A top chef has shared his four handy tips for using the microwave that can make cooking a lot easier.
Dean Sheremet, a famous American television chef, uses the microwave to make it easier to squeeze lemons, steam vegetables, peel garlic and dry herbs.
“Understanding how the microwave works will unlock some pretty incredible things that you didn’t know, if possible,” he said.
He said chefs use microwaves in professional kitchens all the time to make some tedious food preparation tasks more efficient.
The culinary pro’s tips and tricks won over thousands of people who couldn’t wait to try them for themselves.
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Dean Sheremet (pictured), a famous American television chef, uses the microwave to make it easier to squeeze lemons, steam vegetables, peel garlic and dry herbs.
Dean uses the microwave to quickly steam vegetables with a drizzle of olive oil and a pinch of salt. It also dries fresh herbs in the device and claims they can last up to three months.
Dean said the microwave can be used to dry fresh herbs so they don’t go to waste and last up to three months.
He zap them on a paper towel for three minutes at maximum power.
“I hate going to the store, buying a bunch of beautiful fresh herbs, forgetting I have them and throwing them in the trash at the end of the week,” the chef said.
“This is the best way to preserve these precious herbs for up to three months.”
Dean’s second tip was to microwave a whole lemon for 20 seconds to extract more juice.
“After 20 seconds, the membrane of the fruit is more relaxed, allowing more juice to be extracted,” he explained.
The microwave can also be used to “perfectly” steam vegetables by heating them on high for two minutes with a drizzle of olive oil and a pinch of salt.
The chef put a whole lemon in for 20 seconds to extract more juice. He also quickly zapped a clove of garlic to help it peel off his skin easily.
“Contrary to what you might think, you retain more nutrients in the vegetables by cooking them this way because you don’t lose those valuable vitamins in the cooking water,” Dean said.
Finally, the cook said that the microwave can be used to peel garlic much easier and faster.
He places a clove in the microwave for just 20 seconds on high and it should slide right out of the skin.
“I hate peeling garlic and this made it stupidly easy to get them out of their skins,” he said.
Dean shared the pro tips in an online post video impressing thousands of people.
“Where was this advice all my life? » asked one viewer.
“I never thought about putting herbs in the microwave to keep them dried. I use them fresh out of the fridge, but drying them will extend their life. Thank you Chef!’ said another.
“I JUMPED OUT OF BED to try the frozen veggie trick and it really works!” So practical, thank you! ‘” a third replied.
“The garlic one just upset me because I should have thought of that with the amount of garlic I chopped,” someone added.
