The microwave oven is not all that depraved (It’s cheap, it’s quick, it’s a pit of culinary depravity – save me from the microwave, 24 October). Late in my career as a chef, I discovered a few things that cook very well in a microwave with little prep – and save on energy. After my mother died three years ago, I had to clear out her house and deal with her estate. Her cookware was very old, but of high quality. I kept all her aluminium bread and cake pans as similar ware now made in China is pathetically flimsy. Her lime green set of four Cinderella Corelle serving bowls is a retro classic. They are actually worth more today on Amazon than when she purchased them new in the 1960s. Same with her set of three CorningWare blue cornflower baking dishes.
After a deep clean, I test-baked some potatoes with olive oil, garlic, sea salt and onions in the CorningWare. In 10 minutes we had the most delicious spuds. Any root vegetable comes out fab as well. Sixty years old, and I am keeping the lot.
The lesson I learned is that CorningWare works so well because it is made of glass, and the lids fit tight. Never cook or even reheat anything in a plastic or cardboard container in a microwave. And after it comes out of the oven, let it rest on a rack on the counter for five minutes.
James Ward Derry
Courtenay, British Columbia, Canada
