HINTS
•Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking.
•
•Remember: When melting chocolate in the
microwave oven, it holds its shape until stirred. Heat for
•Jams and chutneys are great when made in the microwave, as they retain their colour and flavour. As cooking time is so short, less evaporation occurs. Therefore pectin or a jam setting agent is required to make jam set.
•To obtain more juice from oranges, lemons or limes, prick skin, microwave 30 seconds on HIGH and stand 2 minutes before squeezing.
•Warm jam for a quick glaze. Heat
•Soften cream cheese for dips or beating by removing foil wrapper and cooking for 1 minute on MEDIUM LOW.
•To melt marshmallows, place 100 g in a large bowl. Cook for 30 seconds on HIGH.
•To dissolve gelatine, mix 1 teaspoon gelatine with 2 tablespoons water and cook for
•To blanch almonds place 100 g in a bowl with 1 cup
of water. Cook for 5 minutes on HIGH.
•If brown sugar becomes hard, simply soften in the microwave oven. Place a cup at a time in a bowl with a slice of bread. Cover with plastic wrap and cook for 40 seconds on HIGH.
•Soften
•Place a chocolate
cakes; arrange cakes evenly on turntable. Cook about
•To soften honey, remove metal lid from jar and microwave on HIGH for 30 seconds.
•Stuffed mushrooms are a terrific idea. Provided the filling is cooked, twelve mushrooms placed on a layer of paper towel will take approximately 3 minutes to heat on HIGH.
•To remove odours, place
Cook for 20 minutes on HIGH.
•As microwave cooking time is so quick, food should
be seasoned to taste with herbs and spices after cooking.
•To peel a tomato, pierce the skin with a fork
Place on a rack and cook for
•Lightly prick the skin of chicken before cooking. This prevents the loud popping noises.
•Peeling garlic is made easier by placing a clove in
the microwave for 10 seconds on HIGH.
•Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. Cover with paper towel when cooking.
•The flavour of wine in food is highlighted with the short microwave cooking time, so adjust the quantity to your taste.
•Tomato sauce can be warmed for 30 seconds on HIGH to give it a pouring consistency. (ensure lid is removed.)
•When cooking sauces in the microwave use less liquid: the absence of direct heat means sauces do not reduce as much as
•Rice and pasta cook well in small quantities. Use a
large container to prevent boiling over.
•FOIL. Contrary to popular belief, foil can be used in the microwave – for shielding, not covering. It must not come in contact with the walls of the micro wave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrost- ing. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.
•To enhance the colour and flavour when roasting chicken, mix some brown sugar, honey and a little soy sauce together and brush both sides of poultry before and during cooking.
•To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water. Cover and cook on HIGH for 1/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.
•Do not add salt to vegetables before cooking, as salt draws out the moisture and causes vegetables to toughen.
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