Microwave Notes

Microwave Notes

1. Acceptable dishes for microwave

   • paper
   • plastic
   • glass
   • microwave dishes

2. Unacceptable dishes for the microwave

   • metal
   • dishes with gold or silver on it

3. Acceptable coverings for microwave dishes

   • Paper Towle
     • to absorb moisture, spatters, and spills
   • Wax Paper
     • holds in some of the moisture
   • Plastic wrap
     • Hold in moisture

4. Foods That should not be Microaved

   • Eggs in shells
     • They explode or burst when heat builds up.
   • Pankcakes
     • They don´t get a crust on them
   • Popcorn
     • Not enough moisture in regular popcorn (unless you add fat)
   • Canning Food
     • Does not get high enough temperature or have enough pressure.
   • Deep-Fry Food
     • Fat temperature can not be controlled.
   • Large amounts of food
     • Takes too long, not as efficient

5. Techniques for Mirowaving

   • Strring
     • To pull heated part of the food to the center.
   • Turning Over
     • To microwave all sides
   • Standing Time
     • To allow the foods to complete its cooking (place directly on counter)
   • Shielding
     • Small pieces of foil used to cover wings or large legs of poultry (deflects microwave away from that part)
   • Covering
     • A) Retains nutrients, B) Holds in moisture, C) speeds up cooking
   • Arrange food in circular shape
     • To make cooking even.
   • Rotaing
     • Makes cooking even
   • Pricking
     • (egg yolks and potatoes) to keep from exploding.
   • Select food of the same size
     • Cooks evenly