"microwave" news and stories

I hate when odors become a problem in the kitchen, especially when they've become attached to containers and the microwave. Here are a couple of deodorizing tips.

I know there's a race to make electronics smaller, but this is this a little ridiculous. Inventorspot reported today on the world's smallest microwave, which made its debut at this springs Chicago International Home and Hardware Show.

The IWaveCube is so named because of its dimensions: about one cubic foot. That doesn't leave a lot of cooking space. I mean, what are you going to cook in it? The only place where I can see this being useful is in an office break room. I gather that people in an office setting generally only need to heat up small portions of food or cups of coffee, and the IWaveCube could handle that without taking up too much space.

No word on when it'll be available, if it's not already. Do you see this being a useful new kitchen tool?

Bread is a miraculous thing. It's delicious, it gives you energy, it softens your cookies, and it can help you de-clump your brown sugar.

Simply put your sugar in a microwavable container (read: NOT plastic) and place a slice of bread on top. Seal the container and pop in the microwave for 15 seconds.

Voila. The moisture from the bread and the resulting steam will make the sugar softer and more pliable, allowing you to work on the clumps (as seen in the highly scientific "cookie osmosis" chart above).

via [lifehacker]

You're baking cookies and you reach to the back of your cabinet only to find that your brown sugar is hard as a rock. Don't head to the grocery store just yet.

The Minimalist suggest new ways to use your microwave - chocolate pudding, parboiling vegetables, baked apples.

The Curious Cook, Harold McGee, follows, explaining the science behind the microwave. You can put aluminum foil in the microwave! Hear that, mom?

Why higher food prices could be a good thing (less cheap junk food; better for small farmers, etc.).

Chatham cod have disappeared from off the coast of Massachusetts. But not from menus.

Wine critic Eric Asimov taste-tests California Pinot Noir.

What to do with tough old birds? Stew! Braise! Slow-cooked rooster with mushrooms and scallions, anyone?

The Minimalist is back, with a video on cooking clams.

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