In fact, she owns a second microwave with a lower wattage (meaning it doesn’t get as hot as quickly) that takes forever to defrost foods. It’s “large-capacity, powerful, and has great functionality,” she says. Style: Countertop | Size: 12.25” x 20.7” x 15.8” | Capacity: 1.2 cubic feetĬatherine McCord, creator of the blog Weelicious, has had a bunch of different microwaves over the years - but she really loves her current Panasonic (also a favorite brand in general when we culled a list of the best-rated microwaves on Amazon). To find the best at each end of the spectrum - as well as plenty in between - I chatted with folks who are very passionate about their own. If you’re just looking for a simple machine that will warm up your coffee and last night’s stir-fry with little fuss, you can definitely get away with spending less. If you want one with lots of precise settings, it might be smart to invest a bit more. Microwaves, though, do run the gamut of how exacting they are (and, accordingly, how expensive). ![]() Ina Garten has a great thing: She melts down a full pint of Häagen-Dazs vanilla ice cream” to make “a perfect crème anglaise.” “Nachos are so good in the microwave because you don’t burn the chips. “For me, it’s all about knowing what to use them for and what not to use them for,” he says. ![]() Matt Rodbard, a food writer, editor, and cookbook author, loves microwaves, too (and has a section of his own book dedicated to them). Chef David Chang and New York Times reporter Priya Krishna published a cookbook last year that has an entire section on the appliance, and Chang even came out with his own line of microwavable dishes. ![]() Recently, there’s even been a bit of a vocal pro-microwave renaissance among food-industry people. And if you are kitchen savvy, there are some undeniable perks they still offer: defrosting frozen foods, melting chocolate, and, of course, making popcorn. If you’re not a big cook, microwaves do the all-important job of reheating leftovers with more efficiency than a pot or pan.
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