I just bount a new microwave oven, which I am told uses inverter technology, which basically means that the microwave oven can adjust the energy output, say to 50%, as opposed to putting out energy 100% for 5 seconds, then no energy for 5 seconds and so on. Hope that gets the point across.
It does do reheating nicely, no more dry edges on reheated foods.
My question though, is, has anyone tried using microwave to simmer/evaporate/reduce liquid?
I am Making gravy now and the whole reason why we need to do it at low heat and stir it constantly is so that the liquid does not burn near the bottom as it thickens, right? So I was thinking, 'could microwave at low (inverter-enabled) setting be used to reduce and thicken liquid? No stirring should be necessay that way.
I've already done risotto and congee, recipes that call for stirring to prevent burning, in the microwave, so guessing that this can work with any type of liquid, taking away the need for watching the pot and stirring cnstantly.
Anyone tried this?
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