Moisture content of foo
ds: Since microwaves are
attacted by moisture, relatively dry foods such as
roasts and some vegetables should either be sprin-
kled with water prior to cooking or covered so as to
retain steam.
Bone and fat content of foods: Bones conduct
heat and large amounts of fat attract microwave
energy. Therefore, care must be taken when cooking
bony or fatty cuts of meat that the meats do not cook
unevenly and do not become overdone.
Quantity of foods: The number of microwaves in
your oven remains constant regardless of how much
food is being cooked. Therefore, the more food you
place in the oven, the longer the cooking time.
Remember to decrease cooking times by at least
one-third when halving a recipe.
Shape of foods: Microwaves penetrate only about 1
inch (2.5cm) into foods; the interior portion of thick
foods is cooked as the heat generated on the outside
travels inward. In other words, only the outer edge of
any foods is actually cooked by microwave energy:
the rest is cooked by convection.
It follows then that the worst possible shape for a
food that is to be microwaved is a thick square. The
corners will burn long before the center is even
warm. Round thin foods and ring shaped foods
microwave (cook) most successfully.
4.
SPECIAL TECHNIQUES IN
MICROWAVE COOKING
Browning: Meats and poultry that are cooked fifteen
minutes or longer will brown lightly in their own fat.
Foods that are cooked for a shorter period of time
may be brushed with a browning sauce to achieve an
appetizing color. The most commonly used browning
sauces are Worcestershire sauce, soy sauce and
barbecue sauce. Since relatively small amounts of
browning sauces are added to foods, the original fla-
vor of recipes are not altered.
Covering: A cover traps heat and steam and causes
food to cook more quickly. You may either use a lid
or microwave cling-film with a corner folded back to
prevent splitting.
Covering with waxed paper:
Wax paper effectively prevents spattering and helps
food retain some heat. But because it makes a Ioos-
er cover than a lid or cling-film, it allows the food to
dry out slightly.
Wrapplng In wax paper or paper towel:
Sandwiches and many other foods containing pre-
baked bread should be wrapped prior to microwaving
to prevent drying out.
Arranglng and spacing: Individual foods such as
baked potatoes, small cakes and hors d’oeuvres will
heat more evenly if placed in the oven an equal dis-
tance apart, preferably in a circular pattern. Never
stack foods on top of one another.
Stirrlng: Stirring is one of the most important of all
microwaving techniques. In conventional cooking,
foods are stirred for the purpose of blending.
Microwaved foods, however, are stirred in order to
spread and redistribute heat. Always stir from the
outside towards the center as the outside food heats
first.
Turning over: Large, tall foods such as roasts and
whole chickens should be turned so that the top and
bottom will cook evenly. It is also a good idea to turn
cut-up chicken and chops.
Placlng thicker portions facing outwards:
Since microwaves are attracted to the outside portion
of foods, it makes sense to place thicker portions of
meat, poultry and fish to the outer edge of the baking
dish. This way, thicker portions will receive the most
microwave energy and the foods will cook evenly.
Shielding: Strips of aluminium foil, which block
microwaves, are sometimes placed over the corners
or edges of square and rectangular foods to prevent
those portions from overcooking. Small pieces of foil
can also be used to shield tips of poultry wings and
legs or ends of narrow roasts. Never use too much
foil and make sure the foil is tightly secured to the
dish or it may cause ‘arcing’ in the oven.
Elevating: Thick or dense foods are often elevated
so that microwaves can be absorbed by the under-
side and center of the foods.
Piercing: Foods enclosed in a shell, skin or mem-
brane are likely to burst in the oven unless they are
pierced prior to cooking. Such foods include both
yolks and whites of eggs, clams and oysters and
many whole vegetables and fruits.
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