Micro Magic: Baking in July

By Katie Barreira

‘Microwave? Who needs it?’ was once my party line on the high-frequency heating device. In a kitchen with limited space, a microwave oven seemed like a waste of precious real estate.

I had teakettle for hot water, an oven for reheating and a double boiler for more delicate jobs. While it may have made things quicker, the microwave wasn’t offering me anything I didn’t already have…that counter space was reserved for the fryolator.

Then I moved into an apartment that came fixed with the contraption; so I went ahead and used it. I certainly appreciated its capacity for reheating lukewarm coffee halfway through the Sunday Times, zapping Chinese takeout at 2 a.m., and melting a few tablespoons of butter for pancake batter, but I didn’t recognize the microwave as a unique appliance until I unleashed it on an apple.

As it turns out, there is actually at least one thing a microwave can do that would be impossible with the standard oven. When treated with a dose of micro magic, the good ole’ apple undergoes an astonishingly delicious transformation. The fruit’s flesh softens, and somehow dehydrates a bit at the same time (any food scientists out there, please enlighten me!) creating a supple, dough-like texture that, when filled with a buttery crumble of brown sugar and oats, becomes a mouthwatering dessert that rivals the best apple crisp. Oh and by the way, it only takes 5 minutes and won’t heat up the joint in this wicked heat!

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Microwave-Oven-Baked Apples
Makes 2
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes

In a side-by-side comparison of at least 10 different apples, the sweet-tart varieties like, Gala, Braeburn and Granny Smith produced outstanding results; while Red Delicious, Fuji and Pink Lady were tasty but had less of that doughy goodness.

2 Gala or Braeburn apples, peeled and cored
2 tablespoons butter
2 tablespoons rolled oats
2 tablespoons light brown sugar
2 teaspoons flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup apple juice
1 teaspoon sugar
Freshly grated nutmeg
Whipped cream or vanilla ice cream

1. Use a melon baller to core the stem end of the apples, then hollow out a 1-inch cavity in the center of each.
2. Mix the butter, oats, brown sugar, flour, salt and cinnamon with a fork; fill the apples.
3. Place the stuffed apples in a microwave-safe dish, add apple juice, then sprinkle with sugar and nutmeg. Microwave on high until apples have softened and liquid is bubbling, 5 to 7 minutes. Serve with whipped cream or vanilla ice cream.

Micro NO-NOs
As great as it is for some things, a microwave can just as easily destroy your meal. Don’t let microwave misuse happen to you.

Last week, when picking up a takeout order of fried clams and fish and chips from my favorite fish fry joint on Cape Cod, the cashier chided us that our order had been waiting on us some 10 minutes and advised that we give it a spin in the microwave. I was horrified!

With one innocent suggestion the guy had broken two cardinal rules of microwave cooking; thou shalt not microwave fish or shellfish and thou shalt not microwave fried foods. Meat, especially lean protein and most especially shellfish, becomes rubber under radiant waves and that steam heat will turn the crispiest crusts into mush.

Back at home, I gave the chowder a quick turn in the microwave (soups are on the microwave-approved list) and we slurped our first course while the battered clams, whitefish, and fries were spread on a baking sheet and crisped up in a 375 degree oven.

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