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TIPS
AND
ADVICE
COOKING TIMES
All the times given in this cookery book are guidelines, which can be varied according to the initial temperature, weight and condition of the food (water or fat content etc.).
SALT, SPICES AND HERBS
Food cooked in your microwave retains its individual flavour better than it does when conventional preparation methods are used. For this reason you should use salt sparingly and normally add it only after cooking. Salt absorbs liquid and dries out the outer layer of food. Herbs and spices can be used as normal.
TESTING THE FOOD
You can test whether food is cooked in the same way as conventional cookery.
•Using a food thermometer. After cooking or re- heating all foods have a certain internal temperature. You can use a food thermometer to test whether the food is hot enough, or ‘done’.
•Using a fork. Test fish with a fork. If the flesh is not transparent and comes off the bone easily, it is done. If it is overcooked, it will be brittle and dry.
•Wooden skewer. Test cakes and bread by sticking in a wooden skewer. If the skewer comes out clean and dry, the food is ready.
USING A FOOD THERMOMETER TO DETERMINE COOKING TIME
Once cooked, every drink and every foodstuff has a certain internal temperature at which the cooking process can be switched off and the food will be cooked. The internal temperature can be ascertained with a food thermometer. The most important temperatures are specified in the temperature table.
TEMPERATURE TABLE
Drink / Food | Internal | Internal temp. |
| temperature | after 10 - 15 mins |
| once cooked | standing time |
Heating drinks |
| |
(Coffee, Water, Tea, etc.) |
| |
Heating milk |
| |
Heating soup |
| |
Heating stew | ||
Poultry | ||
Lamb | 70o C | |
Pink | ||
Well done | ||
Roast beef | ||
Rare | ||
Medium | ||
Well done | ||
Pork, Veal |
ADDITION OF WATER
Vegetables and other foods with a high water content can be cooked in their own juice or with the addition of a little water. This ensures that many vitamins and minerals are preserved.
FOOD IN SKINS OR SHELLS
Foods such as sausages, chickens, chicken legs, baked potatoes, tomatoes, apples, egg yolks or such like should be pricked or pierced with a fork or small wooden skewer. This will enable the steam which forms to dissipate without splitting the skin or shell.
FATTY FOODS
Fatty meat and layers of fat cook better than lean portions of meat. Before cooking, cover the fatty portions with a piece of aluminium foil or place the food with the fat side down.
BLANCHING VEGETABLES
Before they are frozen vegetables should be blanched. This is the best way of retaining the quality and flavour. How to blanch vegetables:
Wash and chop the vegetable, place 250g of the vegetable in a bowl with 275ml of water, cover and heat for
Plunge into cold water immediately after the blanching process to prevent further cooking, and then allow it to drain. Pack and freeze the vegetable in airtight containers.
