Today I have tried a more complexed microwave fried rice and it taste so nice. Please give it a try. You will love it.
Serving: 2
Ingredients:
Two bowl of rice - leftovers from yesterday
4 eggs
A piece of cooked chicken (steam, fried or grill) cut it into small pieces
3 tbs of korma mixed spices
A pinch of salt for taste
1 1/2 tbs of oyster sauce
Method:
Put the eggs, chicken, korma spices, salt and oyster sauce in the clay pot.
Mix all the ingredients well and then put the rice into the pot.
Mix it well and pop it in the microwave for 4 minutes.
Take it out and use a spoon to mash the mixture.
Pop it back into the oven for another 2 minutes.
Take it out and serve.
Showing posts with label Microwave cooking tips. Show all posts
Showing posts with label Microwave cooking tips. Show all posts
Microwaving Baby Formula
If you are a mother and you would like to use the microwave oven to heat up milk for your baby. Please read this article.
Although microwave ovens are popular and convenient, bottles of formula or breast milk heated by microwaves can burn babies' mouths. Microwave ovens heat liquids unevenly. There can be hot spots that can scald - even though the outside of the bottle or a few drops of formula may feel only warm.
However, if you are going to use the microwave to warm bottles, formula or breast milk, follow these precautions:
Keep the bottle upright and uncovered during heating to allow heat to escape.
For four ounce bottles, heat at the high setting for no more than 30 seconds; for eight ounce bottles, for no more than 45 seconds.
Turn the bottle upside down at least 10 times (there is no need to shake vigorously). This evens the temperature difference between the top and bottom of the contents and eliminates hot spots.
Always test the formula's temperature before feeding it to your baby. It should feel cool to slightly warm.
Tips by: Microwave Cooking
Microwave Meal Magic
Have you ever used your microwave to cook an entire meal? Using the microwave won't heat up your kitchen, more nutrients are retained during the cooking process, and some foods, like vegetables, have better taste and texture. These tips and recipes will make you a microwaving expert in no time.
* Standing Time
Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.
* Doneness Tests
Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.
* Food Temperature
Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.
* Quantity
Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.
* Food Sizes and Shapes
Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".
* Stirring
Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.
* Rearranging Foods
Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.
* Browning
Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of carmelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.
* Covering
Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.
* Shielding
Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.
Source: By Linda Larsen, About.com
* Standing Time
Every microwave recipe has a specified standing time. The dish or casserole must stand on a solid surface to retain heat and finish cooking (DON'T use a cooling rack or trivet). Remember, microwave ovens cook by making water, sugar and fat molecules vibrate, creating heat. Standing time allows heat to spread, cooking to finish, and allows the temperature of the food to stabilize and moderate.
* Doneness Tests
Every microwave oven will cook differently. Hot spots, differences in the stirrer blade (which circulates energy throughout the appliance), and variations in wattage all make a difference in cooking times. Pay careful attention to doneness tests as specified in the recipes. To be extra safe, use an instant read food thermometer to make sure your foods are at safe serving temperatures.
* Food Temperature
Most foods are cooked starting at refrigerator or room temperature. Using frozen foods, unless specified, will change the cooking time and may affect the recipe quality.
* Quantity
Microwave cooking times are directly related to amounts of food being cooked. When you double the quantity of a recipe, increase cooking time by at least 50%, and check carefully for doneness. As an example, two medium potatoes will take 5-7 minutes to cook, while four potatoes take 10-12 minutes.
* Food Sizes and Shapes
Foods that are the same size and shape will cook more evenly in the microwave and will finish cooking at the same time, which means there will be no overcooked or undercooked sections. Foods with thick and thin sections should be arranged so the thin portions are toward the center of the dish. Microwaves penetrate the food from 3/4" to 1-1/2".
* Stirring
Most microwave recipes direct you to stir the foods at least once during cooking time. This helps redistribute the heat so foods cook more evenly.
* Rearranging Foods
Solid foods like pieces of meat or large vegetables may need to be rearranged or turned over during cooking. Corners or sides of casseroles and dishes will receive more energy, so the foods need to be turned and rearranged for even cooking. Placing food in a ring generally assures even cooking.
* Browning
Foods typically don't brown in the microwave oven. Browning elements are available and may be a good investment if you do a lot of microwave cooking. Some foods, like meats, will turn brown because of carmelization of sugars and starches in the food. You can add browning agents to foods to increase appeal. Agents include soy sauce, Kitchen Bouquet, Worcestershire sauce, seasoning mixes, cinnamon and other spices, and glazes which use sugar.
* Covering
Cover the food with microwave safe plastic or waxed paper if the recipe specifies. This helps hold in steam for fast and even cooking. Paper towels (don't use recycled paper towels!) are used to absorb spatters and moisture. Pay close attention to venting instructions. Venting prevents dangerous amounts of steam from building up in the dish.
* Shielding
Shielding uses small pieces of foil to cover areas of the foods which are susceptible to overcooking. In the same way that you cover the edge of a pie crust to prevent overbrowning, in microwave cooking you can shield bones in meat and thinner pieces of food. Make sure foil pieces are at least 1" away from oven walls and each other to avoid arcing.
Source: By Linda Larsen, About.com
Food-Specific Microwave Cooking Tips
Note: Temperature settings between microwave ovens may vary. Therefore, the time periods suggested for cooking or heating as listed below are approximate. For best results, check your user’s manual for recommendations from the manufacturer.
Beverages
* Thaw frozen juices by removing the metal lid, placing the packaging cylinder in a microwavable container and heating for approximately 30 seconds.
* Keep morning coffee, tea or hot chocolate fresh by covering leftovers with plastic wrap and placing in the fridge. Reheat one mug at a time for 1-2 minutes on high power. Prior to microwaving, peel loosen plastic wrap to allow steam to escape.
Condiments
* Soften a chilled or frozen stick of butter by reducing power to 50% and heating for approximately 40 seconds.
* When heating cream or sour cream, lower the power to 50-75% to help avoid curdling.
* Soften hard-packed brown sugar by placing in a microwavable container with a slice of apple or a slice of fresh bread and cover loosely with plastic wrap. Heat on high for approximately 30 seconds.
* Make breadcrumbs by cutting bread slices into cubes and microwaving on high until hard. Crush cubes in a resealable plastic bag for a quick cleanup.
* To renew hardened honey, check to see that it is contained in a microwavable jar and that the cap or lid has been removed. Cover the opening with plastic wrap, leaving a small gap for steam to escape, and microwave for approximately 1 minute. If you are uncertain as to whether the packaging container is appropriate for microwave use, transfer pieces of the hardened honey to a container that you know is appropriate for the microwave oven.
Desserts
* Melt chocolate squares by heating at full power for approximately 45 seconds per ounce of chocolate.
* Soften rock-hard ice cream by heating at 30% power for approximately 20 seconds.
* Toast coconut by spreading into a thin layer and heating on high power for approximately 2-3 minutes. Stop and stir after 1 ½ - 2 minutes.
* To dry lemon and orange peel, place grated rind in small microwavable container and heat on high power for approximately 30 to 60 seconds.
Fruits
* Microwave lemons and other citrus fruits for approximately 20 seconds to help get more juice when squeezed. Just before cutting the fruit, roll it against a countertop or cutting board surface, applying pressure with the palm of your hand, until softened.
* To plump dried raisins and other dried fruits, measure one cup of dried fruit and sprinkle with two tablespoons of water. Cover loosely with plastic wrap and heat on high approximately 30 seconds.
Herbs
* Dry herbs in the microwave by spreading into a single layer between paper towels and heating at full power for approximately 2-3 minutes. After the first minute, begin checking herbs at 30-second intervals. When herbs are dry, crumble and store in airtight containers. Heating times will vary for different herbs.
* To help maximize flavor, try adding herbs after food has been cooked or heated in the microwave.
Meats and Fish
* Separate cold or frozen meats by microwaving at the defrost setting for approximately 30 seconds to 1 minute.
* Drain fat from hamburgers by microwaving in a plastic colander placed on top of a dish or bowl.
Snacks
* Crisp stale chips, cookies or crackers by microwaving them at full power for approximately 10 seconds.
* Blanch nuts by placing them in boiling water and heating on high up to one minute. Remove skins by rubbing between paper towels.
* Roast nuts by spreading evenly in a single layer and cooking on high for approximately 2 ½ – 3 minutes.
Veggies
* Veggies can be steamed in the microwave in just a few minutes with no added fat. Simply chop vegetables as desired, place in a microwavable container with 1 to 2 Tbsp. of water and cover loosely with plastic wrap. Cook on high until soft.
* To make mashed potatoes in the microwave, cut potatoes into small pieces and place in a microwavable container with 1 to 2 Tbsp. water. Cover container with plastic wrap, turning back one corner to allow steam to escape, and microwave on high until soft. Mash and season with milk and herbs.
* When baking a potato in the microwave, be sure to pierce the skin to release steam.
* When peeling garlic or onions, snip off the ends and microwave for approximately 10 to 15 seconds to make the job easier.
* Make great corn on the cob by rinsing ears in cold water with the husks on. Heat in the microwave on high for up to six minutes for two ears and up to eight minutes for four.
Tips from: plasticsinfo.org
Thinking of buying a microwave? Get it at Shop the AJ Madison Outlet for Savings up to 50%!
Beverages
* Thaw frozen juices by removing the metal lid, placing the packaging cylinder in a microwavable container and heating for approximately 30 seconds.
* Keep morning coffee, tea or hot chocolate fresh by covering leftovers with plastic wrap and placing in the fridge. Reheat one mug at a time for 1-2 minutes on high power. Prior to microwaving, peel loosen plastic wrap to allow steam to escape.
Condiments
* Soften a chilled or frozen stick of butter by reducing power to 50% and heating for approximately 40 seconds.
* When heating cream or sour cream, lower the power to 50-75% to help avoid curdling.
* Soften hard-packed brown sugar by placing in a microwavable container with a slice of apple or a slice of fresh bread and cover loosely with plastic wrap. Heat on high for approximately 30 seconds.
* Make breadcrumbs by cutting bread slices into cubes and microwaving on high until hard. Crush cubes in a resealable plastic bag for a quick cleanup.
* To renew hardened honey, check to see that it is contained in a microwavable jar and that the cap or lid has been removed. Cover the opening with plastic wrap, leaving a small gap for steam to escape, and microwave for approximately 1 minute. If you are uncertain as to whether the packaging container is appropriate for microwave use, transfer pieces of the hardened honey to a container that you know is appropriate for the microwave oven.
Desserts
* Melt chocolate squares by heating at full power for approximately 45 seconds per ounce of chocolate.
* Soften rock-hard ice cream by heating at 30% power for approximately 20 seconds.
* Toast coconut by spreading into a thin layer and heating on high power for approximately 2-3 minutes. Stop and stir after 1 ½ - 2 minutes.
* To dry lemon and orange peel, place grated rind in small microwavable container and heat on high power for approximately 30 to 60 seconds.
Fruits
* Microwave lemons and other citrus fruits for approximately 20 seconds to help get more juice when squeezed. Just before cutting the fruit, roll it against a countertop or cutting board surface, applying pressure with the palm of your hand, until softened.
* To plump dried raisins and other dried fruits, measure one cup of dried fruit and sprinkle with two tablespoons of water. Cover loosely with plastic wrap and heat on high approximately 30 seconds.
Herbs
* Dry herbs in the microwave by spreading into a single layer between paper towels and heating at full power for approximately 2-3 minutes. After the first minute, begin checking herbs at 30-second intervals. When herbs are dry, crumble and store in airtight containers. Heating times will vary for different herbs.
* To help maximize flavor, try adding herbs after food has been cooked or heated in the microwave.
Meats and Fish
* Separate cold or frozen meats by microwaving at the defrost setting for approximately 30 seconds to 1 minute.
* Drain fat from hamburgers by microwaving in a plastic colander placed on top of a dish or bowl.
Snacks
* Crisp stale chips, cookies or crackers by microwaving them at full power for approximately 10 seconds.
* Blanch nuts by placing them in boiling water and heating on high up to one minute. Remove skins by rubbing between paper towels.
* Roast nuts by spreading evenly in a single layer and cooking on high for approximately 2 ½ – 3 minutes.
Veggies
* Veggies can be steamed in the microwave in just a few minutes with no added fat. Simply chop vegetables as desired, place in a microwavable container with 1 to 2 Tbsp. of water and cover loosely with plastic wrap. Cook on high until soft.
* To make mashed potatoes in the microwave, cut potatoes into small pieces and place in a microwavable container with 1 to 2 Tbsp. water. Cover container with plastic wrap, turning back one corner to allow steam to escape, and microwave on high until soft. Mash and season with milk and herbs.
* When baking a potato in the microwave, be sure to pierce the skin to release steam.
* When peeling garlic or onions, snip off the ends and microwave for approximately 10 to 15 seconds to make the job easier.
* Make great corn on the cob by rinsing ears in cold water with the husks on. Heat in the microwave on high for up to six minutes for two ears and up to eight minutes for four.
Tips from: plasticsinfo.org
Thinking of buying a microwave? Get it at Shop the AJ Madison Outlet for Savings up to 50%!
Chicken Korma
I have always loved Indian food. But it is messy to cook the traditional way. I have found this Chicken Korma recipe that sounds yummy.... I am going to give it a try tonight for dinner. If you love Indian food, do give it a try today!
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Serves: 4
Prep time: 20 minutes
Cooking time: 21 minutes
Ingredients:
1.5kg chicken, cut into 8 pieces and skinned
150g carton natural yogurt
2 cloves garlic, crushed
2 teaspoons turmeric
40g butter
1 large onion, sliced
5cm piece fresh root ginger, peeled and cut into thin strips
½ teaspoon chilli powder
1 teaspoon coriander seeds, crushed
5 whole cloves
1 teaspoon salt
5cm piece cinnamon stick
2 teaspoons cornflour
142ml carton single cream
25g unsalted cashew nuts, browned under the gril
Method:
1. Place the chicken pieces in a dish. Mix together the yogurt, garlic and turmeric, and pour over the chicken. Cover and leave to marinate overnight in the refrigerator.
2. Place the butter in a large casserole and microwave on HIGH for 1 minute. Add the onion and cook for 3 minutes.
3. Stir the ginger, chilli powder and coriander into the onion, and microwave on HIGH for 1 minute.
4. Add the chicken with its marinade, the cloves, salt and cinnamon stick, cover and microwave on HIGH for 7 minutes.
5. Stir and re-arrange the chicken pieces, then microwave on MEDIUM for 6 minutes.
6. Blend the cornflour with the cream, stir into the chicken, and microwave on HIGH for 3 minutes. Leave to stand for 5 minutes. Sprinkle with the nuts to serve.
Recipe by: Sainsbury's
Chicken Wing
I am trying out another chicken wing recipe today. It came out nice and very delicious. You should give it a try too.
Ingredients
* 8-10 chicken wings
* 1/3 cup soy sauce
* 1 cup fine cracker crumbs
* 1/2 teaspoon garlic powder
* 1 teaspoon paprika
* 1/4 teaspoon ginger
* 1/8 teaspoon ground pepper
Method
Cut wings in half, discard tips. Rinse; pat dry with paper towels.
Pour soy sauce into shallow bowl; set aside.
In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce, roll in seasoned crumbs, coating evenly.
Arrange chicken wings, skin side up in spoke pattern in a 9 inch round glass pie plate, placing thickest portion toward outside of plate.
Cover with paper towels. Cook on high 13 to 15 minutes or until chicken is tender.
Recipe by: 123 Easy As Pie
Ingredients
* 8-10 chicken wings
* 1/3 cup soy sauce
* 1 cup fine cracker crumbs
* 1/2 teaspoon garlic powder
* 1 teaspoon paprika
* 1/4 teaspoon ginger
* 1/8 teaspoon ground pepper
Method
Cut wings in half, discard tips. Rinse; pat dry with paper towels.
Pour soy sauce into shallow bowl; set aside.
In another shallow bowl, combine remaining ingredients. Dip chicken in soy sauce, roll in seasoned crumbs, coating evenly.
Arrange chicken wings, skin side up in spoke pattern in a 9 inch round glass pie plate, placing thickest portion toward outside of plate.
Cover with paper towels. Cook on high 13 to 15 minutes or until chicken is tender.
Recipe by: 123 Easy As Pie
Citrus Salmon Recipe
I am trying out salmon for dinner tonight for dinner. Got this superb recipe that I have found. I hope you'll give it a try too.
Ingredients for Citrus Salmon Recipe
1 lb Salmon fillets
Salt and pepper
1 tb Cornstarch
1 tb Water
2 tb Frozen orange juice
Concentrate
1 tb Lemon juice
1/4 c Brown sugar
1 Orange — sliced, for
Garnish
Parsley — for garnish
Preparation
Sprinkle both sides of the salmon fillet with salt and pepper.
Mix the cornstarch and water in a small bowl to form a paste.
Add the orange juice concentrate, lemon juice and brown sugar.
Stir mixture well until all the ingredients are dissolved. Set aside.
Pour half of the sauce into the bottom of a microwaveable dish.
Place the salmon fillet in the dish on top of sauce.
Pour the remaining sauce over the salmon.
Cover the dish with plastic wrap.
Vent to allow steam to escape.
Microwave on high for 7-10 minutes ( depending on microwave ).
Remove from microwave and remove plastic wrap.
Place the fillet on a plate.
Stir remaining sauce and pour over the fillet and garnish if desired.
Source: Freerecipe.co.uk
Ingredients for Citrus Salmon Recipe
1 lb Salmon fillets
Salt and pepper
1 tb Cornstarch
1 tb Water
2 tb Frozen orange juice
Concentrate
1 tb Lemon juice
1/4 c Brown sugar
1 Orange — sliced, for
Garnish
Parsley — for garnish
Preparation
Sprinkle both sides of the salmon fillet with salt and pepper.
Mix the cornstarch and water in a small bowl to form a paste.
Add the orange juice concentrate, lemon juice and brown sugar.
Stir mixture well until all the ingredients are dissolved. Set aside.
Pour half of the sauce into the bottom of a microwaveable dish.
Place the salmon fillet in the dish on top of sauce.
Pour the remaining sauce over the salmon.
Cover the dish with plastic wrap.
Vent to allow steam to escape.
Microwave on high for 7-10 minutes ( depending on microwave ).
Remove from microwave and remove plastic wrap.
Place the fillet on a plate.
Stir remaining sauce and pour over the fillet and garnish if desired.
Source: Freerecipe.co.uk
Tips for Cooking Vegetables in Microwave Oven
Vegetables
You can prepare just about any vegetable - fresh, frozen, or canned in the microwave. Vegetables cooked in the microwave retain all of their bright colour, fresh taste and nutritional value if cooked with a minimum amount of water.
For even cooking, cut the vegetables into roughly the same-size pieces. Stir or rotate a 1/2 turn halfway through cooking. Loosely cover food so that steam can escape, use wax paper, microwavable wrap, or the cooking container's lid.
Use a fork to pierce whole, unpeeled vegetables like potatoes to keep them from bursting while cooking.
Frozen Vegetables
Place in a bowl, cover and cook for the given time. Season with salt after cooking if desired. Salt can cause localised ionic heating that reduces the microwave penetration depth and this can dehydrate and toughen some foods.
Souce: Microwavecooking.com
You can prepare just about any vegetable - fresh, frozen, or canned in the microwave. Vegetables cooked in the microwave retain all of their bright colour, fresh taste and nutritional value if cooked with a minimum amount of water.
For even cooking, cut the vegetables into roughly the same-size pieces. Stir or rotate a 1/2 turn halfway through cooking. Loosely cover food so that steam can escape, use wax paper, microwavable wrap, or the cooking container's lid.
Use a fork to pierce whole, unpeeled vegetables like potatoes to keep them from bursting while cooking.
Frozen Vegetables
Place in a bowl, cover and cook for the given time. Season with salt after cooking if desired. Salt can cause localised ionic heating that reduces the microwave penetration depth and this can dehydrate and toughen some foods.
Souce: Microwavecooking.com
You Use It Every Day. But Can You Make It Cook?
This is an article that I have found in The New York Times by Mark Bittman. I think most of us use our microwave everyday, but just for certain things only. This article will inspire you to use your microwave for more cooking. Have fun!
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave.
But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
I thought so, and so I decided to revisit the microwave. The push came as I was hurriedly putting together appetizers for a dinner party. I’d decided to make a combination frittata and Spanish-style tortilla (impure, I know, but they’re close enough), and it occurred to me to nuke my medium-size waxy potatoes instead of parboiling them. A few minutes in the microwave, a few minutes’ resting, peeling, then quickly browning in olive oil; I went on from there. (You can see the results, read the recipe, and check out scores of readers’ comments about microwaves on my blog.)
This success inspired me to give the thing another shot. I called Barbara Kafka, who wrote the bible “Microwave Gourmet” (William Morrow, 1987), and has devoted a portion of her life to refining her technique ever since. What did she use her microwave for most, after a quarter century of experience and experiment?
“Vegetables,” she said, without hesitation. “Their color is better, their flavor is better, you have no water dripping, and there are studies that show they retain more vitamins.”
I don’t know about the vitamins (although Harold McGee makes the same point in his article today on the science of microwaving), but in other respects, she’s right.
For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
“I did my original work on a 700-watt oven, which is very low power by today’s standards,” Ms. Kafka said. If you have an old oven, you can use the old times. But your current oven is probably 1,100 watts or more, which is more than 50 percent more powerful; check the label to see the wattage. So, Ms. Kafka said: “Go slowly — you can always add, but you can’t take away.”
It’s the starting and stopping, the opening and closing, that can make microwaving annoying. But Ms. Kafka is right: if you err on the side of undercooking, you can’t go far wrong. So if you’re using an older recipe, start by cutting either the time or the power in half. Take notes; they will help you the next time you make a recipe from the same source.
One of the real beauties of the oven is that when the timer goes off, the thing stops heating. You can set your asparagus for two minutes and go for a walk; when you come back it’ll be “parboiled.” Try that on top of the stove!
I was starting to think the microwave needed a new name that would reflect the thing it does best. Something like “the whiz-bang steaming oven.” Reinvigorated and inspired, I reviewed the reader suggestions I’d asked for on Bitten.
Most, not surprisingly, were for vegetables. Some went farther afield, and these I pursued with mixed and mostly unconvincing results. Toasting nuts and spices: yes, but not easier than stovetop. Poaching or scrambling eggs: fast, but unreliable beyond belief. (I have never had a harder scrambled egg.) Melting butter or chocolate: yes, but if your timing is off, you’ll make a mess and possibly burn the chocolate. “Baked” apple: a nice snack.
The microwave does a fine job on rice, saving you a pot because you can do it in your serving dish, as long as you can figure out how to set your oven so that the water doesn’t boil over, meaning you have to wash the carousel. (One-and-a-half times as much water as rice, salt, plastic wrap with a vent slit cut in it, about 12 minutes at full power.) But risotto, no, at least not for me; all the stirring makes it more trouble than it’s worth. It’s the same for chicken stock, which I’d rather make by the gallon than by the quart, thank you.
My conclusion to that point was, if you can steam it, you can microwave it. But only with vegetables was the improvement clear.
Two reader suggestions opened my eyes. A young woman from Riverdale named Mee-Lise Robinson suggested flourless chocolate cake, and a number of other readers suggested puddings. With both of those dishes, you want low heat and no crust: what would make normal cakes a failure are just what the microwave is good at.
I called Ms. Kafka again, and she said, “I don’t do desserts, except steamed puddings,” calling them a miracle. At her suggestion, I tried an old-fashioned chocolate steamed pudding. Once I’d adjusted the timing, it was just short of miraculous: easy, tender, and rich.
Finally, I recognized that many Indian desserts are pudding-like, and I called Julie Sahni to ask her opinion. Her “Moghul Microwave” (William Morrow, 1990) stands next to Ms. Kafka’s as exemplary. (Like Ms. Kafka’s, it takes things too far. But that is understandable: When we want to prove a point, we become extreme.)
“We’ve come to the point where we’re not looking at the microwave only to simplify but to find what produces the best results,” said Ms. Sahni, who lives in Brooklyn. “And when it comes to Indian pastries and desserts, it’s amazing.” She suggested I try a couple, and I did the Indian-style milk fudge. It’s not exactly my style, but I know enough about Indian desserts to recognize a success, and this was one.
Ms. Sahni also raved about upma, the polenta-like savory pudding made with semolina. Like polenta, it microwaves perfectly. But like polenta it also works perfectly, easily, and in my experience more reliably, on the stove.
If I had one single outstanding revelation, one that might change the way I cook, it was after I started messing with eggplant. One reader, Roopa Kalyanaraman — who produces her own cooking blog (www.raspberryeggplant.blogspot.com), and it’s a good one — steered me to the spicy eggplant recipe I’ve adapted here. The timing was forgiving, the recipe was easy enough, and the texture of the eggplant was mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
I started playing, and gained some confidence. I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I’d hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.
Again, the results were like steaming, but with a little more whiz-bang.
FOR years, I hadn’t used my microwave for much besides reheating leftovers and softening ice cream. I make popcorn the real way, I steam my vegetables on the stovetop, and everyone knows a potato doesn’t really bake in a microwave.
But after all, the thing is sitting there, built into my wall. You have one, too, unless it broke and you haven’t replaced it (understandable but unusual). Shouldn’t you be using it for more than reheating coffee?
I thought so, and so I decided to revisit the microwave. The push came as I was hurriedly putting together appetizers for a dinner party. I’d decided to make a combination frittata and Spanish-style tortilla (impure, I know, but they’re close enough), and it occurred to me to nuke my medium-size waxy potatoes instead of parboiling them. A few minutes in the microwave, a few minutes’ resting, peeling, then quickly browning in olive oil; I went on from there. (You can see the results, read the recipe, and check out scores of readers’ comments about microwaves on my blog.)
This success inspired me to give the thing another shot. I called Barbara Kafka, who wrote the bible “Microwave Gourmet” (William Morrow, 1987), and has devoted a portion of her life to refining her technique ever since. What did she use her microwave for most, after a quarter century of experience and experiment?
“Vegetables,” she said, without hesitation. “Their color is better, their flavor is better, you have no water dripping, and there are studies that show they retain more vitamins.”
I don’t know about the vitamins (although Harold McGee makes the same point in his article today on the science of microwaving), but in other respects, she’s right.
For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that. Timing, though, is tricky, especially if you strictly follow an older recipe.
“I did my original work on a 700-watt oven, which is very low power by today’s standards,” Ms. Kafka said. If you have an old oven, you can use the old times. But your current oven is probably 1,100 watts or more, which is more than 50 percent more powerful; check the label to see the wattage. So, Ms. Kafka said: “Go slowly — you can always add, but you can’t take away.”
It’s the starting and stopping, the opening and closing, that can make microwaving annoying. But Ms. Kafka is right: if you err on the side of undercooking, you can’t go far wrong. So if you’re using an older recipe, start by cutting either the time or the power in half. Take notes; they will help you the next time you make a recipe from the same source.
One of the real beauties of the oven is that when the timer goes off, the thing stops heating. You can set your asparagus for two minutes and go for a walk; when you come back it’ll be “parboiled.” Try that on top of the stove!
I was starting to think the microwave needed a new name that would reflect the thing it does best. Something like “the whiz-bang steaming oven.” Reinvigorated and inspired, I reviewed the reader suggestions I’d asked for on Bitten.
Most, not surprisingly, were for vegetables. Some went farther afield, and these I pursued with mixed and mostly unconvincing results. Toasting nuts and spices: yes, but not easier than stovetop. Poaching or scrambling eggs: fast, but unreliable beyond belief. (I have never had a harder scrambled egg.) Melting butter or chocolate: yes, but if your timing is off, you’ll make a mess and possibly burn the chocolate. “Baked” apple: a nice snack.
The microwave does a fine job on rice, saving you a pot because you can do it in your serving dish, as long as you can figure out how to set your oven so that the water doesn’t boil over, meaning you have to wash the carousel. (One-and-a-half times as much water as rice, salt, plastic wrap with a vent slit cut in it, about 12 minutes at full power.) But risotto, no, at least not for me; all the stirring makes it more trouble than it’s worth. It’s the same for chicken stock, which I’d rather make by the gallon than by the quart, thank you.
My conclusion to that point was, if you can steam it, you can microwave it. But only with vegetables was the improvement clear.
Two reader suggestions opened my eyes. A young woman from Riverdale named Mee-Lise Robinson suggested flourless chocolate cake, and a number of other readers suggested puddings. With both of those dishes, you want low heat and no crust: what would make normal cakes a failure are just what the microwave is good at.
I called Ms. Kafka again, and she said, “I don’t do desserts, except steamed puddings,” calling them a miracle. At her suggestion, I tried an old-fashioned chocolate steamed pudding. Once I’d adjusted the timing, it was just short of miraculous: easy, tender, and rich.
Finally, I recognized that many Indian desserts are pudding-like, and I called Julie Sahni to ask her opinion. Her “Moghul Microwave” (William Morrow, 1990) stands next to Ms. Kafka’s as exemplary. (Like Ms. Kafka’s, it takes things too far. But that is understandable: When we want to prove a point, we become extreme.)
“We’ve come to the point where we’re not looking at the microwave only to simplify but to find what produces the best results,” said Ms. Sahni, who lives in Brooklyn. “And when it comes to Indian pastries and desserts, it’s amazing.” She suggested I try a couple, and I did the Indian-style milk fudge. It’s not exactly my style, but I know enough about Indian desserts to recognize a success, and this was one.
Ms. Sahni also raved about upma, the polenta-like savory pudding made with semolina. Like polenta, it microwaves perfectly. But like polenta it also works perfectly, easily, and in my experience more reliably, on the stove.
If I had one single outstanding revelation, one that might change the way I cook, it was after I started messing with eggplant. One reader, Roopa Kalyanaraman — who produces her own cooking blog (www.raspberryeggplant.blogspot.com), and it’s a good one — steered me to the spicy eggplant recipe I’ve adapted here. The timing was forgiving, the recipe was easy enough, and the texture of the eggplant was mind-blowingly good, soft and not at all oily or soggy. Like steaming, but better.
I started playing, and gained some confidence. I pierced an eggplant all over and nuked it for about seven minutes, until it collapsed. While it was cooling, I gently nuked half an onion, a couple of poblanos (they collapsed too, as I’d hoped), and a couple of cloves of garlic. I peeled the eggplant, chopped it along with the onion, chilies and garlic, and tossed them with the lemon juice, a little cumin and salt: a credible eggplant salad, in short order.
Again, the results were like steaming, but with a little more whiz-bang.
Microwave Tips
In the Microwave:
When arranging food on a dish to microwave, place the denser and larger items on the outside and the less dense and smaller portions on the inside. Stem ends of foods, broccoli, for example, should be on the outside of the dish. The denser and larger the food the more time it takes to cook.
To soften hardened brown sugar in the microwave: Place hardened brown sugar in a microwave safe bowl, cover with two wet paper towels. Tightly cover bowl with plastic wrap and microwave on 100 percent power for 1-1/2 to 2 minutes (microwave ovens vary in power so you may need to adjust the heating time.) Or, microwave expert Barbara Kafka recommends placing the opened bag of brown sugar in the microwave next to a mug of water. Microwave on 100 percent power for 2 minutes; check and microwave 1 additional minute, if necessary. Break up microwaved sugar with a fork (sugar will be hot), and stir.
Dense foods cook more slowly than porous ones. For example, mashed potatoes microwave much faster than baked potatoes and ground beef quicker than steak.
To peel garlic quickly, snip the pointy end off individual cloves and microwave them for 10 to 15 seconds.
To restore crystallized honey, microwave 1 cup honey (in it's own glass jar) tightly covered with plastic wrap for 1-1/2 minutes.
To get more juice out of lemons, limes and other citrus fruits, microwave them on HIGH for 30 seconds, then roll them on the counter to burst the juice cells; slice and juice.
When cooking foods with a skin or some form of membrane, pierce to keep them from exploding from the steam that builds up inside the skin during cooking. Foods to watch include eggs in shell, egg yolks, potatoes, tomatoes and hot dogs.
To plump 1 cup raisins quickly, place them on a plate in a single layer, sprinkle with 2 tablespoons water, cover tightly with plastic wrap and microwave at 100% power for 1 1/2 minutes. Substitute sherry or wine for the water for added flavor.
To microwave 1 pound of fresh asparagus: In a microwave safe dish large enough to hold the asparagus in a single layer, arrange the spears with the stem ends against the short edges of the dish and the tips facing the center. Cover the dish with plastic wrap or a lid, and microwave on high for 6 1/2 to 9 1/2 minutes. Halfway through the cooking process, remove the dish from the oven and rearrange the asparagus so that the ones along the long sides of the pan, which have been receiving the most intense heat, are in the middle, and the ones in the middle are along the sides. Re-wrap and continue to cook. When the asparagus are done, unwrap the pan carefully, keeping your face away from the steam.
Microwave Cleaning Tips
One way to clean all that stuff that sticks to your microwave is to put about 1-cup of water and 1-Tablespoon of baking soda into a microwave-safe bowl. Use large enough bowl so it does not boil over sides. Do not cover. Microwave for about three minutes and the stuck-stuff easily wipes right off. Another way is to boil a solution of 1/4 cup vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize at the same time.
Source: Cooking Tips
When arranging food on a dish to microwave, place the denser and larger items on the outside and the less dense and smaller portions on the inside. Stem ends of foods, broccoli, for example, should be on the outside of the dish. The denser and larger the food the more time it takes to cook.
To soften hardened brown sugar in the microwave: Place hardened brown sugar in a microwave safe bowl, cover with two wet paper towels. Tightly cover bowl with plastic wrap and microwave on 100 percent power for 1-1/2 to 2 minutes (microwave ovens vary in power so you may need to adjust the heating time.) Or, microwave expert Barbara Kafka recommends placing the opened bag of brown sugar in the microwave next to a mug of water. Microwave on 100 percent power for 2 minutes; check and microwave 1 additional minute, if necessary. Break up microwaved sugar with a fork (sugar will be hot), and stir.
Dense foods cook more slowly than porous ones. For example, mashed potatoes microwave much faster than baked potatoes and ground beef quicker than steak.
To peel garlic quickly, snip the pointy end off individual cloves and microwave them for 10 to 15 seconds.
To restore crystallized honey, microwave 1 cup honey (in it's own glass jar) tightly covered with plastic wrap for 1-1/2 minutes.
To get more juice out of lemons, limes and other citrus fruits, microwave them on HIGH for 30 seconds, then roll them on the counter to burst the juice cells; slice and juice.
When cooking foods with a skin or some form of membrane, pierce to keep them from exploding from the steam that builds up inside the skin during cooking. Foods to watch include eggs in shell, egg yolks, potatoes, tomatoes and hot dogs.
To plump 1 cup raisins quickly, place them on a plate in a single layer, sprinkle with 2 tablespoons water, cover tightly with plastic wrap and microwave at 100% power for 1 1/2 minutes. Substitute sherry or wine for the water for added flavor.
To microwave 1 pound of fresh asparagus: In a microwave safe dish large enough to hold the asparagus in a single layer, arrange the spears with the stem ends against the short edges of the dish and the tips facing the center. Cover the dish with plastic wrap or a lid, and microwave on high for 6 1/2 to 9 1/2 minutes. Halfway through the cooking process, remove the dish from the oven and rearrange the asparagus so that the ones along the long sides of the pan, which have been receiving the most intense heat, are in the middle, and the ones in the middle are along the sides. Re-wrap and continue to cook. When the asparagus are done, unwrap the pan carefully, keeping your face away from the steam.
Microwave Cleaning Tips
One way to clean all that stuff that sticks to your microwave is to put about 1-cup of water and 1-Tablespoon of baking soda into a microwave-safe bowl. Use large enough bowl so it does not boil over sides. Do not cover. Microwave for about three minutes and the stuck-stuff easily wipes right off. Another way is to boil a solution of 1/4 cup vinegar and 1 cup of water in the microwave. Will loosen splattered on food and deodorize at the same time.
Source: Cooking Tips
Basic Microwave Cooking Tips
Found some basic tips on microwave cooking from Big Mama's Recipes. She also has lots of microwave recipes that I am going to try one by one. Enjoy!
1. For quicker, tastier outdoor barbecuing, start your food in the microwave and finish on the grill. Cook meats 3-4 minutes per pound at 100% power in your microwave. Immediately place on the grill to finish. Regular grill time will be reduced by at least half. Remember to place food onto the grill IMMEDIATELY. Do not let food cool off as this will not allow proper internal temperatures to be reached to kill bacteria.
2. To peel onions more easily, place them in a covered container and microwave for 1-2 minutes at 100% power. This will also help remove the "hot" flavor from the onions you wish to serve uncooked; i.e. slices you may wish to use on hamburgers.
3. Freshen chips and crackers by microwaving 2 cups for 1 minute at 100% power, uncovered.
4. Dry or crisp older bread for croutons: Microwave 4 cups for 5-7 minutes at 100% power, stirring several times.
5. To make ice cream easier to scoop, soften by microwaving for 30 seconds at 100% power. For a special treat, place a scoop of ice cream on "yesterday’s pie." Heat for 10-15 seconds. The pie will be "fresh and warm" and the ice cream will not be melted.
6. Fresh vegetables may be blanched in the microwave. Prepare the vegetables as desired (whole, chopped, etc.) and place in microwave casserole. Microwave on HIGH power (100%) for 3-4 minutes per pound, covered, stirring or rearranging halfway through the time. Plunge immediately into ice cold water to cool. Drain, pack and freeze. Microwaved vegetables are HEALTHIER! More nutrients, especially Vitamin C, are retained when microwaved than when conventionally blanched or cooked.
7. Soften one stick of refrigerated butter or margarine by heating for 30 seconds at 100% power. To melt butter, heat for 1 minute at 100% power. Clarify butter by melting 6-8 ounces in a 2 cup microwave-safe container on Low power (30%) for 2-3 minutes or until completely melted. Let stand for 3-4 minutes, remove the foam and slowly pour off the yellow oil or clarified butter. Remember higher wattage ovens may need shorter cooking times than these.
8. STIR to redistribute heat from the hotter outer edges to the cooler inside.
9. ROTATE to encourage even cooking (or use an automatic turntable).
10. THICKNESS - put thicker pieces or the thickest part of pieces toward the outside, fold under the thin edges of fish fillets and other tapered foods.
11. ROUND DISHES: Food cooked in round dishes cooks best and reheats better.
12. SALT attracts microwaves. Don't just sprinkle it on a food, stir it in, or add it later.
1. For quicker, tastier outdoor barbecuing, start your food in the microwave and finish on the grill. Cook meats 3-4 minutes per pound at 100% power in your microwave. Immediately place on the grill to finish. Regular grill time will be reduced by at least half. Remember to place food onto the grill IMMEDIATELY. Do not let food cool off as this will not allow proper internal temperatures to be reached to kill bacteria.
2. To peel onions more easily, place them in a covered container and microwave for 1-2 minutes at 100% power. This will also help remove the "hot" flavor from the onions you wish to serve uncooked; i.e. slices you may wish to use on hamburgers.
3. Freshen chips and crackers by microwaving 2 cups for 1 minute at 100% power, uncovered.
4. Dry or crisp older bread for croutons: Microwave 4 cups for 5-7 minutes at 100% power, stirring several times.
5. To make ice cream easier to scoop, soften by microwaving for 30 seconds at 100% power. For a special treat, place a scoop of ice cream on "yesterday’s pie." Heat for 10-15 seconds. The pie will be "fresh and warm" and the ice cream will not be melted.
6. Fresh vegetables may be blanched in the microwave. Prepare the vegetables as desired (whole, chopped, etc.) and place in microwave casserole. Microwave on HIGH power (100%) for 3-4 minutes per pound, covered, stirring or rearranging halfway through the time. Plunge immediately into ice cold water to cool. Drain, pack and freeze. Microwaved vegetables are HEALTHIER! More nutrients, especially Vitamin C, are retained when microwaved than when conventionally blanched or cooked.
7. Soften one stick of refrigerated butter or margarine by heating for 30 seconds at 100% power. To melt butter, heat for 1 minute at 100% power. Clarify butter by melting 6-8 ounces in a 2 cup microwave-safe container on Low power (30%) for 2-3 minutes or until completely melted. Let stand for 3-4 minutes, remove the foam and slowly pour off the yellow oil or clarified butter. Remember higher wattage ovens may need shorter cooking times than these.
8. STIR to redistribute heat from the hotter outer edges to the cooler inside.
9. ROTATE to encourage even cooking (or use an automatic turntable).
10. THICKNESS - put thicker pieces or the thickest part of pieces toward the outside, fold under the thin edges of fish fillets and other tapered foods.
11. ROUND DISHES: Food cooked in round dishes cooks best and reheats better.
12. SALT attracts microwaves. Don't just sprinkle it on a food, stir it in, or add it later.
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