Sprinkle a little fruit juice or water over dried fruits, cover with plastic wrap and microwave 1/2 to 1 minute at High to moisten and plump them.
Wet Paper Towel, with excess water squeezed out, provides enough moisture to steam fish fillets and scallops. Wrap tortillas or crepes in damp towel and microwave at High 1/2 minute or more to soften them.
Add Water or sauce when reheating dry leftovers. A tablespoon of water or sauce is sufficient, and will not change the flavor of food or cause overcooking. Moisture creates steam for even reheating.
Soften lumpy brown sugar by placing in a microwave oven proof container with a slice of apple. Cover or seal tightly and microwave 1/4 minute or more, until moisture from the apple has softened the sugar.
October 15 2008 | MicroWaving Techniques | No Comments »
Porous Cover : Such as paper towel or napkin, allows steam to escape while it promotes even heating and prevents spatters. Use to cover bacon, sandwiches and some vegetable custards.
Light Cover : Of wax paper holds in heat for faster cooking without steaming food. It is frequently used to cover some fruits and meats, such as chicken, hamburgers or roasts, which do not need steam to tenderize them.
Tight Cover : Of plastic wrap holds in steam as well as heat. Turning back one edge as a vent allows excess steam to escape, so wrap will not split during cooking. Vegetables and fish should be steamed.
Utensil Cover : Can be used instead of plastic wrap when you are microwaving vegetables, saucy casseroles and meats which require moisture and steam to tenderize them.
Cooking Bags : Also hold in steam. If the bag has a foil strip on the end, remove it. Cut a 1/2-in. wide strip from the open end of the bag to serve as a tie. Do not use metal twist ties. Make an X-shaped slash to vent.
Freezer Bags : hold moisture in foods and serve as both cooking utensil and cover. Pierce the top of the bag with a knife to vent. Package leftovers in single portions for easy-to-heat homemade frozen entrees.
October 14 2008 | MicroWaving Techniques | No Comments »
