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 the 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 temperature.
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.
Defrosting
The microwave's ability to defrost is one of its most appreciated features. Many of the same principles and techniques that apply to microwave cooking also apply to microwave defrosting.
Converting Recipes
Microwave recipes will likely call for less liquid and cooking time.
Microwave Thermometers
For best results, a
thermometer can be carefully and properly inserted into the food. The guide to internal
temperatures gives suggested thermometer
readings for meat and poultry. Keep in mind that standing time is essential for most food to reach its proper serving temperature.
Guide to Internal Temperatures
130°F (54%). Rare beef 140°F (60%). Medium beef 150°1:(66%). Vegetables, hot drinks,
soups, casseroles
155°1:(68%). Veal
160°F (71%). Fish steaks and fillets 165°1:(74%). Well done lamb, pork
170°F (77%). Poultry parts, whole fish, Well done beef
14
