You already use your microwave for these excellent recipes. But did you know it can be the key to a cheap, at-home latte? Here, nine new ways to use your kitchen’s most versatile appliance.
This piece originally appeared on PureWow.
To Get More Juice from Citrus
To get the most out of those lemons and limes, pop them in the microwave for 20 seconds before cutting and squeezing.
To Revive Honey
Crystallized honey is a bummer. Microwave it in a glass jar for 30 seconds to 60 seconds to liquefy the sweet stuff.
To Make Dulce de Leche
Empty a can of sweetened condensed milk into a glass bowl, then heat in two-minute increments, on 50 percent power, for about ten minutes. For a thicker sauce, continue heating in shorter increments for two to three more minutes.
To Cook Corn
This is kind of life-changing. Leaving the husks on, stick a few ears of corn in the microwave for six minutes on high power. Let sit for three to four minutes and shuck away (the husk and silk basically fall off post-steam).
To Toast Coconut
Put a layer of shredded coconut on a microwave-safe plate and microwave for one-minute intervals on high power until the coconut begins to turn golden brown. Use the same method to toast raw nuts.
To Dry Herbs
Place washed and de-stemmed herbs on a microwave-safe plate and microwave on high for 30 seconds. Repeat until the moisture is gone and the leaves are crunchy.
To Roast Garlic
Cut off the garlic head, place in a microwave-safe dish and drizzle with olive oil, salt and pepper. Cook on 50 percent power in three-minute increments until the cloves are tender.
To Soak Beans and Lentils
Forgot to soak those pintos overnight? Try this quick fix: Submerge beans or lentils in a glass bowl and microwave on high power for ten minutes. Then let the bowl sit in the microwave for another 40 minutes.
