Safe Cookware for the Microwave

Question: I use my microwave daily and I’m concerned about the safety of using my regular plates and bowls to heat things in. I have seen many sets of cookware that say “microwave safe.” Does this mean it is not safe to use other ceramic or glass plates, bowls and containers?

Answer: Not necessarily. According to the “Carousel Convection Microwave Cookbook” (Sharp Electronics Corp., 1983), “The ideal material for a microwave utensil is transparent to microwaves; it allows energy to pass through the container and heat the food. Many ordinary household items, such as paper, plastic or wooden bowls may be used to warm foods to serving temperature.

“When a utensil is used for cooking, it must also be able to withstand contact with very hot food or boiling liquid. Manufacturers are now marketing dual-purpose, heat-resistant paper and plastic utensils that can be used in both microwave and conventional ovens; in addition, many traditional cooking containers are suitable for microwaving.”

If unsure of whether to use a container in the microwave, the book suggests placing the empty dish in the oven and microwaving on HIGH (100% power) 30 seconds. A dish that becomes very hot should not be used. Nor should “dishes with metallic trim; utensils with metal screws, bands or handles; Melamine or Centura tableware; delicate glassware or plastics that may be sensitive to hot foods; cups or mugs with handles repaired with glue; conventional meat or candy thermometers.”

Q: When we were in Chicago recently we dined at a restaurant where, as a meal accompaniment they served garlic bread. It was simply warm bread, a dish of butter and a baked garlic bulb that was halved horizontally and topped with olive oil. We spread the soft garlic cloves on our bread, topped them with butter and enjoyed the taste of heaven.

We’ve tried everything and cannot duplicate the cooked garlic. Can you let us in on the secret?

A: The following recipe for Roasted Garlic comes from “How To Cook With Herbs, Spices & Flavorings” (HP Books, 1982). Author Doris Townsend says it’s “An absolutely delicious and surprisingly mild-flavored appetizer or snack.”

ROASTED GARLIC

1 cup olive oil

8 whole garlic heads

1 teaspoon salt

1/4 teaspoon black pepper

1 (1-pound) round loaf dark pumpernickel bread, torn in 8 pieces

Use 1 tablespoon olive oil to grease bottom of 8-inch square baking pan. Set aside.

Make shallow incision all around each garlic head, halfway between top and bottom, cutting through skin but not into meat of garlic. Lift off pointed top of each head.

Arrange garlic in prepared pan. Pour remaining olive oil over garlic heads. Sprinkle with salt and pepper.

Bake, uncovered, at 200 degrees 15 minutes. Cover pan with foil and continue baking 1 hour or until garlic is tender. Serve warm with pumpernickel bread. Makes 8 servings.