Safety Test To test a utensil not labeled for microwave use, put 1 cup of tap water in a glass measure. Place the water in the microwave oven along with (but not touching) the utensil to be tested; microwave on high 1 minute. If the utensil feels warm or hot, it is not microwave-safe because […]
Several factors which influence timing and results in conventional cooking are exaggerated by microwave speed. From conventional cooking you are familiar with the idea that more food takes more time. Two cups of water take longer to boil than one. Size of food is important, too. Cut up potatoes cook faster than whole ones. These […]
Freshen Snacks, chips, pretzels, etc. by microwaving them, uncovered, for a few seconds. Let stand a minute or two to crisp. Dry a quart of bread crumbs or croutons at High 6 to 8 minutes, stirring every 2 minutes. Paper Napkin or towel will absorb excess moisture. Dry herbs between 2 layers of towel or […]
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 […]
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, […]
Rick potatoes in several places to low steam to escape. Arrange potatoes in a ring so that all sides can be exposed to equal amounts of microwave energy. Turn Over and rearrange potatoes half way through cooking.
. Repositioning a dish in the oven helps food cook evenly. To rotate 1/2 turn, turn the dish until the side which was to the back of the oven is to the front. To rotate 1/4 turn, turn the dish until the side which was to the back of the oven is to the side.
When microwaving, arrange foods with the thickest portions to the outside of the dish. This enables them to cook through without overcooking the thinner areas. Arrange foods of equal size in a ring, leav¬ng the center empty.
In both conventional and microwave cooking, covers hold in moisture and speed heating. Conventionally, partial covering allows excess steam to escape. Venting plastic wrap or covering with wax paper serves the same purpose when microwaving.
In a conventional oven you shield turkey oreasts or baked foods to prevent over-browning. When microwave defrosting, you use small strips of foil to shield thin parts, such as the tips of wings and legs on poultry, which would cook before larger parts were de¬frosted.