Microwave

Microwave

1. How it works

   • Causes water molecules to vibrate and create friction
     • The microwave created by the magnetron bounce off of the sides of the microwave
       • They go through a wave guide, to a stirrer

2. What it does

   • It warms up left overs faster, retains the nutrients, and tastes better
     • Defrosts meat for immediate use
       • Softens brown sugar
         • plumps raisins
           • Freshens snacks/chips
             • Eliminates extra oils/fats

3. what can be microwaved?

   • Material
     • dishes
       • a. paper b. plastic c. glass d. microwavable dishes
     • Covering
       • Paper towels- to absorb moisture, splatter and spills wax paper-to hold in some moisture plastic wrap- to hold in moisture

4. What can't be microved

   • dishes
     • metal dishes with gold/silver
   • Food
     • eggs in shells-will explode/burst pancakes-don't get a crust popcorn-not enough moisture canning foods deep-fried large amounts

5. Technique

   • Stirring- pull heated part of food to the center
   • Turn over- microwave all sides
   • Standing time- allow food to complete cooking- on a counter
   • shielding- small pieces of foils used to cover wings/legs of poultry
   • Covering- retains nutrients, holds in moisture, speeds cooking
   • Arranging food in a circular shape- to make cooking even
   • Rotating- Makes cooking even
   • Pricking- (egg yolks/potatoes) keeps from exploding
   • Select foods of the same size- cooks evenly

6. hints

   • foods at fridge/freezer temp take longer than room temp
   • density affects cooking time (potato=dense)
   • bony pieces of chicken-put on the outside