- Eng-26 -
- Eng-27 -
English
Cooking Techniques
Timing
A range in heating time is given in each recipe.
The time range compensates for the uncontrollable
differences in food shapes, starting temperature
and regional preferences. Always cook food for the
minimum cooking time given in the recipe and check
for doneness. If the food is undercooked, continue
cooking. It is easy to add time to an undercooked
product. Once the food is overcooked, nothing can be
done!
Spacing
Individual foods, such as baked potatoes, cupcakes
and hors d’oeuvres, will heat more evenly if placed in
the oven equal distance
apart. When possible,
arrange foods in a
circular pattern.
Similarly, when placing foods in a baking dish,
arrange around the outside of dish, not lined up next
to each other. Food
should NOT be stacked
on top of each other.
Piercing
The skin or membranes on some foods will cause
steam to build up during microwave cooking. Foods
must be pierced, scored or have a strip of skin peeled
off before cooking to allow steam to escape.
Eggs:
Pierce egg yolk twice
and egg white several
times with a toothpick.
Whole Clams and Oyster:
Pierce several times with a toothpick.
Whole Potatoes and Vegetables
: Pierce with a fork.
Frankfurters and Sausages
: Score smoked polish
sausage and frankfurters. Pierce fresh sausage with
a fork.
Browning
Foods will not have the same brown appearance as
conventionally cooked foods or those foods which
are cooked utilizing a browning feature. Meats
and poultry may be coated with browning sauce,
Worcestershire sauce, barbecue sauce or shake-on
browning sauce. To use, combine browning sauce
with melted butter or margarine; brush on before
cooking.
For quick breads or muffins, brown sugar can be
used in the recipe in place of granulated sugar, or
the surface can be sprinkled with dark spices before
baking.
Covering
As with conventional cooking moisture evaporates
during microwave cooking. Because microwave
cooking is done by time and not direct heat, the rate
of evaporation cannot be easily controlled. This,
however, can be easily corrected by using different
materials to cover dishes. However, unless specified,
a recipe is heated uncovered. Casserole lids or cling
film are used for a tighter seal. Various degrees of
moisture retention are also obtained by using wax
paper or paper towels.
Stirring
Stirring is usually necessary during microwave
cooking. We have noted when stirring is helpful, using
the words once, twice, frequently or occasionally to
describe the amount of stirring required. Always bring
the cooked outside edges toward the centre and the
less cooked centre portions toward the outside.