Microwave cooking can save you time and energy all year long. But it is
especially nice in summer because it enables you to cook hot meals
without heating up your home.
Microwave heat is produced only
within the food, so the microwave oven stays cool and your house does,
too, saving you money on your air conditioning bill!
In general, the microwave oven uses only one- fourth of the energy used by a conventional oven.
Important Notes
1.
When you cook food using a microwave, the most important thing is to
make sure the food is cooked thoroughly to destroy any food poisoning
bacteria that may be present.
2.Foods that you can cook in the
microwave include rice, pasta, meats, fish, poultry, vegetables,
potatoes and any pre-cooked microwave meals. Fruits and vegetables in
fact, retain more nutritional value because less water and a shorter
cooking time is needed.
3.To cook food in the microwave arrange
items evenly in a covered dish and add some liquid if needed. Cover the
dish with a lid or plastic wrap; loosen or vent the lid or wrap to let
steam escape. The moisture created from the heat will help destroy
harmful bacteria and ensure even cooking.
4.Try not to cook
large cuts of meat on high power (100%). Large cuts of meat should be
cooked on medium power (50%) for longer periods. This allows heat to
reach the centre without overcooking the outside.
5.To avoid cooking large food items, cut food so that pieces are about the same size. This helps to cook your meal more evenly.
6.Stir
or rotate food midway through microwaving to eliminate cold spots where
harmful bacteria can survive, and for more even cooking.
7.Meats,
fish and poultry can be cooked in the microwave, but it is important to
check that it has been cooked until the inside is no longer pink or
bleeding. Foods keep cooking after the microwave is off, so allow
standing time.
In order to get the most from using your microwave oven, remember these tips:
1. Covering most foods will speed up cooking.
2. Use round or oval dishes, instead of square or rectangle, for more even cooking.
3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.
4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.
5.
Arrange chicken pieces so that the thicker, meatier portions are toward
the outside of the dish and the thin, bony parts are toward the center.
6. Foods containing sugar and fats cook faster.
Many of your family's favorite recipes can be converted to a microwave recipe.
To figure microwave cooking time, start with one- fourth of the conventional time.
Always undercook--if more time is needed, you can always add another minute or two.
Use less liquid because there is not as much evaporation.
It may help to find a recipe that is similar to yours that is written especially for microwave ovens and use it as a guide.
Microwave Raspberry Cake
1/2
cup butter 2/3 cup granulated sugar 1/2 cup seedless raspberry
preserves 1/4 cup sour cream 2 eggs 1 1/2 cups flour 1/2 teaspoon baking
soda 1/2 teaspoon cinnamon 1/4 teaspoon salt
Cream butter and
sugar in large bowl. Mix in preserves. Blend well. Add sour cream and
eggs. Beat well. Blend together flour, baking soda, cinnamon and salt.
Add gradually to first mixture, beating well.
Pour batter into
greased 8-inch round microwave-safe dish. Microwave on full power for 4
to 5 minutes or until top springs back when pressed with finger.
Cool. Frost with Raspberry Frosting.
Raspberry Frosting
2 tablespoons butter 2 cups powdered sugar, divided 1 teaspoon vanilla extract 1/4 cup seedless raspberry preserves
Combine
butter, 1 cup powdered sugar, vanilla extract and preserves. Blend
well. Add remaining 1 cup powdered sugar and stir until smooth. Spread
on cake.
Microwave Sponge Pudding
INGREDIENTS
1/4 cup butter
1/4 cup white sugar
1/2 cup self-rising flour
1 egg, beaten
2 tablespoons milk
DIRECTIONS
In
a medium bowl, cream together the butter and sugar until smooth. Mix in
the egg and milk gradually, so as not to curdle the butter. Sift in the
flour, and fold in gently. Transfer to a 1 pint microwave-safe bowl.
Cover,
and cook for 3 1/2 minutes on full powder, or until the pudding appears
set when gently jiggled, and the top is sticky. Serve hot.
Microwave Baked Potato
INGREDIENTS
1 large russet potato
1 tablespoon butter or margarine
3 tablespoons shredded Cheddar cheese
salt and pepper to taste
3 teaspoons sour cream
DIRECTIONS
1.Scrub the potato, and prick several time with the tines of a fork. lace on a plate.
2.Cook
on full power in the microwave for 5 minutes. Turn over, and continue
to cook for 5 more minutes. When the potato is soft, remove from the
microwave, and cut in half lengthwise. Season with salt and pepper, and
mash up the inside a little using a fork. Top the open sides with butter
and 2 tablespoons of cheese. Return to the microwave, and cook for
about 1 minute to melt the cheese.
3.Top with remaining cheese and sour cream, and serve.
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