One of the things i've been thinking about is how to not get reheated-in-a-microwave things tasting microwave-y. During the pandemic / lockdown, i was able to WFH and reheat things on the stove, but now i'm in the office and trying to stick to a budget while also not totally giving up on concepts like food having flavor/tasting like everyone else's food. Also rice with meals rather than more processed carbs.
Anyhow I figured out a method thats been producing competent results with vindaloo and masaman, the two varieties of curry I adore. You use two ceramic plates, one normally, the other inverted on top of the food, so that its covered. the plates act as thermal mass to heat food more evenly/naturally, and having the food between them spread thin enough for the plates to "close" helps with this too. The plates closing traps steam from the rice and entree between them, which provides a secondary cooking mechanism. Cook for a little longer than you "normally" would - i do 3 min in a 1000w microwave - and it turns out decent, and due to being covered, has minimal coworker-food taste and you don't poison the microwave for everyone else.
thanks for reading my blog about microwave cooking for one.