You already use your microwave for these excellent recipes. But did you know it can be the key to a cheap, at-home latte? Here, ten new ways to use your kitchen’s most versatile appliance.

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To cook corn

This is kind of life-changing. Leaving the husks on, stick a few ears of corn in the microwave for six minutes on high power. Let sit for three to four minutes and shuck away (the husk and silk basically fall off post-steam).

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To toast coconut

Put a layer of shredded coconut on a microwave-safe plate and microwave for one-minute intervals on high power until the coconut begins to turn golden brown. Use the same method to toast raw nuts.

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To dry herbs

Place washed and de-stemmed herbs on a microwave-safe plate and microwave on high for 30 seconds. Repeat until the moisture is gone and the leaves are crunchy.

To froth milk

No Starbucks, no problem.

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To roast garlic

Cut off the garlic head, place in a microwave-safe dish and drizzle with olive oil, salt and pepper. Cook on 50 percent power in three-minute increments until the cloves are tender.

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To make dulce de leche

Empty a can of sweetened condensed milk into a glass bowl, then heat in two-minute increments, on 50 percent power, for about ten minutes. For a thicker sauce, continue heating in shorter increments for two to three more minutes.

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To get more juice from citrus

To get the most out of those lemons and limes, pop them in the microwave for 20 seconds before cutting and squeezing.

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To soak beans and lentils

Forgot to soak those pintos overnight? Try this quick fix: Submerge beans or lentils in a glass bowl and microwave on high power for ten minutes. Then let the bowl sit in the microwave for another 40 minutes.

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To revive honey

Crystallized honey is a bummer. Microwave it in a glass jar for 30 seconds to 60 seconds to liquefy the sweet stuff.

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To prep root vegetables

Before peeling that hard butternut squash, throw it in the microwave for two to three minutes to soften the skin. You’ll thank us later.

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