Panasonic A883 Operating Manual page 40

Microwave Recipe Preparation and Techniques
Covering
Covering food minimises the microwave cooking time. Because
microwave cooking is done by time and not direct heat, the rate of
evaporation cannot be easily controlled. However, this can be
corrected by using different materials to cover dishes. Plastic
wrap is the best substitute for a lid as it creates a tighter seal and
so retains more heat and steam. Wax paper and paper towels
hold the heat in, but not the steam. These materials also prevent
splattering. Use a paper towel, wax paper or no cover, when
steam is not needed for tenderising.
Browning
Meats and poultry, cooked longer than 10 to 15 minutes, brown
from their own fat. Foods cooked for shorter periods of time can
be aided with the help of a browning sauce, worcestershire
sauce, or soy sauce. Simply brush one of these sauces over meat
or poultry before cooking. Baked goods do not need long cooking
time and therefore, do not brown. When cakes or cupcakes are
iced, no one will notice this visual difference. For cakes or
cupcakes, brown sugar can be used in the recipe in place of
caster sugar or the surface can be sprinkled with dark spices
before baking.
Standing Time
The moisture molecules continue to vibrate in the food when the
microwave oven has turned itself off. After all, the molecules had
been vibrating at 2,450,000,000 times per second during cooking.
So cooking continues even after the food is no longer being
exposed to the microwaves in or outside your microwave oven.
Standing time refers to the time it takes (after the microwave time
is completed) to allow the interior of the food to finish cooking.
The amount of standing time varies with the size and density of
the food. In meat cookery the internal temperature will rise
between 5˚C and 10˚C if allowed to stand covered for ten to
fifteen minutes. Casseroles and vegetables need a shorter
amount of standing time, but this time is necessary to allow foods
to complete cooking in the centre without overcooking on the
edges. The power level used in microwave cooking also
determines the standing time. For example, when using a lower
power level the standing time is shorter because of a lower
concentration of heat in the food. Foods should always be kept
covered while standing in order to retain the heat. If a longer
standing time is required (while you cook another food to serve
with the first, for instance), cover with aluminium foil.
38
Converting Your Favourite Conventional Recipes
for Microwave Cooking
When adapting conventional recipes for microwave cooking,
reduce the conventional cooking time to one quarter or a third.
e.g. A chicken which takes 1 hour to cook in a moderate oven will
take 15 to 20 minutes on a medium power in your microwave
oven.
Use similar microwave recipes to help you adapt conventional
recipes. Remember it is always best to undercook a recipe and
then add an extra minute or two to finish it off.
Here are some other tips that may help:
G
Reduce liquids in a conventional recipe by one half to two
thirds. e.g. 1 cup should be reduced to
G
Add more thickening such as flour or cornflour to sauces and
gravies if you do not reduce the liquid.
G
Reduce seasonings slightly in a recipe where ingredients do
not have time to simmer by microwave.
G
Do not salt meats, poultry or vegetables before cooking
otherwise they will toughen and dry out.
G
If one ingredient takes longer to cook than the others, precook
it in the microwave oven first. Onion, celery and potato are
examples.
G If meat or vegetables are not being browned before cooking,
omit any oil or fat that would have been used for browning.
G Reduce leavening agents for cakes by one quarter and
increase liquids by one quarter.
G Biscuits require a stiff dough. Increase flour by about 20
percent. Substitute brown sugar for white sugar, and use
biscuit recipes that have dark spices or require icing. Because
of the short cooking time, biscuits don't have time to brown.
Chill dough for half an hour before baking. This produces a
crisper biscuit. Bake biscuits on a glass tray lined with
greaseproof paper.
G
Since microwaves penetrate foods about two centimetres from
the top, bottom and sides, mixtures in round shapes and rings
cook more evenly. Corners receive more energy and may
overcook.
G
Items with a lot of water, such as rice or pasta, cook in about
the same time as they would on a conventional stove. (Refer to
Rice and Pasta chapter.)
Select recipes that convert easily to microwave cooking such as
casseroles, stews, baked chicken, fish and vegetable dishes. The
results from foods such as grilled meats, cooked soufflés or two-
crust pies could be less than satisfactory. Never attempt to deep
fry in your microwave oven.
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