MICROWAVE BASICS 

A Concise But Not Comprehensive Guide 

Text and Photos by Jac Kyles Baker

I Reminisce on My First Microwave Cooking Experience. And I Wince.

The summer after my freshman year in college, I volunteered at an assisted living community in Atlanta. The gracious director hosted me in her comfortable home for two weeks.

One night, I was left on my own for dinner. My hostess casually told me to microwave a potato and heat up some leftover chicken. I’d never microwaved a raw potato or anything else that was uncooked.

Defrosting chicken and ground meat always resulted in unappealing, overcooked gray edges around a center of raw meat. Cooking real food in the microwave was nothing short of wasteful recklessness.

Out of my element, I was too embarrassed to admit I didn’t know a microwave could cook a whole potato. I didn’t even ask how long to set the timer. We both made assumptions that night: she assumed I knew basic microwave cooking and I assumed I was smart enough to figure it out.

I set the timer as if I were baking a potato in a conventional oven.  Let’s say 35 minutes.  I went off to do something.  Several minutes later (not 35), I smelled smoke.  And discovered the potato was burning, leaving scorch marks in the microwave.

What was more embarrassing?  Not knowing how to microwave a potato or nearly starting a fire?  The lesson: always ask questions, pride be damned.

I didn’t want anything to do with a microwave afterwards.

Ego blows sting less as years go by and memories fade (unpleasantness aside, my summer in Atlanta was dope). Eventually, I did buy a microwave.  What beats a microwave oven for reheating cooked meals and popping popcorn?

No serious cook makes a meal from scratch or baking a cake (?!) in a microwave.  Right?

So...What are Microwaves?

Conspiracies and misunderstandings abound with microwave ovens.  For your sake and mine, I’ll address none of them.  Instead, I’ll explain microwave technology as concisely as possible.

Microwaves are non-ionizing, high frequency, short length electromagnetic waves like TV and FM radio waves. They’re present in light bulbs, fluorescent lights, security beams and infrared waves in medical equipment.

Non-ionizing rays increase the temperature of food without causing harmful changes to the molecular structure.  Ionizing rays may damage molecules without increasing temperatures.  X-rays, gamma rays, cosmic and ultraviolet rays are examples of ionizing rays.

How Microwave Ovens Function

Microwaves work in bursts.  Bursts are regular when using HIGH power.  There’s more resting time between bursts at reduced power settings.  That alarming sound is not a breakdown (it set my nerves on edge when I first heard it).  It’s the sound of energy cutting in and out when cooking at a lower power setting.

Microwave energy is distributed around the oven’s middle.  So, food is cooked evenly on all sides.  Cakes and food without a high moisture content benefit from this cooking method.

Microwaves are waves of energy, not heat.  Waves cause water or fat molecules to vibrate at a higher frequency (billions of times per second) to generate heat.  Food is cooked indirectly from the outside and penetrates inward with radio energy.

Microwaves don’t accumulate residue in food, air or body.  They’re reflected or passed through food, specifically water, fats and sugar.  Waves are not absorbed by most plastics, glass or ceramics.

Experimenting With Microwave Cooking

Although microwave ovens have increased their power and capacity over the years, most microwave cookbooks were published from 1975 to 1995.  Maybe cookbook authors and publishers decided to leave microwave oven owners to pop their popcorn in peace.

Microwave oven models and brands vary in power and abilities.  Some are fancy with convection functions allowing cooks to do more than standard models. 

My microwave has a 1000 watt power output and a turntable.  Sadly, it doesn’t include a convection option.  However, it’s fun to experiment with recipes to discover what I can and can’t achieve with a basic microwave.

Microwave cooking is most efficient when all ingredients are prepared.  Yes, it seems fussy.  Compared to conventional stove tops and ovens, microwave cook times are rapid.  You won’t have time to chop, peel or measure for each step in a recipe.  Not having ingredients prepped slows the process which diminishes the main feature of microwave ovens.

Like traditional stoves and ovens, microwave cooking takes experimenting and tweaking to get the desired results.  Time, experience and patience are the keys.  Think of recipes as guidelines, not rigid laws.

What Microwave Cooking Can Do — A Short List

• Some recipes cook in a fraction of time compared to conventional stove tops and ovens.  About one quarter of the time.

• Keeps the kitchen cooler (a relief in summer and warm climates).

• Keeps food smells contained in the oven.

• Cook and serve meals in the same dish.  Washing fewer dishes is always good.

• Cleaning a microwave is easier than a stove top or an oven.  Assuming it's cleaned regularly.

• Make your own sauces, jams, pickles and pie fillings quickly.

• Quick cooking retains the nutrients in vegetables.

• Good for recipes that tend to stick on pans or need constant stirring: custards, curds, caramel, risotto, polenta.

What Microwave Cooking Can't Do — A Short, Debatable List

• Deep frying (though one cookbook author claims she deep fries beignets in a microwave)

• Browning pastries and breads

• Boil eggs in a shell

• Cook live shellfish (not sure why you’d even consider this)

• Cook multiple dishes at once

Safety First

Exercise the same caution and judgment when operating a microwave oven as you would for any kitchen appliance. They’re not playthings. Or components for a time machine (obscure anime reference, Dimension W).

• Do not use a microwave with a damaged door.

• Never operate the microwave when empty, causing possible damage to the magnetron. Damaging the magnetron may cause sparking resulting in a fire or rendering the microwave inoperable.

• Avoid using decorative glass.

• Avoid using metal in any form including dishes with metallic strips or trims.

• Avoid melamine dishes.

• Avoid plastics in a combination oven.

• Fat or sugary foods can melt plastic containers.

• Wood or bamboo may split or scorch.

• Recycled paper products may contain metal flecks that may catch fire.  Same for paper products printed with ink.

• Do not boil or heat liquids in narrow neck containers such as bottles or jars.

• Do not use conventional meat or candy thermometers.

• Do not heat a boiled egg.

• Do not sterilize a dry sponge; it must be wet.

Keep It Clean

Microwave ovens function more efficiently when clean.  Grease and tomato sauce splatters scatter the microwave energy.  It's a good practice to wipe the interior with a cloth or sponge dampened with water weekly.  This is a good way to avoid hard scrubbing or harsh chemicals.

To remove stubborn smells: add a solution of  one part lemon juice to 3 parts water in a microwave safe bowl.  Microwave on HIGH for 5 minutes.  Wipe dry with a clean cloth.

Equipment I Use — It's Not Expensive or Precious

I moved from a house with a small but well equipped kitchen to a studio with a kitchenette with two ceramic top electric burners and a microwave.  All the small appliances and utensils I’d amassed over decades remained in the house.  My best option was the microwave.

Microwaves don't require much kitchen equipment. Through careful curation, microwave safe dishes can be used in a conventional oven, serve ware or both.  No need buy anything marketed specifically for microwave cooking.  Multi purpose cookware saves space and money.

In the beginning, I repurposed plastic carryout containers, glass jam, sauce and condiment jars.  I bought ceramic bowls, mugs and plates from dollar stores.  I ate with my cooking utensils: two stainless steel forks and two stainless steel spoons.

Long story short, I was living like college student long after leaving college.  But I wasn't hungry.  I’m grateful.  As my enthusiasm and ambition (and funds) increased, I purchased better quality cookware.

Only use microwave safe plastic. I used plastic when I didn’t have options.  I don’t recommend it.  Why?  Sugar and fat can melt even microwave safe plastic.  Plastic retains food odors, oil and tomato sauce always leaves it mark.  Plastic lacks versatility.  Microwave cookware that safe for conventional ovens and is attractive tableware is a better investment.

I do recommend Pyrex, tempered glass or microwave safe ceramics.  Even better if lids are included to double as storage containers.  Glass and ceramic dishes are easier to clean (no greasy residue or tomato sauce stains).  

Specialty microwave cookware (like rice cookers, browning pans, steamers or popcorn poppers) aren’t practical if you don’t use them daily or at least weekly.  Buy according to your experience level and upgrade as your skills increase.  Even in my more affluent times, I didn’t own a stand mixer.  It wasn’t necessary; a hand mixer did the job.  I make even smaller batch desserts now so I don’t have a hand mixer.  Large wooden spoons and whisks work just fine.

A blender is a valuable addition to my kitchenette.  It takes up precious cabinet space but performs some of the functions of a hand mixer and then some. A blender helps with prep:  making pesto, grinding seeds, coffee beans and nuts, mixing cheesecake and tart fillings and puréed soups and sauces.

Why Cook With a Microwave?  It's a Time Saver, Of Sorts

Preparing a meal or dessert from scratch still requires necessary prep work.

I explained why I use a microwave.  But what’s in it for someone who has a stove top and oven?   Speed is the main reason.  Not just for making meals but for meal prep and kitchen tasks.  

Microwave ovens are brilliant for steaming food, particularly fish, in a flash.  Steam potatoes without or with little water in minutes for mashed or roasted potatoes.  Just think of the time and energy saved if I'd steamed potatoes in the microwave before roasting them in the oven or making home fries on the stove.

Make small batch homemade jams without turning the kitchen into a sauna.  Retain the vibrant colors of vegetables.  

Had I healed past microwave trauma, my microwave could've been a valuable kitchen assistant. 

Sources

Bowen, Carol. Getting the Best From Your Microwave. Anness Publishing, 1998, 1999.

Ferguson, Judith. 100 Microwave Cooking Secrets. Crescent Books, 1987.

Hensberger, Beth. Not Your Mother's Microwave Cookbook. The Harvard Commons Press, 2010.

McDermott, Joan. Ultimate Book of Microwave Hints. Bay Books, 1992.