COOKING
24
APPETIZERS/SAUCES/SOUPS
Cooking Appetizers: Tips and
Techniques
Recommended
●
Crisp crackers, such as melba toast, shredded
wheat, and crisp rye crackers are best for
microwave use. Wait until party time to add the
spreads. Place a paper towel under the crackers
while they cook in the microwave oven to absorb
extra moisture.
●
Arrange individual appetizers in a circle for even
cooking.
●
Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and
Techniques
●
Use a microwavable casserole or glass measuring
cup that is at least 2 or 3 times the volume of the
sauce.
●
Sauces made with cornstarch thicken more rapidly
than those made with flour.
●
Cook sauces made with cornstarch or flour
uncovered so you may stir them 2 or 3 times during
cooking for a smooth consistency.
●
To adapt a conventional sauce or gravy recipe,
reduce the amount of liquid slightly.
Cooking Soups: Tips and
Techniques
●
Cook soups in a microwavable dish which holds
double the volume of the recipe ingredients to
prevent boil-over, especially if you use cream or milk
in the soup.
●
Generally, cover microwaved soups with VENTED
plastic wrap or a microwavable lid.
●
Cover foods to retain moisture. Uncover foods to
retain crispness.
●
Avoid overcooking by using the minimum suggested
time. Add more time, if necessary, only after
checking the food.
●
Stirring occasionally will help blend flavors, distribute
heat evenly, and may even shorten the cooking time.
●
When converting a conventional soup recipe to cook
in the microwave, reduce the liquid, salt, and strong
seasonings.
Not Recommended
●
Appetizers with a crisp coating or puff pastry are best
done in a conventional oven with dry heat.
●
Breaded products can be warmed in the microwave
oven but will not come out crisp.
MEAT
Cooking Meat: General Directions
●
Prepare the meat for cooking.
- Defrost completely.
- Trim off excess fat to avoid spattering.
- Place the meat, fat side down, on a microwavable
rack in a microwavable dish.
- Use oven cooking bag for less tender cuts of meat.
- Arrange the meat so that thicker portions are toward
the outside of the dish.
- Cover the meat with waxed paper to prevent
spattering.
●
Tend the meat as it cooks.
- Drain juices as they accumulate to reduce
spattering and keep from overcooking the bottom of
the meat.
- Shield thin or bony portions with strips of foil to
prevent overcooking.
NOTE:
Keep the foil
at least 1 inch
from the oven
walls, and do not cover more than one-third of the
meat with foil at any one time.
●
Let the meat stand covered with foil 10-15 minutes
after you remove it from the oven. The internal
temperature of the meat may rise from 5-10° F
during standing time.
The Meat Cooking Table on the next page provides
detailed directions, Power Level, and Cooking Time
settings for most cuts of meat.
