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FOOD CHARACTERISTICS & 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 such as
worcestershire sauce, soy sauce or barbecue sauce
to achieve an appetizing colour. Since relatively small
amounts of browning sauces are added to food, the
original flavour of the recipe is not altered.
Covering with greaseproof paper
It is a looser cover than a lid or cling film, the food
may dry out slightly. But because it makes a looser
cover than a lid or clingfilm, it allows the food to dry
out slightly.
Arranging 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 distance apart, preferably in
a circular pattern. Never stack foods on top of one
another.
Stirring
Stirring is one of the most important of all microwaving
techniques. In conventional cooking, food is stirred for
the purpose of blending. Microwaved food, however,
is stirred in order to spread and redistribute heat.
Always stir from the outside towards the centre as the
outside of the 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.
Placing thicker portions facing outwards
Since microwaves are attracted to the outside portion
of food, 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 food will cook evenly.
Shielding
Strips of aluminium foil (which block microwaves)
can be placed over the corners or edges of square
and rectangular foods to prevent those portions from
overcooking. Never use too much foil and make sure
the foil is secured to the dish or it may cause ‘arcing’
in the oven.
Elevating
Thick or dense foods can be elevated so that
microwaves can be absorbed by the underside and
centre of the foods.
Piercing
Foods enclosed in a shell, skin or membrane are
likely to burst in the oven unless they are pierced
prior to cooking. Such foods include yolks and whites
of eggs, clams and oysters and whole vegetables and
fruits.
Testing if cooked
Food cooks so quickly in a oven, it is necessary
to test it frequently. Some foods are left in the
microwave until completely cooked, but most foods,
including meats and poultry, are removed from the
oven while still slightly undercooked and allowed
to finish cooking during standing time. The internal
temperature of foods will rise between 3°C(5°F) and
8°C(15°F) during standing time.
Standing time
Foods are often allowed to stand for 3 to 10 minutes
after being removed from the oven. Usually the foods
are covered during standing time to retain heat unless
they are supposed to be dry in texture (some cakes
and biscuits, for example). Standing allows foods
to finish cooking and also helps flavour blend and
develop.
