Cooking Tips for Using Microwave Ovens
You might hear a lot of contradictory advice about how to cook in your microwave oven. If you’re confused, there’s no need to be concerned. Many people don’t know a lot about this easy, fast way of preparing food. Here are a few tips that’ll help you enjoy microwave cooking a lot more successfully.
First, be sure that you use the correct plastics. Plastics work well in the microwave, and do a lot in the kitchen. But there are different plastics, and not all are heat proof. Some will deform or melt when microwaved. Others can leach toxins and harmful substances into the food inside them. That’s why it’s important only to use plastics that are meant for microwave use. Don’t reuse packaging like butter tubs in the microwave, and only heat packaged foods that have instructions for use in the microwave. If a food doesn’t have these instructions, take it out of the packaging before heating.
Food cooks best in the microwave if you use small pieces. Larger items should be cut into pieces of similar shape and size, and evenly spread in your cooking dish. You’ll need to move or rotate some of the food while it’s cooking. Thick areas should be near the outside walls of the container, since the outer part of foods cook faster in the microwave.
Anything that has a shell, skin, or impermeable outside coating should be pierced before you cook it. This includes eggs and many vegetables. Failure to pierce foods means that steam can build up inside, causing an explosion. Remember to cook in a slightly larger container than would be used in a conventional oven, for even heating. A round or oval shaped container is better for microwave cooking than a rectangle or square. That’s because corners can cause heat build up.
If using recipes, cook for the lower part of the state time range. It’s easy to cook food for a little bit longer, but you can’t un-cook anything! If your microwave doesn’t have a turntable, you’ll need to periodically stop it so that you can rotate the food inside. Remember that dishes inside the microwave will be very hot. An oven pad or mitt should be used to prevent burns.
Lids should be used for anything you’d cook covered in the oven. This helps food cook more evenly, and allows it to retain moisture. Remember to leave the lid slightly open so that steam pressure doesn’t build up. Lift lids carefully when you take the food out of the microwave, and face the opening away from you to avoid burns. If you need to salt food, such as steamed vegetables or meat, do it after microwaving. Surface salt can dry out food in the microwave.
If you’re baking, consider softening sticks of butter by heating them for thirty seconds on half power. If heating sour cream or heavy cream, use lower power settings to prevent curdling. If your brown sugar has gotten hard, slice an apple or put a piece of bread into a loosely covered container with the sugar. Heat for about thirty seconds to add moisture into your sugar. If you want to make bread crumbs, just microwave cubed bread until it gets stale. You can then crush the bread inside a plastic bag for easy cleanup.
If you’re using frozen meat, individual pieces can be separated by defrosting for thirty seconds to a minute. If you’d like to continue cooking your meat int he microwave, it should be evenly arranged in a dish after you separate it. Microwave hamburger in a plastic colander set on top of another dish to drain off fat.