I am trying out cabbage soup today with this microwave soup recipe. It is simple and you dot not need a lot of ingredients to cook this soup. It came out just nice. Yummy!
RECIPE BY: HeatherFeather
Ingredients
4 cups green cabbage, chopped or shredded finely
3 tablespoons unsalted butter or margarine
2 onion, chopped (I use Vidalia sweet onions)
1 bunch scallion, chopped (green & white parts, reserving some of the green for garnish)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated sugar
2 (16 ounce) cans chicken broth or vegetable broth
1 cup skim milk, warmed
1 cup shredded carrot (approx 2 carrots)
Directions
1 You will need a deep, heavy microwave safe cooking dish- such as a round Corningware casserole (no lid).
2 Put butter in casserole and heat for 40 seconds on HIGH heat (or until melted).
3 Add cabbage, onions, scallions, salt, pepper, and sugar.
4 Cook on HIGH 4-6 minutes.
5 Add the broth and cook on HIGH another 15 minutes.
6 Add the warm milk (I remove the soup from the microwave and heat up the milk for 1 minute or so in a glass measure).
7 Stir in the carrots and return to the microwave to heat on HIGH 3-4 minutes.
8 Test for seasonings- add more salt, pepper, or sugar if needed to suit your tastes.
9 You may need to adjust cooking times for your microwave- if cabbage is not tender enough yet, keep microwaving in 3-4 minute intervals on HIGH,stirring, until veggies are cooked to your liking.
Source: RecipeZaar
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
Seafood Pasta
Fast and delicious! Give it a try!
Ingredients:•
8oz macaroni noodles
6 cups water
1 tablespoon olive oil
1 teaspoon salt
1oz butter
4oz sliced button mushrooms
1 7oz can tuna, drained sauce
1 1/2oz butter
1 1/2oz flour
2 cups whole milk
salt and pepper to taste
Directions:
Combine macaroni noodles, a dash of oil, a pinch of salt water in a large bowl and microwave on high for 10-12 minutes or until pasta is soft. Let stand for several minutes, then drain.
In a small dish, melt butter (about 30-45 seconds on high).
Add sliced mushrooms to melted butter, cover, and cook on high for 3-4 minutes.
In a separate bowl, begin making sauce by melting butter in a medium sized bowl.
Remove butter from microwave and mix in flour. Gradually mix in milk and cook on high for 3-4 minutes.
Combine pasta, tuna, mushrooms and sauce and enjoy.
Source: WCYH
Ingredients:•
8oz macaroni noodles
6 cups water
1 tablespoon olive oil
1 teaspoon salt
1oz butter
4oz sliced button mushrooms
1 7oz can tuna, drained sauce
1 1/2oz butter
1 1/2oz flour
2 cups whole milk
salt and pepper to taste
Directions:
Combine macaroni noodles, a dash of oil, a pinch of salt water in a large bowl and microwave on high for 10-12 minutes or until pasta is soft. Let stand for several minutes, then drain.
In a small dish, melt butter (about 30-45 seconds on high).
Add sliced mushrooms to melted butter, cover, and cook on high for 3-4 minutes.
In a separate bowl, begin making sauce by melting butter in a medium sized bowl.
Remove butter from microwave and mix in flour. Gradually mix in milk and cook on high for 3-4 minutes.
Combine pasta, tuna, mushrooms and sauce and enjoy.
Source: WCYH
Nuked nutrition: microwave primer: the machines and the means to make healthy food almost instantly - cooking with a microwave oven
This is a great article on microwave oven and tips in cooking with it. I find it really helpful and most importantly to cook healthy meal. Please share with your friends and loved ones too.
This is an article by Mark Thorne.
Next to the bottle opener and the toaster oven, the microwave is the closest thing to heavy machinery you get to operate in the kitchen. But once you're done reheating yesterday's coffee or nuking one of those instant frozen dinners, you're at a loss as to what to do when you step up to the mic. Well, fear not: You're about to make the transition from microwave tyro to seasoned pro.
Our guide to the kitchen's most versatile appliance presents a trio of microwaves ranging from mighty mite to tower of power. We've also consulted the grand dame of microwave cooking herself, Barbara Kafka, author of Microwave Gourmet, to provide you with tips on getting the most zip from your zap.
MULTITALENTED MICROWAVES
We know you like your electronics with ample bells and whistles, but at mealtime your microwave needs only the capacity to deliver 600 watts at full power. The three machines here offer up all the standard basic features, as well as a slew of other convenient functions such as the preprogrammed popcorn button (hold the salt and butter, naturally). They run the gamut in size, power and price. Kafka suggests buying one larger than you think you need, especially if you plan to do some serious cooking in it.
HOW TO COOK PROTEIN
Chicken: Cooks quickly and evenly in the microwave when covered. If you're cooking with the bone in, use liquid; if you're cooking a boneless piece, cover it with plastic wrap.
* Two boneless chicken breasts, about a half-pound of meat, covered tightly on a dinner plate, cook in 3 1/2 minutes.
* Two breasts with the bones in, steamed in a quarter-cup of broth on a round, eight-inch plate, cook in 5 1/2 minutes.
Fish: Heats up like a champ. When cooking with the skin on, cut the fillet across the width so it doesn't curl. Fold over thin tips to keep them from overcooking. When steaming on a tightly covered plate just large enough to hold the meat:
* A one-inch boneless steak, about six ounces, cooks in three minutes; together, two similar slabs cook in 4 1/2 minutes.
* A one-inch-thick fillet, six to eight ounces, cooks in three minutes.
* A 12-ounce whole fish, gutted and steamed in two tablespoons of liquid, cooks in two minutes.
Eggs: Temperamental. Never cook them in the shell unless you're fond of explosions. Yolks must be pricked once or twice with a sharp knife or they will burst as well--don't worry, they won't fall apart.
* A single egg in a 3 1/2-inch by 2-inch ramekin, covered lightly with a paper towel, cooks in one minute; two eggs in separate ramekins cook in a minute and 45 seconds.
Beef, Pork and Lamb: Your microwave won't do a good job of roasting, and it won't cook an edible steak, either. However, meat dishes such as meat loaf, chili, stew, and pasta sauce can be cooked successfully.
HOW TO MICROWAVE RIGHT EVERY TIME
You've probably cooked food in the microwave with mixed results, producing a tender and delectable chicken breast one time and something about as edible as a Yokohama tire the next. "The trick is to understand how different foods, spices and herbs respond to microwaves," says Kafka. "Even your cooking time depends on the protein, fat, sugar and liquid content in the meal." To get a grip on the basics of microwave cooking, follow Kafka's sage advice:
1. The key to evenly cooked, moist meat is to cover the container tightly with microwave-safe plastic wrap. (Kafka recommends plastic wraps made from polyvinyl chloride, such as Reynolds.)
2. The plastic wrap will balloon if properly sealed; this lengthens the cooking process. Puncture before unwrapping.
3. Because most meats have a high liquid content, covering them tightly during the cooking process creates a steaming effect.
4. Unlike stovetop cooking, which heats from the center out, microwaves heat from the outside in. So when preparing meat, always fan out your cuts around the dish like spokes on a wheel, with the thickest part of the meat on the outside.
5. Microwaves heat protein and fat quickly, greatly reducing cooking time.
6. Vegetables are best when cooked in the microwave, losing fewer of their vitamins and nutrients and less of their color.
7. Fold over the thin end of fillets to prevent overcooking; cover tips of thin strips of meats with aluminum foil for the same protection.
8. Aluminum foil is the only metal suitable for microwave use.
9. You don't need to add fat to keep food from sticking to dishes; food doesn't stick in the microwave.
10. The size of your dish will affect cooking times. Use dishes just large enough to hold your food.
11. Because all foods respond differently to microwaves, closely follow the recipe directions. Portions have been calibrated to cook together at the given times.
12. Big hunks of food aren't microwave-compatible because they cook unevenly, and hollow cavities should also be avoided because they take time to heat, thus throwing off cooking times.
13. Microwaves can't roast meat, and they won't make good souffles or edible bread. Stick to traditional methods for these items.
HOW TO COOK VEGETABLES, HERBS AND SPICES
Vegetables: Arrange slow-cooking vegetables near the outside of the plate and quick-cooking ones toward the inside. (For a list of slow- and fast-cooking vegetables, see page 553 in Kafka's Microwave Gourmet.)
* A half-pound of broccoli stalks in one tablespoon of water, covered tightly in a dish just large enough to hold them, cooks in four to six minutes.
* Six ounces of broccoli florets, covered tightly in a dish just large enough to hold them, cooks in two minutes. Arrange both stalks and florets in a single layer.
* A half-pound of tightly covered, fresh whole green beans cooks in 4 1/2 minutes.
Salt: Use sparingly. The minimal liquid requirements in most recipes means that when evaporation occurs, the salt flavor will intensify. Don't put salt on vegetables that are cooked without liquid; it will leech moisture from them.
Pepper: Generally, use a quarter of your normal amount of pepper, as microwaves really bring out its bite.
Garlic: Becomes soft and sweet and loses much of its bite after eight minutes of cooking. So for longer-cooking meals, use about twice the recommended amount. For stronger flavor, add the garlic during the last three minutes of cooking or after you remove the food from the oven.
Herbs: Use fewer herbs when they're dried; use more when they're fresh, or add them later in the cooking process to ensure the best flavor.
COOKING DISHES
You'll need a small selection of microwavable containers before you get started. Pyrex and Corningware make some of the best. Start here, then expand your collection as needed. You can also use dinner plates and glass measuring cups.
1. Corningware Creations 24-ounce au gratin dish
2. Corningware Creations 7-ounce ramekin
3. Pyrex 1.5-quart bowl with lid
4. Pyrex 2.5-quart baking dish
5. Corningware 23-ounce oval dish
6. Microwave Gourmet by Barbara Kafka
7. Corningware 22-ounce mug
8. Pyrex 9.5-inch pie dish
9. Corningware Creations 3-quart oblong dish
10. Corningware French White 4-quart dish
Men's Fitness, March, 2003 by Mark Thorpe
COPYRIGHT 2003 Weider Publications
COPYRIGHT 2003 Gale Group
This is an article by Mark Thorne.
Next to the bottle opener and the toaster oven, the microwave is the closest thing to heavy machinery you get to operate in the kitchen. But once you're done reheating yesterday's coffee or nuking one of those instant frozen dinners, you're at a loss as to what to do when you step up to the mic. Well, fear not: You're about to make the transition from microwave tyro to seasoned pro.
Our guide to the kitchen's most versatile appliance presents a trio of microwaves ranging from mighty mite to tower of power. We've also consulted the grand dame of microwave cooking herself, Barbara Kafka, author of Microwave Gourmet, to provide you with tips on getting the most zip from your zap.
MULTITALENTED MICROWAVES
We know you like your electronics with ample bells and whistles, but at mealtime your microwave needs only the capacity to deliver 600 watts at full power. The three machines here offer up all the standard basic features, as well as a slew of other convenient functions such as the preprogrammed popcorn button (hold the salt and butter, naturally). They run the gamut in size, power and price. Kafka suggests buying one larger than you think you need, especially if you plan to do some serious cooking in it.
HOW TO COOK PROTEIN
Chicken: Cooks quickly and evenly in the microwave when covered. If you're cooking with the bone in, use liquid; if you're cooking a boneless piece, cover it with plastic wrap.
* Two boneless chicken breasts, about a half-pound of meat, covered tightly on a dinner plate, cook in 3 1/2 minutes.
* Two breasts with the bones in, steamed in a quarter-cup of broth on a round, eight-inch plate, cook in 5 1/2 minutes.
Fish: Heats up like a champ. When cooking with the skin on, cut the fillet across the width so it doesn't curl. Fold over thin tips to keep them from overcooking. When steaming on a tightly covered plate just large enough to hold the meat:
* A one-inch boneless steak, about six ounces, cooks in three minutes; together, two similar slabs cook in 4 1/2 minutes.
* A one-inch-thick fillet, six to eight ounces, cooks in three minutes.
* A 12-ounce whole fish, gutted and steamed in two tablespoons of liquid, cooks in two minutes.
Eggs: Temperamental. Never cook them in the shell unless you're fond of explosions. Yolks must be pricked once or twice with a sharp knife or they will burst as well--don't worry, they won't fall apart.
* A single egg in a 3 1/2-inch by 2-inch ramekin, covered lightly with a paper towel, cooks in one minute; two eggs in separate ramekins cook in a minute and 45 seconds.
Beef, Pork and Lamb: Your microwave won't do a good job of roasting, and it won't cook an edible steak, either. However, meat dishes such as meat loaf, chili, stew, and pasta sauce can be cooked successfully.
HOW TO MICROWAVE RIGHT EVERY TIME
You've probably cooked food in the microwave with mixed results, producing a tender and delectable chicken breast one time and something about as edible as a Yokohama tire the next. "The trick is to understand how different foods, spices and herbs respond to microwaves," says Kafka. "Even your cooking time depends on the protein, fat, sugar and liquid content in the meal." To get a grip on the basics of microwave cooking, follow Kafka's sage advice:
1. The key to evenly cooked, moist meat is to cover the container tightly with microwave-safe plastic wrap. (Kafka recommends plastic wraps made from polyvinyl chloride, such as Reynolds.)
2. The plastic wrap will balloon if properly sealed; this lengthens the cooking process. Puncture before unwrapping.
3. Because most meats have a high liquid content, covering them tightly during the cooking process creates a steaming effect.
4. Unlike stovetop cooking, which heats from the center out, microwaves heat from the outside in. So when preparing meat, always fan out your cuts around the dish like spokes on a wheel, with the thickest part of the meat on the outside.
5. Microwaves heat protein and fat quickly, greatly reducing cooking time.
6. Vegetables are best when cooked in the microwave, losing fewer of their vitamins and nutrients and less of their color.
7. Fold over the thin end of fillets to prevent overcooking; cover tips of thin strips of meats with aluminum foil for the same protection.
8. Aluminum foil is the only metal suitable for microwave use.
9. You don't need to add fat to keep food from sticking to dishes; food doesn't stick in the microwave.
10. The size of your dish will affect cooking times. Use dishes just large enough to hold your food.
11. Because all foods respond differently to microwaves, closely follow the recipe directions. Portions have been calibrated to cook together at the given times.
12. Big hunks of food aren't microwave-compatible because they cook unevenly, and hollow cavities should also be avoided because they take time to heat, thus throwing off cooking times.
13. Microwaves can't roast meat, and they won't make good souffles or edible bread. Stick to traditional methods for these items.
HOW TO COOK VEGETABLES, HERBS AND SPICES
Vegetables: Arrange slow-cooking vegetables near the outside of the plate and quick-cooking ones toward the inside. (For a list of slow- and fast-cooking vegetables, see page 553 in Kafka's Microwave Gourmet.)
* A half-pound of broccoli stalks in one tablespoon of water, covered tightly in a dish just large enough to hold them, cooks in four to six minutes.
* Six ounces of broccoli florets, covered tightly in a dish just large enough to hold them, cooks in two minutes. Arrange both stalks and florets in a single layer.
* A half-pound of tightly covered, fresh whole green beans cooks in 4 1/2 minutes.
Salt: Use sparingly. The minimal liquid requirements in most recipes means that when evaporation occurs, the salt flavor will intensify. Don't put salt on vegetables that are cooked without liquid; it will leech moisture from them.
Pepper: Generally, use a quarter of your normal amount of pepper, as microwaves really bring out its bite.
Garlic: Becomes soft and sweet and loses much of its bite after eight minutes of cooking. So for longer-cooking meals, use about twice the recommended amount. For stronger flavor, add the garlic during the last three minutes of cooking or after you remove the food from the oven.
Herbs: Use fewer herbs when they're dried; use more when they're fresh, or add them later in the cooking process to ensure the best flavor.
COOKING DISHES
You'll need a small selection of microwavable containers before you get started. Pyrex and Corningware make some of the best. Start here, then expand your collection as needed. You can also use dinner plates and glass measuring cups.
1. Corningware Creations 24-ounce au gratin dish
2. Corningware Creations 7-ounce ramekin
3. Pyrex 1.5-quart bowl with lid
4. Pyrex 2.5-quart baking dish
5. Corningware 23-ounce oval dish
6. Microwave Gourmet by Barbara Kafka
7. Corningware 22-ounce mug
8. Pyrex 9.5-inch pie dish
9. Corningware Creations 3-quart oblong dish
10. Corningware French White 4-quart dish
Men's Fitness, March, 2003 by Mark Thorpe
COPYRIGHT 2003 Weider Publications
COPYRIGHT 2003 Gale Group
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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