I really like the browned crust that forms at the corners of a dish when cheese is nuked just the right amount of seconds. But how can I create this on other dishes? IS there a weight-to-cooktime ratio table or something? And why do eggs explode??
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.