The year was 1967. Some genius figured out a way for the microwave to become small and cheap enough to enter households. That was 50 years ago. Who knew that in 2017 we’d still be learning how to use the ubiquitous device that’s just as easy to use as a calculator? But here we are.
The folks over at Greatist put together a list of proper microwave cooking techniques so you aren’t faced with a messy clean-up, which you likely tried to avoid by using a microwave in the first place. Here are a few common problem solvers, so you can calm down a little next time you set the timer.
Because there is apparently no way to stop major steam build-up in an egg, the best way to cook one in the microwave is to scramble it, stopping to stir it every 30 seconds.
Basically, stirring it often is the way to combat a huge oat bubble forming and exploding in your breakfast. Same with tomato sauce.
Who even realized this was a common problem? Next time you’re cooking one, “slice the squash in half horizontally and place the squash cut-side down on a microwave-safe plate. That allows enough steam to escape without totally drying out the squash flesh.” R.I.P. this innocent vegetable.
The moral of the story is that with a little attention, your food will turn out just fine. But to be safe, you might want to avoid being away from the microwave for a prolonged amount of time until you get the hang of it.