Give Your Microwave More Love: Maxing Out Your Microwave

As I work on the article I have re-heated my tea a couple of times in my microwave, which I do everyday. As with many microwave models mine has a “baked potato” function that I use when I need a baked potato fast. Re-heat last night’s leftovers? Check. But I also use it as a serious kitchen appliance.

It’s time for you to examine how you are using your microwave as you might be missing out on all that your microwave has to offer. (See our review of our new Sharp Microwave Model R551ZS, with its really snazzy Softening feature for butter, chocolate, ice cream and cream cheese). In our Test Kitchen we consider it a vital appliance, right up there with our stand mixer, food processor and range oven. Sure, we re-heat beverages, but we use it for so much more. In fact, we use our microwave more than any of these other appliances, putting it into action several times a day. So how come so many people relegate its use to reheating and the occasional batch of popcorn?

What Do You Use Your Microwave For?

We think it is because you have just never thought beyond those tried and true uses, which it does so well. It also melts butter and chocolate, softens winter squash for easier cutting, warms honey for easier pouring and measuring, heats our tortillas, and helps reheat and cook dishes especially on busy food holidays like Easter and Thanksgiving. (Our main oven can only hold so much and the stovetop gets crowded so we always plan some dishes around the microwave as well).

Microwave Technology vs. Radiant Heat

Let’s first talk a little about microwave technology versus radiant heat (your standard oven). Microwaves ovens use radio waves that agitate water molecules in food; moisture in the food comes to a boiling point and heats the food from the inside. This inside-out heating is not optimum for every kind of cooking, so it behooves us to understand what it does well so that we can make our microwave ovens work for us, not against us. Radiant heat, which is what you have in your standard oven, is heat that is created via an electrical element or gas, and the heat literally radiates throughout the oven cavity, heating food from the outside.

What this means is that there are certain techniques to employ that will give you your best results from your microwave and you do have to think about it differently from your main oven.

Mug Cakes

If you have access to the Internet and an interest in food (and of course if you are reading this, that’s you!) then you know of the proliferation of mug cakes in the last few years. These are individual servings sized cakes, made in mugs, right in the microwave.

We were in a particularly snacky mood and decided to go for broke with one of our favorite decadent flavor combinations. Behold our Chocolate Peanut Butter Banana Mug Cake. Or as we like to call it, Chocolate Crazy Monkey Mug Cake for One.

Toasting Nuts?

We came across a mention of “toasting” nuts in the microwave at kitchn.com and they referenced Harold McGee, whom we love for the explaining science and technical aspects around all things food. We were doubtful, but curious. Could we “toast” nuts in the microwave? The thing about his book, On Food and Cooking, is that every time we read it we pick up new things, such as this concept.

Our tests show that you can, but the results are not quite as good as when done in the oven, however, when we need let’s say just 1/2 cup of nuts to be incorporated into a dish, turning on the oven seems like such a waste of time and energy. Here’s how to do it in the microwave.

Whether you store your nuts at room temperature, in the fridge or in the freezer, spread them out in a single layer, well spaced apart, on a microwave safe tray or flat plate. Microwave on High power for 1-minute intervals and keep checking until nuts smell fragrant and have taken on some color. The timing will depend on the strength of your microwave, the amount of nuts and the temperature they were to begin with (sometimes ours are right out of the freezer). Now, with oven baking we always find that the construction of the pans that we use can greatly affect the heat conductivity and therefore the timing and the toasting results. With the microwave we experienced very even, reliable results every time.

Ripening Bananas

We have written about ripening bananas using a radiant heat oven, but what about the microwave? It can be done and it is fast. One caveat, while the bananas will soften to a good consistency for making banana bread, they do not sweeten very much as the sugars to not have time to convert during this process.

Pierce the unripe bananas, still in the peel, several times all over with a fork. Place bananas on a paper towel in the microwave and heat on High power for 30 seconds. Check bananas for texture. Depending on how green or ripe your bananas were to begin with, this process might have to be repeated 3 or 4 times, always in 30 second intervals, to get to the desired softness. Allow the bananas to cool, then use in a smoothie or baking recipe.

Reheating, Cooking and…Cleaning?

And no article on using your microwave is complete without mentioning the old sponge trick. Okay, it isn’t food, but we use sponges all the time for cleanup and the microwave can sterilize them, extending their lifespan.

Make sure sponges have no metal fibers. Place in microwave and power on High power for 2 minutes. Voila! Also, to clean the microwave itself if it should have some baked on crud, we do the following. Stir together a 50/50 mixture of distilled white vinegar and water in a microwave safe bowl and heat on High power for a few minutes or until some steam is created. The steam will soften the grime. Allow bowl to cool briefly in microwave and then wipe down the interior with your newly cleaned sponge.

Fancy Pan Shapes Add Beauty to Your Baking

When I started baking as a young child we had round cake pans, square and rectangle pans for brownies and bars and one Bundt pan. There wasn’t much choice for shaped baking pans. I always liked baking with the Bundt pan because the fluted shape instantly made the finished cake “fancy” and decorative. And when you poured a glaze on top of the finished cake I loved watching how it would run down the individual ridges. Okay maybe I was easily amused but as you can see from our images, decorative ring pans now come in a myriad of shapes and sizes.

They tend to be 10-cup to 12-cup in size (although there are exceptions. Consult manufacturer’s info) and if a recipe for a coffee cake or a pound cake calls for a 12-cup decorative ring pan, you can make it in any decorative ring pan of that dimension.

There are pans that look like roses(above) and castles(below); some have simple, symmetrical broad ridges (top image) while others have intricate details. The key is to take advantage of those lovely details – we want to see them in relief in our cakes once they are unmolded!

To do this the cake must unmold flawlessly and this means it must be prepped very well and thoroughly. Here is our preferred method, which Rose Levy Beranbaum swears by:

• Buy Baker’s Joy. This is a nonstick spray coating that combines grease and flour in one. There are other brands that take the same approach, but there is a reason so many bakers love this particular product. It works!

• Thoroughly wash and dry your pan.

• Lightly coat the inside of the pan with Baker’s Joy. It might look a little foamy. That’s okay.

• Take a clean, soft pastry brush (we like silicone) and use the brush to go over all the surfaces inside the pan. This will ensure that any details are coated and will also remove any excess – brushing creates an even layer, which is what you want.

• Pour batter into pan and bake and cool as directed.

• In general, you will be cooling the cake in the pan for several minutes until just warm, then unmold the cake directly onto a cooling rack. The cake should unmold cleanly.

• If it doesn’t unmold cleanly you will be able to see where the cake stuck. Make a mental note for next time that those areas need special attention. Some pans with very fine detail can be more persnickety but this is your best approach to success.

Top Cake Decorating Supplies

Cake Decorating Supplies

Our Bakepedia community is made up of avid home bakers, both beginners and advanced, and sometimes these bakers need different sorts of recipes and information. When it comes to decorating cakes, my top cake decorating supplies work for everyone. You can frost and decorate a cake with a cereal spoon or a butter knife . Sometimes that casual look is all you want or need. However, if you want to take your cake decorating up a few notches there are some cake decorating supplies that will help you get the job done.

The first one is the only pricey investment decorating tool and mine is going strong after 30 years! I highly recommend that you have all of these in your kitchen if you find yourself decorating even a few birthday cakes a year. If you are a Bakepedia fan you know that I love tools and equipment that help make the task easier and help produce better results.

Cake Decorating Turntable (Ateco)

Cake Turntable–Many resources will tell you that you can use any old lazy Susan, and you can, but sometimes they prove themselves and obstacle. The Ateco, (as seen in picture), has stood the test of time. A heavy iron bottom means that it stays put as you apply frosting so that you can concentrate on your cake decorating. The 12-inch diameter top is large enough to support even large wedding cake tiers ! It is also made from heavy metal that won’t warp. It’s two-part design means easy cleaning. They aren’t cheap but they are well worth it.

Cake Decorating Cardboard Rounds

Cardboard Rounds–These are my only single-use cake decorating supplies recommendation but you will be amazed at how helpful a piece of cardboard is! The key is that you want one in the exact diameter as the cake pan you are using: an 8-inch cardboard round for cakes baked in 8-inch cake pans. It is also preferable, you purchase them and not try to cut your own. The commercially produced ones will be exact. You need the smooth sides of the cardboard because they will be helping you guide your icing spatula to create smooth sides to your cakes, decorated with buttercream and frosting.

Icing Spatulas

Icing Spatulas–These come in straight and offset, typically ranging from 4-inches to 12-inches or more. My fairly flexible, straight 8-inch is my go-to (white handle, center of image). Then a small offset and a larger offset come into play most often. You will learn through experience what works for you. Clean and store your icing spatulas very carefully. Any kind of ding or ripple on the blade will show up in your frosting. For instance, never use them to pry open a can.

Pastry Bags–I use Wilton Featherweight bags in 14 and 16-inch sizes often for cake decorating. I like the soft flexibility that these bags offer and these lengths allow me to fill them with a good quantity of frosting, without being too large and unwieldy. Insert your tips carefully as sharp points can tear the bags.

Coupler–This is a small plastic device that “joins”your pastry bag and smaller tips and allows for quick changing of tips. For smaller shells and rosettes I am partial to the Wilton #18 tip. A Wilton #3 plain round tip is a good one to have on hand for writing when decorating your cake.

Wilton 1M Tip–The 1M is the mother of all star tips. This tip makes the best rosettes and swirls of any of the larger star tips. It is my desert island tip and can create those extra large whirls and swirls on cupcakes that look like giant servings of soft-serve ice cream! you can decorate and create rosettes like on our ombré cake!

Top Two Images: Peter Muka

Other Images: Dédé Wilson

Layer cakes, cheesecakes, dacquoise and angel food cakes all require different cake cutting techniques, but the end result we strive for is always the same – we want even, clean cuts so that our desserts are presented to their best advantage.

In most cases: It really helps if the knife is wiped clean in between cuts with a warm, damp cloth. In general, frosted cakes cut cleaner when cold. If they are to be served at room temperature, you have two options: You can present the whole cake at room temperature to the guests, and maybe experience crumbly pieces as you slice, or you can slice the cake ahead of time while cold and present individual slices already plated. In the latter case, cover the slices with plastic wrap during storage and as they come to room temperature so that they don’t dry out.

• Dacquoise and meringue-based cakes: The crunchy texture of a meringue or dacquoise, often layered with a buttercream or whipped cream, is best cut with a serrated knife, such as the one in the top of the picture. The dacquoise/meringue is crunchy and hard and needs an aggressive knife. A gentle sawing motion works well.

• Cheesecakes: We recommend using a sharp, thin-bladed slicing knife or a hollow-edged knife, which reduces drag (second from top in picture) and to make sure to wipe the blade between each and every cut with a warm, damp cloth. Fill a tall pitcher or vase with hot tap water, dip the blade in the water and dry with a clean cloth between cuts. Remove and discard any of the cheesecake that has stuck to the blade from the previous cut. Every time you cut a slice, you want your knife blade to be clean.

• Layer cakes, pound cakes and cakes with a soft crumb: These cut best with a sharp, thin-bladed slicing knife (third in image). A chef’s knife can work, but a slicing knife usually has a thinner blade and works its way into your cake more delicately. We want to make as clean of a cut as possible, and in this case that means reducing crumbs. A heavy, thick-bladed chef’s knife or a serrated knife will dredge up crumbs in this instance.

• Angel food cakes: These cakes are very light and many knives will compress them upon cutting. The tool on the bottom if our main picture (and seen below) is an angel food cake cutter and does the job easily and well, preserving the cake’s height and texture. You insert it like a giant fork and gently wiggle it. The tines enter the cake easily and more or less break it apart, rather than cut it, but you will get somewhat of a straight line, albeit a bit textured.

• Dental floss technique: While we prefer using a knife, here it is in detail for you to try: Start with unflavored dental floss; you can use regular floss or the wider “tape” style. Cut a long piece, at least three times the diameter of the cake. Wrap the ends around your fingers or hands to get a nice firm grip. The length of floss between your hands should be several inches greater than the diameter of the cake. Hold the floss taut, hovering above the cheesecake, then cut down into the cake all at once, holding the floss level. When you get to the crust, you might have to apply extra pressure. Lift the floss up and out, still holding taut, then re-position for subsequent cuts. Cut the cake in half then quarters and so on until you have cut the desired number of portions. Use a triangular/wedge shaped spatula to remove the slices from the pan bottom and to transfer to your serving plate.

_{Images: Peter Muka}