All Do’s and Don’ts for Thanksgiving
Setting up a hearty meal is a tricky project to say the least, and as you juggle a dozen or so dishes, every square inch of stove and oven space becomes a precious real estate. The microwave can simplify even the most ambitious cooking schedule if you make the right choices – some foods just aren’t meant to be destroyed.
Figuring out what you can and cannot cook in the microwave is surprisingly difficult. Generally, the more water in something, the better. However, this is not always the case, and the trouble with microwaves is that they are either the best or the worst tool for the job; in the latter case, you will be in complete disaster. In the interest of disaster prevention, here’s a guide on Do’s and Don’ts with a microwave oven for Thanksgiving.
Damn it: custard, sauces and most vegetables
I’ll stop screaming about microwave custard when this becomes the default method, okay? It removes all the fears of custard-making: simply mix the ingredients together and beat in short portions until they thicken. Nothing wrong. The quiche toppings are the largest here, but if you’re that inclined, you can use the time saved to whip up a broth-based custard for a very rich filling, or Swiss meringue for a really excellent sweet potato casserole.
Cranberry sauce is naturally microwave-safe, but you can also cook hard roux in it – which means you’re just minutes away from the perfect brown gravy and even less pale brown. If your container is large enough, you can cook the sauce completely in the microwave: Whisk the broth or milk (which you, of course, warmed up in the microwave) into the cooked sauce and heat in short portions until you get the consistency you want.
Brussels sprouts should always be fried or roasted, but most other holiday vegetables – green beans, sweet potatoes , courgettes, carrots, broccoli – can be quickly cooked in the microwave. There can also be crunchy side dishes like fried shallots and toasted nuts that free up your pans for more important tasks.
Hell no: all it takes is brown on top
This miracle invention has its limitations, namely the ability to withstand the Maillard reaction without turning food into rubber. For low and slow cooking, such as minced meat, green bean casserole, pasta and cheese, and platter casserole, stick to the oven, and always cook mashed potatoes over low heat on the stovetop. Finally, I doubt you need me to tell you that you should never try to microwave a turkey, but just in case, why not write to your mom and ask how long it will take ? I am sure she will be happy to help.