y'know now that i think about it, i don't see why you couldn't just boil pasta in a microwave. maybe that'd be a good option if you can't use a stove for whatever reason, though idk if it'd be more convenient in any other situation
i've always been very impressed with how you can still find the most niche, underutilised topics in a genre as saturated as cooking, and successfully convince me that yours is THE way to go. while I don't watch JRE, I'm convinced you could, in fact, con me into making you my life insurance beneficiary
My dinner was 30 minutes late yesterday because I was waiting for a potato to steam. I didn't think to nuke it at all. I even have a pot made specifically for microwave steaming, but forgot that I owned one. Thanks for the reminder!
Make sure that your measuring cup is microwave safe. Not all measuring cups have been tested for being put in the microwave, as that's not their usual use case!
You can deep fry in the microwave. Not everything, but if you need crispy shallots for a salad topping, the best way to quickly get them crunchy and delicious is in the microwave. Just chop them thin, put them into a microwave safe bowl, just barely cover in a bit of neutral oil, and microwave for 1-2 minutes at a time until they are golden brown. Then immediately drain the oil, salt the shallots, and put them on paper towels to drain more and crisp. It's seriously so easy, saves you a spot on the stove, and makes cleanup a breeze. Try it out!!
I microwave quesadillas to melt the cheese quickly and then put them on the hot dry pan to get a good color and a “crispy” texture. This works well for those big flour quesadillas.
great vid! here's a youtube short idea: blanching spinach in a microwave in a minute. you can legit throw a giant pile of spinach on a plate in the microwave for 30 secs to a minute and it will be blanched literally in seconds. You may still want to shock it in an ice water bath quickly after to prevent it from browning, but it saves a ton of time and water. My dad showed me this trick, and it's actually wild how good it works. I assume it would work for other greens, but spinach is the only one I've tried.
@@mykeljewellexactly what I was going to say. Very common expression especially at the few large chain restaurants I’ve worked at. Definitely NOT official parlance however. Got scolded once by a very uptight manager. I wasn’t even saying it to a customer so I don’t know why he was so annoyed by it. Literally half of the menu was prepared in industrial strength microwave ovens. Chef Mike is the most prolific “cook” at RedAppleChiliGardenBees
Another great tip is grilled cheeses. Melting all the cheese on the inside of a sandwich takes quite a long time when done in a pan. Put your toppings in between slices of bread in the microwave for 30-90 seconds (depends on size sandwich/output microwave). During this time, preheat a pan on the stove with butter/oil of choice. Take the grilled cheese out of the microwave, then pan fry on high for 1 minute on each side to brown the bread. You can quite literally go from entering the kitchen to your first bite of grilled cheese within 5 minutes, instead of the usual 10-15 minutes it normally takes.
I've been making steamed broccoli the same way you made the lobster (butter for moisture, mostly closed lid, various seasonings depending on mood) and it always works. I have somehow never thought to expand out, even to potatoes, but I sure as hell will now.
A little tip: if you cook some chicken or protein in a pan, finish your microwaved broccoli in the same pan afterwards. Broccoli picks up pan flavour and gets less watery and mushy.
You never miss- I grew up never using a microwave and in recent years I’ve realized how great of a tool it is when applied correctly- like any other tool! Love your tips.
We use the Anyday mostly for cooking potatoes, rice, and frozen veggies. I can't tell you how many times I've googled 'anyday white rice' for the calculator. Sometimes it likes to crash on mobile, but the suggestions are 10/10.
i recently learned that potatoes have an underrated amount of vitamin c but also that vitamin c is easily damaged when boiled as a water soluble vitamin. it was like a week ago i was thinking about the potato video because of this and was wondering about microwaving instead of boiling as that first step. fun stuff
Yay, love the microwave content! I clarify butter (ghee) in the microwave! Just melt some butter in a bowl, let the milk solids sink to the bottom, and then scoop off the fat, leaving the solids behind.
My parents have a Pampered Chef microwave rice cooker plus that seemed to work when I was a kid, though I'd guess it's a bit wet? It worked on the bags of rice that suggested 1 cup rice to 2 cups water (they often suggest not to scale that recipe). The cooker is a black plastic shell that seals to the lid with some toggles. There's also a plastic inner lid with one hole in the middle. I think it just uses the fixed-size vent holes to regulate steam release? My understanding of cooking fluffy medium/long grain rice that still clumps is that you need roughly the same volume of water as the rice that will be absorbed, plus enough sacrificial water that will just turn to steam for the specific surface area of your pot. This is why the traditional way to cook rice stovetop in many places is - wash rice to remove loose starch that will turn to pudding when steamed - put in thick-bottomed pot to prevent burning, in a flat layer - add 1) enough water to get to the top of the rice layer and 2) more water to get to the first knuckle of your index finger when gently placed point-down on the rice - boil on medium-high until the top looks tacky, poking holes to release steam evenly - reduce to low, put on a tight lid, and steam 15-20 minutes without looking/opening the lid - let rest 5 minutes, fluff, serve This works with any volume of rice that fits in the pot, to my knowledge. The rate at which the water can escape as steam is affected by the surface area it can use to do so, so the wider the pot, the more bonus water you need. Keeping a constant depth over the rice is a good way to estimate that. I think this is why bags of cheap rice that mention the 1:2 ratio generally say not to scale that up? So in a microwave we need to figure out: - what is controlling how much water ends up in the rice vs as steam - stopping the cooking for your microwave power before it burns. I think some microwaves might have a way of reading humidity that's used in the Potato setting. I bet that could be hacked into a method?
Watching your videos is always so refreshing. I love your honest approach. It feels like listening to a friend who really just wants to help. Always good boy 🤟🏻
I like this a lot. Although i feel like the one fault with this is that i can incorporate salt into boiling liquid that i cant when steaming something like a potato for baked potatos or potato salad. Other than that the seafood and beets are really enticing to try.
I'm always looking for ways to save time and work when preparing meals, and your videos are always a big help. I'm definitely going to try microwaving stuff more often.
The microwave potato trick has been such a game changer, I used to never make roasted potatoes on a weeknight because it took too long. Also carrots microwaved with a little butter until just done are such a solid side
My parents have actually made their perfect rice in the microwave for all these years. They found the perfect timings for lid off/on microwaving, and it comes out fantastic every time. Of course, once I bought them a rice cooker they chose that instead ;D
i LOVE putting popcorn kernels in a brown lunch bag (3 tablespoons), microwaving ~1:40, and then putting olive oil, salt, and nutritional yeast on top. Super healthy, cheap, and tastes so gd good
ive been steaming all of my vegetables in the microwave for years and its my favourite thing to do. I also put mushrooms in there to steam before frying them off the steam the water out. i love my microwave.
i also noticed that my food comes better if i dont cover it for the ''steam'' effect. I figured this out when i tried to make mochi and it only got the right consistency when i took of the cover.
Can't overstate the "potatoes go in the microwave" enough. They are by far the best way to make a whole potato, sweet or otherwise, edible in the least time with the least effort. Kenji's got a great hash recipe that starts with microwaving diced potatoes that's a house staple here. Turn the microwave into the home potato machine. Heck, try the potato button! Odds are it'll be at least close to the mark.
feeling comfortable in my kitchen acumen when i can watch a iShaq video and go "oh i do that". BUT i am surprised at the lack of the classic bread reheating method for Chef Mike of a quick pass under the faucet for moisture, 30 seconds (or so) in the 'wave to redistribute that moisture via steam, and then a short (1-5 minute) trip in your dry heat source of choice to recrisp the outsides. its also REAL good for reheating pizza, particularly bready styles and tends to get a more fresh-from-the-oven crust texture than reheating in a pan with a spoonful of water to steam
We usually cook our Noodles and Rice in the Microwave, there's no difference to making them regularily. Popcorn also works great in the Microwave, I use a specially made silicone bowl with a loose fitting lid for that.
We make a lot of curries in my house and a microwave is a huge help for weeknight curries. Things like potatoes and carrots take forever to cook through in a curry normally, but if you just microwave them until fork tender and plop them in your curry, you're ready to go.
When I was a kid, my dad - quite an experienced cook who used to run restaurants - used to do whole onions in the microwave. They came out incredibly sweet and juicy.
If you're carmelizing onions, i highly advise first mixing with salt, microwaving for a few minutes, and then draining. Saves a ton of time (especially active time) from carmelizing on a stove top.
The potato part is true, I can vouch on that but im still skeptical on the sea food though man, idk 😅 You were so preoccupied with whether or not you could, you never stopped to think if you should 😂
I’ve started to heat my breakfast sausage in the microwave for 45 seconds before finishing it in the pan. The time saved allows me to finish it with my eggs and get everything done before my toaster pops up
Something I make nearly every other day is chawanmushi or single serving steamed eggs using an equal quantity of leftover soup or sauce, milk, and beaten egg. It takes about 2-3 min for a single egg, 5 minutes for 2 and 8 minutes for 3, but it can take half the time if you pull the cooked edges into the liquidy center every 30s or so. 5 minute eggs become 2-3 minute eggs, but this method requires your active engagement, whereas if you let it cook for the full 5 minutes you can do something else with your time. Put a paper plate under the bowl because it will be HOT!
If you dont have a microwave-safe lid to steam with, saran wrap is a good alternative. I didn't think of it as steaming beforehand, but microwaving to reheat foods becomes steaming if you add saran wrap to the top of the plate/bowl/whatever. I like doing this with foods that are basically 'curry on rice.' Just take a toothpick to it for venting.
For the health freaks out there, make sure the paper towels aren't using recycled paper or at least are negative for BPA and other things you might not want in your food.
The venting is very important, for multiple reasons! Everything always just says “cover” but I’ve never found that to work. All the steam just seems to get trapped inside and overcooks everything.
Pro-tip with regard to corn in the husk: Buy a whole bunch and freeze it (a gallon freezer bag usually holds 4 ears). Take out what you want and nuke it 2-4 minutes, flip 'em, nuke another 2-4 minutes, let sit (or not), and the husk comes off super easy. It freezes super well so you can have great, easily prepared corn on the cob year-round.
Last time you talked about your microwave was the chicken wing video 10 months ago, and that video started reframing how I use my microwave. My steaming usually takes the form of damping a towel and draping it over the food, and it's mostly been the first stage of cooming diced potatoes for breakfast hash
I remember anne reardon made a video about certain things being dangerous to cook in the microwave which I wasn't as aware of since I had already cooked some of those things that way. The issue was things kind of blowing up even when it looks like they've settled down. I've since had that happen to me, thankfully not in any serious way, but just a warning if you're warming liquids or liquidy things. Let it sit for a while, as it could blow up when you're taking it out.
America's Test Kitchen have a great crispy shallots recipe that i use all the time. Just thinly slice the shallots, dump em in a glass bowl, cover with oil... And microwave??? Yep, stopping occasionally to stir them, and then draining the finished shallots on a paper towel, they turn out great. I'll never have to waste time, energy, and oil to baby a small pot just for deep frying shallots
Microwave a small pile of shredded cheddar cheese on parchment paper for a disk of super crunchy cheese, perfect for a breakfast sammy or a burger. Bacon also does very well in the microwave, but make sure to cover it so it doesn't splatter all over the place.
My mom has been poaching salmon fillets in the nuke for ages. It comes out great and its so fast and easy. I grill mine cuz I find it just as easy or easier to go outside but I'll eat hers no problem.
I used to steam frozen bao buns in the microwave - it gets the job done so much faster than pulling out a steaming tray and wait for the water to boil just so I can have one bun lmao.
Most recipes and not-old microwaves here work by choosing a wattage. The cheaper ones still nuke at full force but turn on and off to average the picked wattage, which for steaming is perfectly fine. Otherwise I'd take the power levels and rated wattage, and make a quick cheat sheet.
there's an excellent cold noodle chicken dish by takeshi takeshima's kiwami meshi where he braises his chicken thigh in the microwave and rapid cools it in the freezer. a technique that i've used in situations where i can't do much on the stovetop
There’s a clip out there of Matty Matheson yelling “CHEF MIKE” that I always reference how the microwave is worthwhile to my girlfriend but I can’t find the video. Now I can repeat this entire video verbatim rather than doing an impression. Thank you for this.
I love that at the end of this video I got an ad for takeaway pizza. Sort of the end result at the hedonistic treadmill. Don't want to cook? Try this cooks-for-you common kitchen apparatus. Not into that? Give us an egregious sum of money for the convenience of waiting and hoping that your dough-disc of flavour arrives to you within the allotted time period. I think I will stick to my lazy man's canned beans, boiled rice, and reheated frozen veggies combo - but I appreciate the ad's attempt, and genuinely appreciate the virtue-songs of the microwave even more. Óðinn knows I use it more than I care to admit, and why it has a special place on my microwave stool where I keep all of my semi-important cutlery on like the pizza cutter.
Ever since i watched Lan Lam's episode on using your microwave for good, not evil, I have been promoted to head chef at a world-renowned restaurant in NYC and my wife un-divorced me. I love microwave.
Use code NETSHAQ50 to get 50% OFF plus free shipping on your first Factor box at bit.ly/3Unvpyq
Bless you
steaming macking cheese from the michael wave
chicken farmer john from all of garden
i prefer the spa getting ball on geyser
The
y'know now that i think about it, i don't see why you couldn't just boil pasta in a microwave. maybe that'd be a good option if you can't use a stove for whatever reason, though idk if it'd be more convenient in any other situation
boyaling noodles
i've always been very impressed with how you can still find the most niche, underutilised topics in a genre as saturated as cooking, and successfully convince me that yours is THE way to go.
while I don't watch JRE, I'm convinced you could, in fact, con me into making you my life insurance beneficiary
My dinner was 30 minutes late yesterday because I was waiting for a potato to steam. I didn't think to nuke it at all. I even have a pot made specifically for microwave steaming, but forgot that I owned one. Thanks for the reminder!
The fastest way to make simple syrup - and the easiest, IMO - is just to microwave sugar and water in a measuring cup!
What. I have been wasting my time cleaning a pot when I could be cleaning a measuring cup?
This is genius thank you.
great way to make a roux for gumbo too
@@Sazed0 WHAT.
Ok I need ratios.
Make sure that your measuring cup is microwave safe. Not all measuring cups have been tested for being put in the microwave, as that's not their usual use case!
@@Torso6131 1:1 for regular simple
You can deep fry in the microwave. Not everything, but if you need crispy shallots for a salad topping, the best way to quickly get them crunchy and delicious is in the microwave. Just chop them thin, put them into a microwave safe bowl, just barely cover in a bit of neutral oil, and microwave for 1-2 minutes at a time until they are golden brown. Then immediately drain the oil, salt the shallots, and put them on paper towels to drain more and crisp. It's seriously so easy, saves you a spot on the stove, and makes cleanup a breeze. Try it out!!
I love the appreciation for Chef Mike. He's been working unappreciated in kitchens for long enough.
I microwave quesadillas to melt the cheese quickly and then put them on the hot dry pan to get a good color and a “crispy” texture. This works well for those big flour quesadillas.
great vid! here's a youtube short idea: blanching spinach in a microwave in a minute. you can legit throw a giant pile of spinach on a plate in the microwave for 30 secs to a minute and it will be blanched literally in seconds. You may still want to shock it in an ice water bath quickly after to prevent it from browning, but it saves a ton of time and water. My dad showed me this trick, and it's actually wild how good it works. I assume it would work for other greens, but spinach is the only one I've tried.
Excited to steam some forks this weekend, thanks Shaq!
The gentle heat of a microwave in short time increments is also the perfect tool for tempering chocolate.
This works really well, just remember to stir between zaps!
i’ve gone through too much tempering pain to believe this works
Masterpeace.
you rule dude
calling a microwave Chef Mike is so cute 💖😭💖
Watch the bistro buddy skit called chef mikey
Ah, you missed that episode of Kitchen Nightmares then
Yea it's a restaurant staple. Work in a restaurant kitchen for any amount of time and you'll get to know Chef Mike pretty well
@@mykeljewellexactly what I was going to say. Very common expression especially at the few large chain restaurants I’ve worked at. Definitely NOT official parlance however. Got scolded once by a very uptight manager. I wasn’t even saying it to a customer so I don’t know why he was so annoyed by it. Literally half of the menu was prepared in industrial strength microwave ovens.
Chef Mike is the most prolific “cook” at RedAppleChiliGardenBees
Another great tip is grilled cheeses. Melting all the cheese on the inside of a sandwich takes quite a long time when done in a pan. Put your toppings in between slices of bread in the microwave for 30-90 seconds (depends on size sandwich/output microwave). During this time, preheat a pan on the stove with butter/oil of choice. Take the grilled cheese out of the microwave, then pan fry on high for 1 minute on each side to brown the bread. You can quite literally go from entering the kitchen to your first bite of grilled cheese within 5 minutes, instead of the usual 10-15 minutes it normally takes.
Reverse-seared grilled cheese!
I've been making steamed broccoli the same way you made the lobster (butter for moisture, mostly closed lid, various seasonings depending on mood) and it always works. I have somehow never thought to expand out, even to potatoes, but I sure as hell will now.
did bro just say asap yams
yamsaps
When the yak got you movin slow, but Chef Mike got you moving fast
@@zolopane117so real…
Rip yams
purple yamborghini
Highly recommend Lan Lam's video on ATK about microwaves. Microwave caramel is a wild technique
Thanks for validating my microwave-from-frozen broccoli chief
A little tip: if you cook some chicken or protein in a pan, finish your microwaved broccoli in the same pan afterwards. Broccoli picks up pan flavour and gets less watery and mushy.
i'm currently in a dorm room with two burners but no oven, so i appreciate recipes that let me use my microwave for real cooking
I haven't had an oven since Windows Vista
Same same, only moreso
You never miss- I grew up never using a microwave and in recent years I’ve realized how great of a tool it is when applied correctly- like any other tool! Love your tips.
I just want to say thank you. I have learned a bunch over the years from you and I appreciate you being real all the way through
We use the Anyday mostly for cooking potatoes, rice, and frozen veggies.
I can't tell you how many times I've googled 'anyday white rice' for the calculator.
Sometimes it likes to crash on mobile, but the suggestions are 10/10.
I microwave potatoes and sweet potatoes for use in other dishes when i need them softened first, great tips
i recently learned that potatoes have an underrated amount of vitamin c but also that vitamin c is easily damaged when boiled as a water soluble vitamin. it was like a week ago i was thinking about the potato video because of this and was wondering about microwaving instead of boiling as that first step. fun stuff
Yay, love the microwave content! I clarify butter (ghee) in the microwave! Just melt some butter in a bowl, let the milk solids sink to the bottom, and then scoop off the fat, leaving the solids behind.
Wouldn't it be easier just to strain the solids using cheesecloth?
My parents have a Pampered Chef microwave rice cooker plus that seemed to work when I was a kid, though I'd guess it's a bit wet? It worked on the bags of rice that suggested 1 cup rice to 2 cups water (they often suggest not to scale that recipe). The cooker is a black plastic shell that seals to the lid with some toggles. There's also a plastic inner lid with one hole in the middle. I think it just uses the fixed-size vent holes to regulate steam release?
My understanding of cooking fluffy medium/long grain rice that still clumps is that you need roughly the same volume of water as the rice that will be absorbed, plus enough sacrificial water that will just turn to steam for the specific surface area of your pot.
This is why the traditional way to cook rice stovetop in many places is
- wash rice to remove loose starch that will turn to pudding when steamed
- put in thick-bottomed pot to prevent burning, in a flat layer
- add 1) enough water to get to the top of the rice layer and 2) more water to get to the first knuckle of your index finger when gently placed point-down on the rice
- boil on medium-high until the top looks tacky, poking holes to release steam evenly
- reduce to low, put on a tight lid, and steam 15-20 minutes without looking/opening the lid
- let rest 5 minutes, fluff, serve
This works with any volume of rice that fits in the pot, to my knowledge. The rate at which the water can escape as steam is affected by the surface area it can use to do so, so the wider the pot, the more bonus water you need. Keeping a constant depth over the rice is a good way to estimate that.
I think this is why bags of cheap rice that mention the 1:2 ratio generally say not to scale that up?
So in a microwave we need to figure out:
- what is controlling how much water ends up in the rice vs as steam
- stopping the cooking for your microwave power before it burns.
I think some microwaves might have a way of reading humidity that's used in the Potato setting. I bet that could be hacked into a method?
Your videos are always to the point, useful, and entertaining. Great job as usual, definitely one of the content creators I respect the most.
Watching your videos is always so refreshing. I love your honest approach. It feels like listening to a friend who really just wants to help.
Always good boy 🤟🏻
Got my exact rice to water to bowl ratio for the microwave completely figured out
I like this a lot. Although i feel like the one fault with this is that i can incorporate salt into boiling liquid that i cant when steaming something like a potato for baked potatos or potato salad. Other than that the seafood and beets are really enticing to try.
I'm always looking for ways to save time and work when preparing meals, and your videos are always a big help. I'm definitely going to try microwaving stuff more often.
Best steamer usecase - microwave broccolli florets covered with mildly wet paper towel. Pefectly crunchy yet cooked - ideal for salads.
My Mum used to microwave rice when I was a kid and honestly, it was always great 😊
Those Anyday dishes are so great. We use them all the time for so many types of foods.
The microwave potato trick has been such a game changer, I used to never make roasted potatoes on a weeknight because it took too long. Also carrots microwaved with a little butter until just done are such a solid side
My parents have actually made their perfect rice in the microwave for all these years. They found the perfect timings for lid off/on microwaving, and it comes out fantastic every time. Of course, once I bought them a rice cooker they chose that instead ;D
Tried it and the water bubbling out was too much of a hassle.
This video deserves an award!
1:52 This one actually sounds good, I've had the idea in my head for a while but haven't had popcorn stocked
i LOVE putting popcorn kernels in a brown lunch bag (3 tablespoons), microwaving ~1:40, and then putting olive oil, salt, and nutritional yeast on top. Super healthy, cheap, and tastes so gd good
your advice on how to use the reheat option on the microwave has been transformational
Yees, I love using the microwave for that stuff. Steamed eggplant for a korean sidedish just yesterday!
ive been steaming all of my vegetables in the microwave for years and its my favourite thing to do. I also put mushrooms in there to steam before frying them off the steam the water out. i love my microwave.
i also noticed that my food comes better if i dont cover it for the ''steam'' effect. I figured this out when i tried to make mochi and it only got the right consistency when i took of the cover.
You can also cover any glass bowl with plastic wrap and get the same results.
love everything this dude does
I would love more microwave friendly meal opportunities. Thanks for sharing!
Can't overstate the "potatoes go in the microwave" enough. They are by far the best way to make a whole potato, sweet or otherwise, edible in the least time with the least effort. Kenji's got a great hash recipe that starts with microwaving diced potatoes that's a house staple here. Turn the microwave into the home potato machine. Heck, try the potato button! Odds are it'll be at least close to the mark.
did the lucas sin microwaved chinese steamed fish for lunar new year a while back and it was a hit, really opened my eyes to what chef mike can do
Between this and styropyro's 20KW microwave, Im gonna start using mine more
feeling comfortable in my kitchen acumen when i can watch a iShaq video and go "oh i do that". BUT i am surprised at the lack of the classic bread reheating method for Chef Mike of a quick pass under the faucet for moisture, 30 seconds (or so) in the 'wave to redistribute that moisture via steam, and then a short (1-5 minute) trip in your dry heat source of choice to recrisp the outsides. its also REAL good for reheating pizza, particularly bready styles and tends to get a more fresh-from-the-oven crust texture than reheating in a pan with a spoonful of water to steam
We usually cook our Noodles and Rice in the Microwave, there's no difference to making them regularily.
Popcorn also works great in the Microwave, I use a specially made silicone bowl with a loose fitting lid for that.
Big up *Chef Mike*
We make a lot of curries in my house and a microwave is a huge help for weeknight curries. Things like potatoes and carrots take forever to cook through in a curry normally, but if you just microwave them until fork tender and plop them in your curry, you're ready to go.
I had microwaved lobster before and it was fantastic.
When I was a kid, my dad - quite an experienced cook who used to run restaurants - used to do whole onions in the microwave. They came out incredibly sweet and juicy.
oh man Imma try that
I've done that pretty niche imo because it doesn't caramelize
Been parcooking potatoes with chef mike for the past year or so. Good to see a little more respect for the guy.
i love you internet shaquille !!!!!!!
I been waiting for this video all week long😭
If you're carmelizing onions, i highly advise first mixing with salt, microwaving for a few minutes, and then draining.
Saves a ton of time (especially active time) from carmelizing on a stove top.
I make the same potatoes in the same bowl several times a week
4:19 a microwave safe bowl and a plate on top also works
i use it to preheat sweet potatoes before baking them, makes it way faster!
The potato part is true, I can vouch on that but im still skeptical on the sea food though man, idk 😅
You were so preoccupied with whether or not you could, you never stopped to think if you should 😂
I can recommend Sistema's microwave rice cooker - the easiest most consistent rice you'll ever make, with no need for another countertop device.
I’ve started to heat my breakfast sausage in the microwave for 45 seconds before finishing it in the pan. The time saved allows me to finish it with my eggs and get everything done before my toaster pops up
3:05 our microwave is wired into the outlet for the upstairs office's printer. ask us how we know 🙃
Something I make nearly every other day is chawanmushi or single serving steamed eggs using an equal quantity of leftover soup or sauce, milk, and beaten egg.
It takes about 2-3 min for a single egg, 5 minutes for 2 and 8 minutes for 3, but it can take half the time if you pull the cooked edges into the liquidy center every 30s or so. 5 minute eggs become 2-3 minute eggs, but this method requires your active engagement, whereas if you let it cook for the full 5 minutes you can do something else with your time.
Put a paper plate under the bowl because it will be HOT!
good luck with the move, shaq daddy. even when they go smooth it's a real effort.
If you dont have a microwave-safe lid to steam with, saran wrap is a good alternative. I didn't think of it as steaming beforehand, but microwaving to reheat foods becomes steaming if you add saran wrap to the top of the plate/bowl/whatever. I like doing this with foods that are basically 'curry on rice.' Just take a toothpick to it for venting.
Using the microwave for corn is a great idea!
I only really microwave frozen bolognese, popped corn and butter.
Thanks!!! Great video❤
Chef Mike finally getting some respect
Fastest and easiest hot dogs: just place a wet paper towel under them while microwaving on full blast for a minute. Perfectly steamed every time.
For the health freaks out there, make sure the paper towels aren't using recycled paper or at least are negative for BPA and other things you might not want in your food.
Pretty sure health freaks aren't eating microwaved hot dogs
You always keep it interesting!
Ive been steaming with a microwave for years, its so convinient
Thanks Mr Shaquille, now I can convince my work to expense Barkley candles after I microwave lobster in the break room.
The venting is very important, for multiple reasons! Everything always just says “cover” but I’ve never found that to work. All the steam just seems to get trapped inside and overcooks everything.
Pro-tip with regard to corn in the husk: Buy a whole bunch and freeze it (a gallon freezer bag usually holds 4 ears). Take out what you want and nuke it 2-4 minutes, flip 'em, nuke another 2-4 minutes, let sit (or not), and the husk comes off super easy. It freezes super well so you can have great, easily prepared corn on the cob year-round.
Last time you talked about your microwave was the chicken wing video 10 months ago, and that video started reframing how I use my microwave. My steaming usually takes the form of damping a towel and draping it over the food, and it's mostly been the first stage of cooming diced potatoes for breakfast hash
4:09 you can just use a glass or ceramic bowl and put a flipped plate on top, that's how i make 95% of my brokkoli
I remember anne reardon made a video about certain things being dangerous to cook in the microwave which I wasn't as aware of since I had already cooked some of those things that way.
The issue was things kind of blowing up even when it looks like they've settled down. I've since had that happen to me, thankfully not in any serious way, but just a warning if you're warming liquids or liquidy things. Let it sit for a while, as it could blow up when you're taking it out.
America's Test Kitchen have a great crispy shallots recipe that i use all the time. Just thinly slice the shallots, dump em in a glass bowl, cover with oil... And microwave??? Yep, stopping occasionally to stir them, and then draining the finished shallots on a paper towel, they turn out great. I'll never have to waste time, energy, and oil to baby a small pot just for deep frying shallots
Microwave a small pile of shredded cheddar cheese on parchment paper for a disk of super crunchy cheese, perfect for a breakfast sammy or a burger. Bacon also does very well in the microwave, but make sure to cover it so it doesn't splatter all over the place.
babe wake up new internet shaquille
"what's he doing this time?"
microwaving lobster!!!
Microwaving rice is actually sooooo good
My mom has been poaching salmon fillets in the nuke for ages. It comes out great and its so fast and easy. I grill mine cuz I find it just as easy or easier to go outside but I'll eat hers no problem.
might start eating sweet potatoes like every day because of this video alone
I used to steam frozen bao buns in the microwave - it gets the job done so much faster than pulling out a steaming tray and wait for the water to boil just so I can have one bun lmao.
Most recipes and not-old microwaves here work by choosing a wattage. The cheaper ones still nuke at full force but turn on and off to average the picked wattage, which for steaming is perfectly fine. Otherwise I'd take the power levels and rated wattage, and make a quick cheat sheet.
Ive been using microwave steam containers for my whole life to cook veggies for dinner
Fantastic tip, I will try to make steamed hams ... I mean clams.
there's an excellent cold noodle chicken dish by takeshi takeshima's kiwami meshi where he braises his chicken thigh in the microwave and rapid cools it in the freezer. a technique that i've used in situations where i can't do much on the stovetop
When im running low on time i microwave eggs, real game changer for WFH folks who just want to put something together quick
There’s a clip out there of Matty Matheson yelling “CHEF MIKE” that I always reference how the microwave is worthwhile to my girlfriend but I can’t find the video. Now I can repeat this entire video verbatim rather than doing an impression. Thank you for this.
Microwaving lobster is a meme in an online community I’m in. Thank you for this!
Mike and Shaq. Name a better duo.
I love that at the end of this video I got an ad for takeaway pizza. Sort of the end result at the hedonistic treadmill. Don't want to cook? Try this cooks-for-you common kitchen apparatus. Not into that? Give us an egregious sum of money for the convenience of waiting and hoping that your dough-disc of flavour arrives to you within the allotted time period. I think I will stick to my lazy man's canned beans, boiled rice, and reheated frozen veggies combo - but I appreciate the ad's attempt, and genuinely appreciate the virtue-songs of the microwave even more.
Óðinn knows I use it more than I care to admit, and why it has a special place on my microwave stool where I keep all of my semi-important cutlery on like the pizza cutter.
Internet Shaquille videos feel like they should be the standard not the exception.
Steaming broccoli in a microwave takes minutes and comes out perfectly. Learned that as a malnourished college freshman.
Just like any tool, use it correctly for best results.
Ever since i watched Lan Lam's episode on using your microwave for good, not evil, I have been promoted to head chef at a world-renowned restaurant in NYC and my wife un-divorced me. I love microwave.