GLOSSARY OF
When adapting recipes for the microwave, it is
best to start with a familiar recipe.
how
the food should look and taste
help when
adapting recipes for microwaving. Foods that
require browning or crisp, dry surfaces will cook
better in regular ovens.
●
Moist foods, such as vegetables, fruits, poultry and
seafood, microwave well.
●
Rich foods, such as bar cookies, moist cakes and
candies,
suitable for microwaving because of
their high fat and sugar content.
●
Reduce regular oven cooking times by one-half to
one-third. Check food after minimum time to avoid
over-cooking.
●
Small amounts of butter or
can be used for
flavoring, but are not needed to prevent sticking.
●
Seasonings may need to be reduced. Salt meats and
vegetables after cooking.
Covering. In both
baking and microwave
cooking, covers hold in moisture, allow for more
even heating and reduce cooking time. In regular
ovens, partial covering allows excess steam to escape.
Venting plastic wrap or covering with wax paper
serves the same purpose when microwaving.
Venting. After covering a dish with plastic wrap,
you vent the plastic wrap by turning back one comer
so excess steam
escape.
Arranging Food in Oven. When
in regular
ovens, you position foods, such as cake layers or
potatoes, so hot air can flow around them. When
microwaving, you arrange foods in a ring, so that all
sides are exposed to microwave energy.
Basic Microwave Guidelines
Density of Food. In both
baking and
microwave cooking, dense foods, such as potatoes,
take longer to cook than light, porous foods, such as
rolls, bread or pieces of cake.
Round Shapes. Since microwaves penetrate foods to
about one inch from top, bottom and sides, round
shapes and rings cook more evenly. Comers receive
more energy and may overcook. This may also
happen when cooking in a
oven.
Delicacy. Foods with a delicate texture, such as
custards,
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 that is uneven in
moisture should be covered or allowed to stand so it
heats evenly.
Stirring. In range-top cooking, you stir foods up from
the bottom to heat them evenly. When microwaving,
you stir cooked portions from the outside to the
center. Foods that require constant stirring will need
only occasional stirring when microwaving.
Over. In range-top cooking, you turn over
foods, such as hamburgers, so both sides can directly
contact the hot pan. When microwaving, turning is
often needed during defrosting or when cooking
certain foods, such as frozen hamburgers.
Standing Time. When you cook with regular ovens,
foods such as roasts or
are allowed to stand to
finish cooking or to set. Standing time is especially
important in microwave cooking. Note that a
microwaved cake is not
on a cooling rack.
Shielding. In a regular oven, you shield chicken
breasts or baked foods to prevent over-browning.
When microwaving, you use small strips of foil to
shield thin parts, such as the tips of wings and legs
on poultry, which would cook before larger parts.
Arcing. Sparks caused by too much metal in
microwave oven or metal touching the side of the
oven or foil that is not molded to food.
Prick Foods to
Pressure. Steam builds up
pressure in foods that are tightly covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before regular oven cooking),
yolks and chicken
livers, to prevent bursting.
Rotating. Occasionally, repositioning a dish in the oven
helps food cook more evenly. To rotate 1/2
the
dish until the side that was to the back of the oven is to
the front. To rotate 1/4 turn, turn the dish until the side
that was to
back of the oven is to the side.
Piece Size. Small pieces cook faster than
ones.
Pieces that 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 areas. This can be controlled in
microwaving by placing thick pieces near the outside
edge and thin
the center.
Starting 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,
amounts usually take less time than
amounts.
This is most apparent in microwave cooking, where
time is directly related to the number of servings.
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