quart simple crock pot I purchased at a local market for $9.95. It is surprising how many good meals you can make with simple equipment if you are willing to think outside the box.
Now, decades later, I have been remarried for 30 years and have 4 great kids. I still use our microwave regularly as I'm comfortable thinking of it as a kitchen tool no different than a chef's knife or a pressure cooker. My only complaint is that my microwave is stainless and is a constant fingerprint magnet. I wipe the outside down at least 5 times a day.
Microwaves can do so much more than reheating leftovers or cooking frozen dinners.
Less is more in almost all appliances. Dishwashers, washing machines, dryers… The more bells and whistles, the more that can break and the more confusing it can be to operate. I’d like to have a finger-proof finish on all my kitchen appliances.
I love my Anyday Pan! Cooks food so fast and so healthy!
Steamed corn in the microwave is the best! My MIL introduced me to that. “Baked” potatoes too.
Does ATK have a microwave cookbook? Or maybe have one in the works?
My previous microwave had a dial like the one in this video. I loved it, the wife did not. There's something to be said about the direct typing of numbers that's missing when you're trying to rotary dial a larger number. :)
Let me say, I bought one of these, it’s going back tomorrow, I bought the someday gloves as well, can’t use the gloves to pull the center knob up, got burned twice, when I decided to leave a review, a notice popped up saying buyer beware as the company has received numerous complaints on the someday microwave cookware. Very disappointed but glad I can return this expensive cookware
I got a small LG microwave, chosen specifically based on size because it has to fit inside a designated spot. It’s great. Right in their recommended watt range. Some don’t like the “food is ready” jingle but I’m used to it.
6:37 watch out with steam covers and using 'cooking recipes' with microwaves that have steam sensors, these detect the amount of steam in chamber - by covering the vegetables, less steam ends up in the chamber sensor which means you could end up overcooking
So much fun , please keep taking us shopping with you
I love listening to Lisa!
corn on the cob is best in mic. leave it in the husk. dont use plastic for many reasons. the husk keeps the flavor.
I love my oversized over strong Panasonic. I use it all the times and for a lot of things I do lower the power. I bought some Tupperware products for in the microwave and they say to use 800, and mine is 1200, so I just lowered it to 7 out of 10. I enjoy being able to put large things in the microwave,
I've also been using Panasonic Inverter Microwaves for probably close to 2 decades now. Usually, 1200 or 1250 Watts. Never had anything explode.
Inverter style microwaves (Panasonic and Breville) don't cycle on and off, but actually lower the power of the magnatron.
While rounded steel is microwave safe, damage to the rim may make it NOT safe for microwave anymore, use with extreme care.
For example, chipping of the edge may cause arcing.
IMO, plastic snap lid with steam vent is a safer option.
Corn on the cob. Even easier. Put the whole corn, silk and all in the microwave for 3 minutes for one cob on high. Then cut the stem end off and squeeze the cob out. Start squeezing from the other end. The corn will slide out without the silk, ready to eat.
On your microwave recommendations, I just ordered the one your like. I've been looking for a while.
Power level on a microwave doesn't mean the magnetron is putting out less power. They always run at full power. If you set the power level to 60 percent, that just means the magnetron will cycle on and off so that it was running 60 percent of the time.
Not true for inverters.
Scrambled eggs works in a microwave.
Put two eggs, butter, milk, salt and pepper in a microwave-safe bowl.
Beat with a fork. (Don't worry about the butter.)
Microwave for a minute.
Take out and remix with a fork.
Microwave for 30 seconds.
Take out and remix.
Repeat 30-second-cook and mix steps until done - probably only need one.