Even fish can be cooked in the microwave. My aunt does it all of the time. It has to be a firm white fish like tilapia or orange roughy. She puts a pat of butter on it, with a little black pepper, and covers it with plastic wrap (to keep it moist- it sort of steams), and cooks it on 3/4 power for just barely a couple minutes and then leaves it in the microwave for a few minutes before checking to make sure it's done.
It was really good, but I've never tried to do it myself. It just seemed like a ridiculously short time to cook it, but I was too afraid of ruining the fish to try it.
When I make jerky, I put the raw beef into a marinade and then put it raw into the dehydrator. How fast the beef soaks up the marinade can vary, so I usually test a piece in the microwave. I also will taste test a new marinade with only a couple pieces of meat this way. I cook it until it is done, and taste the thin little steak. It doesn't taste exactly like the jerky because I cook it until just done rather than try to duplicate jerky, but I can tell if the
marinade is good and if the meat is ready for the dehydrator.
Personally, I don't do poultry in my microwave, except in a crisping bag, because my current microwave is a cheaper model, and it doesn't heat as evenly as my previous model (which was more expensive and had more power).
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