MICROWAVE TECHNIQUES
Many of the techiques of microwave cooking are similar to those used in conventional cooking. They help equalize energy in the food to allow even cooking. Some techniques also shorten cooking time, resulting in the full benefit of microwave speed.
Stirring: Stir foods from outside to center of dish once or twice during cooking to equalize heat and speed microwave cooking. Foods will not burn or stick, therefore there is no need to stir continuously as you do in conventional cooking.
Turning: This helps food heat evenly and is done once during the cooking time of large, dense foods such as roasts or whole poultry. When cooking hamburgers without a cover, turning is often required.
Arrangement: Arrange foods with thin or delicate ends, like drumsticks or asparagus spears, with the thick or tougher portions to the outside of the dish. The parts which need more cooking will receive more energy, therefore food will microwave evenly.
Spacing: Individual foods, such as baked potatoes and cupcakes will cook more evenly if placed in the oven an equal distance apart. If possible, arrange foods in a circular pattern. Similarly, when placing foods in a baking dish, arrange around the ouside of dish, not lined up next to each other. Food should not be stacked on top of each other.
Rearrangement: Rearrange overlapping areas, like tails of long fish fillets, from top to bottom, and closely packed pieces, like meat balls, from outside to the center of the dish.
Standing Time: Standing time is especially important in microwave cooking, Microwave energy creates heat in the outer layers of the food. As a result of normal conduction, the food continues to cook for a few minutes after removal from the oven. Letting roasts, large whole vegetables, casseroles and cakes stand to finish cooking allows the centers to cook completely without overcooking, drying or toughening the outsides.
Covering: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents spattering. Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture retention are also obtained by using wax paper or paper towels.
Browning: Microwave energy cooks some foods so quickly that the fats and sugars within the food do not have time to caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved foods, but can add color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter; soy, Worcestershire, barbecue or steak sauce ; a sprinkling of paprika or dry gravy mix; jelly glaze or crumb coating. Frostings and toppings finish cakes and breads. Top casseroles at the end of microwaving with grated cheese or crumbs.
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