Microwave

Microwave cooking depends mainly on the starting temperature, which makes a big difference. The heating time differs from food to food ,the colder the food the longer it will take to cook .Specially in winter it take a long time to cook.In fast cooking density plays an important role. It will take a longer time to cook dense heavy food like Meats or Vegetables than light, porous foods like puddings, bread, cakes etc.Cooking in Microwave also depends on the quantity of food, the lesser the food the less time it will take to cook.

"Size does matter" Size plays an important role in microwave cooking. Small pieces of food cook faster than large pieces as microwave can penetrate 3/4 to 11/2 inch into the food.Placing of food has to be proper ,there is less energy at the center of the dish so thin pieces should be placed towards the center as thin parts of the food cook faster than thick parts.Boneless pieces do not cook rapidly but they cook evenly,On the other hand pieces with bone cooks faster as bone conducts heat.

Fats and sugar cooks faster as they absorb microwave energy faster than other liquids.It is better to bury ingredients like eggs, cheese, cream, condensed milk,
etc in some less vulnerable Foods during cooking as they cook faster and tend to toughen or curdle.Unlike other conventional methods Defrosting in the microwave is the hygienic, fastest, and a healthy process. Nutrients do not get leached away and food retains its natural color, texture & flavour as microwave defrosting prevents the growth of bacteria.

If meats are covered with a wax paper it retains the warmth around the meat and it begins to defrost.To Prevent Meats like fish and other Poultry from cooking always shield thin edges.To thaw the food completely especially the thicker and innermost parts always observe the standing time. Reheating in the microwave is quick, efficient and makes food piping hotUnlike conventional cooking. In reheating the food there no loss of quality / texture. Individual servings on plates should be reheated at a lower power setting.

If one wants to check if the food is hot test the bottom of the plate being used, it will be just warm.Always place thick or dense food towards the outside and delicate foods in the center of the plate while reheating the food.To provide moisture to dry dishes always add sauce or gravy if not then cover the dish with wax paper.It is best to bury Fibrous vegetables in sauce and reheat as loose their texture on being reheated.Always stir the vegetables occasionally as it helps to distribute heat more evenly.

In Microwave cooking it is very important to see the depth and capacity of the container.Deep dishes do not work better than Shallow dishes.Food is cooked evenly in straight dishes.The Food in Shallow Parts gets over-heated when kept in sloping dishes. Carry out a simple test before using the utensil for the first time in the microwave by just Placing utensil in the oven and place a glass tumbler filled with water inside Microwave on HIGH for 2 minutes and if the utensil becomes warmer than the glass of water, it should not be used.

The range of microwave dishes is much more than the conventional ones. Always remember that towels, paper-plate, napkins etc should be used for reheating and not for cooking.The suitable dishes for Microwave are glassware(borosil) oven proof chinaware pottery dishes .To use ceramic dishes check if the dish is non-porous, heat it in the microwave for 15-20 seconds. The dish should not feel warm.Plastics like Styrofoam are safe only for heating but can melt at cooking temperatures.

Melamine dishes char therefore they are not recommended.For short reheating
purposes like breads etc only 100 % cotton and linen napkins should be used. For short cooking periods wooden spoons can be used in the Microwave. While cooking foil,decorations,metals dishes should not be used.Time plays an important role in cooking in a Microwave,as it depend on the type of food to be cooked ,the quantity and the starting temperatureSteam and moisture can be
retained by covering the food with a lid or a special Microwave cling film.

Splattering of food on the oven walls can be prevented by a loose covering. When less moisture is needed in the food, glass cover proves to be useful.If you wish to keep certain food items dry paper towels can be handy.To let out the trapped steam cover the dish with cling film and pierce some holes.Stir foods properly from the outside to the center.For cooking evenly keep turning over large or dense food which might just get cooked on one side if not turned. Always rearrange food while cooking as the corners receive more heat .

It is always advisable to pierce meats before cooking as Steam builds up pressure in foods which are tightly covered by a skin or a Membrane.If salts / ajinomotto are used without mixing with a liquid it will have a toughening effect on meats, fish and vegetables.The internal heat allows the food to continue cooking even after it is removed from the oven , therefore standing time is observed in such a way that it should allow residual heat to complete the cooking process.

When the food is partially cooked always remove it, as the Standing time is important.When the cake draws away from the sides of the pan its done. If fish is over cooked it toughens or dries and won't flake easily.When the meat is soft and Chicken legs move freely at the joints its done.The heating time for potatoes is 5 minutes so do allow standing time or else the potatoes may be still raw from the inside. Custard is done when knife comes out clean from the center or sides.