A lot of foodies scorn microwaves. They proudly announce that they don’t, and never would, have one in their kitchen and I can’t help but wonder if they imagine all those who have one subsist on microwave ready meals and reheated takeaways. I always feel a little sorry for them, honestly; their conviction that real foodies never microwave means they miss out on one of the great modern tools of the domestic kitchen.
My latest microwave experiment, I’ll be sharing the recipe soon
Even before you consider recipes that can be made in the microwave, there are many little heating tasks at which they excel:
- Melting butter
- Melting chocolate without a bain marie
- Poaching eggs
- Steaming vegetables
- Cooking rice
- Reheating dishes that would tend to dry out in the oven or overly reduce on the stove top
- Briefly heating a lemon or lime before juicing (to make it easier to juice)
- Heating a mug of milk for a quick latte or hot chocolate
- Decrystallising honey
- Sterilising kitchen washcloths and sponges
- Heating wheat packs for muscle pain relief
I’ve also heard of people using a microwave to speed proof yeasted doughs, to roast a head of garlic and to par cook jacket potatoes before finishing them in the oven. The latter we now cook in the slow cooker, and I’m yet to try the first two; let me know if you have!
It won’t surprise you to learn that I’ve always had a microwave. My parents had one through most of my childhood, they kindly bought me a small, cheap one for my student house when I was at uni, and Pete and I have had one in our kitchen for the last two decades.
Last year, I reviewed a couple of appliances designed by Heston for Sage, including my lovely Smartscoop ice cream machine (review post here).
This month I’ve been putting my Heston for Sage Quick Touch microwave to the test.
- Because the water content in different foods varies so wildly, it can be tricky to guestimate how long different foods need in the microwave; chocolate contains only 3% water whereas most vegetables contain 95%!. Sensors in the Quick Touch microwave sense the amount of humidity released from food and automatically adjust the power level and the cooking time accordingly.
- There is a shortcut panel (of pre-sets) for common tasks such as melting chocolate, softening butter and heating baked beans (a personal favourite of Heston’s, apparently) – all you need to do is input the weight and touch the relevant button.
- Of course, the Quick Touch has normal microwave functions as well – you can manually input your power (with 10 levels from 10% to 100%) and the amount of time. The maximum power is 1100 watts so it’s pretty versatile. (Older consumer microwaves often topped out at 800 watts).
- Pete’s a big fan of the fact that the timer defaults to 30 seconds and if you don’t press any other button or enter a time, will simply start at full power as soon as you close the door. There’s also a cute A Bit More button when something is nearly done but not quite.
- So far, we’ve been very impressed with the melting butter, melting chocolate and sensor cook functions – perfectly cooked carrots and broccoli courtesy of the latter.
- Reheating leftovers works fine, as do all the other regular tasks I listed above. Heating seems to be even throughout a plate of food, rather than spots of scalding hot and still cold.
- It’s a heavy beast, so best for kitchens where it won’t need to be moved regularly.
- The price tag (around £250-270 depending on retailer) is high, especially as this microwave doesn’t have convection cooking or grilling functionality.
By the way, if you caught a glimpse of the green writing on the front of the freezer in one of the images above, you may be interested in my post on how to organise the contents of a large freezer.
I’ve also been talking to other food bloggers and writers about how they use their microwaves.
Celia Brooks, cook and cookery book author, loves her microwave. She reminds us that “it’s not an oven but a tool to vibrate water molecules” and is therefore “especially good for veggies” with their high water content. As Celia’s main food group is vegetables, it’s an essential tool in her kitchen. She loves to steam vegetables in it, and she cooks aubergine chunks or slices with a little salt before adding them to a ratatouille or moussaka – they absorb less oil if cooked a little first. She likes to “fill flat mushroom caps with cream cheese and herbs”; cooking these in the microwave forms “a luscious sauce”. She also warms milk, makes porridge and heats single portions of dishes like lasagne, for which heating the regular oven would be wasteful.
Helen Best-Shaw, food blogger and recipe developer, mainly uses hers for reheating, defrosting and cooking vegetables and grains. She says she nearly always cooks brown rice in it, which is “perfectly cooked in 14 minutes”. She also partially cooks baked potatoes before finishing in the oven.
Urvashi Roe, food blogger and baker, uses her most days, mainly for defrosting and reheating. She also uses it to melt chocolate, and for “emergency baking” when she has chocolate cake cravings. She finds it particularly useful on days she’s running late, needs to feed the children and can simply take a batch-cooked soup or dhal out of the freezer, defrost, heat and serve.
MiMi Aye, food blogger and cookery book author, loves the convenience of her microwave. She uses it to heat leftovers, cook vegetables like courgettes, warm soup and baked beans, cook ready meals and make microwave popcorn. Like Urvashi, she likes batch cooking meals and freezing them in portions. She reminds me that the microwave is also the easiest way to sterilise baby bottles. And she sent me this rather mesmerising video of blowing up Peeps (American marshmallow birds) in the microwave!
Alicia Fourie, food blogger and keen cook, uses her microwave for warming milk and reheating leftovers. She also loves it for cooking asparagus and corn on the cob, finding it “much easier than boiling” and less faff than lighting the barbecue.
Miss South, food blogger and cookery book author, originally got a microwave because, although she’s a “freezer fiend”, she lacks the organisation to take things out in time to defrost. She also loves using it to cut down on cooking times, pointing out that “microwaving takes less time and costs less than turning [her] electric cooker”. These days, she also uses the microwave to back up her slow cooker, by “batch cooking 3-4 portions of something lovely” and freezing the rest; being able to defrost and blast these home made ready meals in the microwave stops her “tiring of staples” and is also a boon when she’s ill or really busy. She is also a fan of microwaveable rice, which she pimps into fried rice with the addition of frozen peas and an egg.
Of course, a microwave isn’t a substitute for other cooking appliances. I love my gas stove top and electric oven and I regularly use my slow cooker, sous vide cooker and power blender (which can cook soups and custards).
The key is to understand a microwave’s strengths and put it to use accordingly.
Do you have a microwave? How do you use it? And what’s the one thing you use it for that you’d hate to do without?
Kavey Eats received a Quick Touch microwave for review. Lakeland links are affiliate links, please see sidebar for more information.