Your Microwave's Most Underrated Button | Techniquely with Lan Lam

Microwave cooking is unlike any other cooking method in the kitchen. Cook’s Illustrated's Lan Lam shows you how to get the most of your microwave with six easy recipes.
Recipes:
Best Baked Sweet Potatoes: cooks.io/44tNbD6
Caramel In The Microwave: cooks.io/44RKCuw
Microwave Frico: cooks.io/3rCPi9i
Microwave-Fried Shallots: cooks.io/3Q5RYXe
Microwave-Fried Shallots: cooks.io/3Q5RYXe
Microwave-Fried Capers: cooks.io/3Q6Mb3s
Creamy White Bean Soup with Crispy Capers: cooks.io/44xXOET
Buy our winner Breville Microwave Oven: bit.ly/3JT7pxx
Buy our winning wire rack: bit.ly/44FuGg4
Buy our winning baking sheet: bit.ly/3JRGnGJ
Buy our winning measuring cup: bit.ly/3KcYG9L
Buy our winning chefs knife: bit.ly/44xE7hm
Buy our winning wooden cutting board: bit.ly/3wrKy94
Read our review on the best Chef's Knives: bit.ly/42yqjSi
Browse more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

[@karenlaven5060]

This is the absolute BEST explanation of how to use a microwave properly while beautifully explaining the "why" ... which helps me greatly. LOVE this!

[@hoilst265]

ATK are the absolute kings and queens of instructional video. If you're ever tasked with creating an instructional video, the people are the ones to watch.

[@GaiaCarney]

Great video!

[@live_long_and_prosper]

Learn cooking properly and ditch that microwave junk.

[@WastrelWay]

Yes. It's so good it almost convinces me to get a microwave.

[@MrJoshua023]

Bonus Tip: Get a small water spray bottle and give leftover food that's drying out a bit a few spritzes. The small water drops will quickly steam in the microwave, help heat up the food and moisturize it at the same time.

[@poturbg8698]

Thanks for this. One addition: Unlike conventional microwaves, inverter microwaves don't cycle the power on and off. If you set an inverter microwave at 50% power, it transmits at 50% power through the entire selected cooking time; a conventional microwave would be on 50% of the time and off 50%. Currently, Toshiba and Panasonic sell the inverter type.

[@someoneanonymous6707]

What is the added benefit if I may ask?

[@sunspot42]

@@someoneanonymous6707They can use less power and cook much more evenly. In conventional microwaves it’s much easier to end up with food that’s burned in some places - usually out on the edges - and uncooked elsewhere. In some foods heat doesn’t transfer well so the usual microwave trick of turning the magnetron off and on doesn’t really work. Inverters, which turn down the effective wattage at lower power settings, apply slow continual heating and aren’t as-dependent on the conductivity of the food. They can still burn hot spots if you cook too long, but it’s less likely. Inverters do have their limits. They can only go down so low before they begin cycling like a conventional microwave. That’s usually on the lower power settings under 30% or so. Most inverter microwaves are also very high power at the highest setting, around 1500 watts or more. A conventional high power microwave can burn food really easily with that kind of power blasting out, even in pulses. With inverters you can dim power for cooking food but crank it up to full blast for boiling water fast. I think of it like a dimmer switch, but for your microwave. You can set the right “mood” for your food. I hope someday all microwaves come with inverters and 1500 watt max capacities. Best of both worlds - fast when you want it, but gentle when you need it.

[@keenan_k]

I was about to make a similar comment until I read yours. I honestly think Lan needs to make a follow-up to this excellent video that shows how her microwave cooking technique might need to be altered with an inverter type. The inverter types are insanely superior to conventional microwaves when it comes to using anything other than full power. The LG model that I have has completely changed how I microwave nearly everything for the better, including ease of use. Preventing over\under cooking things is a lot simpler.

[@keenan_k]

@@someoneanonymous6707 Conventional MW's can only cook one way, full blast or nothing. So 50% power is really just flipping back and forth between ALL and Nothing for half of the cook time. Inverters on the other hand actually cut the strength of the power for the designated amount, and cook the whole time. They're the "sliced bread" of the microwave world. Once you try one, you'll never go back!

[@mtncreekdawn]

Inverter MWs have the potential to be real game changer for recipe development, with the ability to select specific wattages for cooking. One of the challenges with old-school "pulsing" MWs has been the wide variety of baseline wattages, which has restricted the ability to set consistent cooking rates. 1200w pulsing @ 70% is not equivalent to 900w pulsing @ 90%. But with inverters 1200w @ 70% should actually be 840w, which is very close to 900w @ 90% (810w). So a recipe could call for "4 minutes @ 800-850w".

[@itsthepens]

I use my microwave all the time like most people, and I’ve just realised I had no real understanding of how it works, and that I’ve essentially been using it wrongly all my life - essentially just blasting everything on ‘high’ setting. The fact that microwaves don’t work on pure ice is astounding to me, and has completely changed my appreciation for why lower power modes are important, and how the heat transfer within frozen foods works. I’ve always known that fats are affected by microwaves, but the fried capers and shallots in the microwave is very novel to me. FASCINATING! A brilliant video.

[@paddy8507]

Brilliant thanks

[@R.Akerman-oz1tf]

Most importantly; if We like that machine, keep it immaculate. It will reward You!

[@ramblingmillennial1560]

The ice blew my mind too. Like I was thinking what do you mean it won't heat up the ice It's water isn't it lol?! I knew that microwaves heat up the water in food but I didn't know that only meant liquid water.

[@plienair]

I've never seen this mentioned before (maybe because I came up with it :) but here's my topology based microwave tip for reheating food evenly: If you're reheating leftovers that are malleable, like a curry, or noddles, or pasta, make a hole in the center of them. This changes the geometry from a spheroid to a toroid, so instead of having a singular point in the middle that is the farthest point from the surface where heat comes in, it's now the circle in the middle of your donut shaped food. The average distance to this center circle is a lot less, so your food will be heated much more evenly!

[@michaelplunkett8059]

In the 70s we said make it donut shaped for even heating.

[@plienair]

@@michaelplunkett8059 I guess I've reinvented the wheel. :')

[@sw6428]

That's why I always arrange everything in a circular pattern...potatoes especially they cook more evenly...more than 4 or 5 is usually a 2 step process but still reduces cooling time

[@dianeweeks352]

Yup, I figured that one out also. Good tip.

[@jeffreyschmidt3997]

You're just increasing the surface area to volume ratio by doing this

[@fluffycritter]

I didn't realize that solid ice doesn't react to microwaves like liquid water. That explains so much! Thank you for making this video.

[@kane2742]

If you look at a bag of frozen vegetables' microwave instructions, they'll often say to add a little water. Now you know why!

[@SirYodaJedi]

⁠@@kane2742 I've more often see them say to microwave the whole bag without opening it.

[@leapintothewild_original]

@@SirYodaJedi It's so the water trapped inside the vegetables stays inside as steam.

[@SirYodaJedi]

@@leapintothewild_original I know.

[@Finger_Blast]

She is amazing. That was very impressive. Keep her on staff at all costs.

[@1582len]

Absolutely!!

[@blamshiza]

I subscribed to this channel entirely because of her

[@youtubehandol]

@@dcf4psu right? I just discovered Molly Baz's own channel after she was let go from bon appeetietii. She's a legend, and I love the odd potty mouth, too.

[@poturbg8698]

@@youtubehandol Actually Molly Baz resigned from Bon Appetit in solidarity with the people who were fired.

[@ellosteve]

FR

[@semilog643]

As a fellow chemist, I can say with some confidence that Lan Lam is probably the most scientifically proficient cook on KZbin (or, if equalled, unsurpassed), and a terrific communicator to boot. She's a stupendous badass, with good taste no less.

[@Xilladan093]

Josh weissman

[@leapintothewild_original]

Kenzi Lopez Alt

[@maryjo9049]

We bought our first microwave, and it was BIG, back in 1978 for a whopping $500. My husband and I both signed up for microwave cooking classes and learned quite a bit. I remember baking a homemade carrot bundt cake for his family in that microwave. They loved it so much that they went out and bought their own microwave! I still use our microwave at all the different cooking levels for different needs. But I’ve never used it for frying anything. Can’t wait to fry some shallots tomorrow! Thanks so much for such an informative video. 😊

[@sbpierce9987]

Me too 1975 and mine cost $1000. Weighed 90 lb.

[@Kragith]

Did they really have them crazy haircuts in the 70's?

[@yatzibe]

​@@Kragithask your mom

[@mindlessftw]

You can't tell a story line that and not share the recipe!!

[@Poopmyjorts]

lol microwave cooking classes. That’s hilarious

[@ImmedicabileVulnus]

Making fried garnishes in small batches!? This is such a game changer. 💚

[@lemonz1769]

We use a lot of fried garlic and onion in my country. I’ve tried microwave a number of times but it always comes out either under or over fried. Gettin a very small frying pan is much more precise.

[@mysticode]

This is for sure the VIP moment of the video :D

[@TinkerTailor4303]

Isn't the inside of 6he microwave covered in grease splatter??

[@moguel1524]

​@@TinkerTailor4303this is why she tolds you to use a big bowl

[@tiramisu5901]

Use a microwave cover(usually plastic though) or couple of paper towels over a smaller bowl , tucked under so towels don’t fall in or blow off.😊

[@angrypotato_fz]

Chef Lan mentioned it quickly in the beginning, but it wasn't shown - microwave is also great for dry toasting nuts. Just put them dry on a flat surface and microwave for one minute. The result is great, the whole process is hassle-free and you can easily avoid burning the nuts :)

[@Tonisuperfly]

Thank you for this.

[@sdharris13]

I would love a video on restaurant short cuts with the microwave. I did not know you could fry onions etc like this. Toasting nuts how to would be good too. Thank you for an excellent video

[@toryevanss4512]

Thanks for this comment - I watched the whole video waiting for details on toasting nuts!

[@leahrowe847]

​@@toryevanss4512me too... LOL!

[@DeeTeeCat2023]

Do you microwave the nuts at 100%?

[@GaryJohnWalker1]

Frying - and that caramelizing - in the microwave - wow. So useful and far more precise than burning pans

[@sandraloeb1000]

In 2000, a family in Mariupol taught me to toast nuts in the microwave. I've been doing that with all nuts (well, not pine nuts) ever since.

[@robertkayhs2049]

Lan Lam, as an Electrical Engineer, that is the best explanation of microwave cooking on the Internet. You spoke with such confidence and force, I thought for a second I did not finish my homework and hand it in. Incidently, after World War II, there was a great expansion of radar and rhen microwave communication equipment. Technicians in the military found out accidently they could reheat their coffee by sticking it into a microwave transmission antenna horn that was actively running. Engineers took note. They realized the water molecule bonds were literally vibrating when the right exact frequency was passing through. And the rest is history. You are hard core. Cooking is science!

[@vincejohnm]

Close. Infrared causes bonds to vibrate. Microwaves are too weak to do this. Microwaves cause molecules to rotate/tumble as the molecular dipole tries to reorient itself in the rapidly switching electric field. The friction of water molecules rotating against each other causes them to heat up.

[@dfusa4869]

Only idiots heat olive oil … OMG

[@David.77]

Yeah, @@vincejohnm is right; here's a great video on how microwaves work kzbin.info/www/bejne/qaTNYWWpbq2EmtU (MinuteFood: The weirdest thing about microwaves)

[@ronaldnixon8226]

@@vincejohnm I dont believe in none a that science hogwash! I only believe what's in the Bible and what Donald Trump tell's me.

[@DrNickBailey]

Should we not take Lan Lam's suggestion that they are "totally safe" with a pinch of salt? I'm pretty sure none of those early technicians left their body parts in with their coffee while it was heating. No one wants a boiled arm.

[@Psi105]

There's one more important tip for using a microwave. Avoid placing the food item in the center of the microwave. Instead, place the food off to one side. The platform is rotating for a good reason. Faster rotation speed is good and the center of the platform has the least rotational speed so is the least good place to put food. The area inside the microwave is full of hot spots and cold spots. The microwaves are bouncing around inside and creating areas where the waves cancel out and produce no heat. So to even things out the platform moves the food through the spots to insure there's no cold spot in the middle of your food for the entire time.

[@44yvo]

Thanks, that is a good tip.

[@Apersonnamedme]

Microwaves worked better when they had the big spinning metal fan inside constantly disrupting the initial conditions.

[@dirtyandnasty9011]

@@Apersonnamedme Metal inside the microwave ?

[@NeilFiertel]

Yep

[@Psi105]

There are exceptions were metal in the microwave is totally fine. It's just that your average person isn't a RF electronics engineer so can't be expected to understand when metal is ok verses when it will arc. So the general rule is "no metal"

[@donaldwarriner1640]

As a retired professional cook I'm depending more and more on my microwave. Simpler meals that allow me to conserve my energy for the many other things I need to do to take care of myself. Thank ATK/Cook's Illustrated for educating me.

[@ellie7541]

Who is this woman?!!! That's the best explanation ever! Better than my physics teacher!

[@ninastone9054]

Never messed with the power level on my microwave. Never thought about it. Gosh, i am such a typical consumer. Good info.

[@bryanmathew2079]

Those Capers Had me Happy, Lol, & There's a Freedom (CircLe) Near my Name i`~ColLected Some CooL Things You may Enjoy, Peace✌.

[@ArtU4All]

🤩😂 because hardly anybody ever reads the owner manuals for the small appliances!

[@marthawilson4775]

This was a terrific segment. My favorite microwave technique is to dampen a paper towel and wrap things like poundcake or banana bread in it before microwaving. It has a “steaming“ effect that works really well.

[@readytogo3186]

I do that too. Or, biscuits that you baked yesterday morning and had some left over. Excellent.

[@smelma]

@@readytogo3186 Lol, that reminds me of when I was younger (and less culinary). I’d heat up Jimmy Dean breakfast sandwiches in the microwave with a paper towel wrapped around it, worked fantastic for getting the meat and cheese hot while keeping the croissant from drying out.

[@readytogo3186]

@@smelma Never had Jimmy Dean sandwich but bet it's good! I just heat up homemade biscuits or cornbread. Yum!

[@xinxinliu1106]

For sure! Works great with tortillas. Keeps them moist and prevents them from being crumbly

[@MyCleverHandle]

Wrap individual ears of fresh corn in wet paper towels. You can cook up to three ears at a time in the average microwave oven. I swear this is the dish microwaves were made for!

[@DerekDominoes]

One important variable that I never see taken into account in ATC microwave recipe instructions is the wattage of the microwave oven. 50% of 1100 vs 700 or something in between makes a big difference.

[@gregorystojkov2632]

Yes, very important to know.

[@morefiction3264]

My recipe for 1/2 cup of oatmeal in the microwave is 8 minutes Power 3. It allows it to simmer basically like it would on the stovetop.

[@jasonrodgers9063]

Very informative! Soon after my beloved wife passed a bit over 6 years ago, I had our grandkids come over for "popcorn / movie" night. I melted the butter much as you describer (I wanted it melted, but not BOILING). I put 2 sticks of butter in a bowl, hit "start". Not much later, I opened the door to check on it's progress. There, in the center of the 2 side-by-side sticks, was a little puddle of melted butter, IN A PERFECT HEART SHAPE! I'm not ashamed to say, I lost it. My grandkids came into the kitchen to see what was up, then comforted me. I realize it was more likely random chance rather than her trying to reach me to say that she's happy and loves us, but what the hell, I'M ROLLING WITH IT!

[@MapleShrimp]

God works in mysterious ways

[@Joe_Montfort]

Roll on. There's nothing wrong with that. 🙂

[@carolyntalbot947]

My dad sometimes appears to me as little black crickets, they seem to remind me to trust my intuition. It isn’t silly to be reminded of the people we loved during otherwise mundane activities, it just means they live on in our memory. ❤

[@MapleShrimp]

@@grabble7605 I'll pray for you.

[@ChiliCrisp88]

This is the sweetest thing!! I bet you guys could taste love in the popcorn💕

[@kevinb7852]

Our family got a big (and they were all big at that time) microwave in 1967. We stood around it and watched water boil and thought it was magic. Until today, I never realized you could fry foods in a microwave. I appreciate Lam Lam's presenting style and think she is so relatable to her audience. Thank you for the great videos.

[@kareninalabama]

Wow, they were huge, weren't they? 😄 My father gave my mother a microwave for Christmas in 1972 (so romantic!) and you described it accurately: it seemed like some sort of magic.

[@CeePeeDee7190]

"Lam Lan"

[@ArtU4All]

Oh, thank you for this piece of americana! 🤩 In 1967 our family got our first TV and the name of it was Record-64 meaning it was the model of 1964. Ten years later in 1977 on a different model TV I was watching the top-tier physics scientist showing to all of us on the only TV channel in the country what a microwave was and I remember how absolutely blown away and mesmerized I was - he cooked several potatoes while talking about the physics of microwaving and what was happening to the molecules. Thick foot note: this was in the USSR. 🤣

[@mariaroldan4200]

Your story reminds me of my family watching the dishwasher change cycles! We were the hit of the neighborhood!

[@mercygrrl]

Lol, I'm recalling Jennifer Lawrence: "Don't put foil in the science oven, Roz" scene from American Hustle

[@badfish420]

An important thing to note is that every microwave is different. In my microwave, were I to attempt to soften butter on power level 5 for 45 seconds, my butter would be a puddle. Power level 2 for 1 minute is what I would typically use for softening butter in my microwave. But, I often dog sit for a friend, and their microwave is completely different than mine. Where I would defrost 2 slices of bread on power level 4 for 1 minute in my microwave for evenly thawed slices, in my friend's microwave, 1 minute on power level 4 produces bread that is still frozen in the centre and steaming hot around the edges. So just play around with your microwave because they really are a handy kitchen tool that can reduce the effort (and often dishes) needed for a lot of things.

[@riteshgarg3176]

It is because of the difference of wattages of different magnetron, just like AC have different cooling capacities. So you might be having a higher wattage microwave than your friend's.

[@maknavickas]

Its so refresher to have real useful information presented, and it makes you wonder why the vast majority of content is not that way.

[@CurlieGrl]

I have employed 50% power for many years. I don't like to "cremate" my food. I'd rather "sneak up" on it. I also use lower percentages, depending on what I am reheating. I really enjoyed learning about how to "fry" in the microwave. Always learn something cool from Cook's Country and America's Test Kitchen. Thank you so much Lan. 😊

[@orbensana]

"sneak up" on it - love that!

[@justinsayin3979]

Reheating at low power is even better with an inverter microwave.

[@Greippi10]

I don't know what it exactly does, how much it lowers the power etc, but I use the defrost function for the same effect all the time. Even stir fry leftovers can still have a little bit of crunch in the veggies when reheated this way, instead of becoming disgustingly sloppy!

[@saitodosan9377]

Crazy thing is you don't need to put quotations around the word "fry" cause that's literally what it is haha

[@gary7vn]

Buy an inverter, so much better. This is the 90s after all.

[@ssatva]

Microwaving corn on the cob still in the husk for just a minute or two has produced some of the best corn I've had that didn't come from a grill. Edit: oh, forgot to note that it doesn't take too long to cool enough to remove the husk (carefully! the corn is still hot!) and it comes right off, strands included.

[@cjaquilino]

After I saw this tip a couple days ago, I've eaten microwave corn on the cob *twice* since then. It's a great tip.

[@blfmemphis]

I like that technique. Can get a similar effect if you purchase packaged corn on the cob without the husks and wrap it in a paper towel.

[@capers72424]

⁠@@blfmemphisorn on the cob is the only time I microwave plastic, I wrap it in cling film and do it the way ssatva describes above.

[@sandylewis8897]

I think it's 5 min per ear with the husk on?

[@cjaquilino]

@@sandylewis8897 I do 4 minutes. Think my microwave is 1000w.

[@twiz148]

This is why I actually like microwaves with the button that turns it on while you hold the bottun. Short bursts works very well. Even the lowest #1 setting on my microwave causes hot spots versus even heating.

[@Majorhavoktv]

I cook scrambled eggs in the micro wave, pretty easy. Cook eggs for 30 sec in the microwave scramble the eggs with a fork in-between cooking. Keep checking after each 30 sec interval of cooking until eggs are to your desired consistency.

[@mettamorph4523]

I think this is sacrilege, but I'm gonna try it! I love eggs but not when they're rubbery.

[@arthuurwong49]

Beats cleaning a fry pan, esp a heavy cast iron!

[@yesitsreallyOtter]

this is actually a really good video I was not expecting this to pack so much useful information in 10 minutes. People tend to look down on microwaves too much

[@bluephreakr]

Just ask Gordon Ramsey about it. He probably would imagine Cook's Illustrated to be a detestable resource expressly for encouraging this.

[@no_peace]

Being a snob about microwaves is not based in reality

[@justalonelypoteto]

​@@bluephreakr he's a TV chef, he has to be incredibly and illogically pretentious for the persona, just like 80% of italians that have a social media presence for some reason

[@arthuurwong49]

I’ve been told nuking your food destroys all the vitamins and enzymes in your food so it’s less nutritious - is this true????😊😊

[@bobcarn]

I've been using the power level button on my microwave for ages. It really lets you use the microwave to cook a LOT of different things. For example, bring rice with water, salt, and a dash of oil to a boil in a loose-covered container, then immediately lower the power to 20% for 18 minutes or so. It comes out perfect and requires no attention!

[@honeynetalove]

Thanks for sharing! I've been playing with getting my microwave rice perfect.

[@bobcarn]

@@honeynetalove Make sure your container is larger than what you're cooking. Mine is a quart-sized ceramic casserole with glass lid. It's perfect for a cup of rice. I use 1 cup rice, 1 3/4 cup water, a little salt, maybe 1 or 1.5 teaspoons of oil. Full power to a boil (you'll learn how long it takes after a couple times so you don't have to keep watching), then about 18 or 20 minutes on 20%. The power cycles on and off and keeps the starchy water from boiling up into a foam and spilling out.

[@Sharon-bo2se]

Much the same. I usually use a large ceramic pot with a lid and the finger test for water amount. Just need to ensure bowl is big enough to prevent boil overs.

[@datasatan]

Glad to hear others do it too. Immediately after reaching boiling I give my rice 180 watts (probably the same or less than 20% of your oven), for just 10 minutes, and let rest for 10 minutes. Same time, but could perhaps save some power. I always cook Jasmine or short grain rice though. Other variants could need tweaking.

[@bobcarn]

@@datasatan Yeah. The rice could probably cook for less and sit longer. I often let it sit for a while anyway after it's finished since I'm usually still cooking. I too use Jasmine as a preference, followed by Basmati. I only use plain white rice occasionally or when I'm going to use the rice for something like stuffed peppers or something where it's heavily seasoned.

[@GhostsOfThings]

This was fantastic! Growing up my grandad used to make amazing ribs and when I learned one of his secrets was starting them off in the microwave before BBQing them I was shocked! My mum has a creamy cheesy sauce she makes in the microwave too for mac and cheese. We've also made potato chips. It was so cool to learn about essentially deep frying in the microwave though. Thank you!

[@SuperLisalis]

This Lady is a Star , a beautiful genius to boot Thankyou.

[@maynard_ross]

Wow, I never thought to fry foods in the microwave. I see some experimenting in my future.

[@ArtU4All]

I never did because usually they (the owner manual) warned not to heat up oil in the microwave or not to fry in the microwave. This is really brand new information

[@andrew1364]

Lan's videos quickly became an automatic watch for me

[@plantfeeder6677]

Thanks for affirming my 30 year practice of warming foods in a microwave. I was told to use the power button long ago, if you don't want tuff doey bread, heat it on 30% power for a little longer time.

[@ReginaldPowell-tt9ow]

I had no idea I ever needed to know this. However, this is probably the most informative cooking video I've ever watched on KZbin.

[@richardhale2117]

Not only an excellent video on the range of things your microwave can do (who knew?) but tons of tips and ideas as well. Of course, it's Lan!

[@valliarlette6596]

Thank you for this excellent presentation. As an instructor for home cooks, I have been told the most revolutionary piece of information I have ever passed on is the proper use of power levels when microwaving. You have done this so well. Your post will be shared with all my students. Thank you!

[@Hiltok]

I've been telling my nearest and dearest to double the time and halve the power on most of their microwave use for many years. There's a reason they have a 'defrost' setting. Rule of thumb for microwave - the less moisture in the food, the lower the power and longer the time should be set.

[@harleyrdr1]

Nicely done video! I’ve been trying to explain this to people for years. On some microwaves, there’s also a good idea to spread your food around the edge of the plate, rather than lump them in the middle. Pizza rolls is an excellent example. They will heat better if you put them around the edge of the plate, rather than all across the plate where the middle ones will stay cooler and the ones on the edge will boil over. My newest microwave actually does a really good job regardless but in older ones it’s a good technique to use. For instance, those sweet potatoes. Instead of keeping them in a parallel position arrange them in a square leaving the center of the plate vacant. They will heat much more evenly that way especially in an older microwave.

[@rafiawaqar4139]

Microwave can also be used to soften outer skin of garlic cloves to make them easier to peel

[@fundlemander]

The way she smiles and so earnest says "I did it, I reheated frozen soup :D" makes me so unreasonably happy

[@ABCEggplant]

this needs to be core, repeated viewing to every high school student! So fascinating and it explains so well how to use something most of us take for granted!

[@ArtU4All]

And college!!!!!!!😂

[@SeveralGhost]

​@@ArtU4Alllol most dorms don't even allow microwaves these days

[@dra6o0n]

@@SeveralGhost Youth can't be trusted these days not to throw metal forks and utensils into the microwave to intentionally cause a explosion or ignition of their dorms when drunk or emotionally suicidal. That said, power outlets are everywhere, and you can buy these mini hotpot cookers that can function like a electric pan so to speak for cooking anything, just less control on timer or heat. But you can be very smart on that, since these handheld appliances are simple and straight forward, you can turn a mini hotpot that is 300~600 watts into a slow cooker if you have a programmable outlet switch that lets you turn it on and off to 'control' the heat on the device since it simply runs the specified wattage to heat up at different speeds... Much like a microwave where the power setting basically turns off the microwave in some periods of the cooking time.

[@ArtU4All]

@@SeveralGhost THAT is outrageous.

[@MTMF.london]

@@SeveralGhost There are many that do though, together with coffee/tea stations for students to fix themselves some snacks and drinks.

[@avdm196]

Bacon slices between 2 kitchen paper towels on a plate suitable for the microwave. Check the instructions of your microwave for the power. Bacon gets crispy and the fat is absorbed by the paper towels. Fish slices (cod, salmon), seasoned, in a bowl with a lid (no metal! in the microwave!) In no time ready to eat.

[@STVG71]

The biggest mistake I've made ever since microwaves have been available to households was to cook everything at 100%. Surprisingly, I only broke this habit about 10 years ago. I would have thought by now, this would be common knowledge but it isn't. This video will help a lot of people including myself!

[@benjaminbaumgart3935]

Microwaves are so good at making cooking faster and easier! I have a funny story about this: When my cousins were still in high school, they got really involved in extracurriculars, especially community service. One of them volunteered for Meals on Wheels, and for Thanksgiving, they signed up to bring a cooked turkey. However, being a teenager, he pushed it aside and neglected to tell his parents until the morning of. My aunt rushed to the store, bought a large turkey, and by the time she got home, she realized that there wouldn't be enough time to cook it before it was supposed to be at the school. So, in a panic, she popped the turkey into the microwave. She pulled it out with some cook time remaining and tossed it into the oven to finish cooking. She got it to my cousin a few minutes before it was due, and she claims to this day that it is the best turkey she's ever made

[@renel7303]

This sounds....unbelievable. I've never seen a microwave that would hold a turkey, even a small 10 pound bird. My old microwave would hold a 13×9 inch glass pan. Great for lasagna. But I would have needed to split the turkey in half to fit it inside.

[@deesnutz42069]

@@renel7303 depending on how long ago this happened, microwave ovens used to be a lot larger. The earliest microwaves that wound up in restaurants were more like the size of a huge refrigerator, and the models that started showing up in home kitchens shortly after weren't much smaller. So if we're talking about an event that happened in the 70s? yeah, the microwave they had from the 50s or 60s very easily could have been big enough to accommodate a bird.

[@joansamuels3241]

Was invited to a not- close relative's house for Thanksgiving dinner. Turned out to be a mostly microwaved meal beccause the wall oven was filled with...hand made arts & crafts projects. A small, pale turkey breast that was 'browned' by slathering Kitchen Bouquet on it, was the 'star' of the table..... Luckily the chocolate cornicopia for dessert was store bought delicious.

[@michellecjackson4956]

I've cooked a turkey in my microwave before. Definitely not a large one, but nevertheless, it can be done. I've cooked an apple pie in my microwave, until the fruit was cooked, then in the regular oven to brown. I always choose one that is big enough for a 9x13 pan.

[@benjaminbaumgart3935]

@@deesnutz42069 this was in the late 90s, but she did assure me that she had an unusually large microwave oven

[@Bill_Sawyer]

I use the power button on my microwave oven all the time. I think a lot of people don't know about it or how to use it. Great information. For the ones who never used the power button.

[@steamer2k319]

Yeah, it's an electronic device where the primary control is a timer. It seems like something that's pre-calibrated and in fact e.g., gas station microwaves only have a timer with no power control. To make matters worse, food goes into the black box and you don't really get to see how it's doing until the power's off and you open the door. I came to realize through a bit of the hard way that even "smart" electronic devices might still expect that you know what you're doing. I'd bought a well-reputed countertop induction heater and was trying it with a (fortunately cheap) thin pie pan. The pan started getting discolored and warped pretty quickly--at the initial/default power level 5 out of 10. It took me some time to work some courage back up but I realized my mistake and tried again with a thicker pan and a lower setting. Nowadays, I can run it just fine but it's not as automated/pre-programmed as e.g., a pressure cooker appliance. Anyway, shortly after the pie pan incident, I realized that microwave ovens must be similar. The power-level button and I have been great friends ever since.

[@sandylewis8897]

Agree. I use half power to reheat meats or breads without making them tough!

[@m.theresa1385]

I’ve tried explaining it to friends and family (esp. those who basically only use the microwave to reheat everything on full power and dry out food) They simply don’t want to know. 🤷‍♀️

[@hopsiepike]

It also helps with reducing spattering and volcano-like eruptions.

[@steamer2k319]

@@hopsiepike FWIW, they make plastic domes for microwave ovens to catch spatter. They fit over a large dinner plate without touching the food and save a ton of cleaning effort. My brother has one with a magnet in it so he can store it on the ceiling of the microwave. I'm a little envious for that magnet 😅.

[@afterthesmash]

This video is really great, but I know a lot about microwaves (more precisely dialectic spectroscopy), and there was a major omission here. There are four variables in the telegrapher's equations: R, L, C and G. Inductance (L) is the series term, and resistance (R) is the loss term associated with inductance. Capacitance (C) is the parallel term, and conductance (G) is the loss term associated with capacitance. Pure inductance stores energy. Resistance dissipates energy as heat. Likewise, pure capacitance stores energy. Conductance dissipates energy as heat. A circuit with high L and C, but low associated R and G is known as a tank circuit. The energy will oscillate between the inductance and the capacitance, with low energy loss (slow damping). Water is unusual in having an extremely high permittivity. Other than titanium dioxide (used as an additive to whiten paint and many food items) hardly any other material comes close. Effectively the capacitance is high and so a lot of energy is absorbed by the ionic and dielectric contortions of the water. But this doesn't necessarily turn into heat. A while later, this energy might return to the propagating waveform. To illustrate this, if you replace the dielectric material in a coax cable with water, the signal will travel roughly six times slower than in a standard coax cable (there would be enough signal loss even with pure water to make this a bad idea). This is because the water is holding onto much of the energy _temporarily_ as the signal passes along. Yes, the interaction is strong, but that's not the whole story. However, if you add salt to water, the G term skyrockets, and much or most of the energy will be lost as heat. If you get well past the salinity of sea water (above around 80 ppk) in practice you can just about model water as metallic. The microwaves will barely penetrate at all because of extreme loss. Many foods have enough salt that you get your standard 1/2 inch penetration depth. But there are exceptions. With a cold or frozen pork chop with extreme seasoning on the outside surface, you will get very shallow penetration, leaving the center frigid or frozen. Another case is melting frozen butter. Salted butter is not too hard to melt. I usually put a second small container in the microwave with about 2 tablespoons of water, because the butter itself is only 10% water, and that's an awfully small load for a powerful magnetron. (Be careful with that second container, it can get hot enough to flash boil.) I don't specify the power level, but I do use the nerfed "defrost" button for 3 time units (works out to about 90 s in practice, if I recall correctly, at much less than full power). If I do the same thing without realizing I'm melting _unsalted_ butter, the water in my second container boils over, while the butter is barely dented. Same water content. Entirely different outcome. Because the salt matters. [*] "Six times slower" approximates sqrt(81/2) which is the square root of the permittivity ratio between water and standard coax dielectric in the 1-5 GHz microwave band at standard indoor temperature. [**] All the permittivity curves for saline water at various temperatures and frequencies are available from synthetic aperture radar studies as used to track global ocean temperatures. The curves are somewhat complicated in their finer details because the water molecule has many different interaction modes with EM energy, each centered at a different frequency.

[@dittohead7044]

I LOVE this video. Especially the butter. I usually get watery butter even under 10 seconds. I loved the tips for frying garnishes as well. Awesome video. I like ATK so much

[@christinebravomom5711]

A physicist told me once that microwaves agitate water. I took that to mean that microwave ovens cook everything all at once. It helps so much to understand that they only penetrate 1/4" and that staggered cooking using the power level setting can get me more evenly cooked food. Thank you so much!

[@danielcrafter9349]

Heat is generated by molecules vibrating So yes, microwaves agitate water - because their vibration frequency is exactly that of the molecular bonds on H and two O That vibrating the causes heat, which cooks the food

[@JustinKoenigSilica]

You can think of it as absorption - the microwave intensity reduces towards the center of the food, therefore less heating in the center. The convection of heat within the food is much better in a microwave because we are able to heat the inside of the food partially as well!

[@johninh.b.6503]

Can't wait to tell my wife that she might be part microwave due to her agitating me all the time. I'll see myself out.

[@arthuurwong49]

Yes John, out to the dog house ! 😊

[@OceanBagel]

Another neat feature with the power level button is you can actually set multiple different power levels. For example, you can set it for 3 minutes at 20% power then 1 minute at 50%. Just press the Cook Time button after entering the power level. You can even set Power Level 0 if you want to give a specific rest time or delay the start of the cooking cycle.

[@thatgirl626]

Interesting

[@emilwandel]

I don't have percentages at my microwave just watts. Considering microwaves work on different levels of maximums watts percentage of the maximum sounds like a stupid way to gice measurements in a recipe meant for many different people who own lot's of different brands.

[@kimberlindy]

I just tried this and it worked!

[@Msvalexvalex]

😮 it works! No idea what I'll need this for but it's good to know.

[@katarh]

This is highly variable on the microwave. Some allow it to be pre programmed in that manner, but others may not. I know I've had some very dumb dial microwaves that literally had a physical switch for the power level, same with the time.

[@jeankroeber2481]

Terrific demonstrations and explanations how to use micro more productively.

[@iheartsyntax]

I really appreciated Lam’a knowledgeable and understandable explanation of how microwaves work. I had never thought about using my microwave to fry up garnishes! Thanks!

[@brianwalker5937]

many microwaves allow you to do steps. My current microwave a toshiba and my previous one, kenmore, let's you put in 3 steps. You can heat something for example, 30 seconds at 80%, 2 minutes at 50% and 1 minute at 30%. The way to do it on both of mine were to enter the time for the first step, then select power. Then press the time button and enter in the second step time then select the power level and repeat for third step. At any point in any step you can open the door, stir or rotate the food, close the door, and press start to resume cooking. I use this method mostly for reheating pasta dishes, spaghetti, fettuccine alfredo etc. This is also good for a dinner plate (think thanksgiving leftovers whith turkey stuffing mashed potatoes and gravy, and green beans). The time will vary depending on how much food you put in and the power level of your microwave. One other note is to always cover your food. they sell plastic covers with vent holes, which makes covering a plate super easy.

[@markblack8521]

Chef Lam with another banger! I would never have thought to use a microwave like she taught us in this video. She's a national treasure! Great video!

[@boboscurse4130]

I microwave 4 large potatoes for 10-12 minutes on full power. Then they only take about 15 minutes in the oven to get crispy skin and finish cooking. And of course I learned from America's Test Kitchen to check the internal temp of my baked potatoes. :)

[@markbloyd9852]

The only thing I knew before this video, was that the water in the food is what heated up. I learned a ton. Thank you.

[@weevilsnitz]

Note: recipes differ for different size/strength microwaves. For example, my 1000W microwave would start melting portions of the butter on even 30% power for 10 seconds so I have to be really careful.

[@elsonck2523]

If I want to soften butter, 10 to 15 seconds is enough, at least to butter bread. 25 will melt completely (for use on popcorn). I suppose half power does work best if softening for cookie batter, etc.

[@weevilsnitz]

@@anahernandezbalzac higher watt will cook faster which accentuate those issues noted in the video where only a portion of the food is cooked at one time, stirring frequently and using the power settings matter even more for higher wattage microwaves. All from my experience, at least.

[@dykam]

Most microwaves and preparation instructions here display watts. It seems that somehow the US settled on using percentages?

[@weevilsnitz]

@@dykam cooking instructions on products in the US usually have a note that they were created for an X watt microwave, so you can adjust. But the power settings on the microwave when setting the cook are in %.

[@anthonyw5261]

I hit like as soon as I saw the title. Lan Lam doing the video is a bonus ❤👏👏👏👏. Extremely helpful tips 👏 👏👏👏 Favorite recipe for the microwave: Ramen noodles in safe bowl loosely covered for 3 minutes. Let the noodles sit for 7 minutes then serve 😁😆.

[@nfrl-hs2ly]

Minor correction, the latest generation of microwaves have returned to an inverter option for microwave generation, this means that they do offer variable power off the magnetron. The downside to these is they tend to interfere more with 5G and cellular. Microwave popcorn. Not the crap that comes in the bags with all the fat, just take a quarter cup of dry popcorn kernels in a heat proof Pyrex bowl or a silicon microwave popcorn maker, use the popcorn setting plus a few more seconds depending on your individual device. Makes perfect fluffy popcorn that never has tough kernels or husks. Corn on the cob, place unshucked ears of corn into the microwave for about 90 seconds to 2 minutes depending on your device. The husks will be warm to the touch but the ears will be steaming hot inside they will taste fresh and sweet and more tender then boiled corn, with a lot less fuss. Be careful shucking them, they will scald your hands--but they're so delicious.

[@emp0leontrainer]

I learned to use the microwave at 20% so my oatmeal wouldn't explode. Low and slow is the way to go. I'll be using that butter softening tip :)

[@DiLoMusic]

Oh I know mines done when it starts exploding lol

[@leapintothewild_original]

For me, it's the bowl that matters -- I microwave on 100%, but it always overflows in a straight-sided bowl but never in a round-sided bowl, even if it's pretty full. It's like it can climb the straight angle, but not the rounded one... ?

[@craigdowski8043]

2 million subscribers! Congratulations, America's Test Kitchen. It's well deserved.

[@ArtU4All]

I was shocked to see that there was a time when they were under 500k with a few YEARS on KZbin. I have been Cooks Illustrated since 1992

[@GradyGillis]

I first used a microwave way back in 1973, while working as a cook at a Howard Johnson's restaurant. Very early type that had a few buttons on it. Corporate provided instructions for which button to use for certain pre-packaged items. Other than that, we experimented with it for thawing, melting butter, and a few other things. It's been 50 years, so the details are a bit sketchy. I definitely use one today and that power level button makes it a versatile and useful tool.

[@Hollandsemum2]

I keep a full size microwave, because I use it to shorten rising time in non metal bread pans. The instructions came with one from nearly 30 years ago that has long since been replaced, but I kept the instructions. Best tip I ever got for using a micrtowave.

[@fisherbredrup]

The whole video was unbelievably cool, but my jaw simply dropped with the caramel recipe. I can't belive a microwave can do that.

[@JimVanderveen]

Suggestion: put a flexible pad (microwave-safe silicone, kitchen towel, etc) under your bowl before microwaving. When done, you’ve got an easy way to pick up the hot bowl.

[@dr.s.p.]

The information that has just soaked in and given me that, “ah ha” moment after years of microwave abuse, has thoroughly enlightened me! A lovely presentation, without waffle and genuinely teaching me valuable lessons, so I happily subscribed.

[@GlazeonthewickeR]

When someone prides themselves on not owning a microwave it always gets a good chuckle & an eye roll from me lol

[@elisaangel9789]

This is so instructive. I am going to fry capers and other garnishes like Lan shows here first, but I am definitely going to soften butter like she shows too. Great post!

[@mettamorph4523]

And the tip about using the remaining oil!

[@katarh]

I knew about the 50% power hack for reheating frozen things and melting butter, but you blew my mind with frying capers. It NEVER occurred to me to use oil in that method. Incredible. I love fried capers so I am going to try this!

[@patrickbodine1300]

Noise coming from my microwave oven means that there is something going way wrong!

[@mariajparientefragoso9544]

and uncovered recipient! nifty tip

[@francesbacon7825]

Thank you. Never knew you could fry in the microwave and the use of the power button 👏👍😀

[@williamsixsmith5938]

My favorite microwave recipe is slicing a potato in half placing the halves face down in a bowl with salt and pepper sprinkled in. Surround the potato with a wedge sliced carrot and drop a 1/2 tablespoon of butter on everything. Cover with a plate to keep in the steam and cook at 30% power ( i have an 1100 watt microwave.) for about 12 minutes. When it comes out slice the potato into smaller bite size pieces and sprinkle in 3mm chopped green onions and another 1/2 tablespoon of butter. Stir it up to finish and enjoy. A cooked egg on top of the mix also makes it a great meal.

[@thirteenthhour370]

I never bothered with power levels until my current microwave, which requires you set the power level every single time you use the microwave. It has a dial interface rather than a button interface, so this actually takes less time to set up than a traditional microwave. I was amazed at how much better it worked, and now I use power levels with every microwave I come across (to the amusement of my coworkers)

[@steamer2k319]

> to the amusement of my co-workers Philistines 😤. Never hide your power-level. Power-level crew for life✊!

[@christinebravomom5711]

My big ah ha moment happened by accident when I realized I could set sequential power level + time settings. I.e., the machine runs on one setting for x minutes, then switches to the next setting for x minutes.

[@b.a.erlebacher1139]

This may sound bizarre, but I've been experimenting with "baking" small cakes and bread in the microwave. You don't get a proper crust, but you can get some tasty and interesting results in minutes without heating up the kitchen. My most recent success has been a lemon cake. Mix an egg, some milk, a little sugar and lemon flavouring, a bit of salt, then add whole wheat flour to the consistency of thick pancake batter. Stir in some baking powder. Immediately pour into a buttered bowl and microwave for a few minutes. Total volume of batter is more than a cup. It rises quite a lot. Result is four wedges, enough for two people.

[@amadeagottlieb]

Not bizarre at all! I make a sugar free, gluten free vegan chocolate mug cake with 1T flax meal in 1 T water. When it gels I add 1T olive oil, 2T yogurt, 1T coconut flour, some stevia and a pinch of baking soda. I zap it for 90 seconds and top it with whipped cream or sweetened yogurt. Guilt free dessert.that's really healthy and high fiber. Double the recipe for two people.

[@amadeagottlieb]

I forgot the 1 T cocoa!

[@b.a.erlebacher1139]

@@amadeagottlieb Thanks for the recipe. I think chocolate cake will be my next experiment. Btw, if you can eat wheat, whole wheat flour really enhances the chocolate flavour.

[@joshuacoppersmith]

A super-quick mug muffin: About 4 to 1 pancake mix to cake mix till you fill 1/4 of the mug. Add water until cake dough consistency--don't add all at once or you'll get clumps you can't break because they float away. Then add fun stuff like flax seed, chocolate chips, etc.

[@amadeagottlieb]

@@joshuacoppersmith Super easy!

[@kfsrmn]

The best tutorial I have seen. We got our 1st microwave around 1972. Wife fought it at 1st but the kids took to it making toasted cheese sandwiches. Now the wife would not do without it. Nuking potatoes changes the starch and can cause a 60% reduction it the sugar spike for diabetics.

[@ursulaeve8340]

Excellent demonstration and thorough articulate instructions on a well known undermined device. It made me like microwaves a lot better! She should receive financial stock from microwave companies!!!!!! Thank you!

[@TheNewGreenIsBlue]

I love the little microwave packets they sell in Japan to cook fish like Mackerel. The containers are specifically designed to reflect the microwaves back at the fish and it fries it up crispy in the microwave all while containing the strong smell of this oily fish.

[@krashanb5767]

How do I find them on Amazon or Ebay in the USA?

[@einundsiebenziger5488]

... to reflect the microwaves *at the fish. "Reflect" already means "throw back". Adding "back" to any word with the prefix "re" is redundant.

[@einundsiebenziger5488]

@@krashanb5767 There is a search function in both platforms, and there are more sources on the internet to buy from other than these two evil empires.

[@TheNewGreenIsBlue]

@@einundsiebenziger5488 Language is fluid and pedants will be left clutching their dictionaries while the language changes around them...

[@barblibrarian]

This might be one of the most important videos for my cooking I have seen in years. I always have leftover shallots, capers, etc, that I can now turn into garnish. I am sure this paradigm switch will cause me to find many more microwave ideas. Thank you so much.

[@NickIrvineFortescue]

You can "fry" poppadoms in there too! Yep, they come out crunchy too. Mind boggling

[@cheshirecat7132]

@@NickIrvineFortescue yum! I love poppadoms. do you have a recipe/how to ?

[@NickIrvineFortescue]

@@cheshirecat7132 I've not heard of anyone making their own popodoms, I just buy the raw ones at an Indian supermarket. Then just cook on full power in the microwave for about 20-30 seconds. Each microwave is different so you'll need to test timings. It creates condensation so I use kitchen roll to rub down the inside of the microwave after each one.

[@jonautry]

Every single one of these Lan Lam segments is fantastic.

[@susanforte7034]

My favorite microwave techniques are for making Bechamel Sauce (or Alfredo or any cream sauce) and for making Hot Fudge Sauce. The results are great and the clean-up is so much easier than with stovetop cooking. It always cracks me up that the judges on cooking shows seem astonished when a contestant uses the microwave for something -- there are so many great uses! Oh, another that I like is to precook vegetables like eggplant before I finish them on the outdoor grill -- it saves a lot of propane!

[@daveh7720]

I like using a microwave to melt chocolate for dipping. I know the approved method is to use a double boiler but for a quick batch where you don't have to keep the chocolate at temperature for more than a few minutes, the microwave is more convenient. (Also less likely to have condensation contaminate the chocolate.)

[@mettamorph4523]

I melt chocolate chips in almond milk in the microwave and pour it over brie.

[@cpp8227]

So well done, as always! Love Lan and this series!

[@daniellebissonnette3304]

I love using the microwave oven to bake potatoes. I also love to use it cook green peas in water. Reheating leftover risotto works really well, just add a little liquid, stir to loosen the rice, and reheat until it is warm, and it will come out really creamy.

[@neemo9885]

this is one of the coolest videos ever. and Lan explains everything so well

[@jeremiahbullfrog9288]

My favorite use is pre-cooking shredded potatoes for hash browns. Dehydrates and gelatinizes them perfectly for browning in a hot oiled skillet.

[@BCThunderthud]

I stumbled on this after years of making microwave burritos. I don't know why they don't put it on the package, the instructions always result in a classic lava and ice mixture but three minutes at 50% works great.

[@wiltmarlonelao]

Lava and ice mixture. Hahaha. That’s both funny and true.

[@maxagot6837]

This is quite possibly one of thr most informative videos I've ever seen.

[@Elizabeth-rp1pi]

I’m an old lady and you just taught me plenty! Thanks!

[@gap136]

You just changed my world and taught me so much about using a microwave. So often it's treated as just an "on" "off" appliance but there is a skill and art to using it which I never knew. Additionally and most importantly in the heat and humidity of August we try and use our oven/stove as little as possible...you've unlocked a whole new summer appliance for cooking. Thank you so much! Mind blown!

[@bartoscar]

I love toasting nuts in the microwave. I have not tried frying shallots or garlic yet, but that is brilliant

[@Jl-620]

How do you toast nuts in the microwave ? do you need to add oil, or can you simply dry-roast them ? Thanks.

[@bartoscar]

@@Jl-620 I do it dry, but you can other people recommend light oiling. Spread them on a plate and check at 1-minutes intervals. I toss them each time but I'm not totally sure it's necessary

[@pmj50]

Chef Lan is probably one of the best chefs with clear explanations and techniques, excellent teacher and creatively presented. thank you❤

[@jamo3976]

Frying in the microwave has blown my mind. And I’ve always microwaved at 100%… this video has changed everything

[@MyNameIsNotEmail.ItsEmail]

Lan should seriously consider reading audiobooks. Her voice is soothing to me.

[@philipcox338]

You're crushing it! Seriously, almost every video you're doing I'm learning stuff after watching videos and cooking for 30 years. This was a fantastic explanation of how to use my microwave. Just picked up three new tips after cooking for 30 years at home😅

[@markfmoritz]

A must watch video

[@Celleslie]

I always learn something new from Lan Lam!!! I had no idea about frying in a microwave!!! My mind is blown!!!

[@cinilaknedalm]

for someone who's used a microwave for 25 year and loved it, this video was such a mind blow

[@rickm5271]

Lan is a treasure! Terrific video! Thanks everyone. ❤

[@sammu]

Holy crap the fried shallots especially blew my mind! That can apply to onions too I am sure. Save loads of time!

[@cynthiaromero2658]

A cooking lesson AND a science lesson!!!! Now I will treat my microwave with more respect. Thank you.

[@ExaltedDuck]

An interesting note on that power button and duty cycle modulation. A magnetron is a high voltage DC device, essentially a type of vacuum tube. The traditional coil driven varieties run off big transformers that step-up mains voltage then rectify out and filter/smooth the rectified DC. This process limits the practical speed at which the tube can be switched on and start emitting. Switching it on/off a little too fast - at best - prevents the tube from reaching a steady 'on' state and - at worst - burns out the power supply. About 30 years ago, Panasonic introduced the inverter-driven microwave that doesn't use a transformer. In fact, it uses a type of power supply that's meant to be rapidly switched (on the order of about 1000 times per second). These can run at what seems to be a lower power state. They're still running it on for some time and off for some time but instead of, for instance, on for 10 seconds off for 20 seconds, it might be on for 10 milliseconds, off for 20 milliseconds. It really reduces burnt edges and helps prevent some parts boiling while other parts still frozen kinds of results.

[@OneAdam12Adam]

Lan, you've been an EXCELLENT addition to the ATK team! ❤❤