I didn’t know how to properly microwave food until I was 28.
I would put it in for two minutes regardless of what or how much it was, and would just eat lukewarm food a good 80% of the time.
One fateful evening, I mistakenly pressed four instead of two and came rushing back after about three and a half minutes worried I had burnt the plov.
Lo and behold, it was DELICIOUS and I realized that I had been making a very basic error consistently for more than a decade.
If you haven’t yet, give changing the power level a try too, particularly for larger non-stirable foods
For reheated fridge meals I sometimes add a bit of water (~25ml/1oz?) just poured over the top. It helps rehydrate what it lost in the fridge and conduct heat a little better. Meal may end up slightly sloppier but it’s better for it
at least you didn’t nuke popcorn for 5 minutes
don’t ever do that, btw
Depends a lot on the power and portioning (and other elements), because you can easily overheat food in 2 minutes depending on those factors.
The trick is to lower the power of the microwave and let it heat up for longer, that way you avoid getting the heat concentrated in just one part of the meal by letting it spread out a bit.
Read the manual im afraid
The first Japanese word I learnt was konnichiwa, the second was Rokusaburo Michiba
Got a microwave with the humidity sensor reheat mode. Bless the designers for not showing an actual cook time because it would absolutely conflict with whatever my intuitive microwave settings would be. The only machine in the place that I trust implicitly.
