Microwave Atipting
Cooti~ Techniques for
Microwavi~
Covering. In both conventional and microwave cooking, covers hold in moisture and speed heating. Conventionally, partial covering allows excess steam to escape. Venting plastic wrap or covering with wax paper serves the same purpose when microwaving.
Arranging Food in Oven. In conventional baking, you position foods, such as cake layers or potatoes, so that hot air can flow around them. When microwaving, you arrange foods in a ring, so that all sides are exposed to microwave energy.
Stirring. In range top cooking, you stir foods up from the bottom to help them heat evenly. When microwaving, you stir cooked portions from the outside to the center. Foods which require constant stirring conventionally will need only occasional stirring.
Turning Over. In range top cooking, you turn over foods such as hamburgers, so both sides can directly conhct the hot pan. When microwaving, turning is often needed during defrosting, or when cooking foods such as hamburgers from the frozen state.
Stinding Time. In conventional cooking, foods such as roasts or cakes are allowed to stand to finish cooking or set. Standing time is especially impo~nt in microwave cooking. Note that the microwaved cake is not placed on a cooling rack.
Shielding. In a conventional oven, you shield chicken breasts or baked foods to prevent
Prick Foods to Release Pressure. Steam builds up pressure in foods which are tightly covered by a skin or membrane. Prick potatoes (as you do conventionally), egg yolks and chicken livers to prevent bursting.
Rotiting. Occasionally, repositioning a dish in the oven helps food cook evenly. To rotate 1/2 turn, turn the dish until the side whichwai to the back of the oven is to the front. To rotate 1/4 turn, turn the dish until the side which was to the back of the oven is to the side.
I | If you use a meat thermometer while cooking, make | I |
sure it is safe for use in microwave ovens. |
Effech of Food Characteristics on MicrowaviM
Density of Food. In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread or a roll.
Round Shapes. Since microwaves penetrate foods to about
Delicacy. Foods with a delicate texture such as custards are best cooked at lower power settings to avoid toughening.
Natural Moisture of food affects how it cooks. Very moist foods cook evenly because microwave energy is attracted to water molecules. Food uneven in moisture should be covered or allowed to stand so heat can disperse evenly.
Piece Size. Small pieces cook faster than large ones. Pieces which are similar in size and shape cook more evenly. With large pieces of food, reduce the power setting for even cooking.
Shape of Food. In both types of cooking, thin areas cook faster than thick ones. This can be controlled in microwaving by placing thick pieces near the outside edge, and thin pieces in the center.
Stirting Temperature. Foods taken from the freezer or refrigerator take longer to cook than foods at room temperature. Timings in our recipes are based on the temperatures at which you normally store the foods.
Quantity of Food. In both types of cooking, small amounts usually take less time than large ones. This is most apparent in microwave cooking, where time is directly related to the number of servings.
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