Microwaves get a bad rap, but there’s no solid evidence they’re less healthy than other cooking methods—microwaves use microwaves (마이크로파) to vibrate water molecules and the radiation disappears when cooking stops. They can save time, reduce oil use, and cut cleanup when you cook in a single microwave-safe dish; avoid containers suspected of containing bisphenol A (BPA) or disposable plastics and use microwave-safe ceramics or silicone. Chefs share practical tips: make scrambled eggs by whisking eggs with a pinch of salt and a splash of milk or water in a microwave-safe bowl, cook 30 seconds, stir toward the edges, then another 30 seconds, and stop while still slightly underdone for creamy texture. Lobster can be microwaved too—place on a plate, squeeze half a lemon and add 2 tablespoons of water, cook on high (about 6–6.5 minutes for a 450g lobster, adding 1 minute per extra 110g), then let rest in the microwave for 10 minutes for tender, moist meat. For an easy dessert, core and halve apples, layer them in a microwave dish, sprinkle with cinnamon and sugar, add a quarter cup of lemon, orange, apple juice or water, cover, and microwave 4–5 minutes until soft; serve cooled with whipped cream or vanilla ice cream. (Note: 레몬즙 = lemon juice)
