How many times has somebody suggested to you a kitchen trick, or, worse yet, what you were doing wrong in the kitchen!?  I personally am a kitchen freak, so, as I am a proud person, I never think that I’ll learn much in this type of article, but I read it, just to think “ha, I knew that”, and give myself a pat on the back. Ha ha… Well, more often than not, I must admit, I am proven wrong, and wrong again.  There are a few mentions in this article that I honestly had never taken into consideration!  Can you say the same thing?

Any tips for the rest of us, with the use of the microwave? A quick recipe, for example?

Enjoy, and comment!  Although I do love you writing for corrections to the email ( ), some sort of public comment would be much appreciated, don’t worry, I intervene, so nothing will ever be allowed if it’s not appropriate.

Click to the Original Article on MASH:

You’ve been using your microwave all wrong

Even though we treat the microwave like a one-size-fits-all solution for college students, kids and people who hate to cook, there’s more to this common kitchen appliance than simply sticking in a cup of instant ramen and pressing start — that is, if you’re using it correctly. And believe it or not, even though you’ve likely been pushing buttons on this supposedly “simple” appliance for decades, there’s still a pretty good chance that you’re doing it all wrong.

You only use the highest power setting

This is another case of microwave cooking being more complex than you thought. It’s easy to just pop in some refrigerated food, punch in a time, and press go, right? As it turns out, it’s just as important to change power settings (or wattage) on your microwave as you would change the temperature of your oven.

Even though every microwave is different, the general rule of thumb is to use the lowest power settings (500 watts and under) for a makeshift dehydrator, like drying out herbs. For 500-800 watts, you can use the microwave to fry or steam foods, and for the highest settings, you can use it to quickly heat up liquids like tea or coffee.

At lower power settings, your food will cook more gently and evenly, so you’ll get food that tastes more like it was cooked in a traditional oven, rather than ultra-heated leftovers that have that humid microwave taste.

You’re using square containers

This tip is probably surprising even to the most accomplished of microwave chefs. Even though many microwave-safe containers come in a square or rectangle shape, it’s best to avoid these and heat your food in a round container (or scoop it onto a microwave-safe plate) to get evenly-cooked food.

When you heat food in containers that are not round, the corners tend to heat up a lot faster than the middle, causing some parts of your meal to be overcooked. According to GE Electronics, the corners of your container will absorb energy from four directions, and the sides of the container will absorb energy from three directions, while the ccentreof the dish will only absorb energy from the top and bottom direction.

When you use a round container, there’s a more even surface area so all areas of your Tupperware or plate will heat up at around the same time, according to Plastics Info.