Buzz
Planning a grand Thanksgiving feast is a stressful task, especially when you're juggling multiple dishes and trying to make the most of every inch of your stove and oven space. A microwave can be a game-changer for even the most complicated preparation schedules, as long as you make the right choices—some dishes are simply not suited for the microwave.
Determining which Thanksgiving dishes can be adapted for the microwave is surprisingly difficult. Generally, recipes with more water content fare better. But that’s not always the case, and the tricky thing about microwaves is that they can either work wonders or cause a complete disaster. To avoid the latter, here’s a guide to navigating the dos and don’ts of microwave cooking this Thanksgiving.
Microwaving custards, sauces, and most vegetables is usually a success
I won’t stop advocating for microwave custard until it’s the standard method, alright? It takes away all the intimidating aspects of making custard: simply blend your ingredients and microwave in short bursts until it thickens. It’s that easy. Custard pie fillings are the main dish here, but if you have extra time, you could make a stock-based custard for a richer stuffing or even a Swiss meringue topping for a decadent sweet potato casserole.
Cranberry sauce is a perfect microwave candidate; combine all ingredients in a microwave-safe bowl, cover, and microwave on full power for about seven minutes, or until you hear the berries start popping. Let it chill in the fridge before serving.
Making a roux is another thing you can do in the microwave. This means you’re only a few minutes away from a perfect brown roux for gravy, or an even quicker blond one. If your container is large enough, you can even prepare the whole sauce in the microwave: whisk in stock or milk (warmed in the microwave) with the cooked roux and heat in short intervals until the desired consistency is reached.
While Brussels sprouts are best roasted or fried, most other holiday vegetables—green beans, mashed potatoes, sweet potatoes, squash, carrots, broccoli—can be quickly par-cooked in the microwave. Just prick the potatoes and place the vegetables in a microwave-safe bowl with a splash of water. Cover and microwave until they reach your preferred softness. (The timing will vary depending on the vegetable’s firmness.)
You can also make crispy garnishes like fried shallots and toasted nuts in the microwave, saving your skillets for more important dishes.
Steer clear of microwaving dishes that require browning on top
The microwave is an incredible tool, but it has its limits, especially when it comes to achieving a Maillard reaction—the chemical reaction responsible for those crispy, golden crusts—without turning your food into a chewy mess. Stick with the oven for slow-cooked dishes like stuffing, green bean casserole, mac and cheese, and gratins. And just to clarify, you really shouldn't try microwaving a turkey—but, if you're feeling uncertain, why not text your mom and ask how long it’d take? I’m sure she’d be happy to offer her advice.
