Gravies & Sauces
1.
cover is needed.
thick,
spaghetti
sauces
on
top. they
thinner than conventionally
made with the same amount
thickening.
thickening
extra teaspoon to tablespoon flour or
for each cup of liquid.
Microwaved sauces
need stirred constantly but most should be whisked vigorously with wire whisk once or twice while microwaving.
Vary basic white
by adding cheese,
yolks. cream or dry milk solids. Add flour with mayonnaise or wine.
Power
High
Food
Cover
Time
and sauces
Glass
No
5
min. Microwave fat, flour and salt together to
and
thickened with
blend. Whisk in liquid and finish cooking. Increase
time to 2 minutes per additional cup of sauce.
Sauces
Thin. liquid
No
min.
Add cornstarch-water mixture to heated ingredients.
(Au
Clam.
)
Stir
and microwave to heat thoroughly.
cup)
butter sauces,
measure
No
min.
Microwave butter just to melt. For clarified butter,
bring to
then
stand until layers separate.
( cup)
Pour off and use clear top layer.
Thick spaghetti,
Casserole or
5-7 min.
Stir ingredients together and microwave 5 to 7 minutes,
barbecue
bowl
(spaghetti)
4-6 min.
stirring after
time. Continue cooking 4 to 6
sweet/sour
minutes until sauce is slightly thickened, stirring
cups)
twice. Let stand 5 to minutes to develop flavor.
Cooking Techniques for Microwaving
Covering. In both conventional and microwave
cooking, covers hold in moisture
speed heating.
Conventionally, partial covering allows excess steam to
escape. Venting plastic wrap or covering with wax
paper serves the same purpose when microwaving.
Arranging in Oven. In conventional baking, you
position foods, such tomatoes or potatoes, so that
hot air
around them. When microwaving, you
arrange foods in a ring, so that all sides are exposed
microwave energy.
Stirring. In range-top cooking, you stir foods up from
the bottom to
them heat evenly. When
microwaving, you stir cooked portions from the
outside to the center. Foods which require constant
stirring conventionally will need only occasional
stirring.
Turning Over. In range-top cooking you turn over
foods such as hamburgers, so both sides can directly
contact hot pan. When microwaving, turning is often
needed when cooking foods such as frozen hamburgers.
Standing Time. In conventional cooking, foods such
as roasts cakes are allowed to stand to finish
cooking or set. Standing time
is especially important in microwave cooking. A
microwaved cake is not placed on a cooling rack.
Shielding. In a conventional oven you shield chicken
breasts or baked foods to prevent
When
microwaving, you may 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.
Pierce Foods to Release Pressure. Steam builds up
pressure in foods which are tightly covered by a skin
or membrane. Pierce potatoes (as you do
conventionally), egg yolks and chicken livers to
prevent bursting.
Occasionally, repositioning a dish in the
oven helps food cook evenly. To rotate half a turn, turn
the dish until the side which was to the back of the
oven is to the front. To rotate a quarter turn, turn the
dish until the side which was to the back of the oven is
to the side.
