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You haven’t used it to dry herbs
If you don’t want to wait around for your fresh hanging herbs to dry out when the growing season ends, pop them in the microwave. Sandwich fresh herbs in a single layer between two paper towels. Then microwave in 30-second intervals until they reach your desired dryness.
You don’t use it to peel garlic
Say goodbye to tediously peeling clove after clove of garlic. You can microwave a whole head of garlic for about 20 seconds and the cloves will slip out of their peels effortlessly, without the garlic-scented fingers.
You don’t prepare Sunday breakfast in the microwave
Sunday morning breakfast just got a lot easier and cleaner because you can cook bacon and eggs right in the microwave. Lay bacon between two pieces of paper towel or on a covered plate. Microwave in one-minute intervals until it’s the perfect crispiness; not only does it take less time than the stovetop method, it also saves you a greasy mess. You can also cook scrambled eggs and omelets in a microwave-safe bowl. Zap for about one to two minutes per egg; stir halfway through for scrambled.
You don’t know its wattage
Not all microwaves are created equal, and if you don’t know your model’s wattage you could find yourself in trouble. Many premade meals require a certain wattage to properly heat up the food; following the recommended cook time could still leave you with undercooked and possibly contaminated food if you’re not heating it at the proper wattage, too. Most midsized to large microwaves are typically between 850 and 1,650 watts, while more compact ones tend to be between 600 and 800 watts, according to Consumer Reports. If your oven is smaller than what’s printed on the package, heat your food for a little longer to ensure it’s fully cooked.
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