COOKING TECHNIQUES
Advantages of microwave cooking are speed and efficiency. For warming, heating, and defrosting, nothing compares. There are a few tips that will make microwaving easier and more enjoyable.
Microwave Cooking Principles Because microwave cooking requires only
Quantity
The more food being cooked, the
longer you will have to cook it. As a general rule, when doubling a recipe, increase the cooking time by about 50 percent. When cutting a recipe in half, reduce the time by about 40 percent.
Density
Dense foods, such as potatoes, roasts and carrots, absorb microwave energy less quickly than porous foods such as ground beef or mashed potatoes.
Therefore, denser foods take longer to cook.
Shape and Size
Small pieces cook faster than large ones. For even cooking, it is important to have all the pieces the same size. Evenly shaped pieces, round or doughnut shaped, microwave best. When cooking items of varying thickness, arrange the thick portion near th e outer edge of the dish.
Moisture, Sugar and Fat
Food high in moisture, sugar or fat cook faster than foods that are low in these substances. Add a minimum of liquid to moist foods. An excess amount of water slows cooking.
Starting Temperature
Frozen or refrigerated foods take
longer to microwave than food at room
tempejature.
Delicate Ingredients
Some foods require special attention when cooked in the microwave oven.
Delicate foods such as eggs, cheese, mayonnaise, etc. cook so quickly, they should be watched carefully.
Microwave Cooking Techniques
Arranging: Arrange foods in a circular pattern, when possible.
Piercing: Pierce the membrane of foods such as eggs, oysters, snails, sausages, livers, clams and whole vegetables, so they do not burst. Covering: Covering speeds heating and prevents spattering.
Stirring: To help food cook more quickly and evenly.
Turning Over: To help larger foods such as roasts or whole chickens cook
more evenly.
Reheating: Place food that is
denser/larger/thicker to the outer edge and the smaller/thinner or more porous food to the center.
Shielding: To prevent overcooking, thin or bony areas can be protected with small strips of aluminum foil.
Standing Time: Foods continue cooking even after removal from the oven. Standing time is necessary to allow foods to complete cooking.
Converting Recipes
Microwave recipes will likely call for less liquid and cooking time.
Safety Food Temperatures
For your safety, following temperature is recommended to avoid potential food poisoning problems.
160°F (71 °C): Meat, Fish, Eggs
165°F (74°C): Reheating foods
170°F (77°C): Poultry (White Meat)
180°F (82°(;): Poultry (Dark Meat)
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