Microwave Cooking

Microwave Cooking

When you cook food using a microwave, the most important thing is to make sure the food is cooked thoroughly to destroy any food poisoning bacteria that may be present.

Foods that you can cook in the microwave include rice, pasta, meats, fish, poultry, vegetables, potatoes and any pre-cooked microwave meals. Fruits and vegetables in fact, retain more nutritional value because less water and a shorter cooking time is needed.

To cook food in the microwave arrange items evenly in a covered dish and add some liquid if needed. Cover the dish with a lid or plastic wrap; loosen or vent the lid or wrap to let steam escape. The moisture created from the heat will help destroy harmful bacteria and ensure even cooking.

Try not to cook large cuts of meat on high power (100%). Large cuts of meat should be cooked on medium power (50%) for longer periods. This allows heat to reach the centre without overcooking the outside.

To avoid cooking large food items, cut food so that pieces are about the same size. This helps to cook your meal more evenly.

Stir or rotate food midway through microwaving to eliminate cold spots where harmful bacteria can survive, and for more even cooking.

Meats, fish and poultry can be cooked in the microwave, but it is important to check that it has been cooked until the inside is no longer pink or bleeding. Foods keep cooking after the microwave is off, so allow standing time

How the Oven Works

The microwave works when the high voltage is converted to waves of electromagnetic energy, which is a combination of electrical and magnetic energy. This energy is in the frequency band of radio waves, not x-rays. A wave-guide and stirrer blade work together to make sure the energy reaches all areas of the oven interior. When the door is opened or the timer reaches zero, the energy automatically stops, so no microwave radiation leaves the oven. All ovens also have two independent systems that ensure the electrical activity stops as soon as the door is opened.

The microwaves make the water molecules contained in food vibrate and 'wiggle', which produces heat. This is what cooks the food, and also why the oven itself doesn't heat up. That's why foods that have a lot of water, like fruits and vegetables, cook more quickly. Foods high in fat and sugar also cook more quickly. Metal reflects the microwaves, and the energy passes through glass, plastic and paper. As soon as the microwave energy is absorbed by the food, it is converted to heat - so the microwave energy can't 'contaminate' the food.

Although heat is produced directly in the food, microwave energy doesn't cook food from the inside out. More dense foods like meat are cooked primarily by conduction of heat from the outer layers, which are heated by microwaves.

NEVER try to repair your own microwave. It is a complex appliance that includes a magnetron, high voltage transformer, thermal protectors, and complicated circuits.

Microwave Cornbread Eggs Benedict

Ingredients:

2 large eggs

4 strips bacon

1 package microwave cornbread

4 slices American cheese

2 tablespoons milk

1-teaspoon hot sauce (recommended: Tabasco)

1-teaspoon mustard

Kosher salt

Freshly ground black pepper

Chives, chopped, for garnish

Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside.

Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top. Microwave on high power for about 3 minutes, or until crisp. Set aside.

Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions. Remove from the cup and put onto plates.

Tear the cheese into pieces and put them into a small microwave safe bowl. Add the milk, hot sauce, and mustard and season with salt and pepper. Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth.

To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg on top of each and cover each with half the cheese sauce. Garnish with chives and serve.

Microwave Chicken Curry

Ingredients:

2 tablespoons Indian curry paste

3 tablespoons olive oil

4 boneless, skinless chicken breasts cut into strips

1/2 bunch basil, leaves chopped

1/2 bunch cilantro, leaves chopped

2 (13.5-ounce) cans coconut milk

2 tablespoons soy sauce

Kosher salt

Freshly ground black pepper

Steamed rice, to serve

Paprika, for garnish

1 scallion, thinly sliced, for garnish

In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes.

Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.

Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

Microwave Brownies

Ingredients:

1/2 cup (1 stick) unsalted butter

3 ounces unsweetened chocolate

2 large eggs

1-cup sugar

1/2-cup all-purpose flour

1/2-teaspoon baking powder

1/2-teaspoon salt

1-teaspoon vanilla extract

1/2 cup chocolate chunks or chips

Nonstick cooking spray

Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.

In another bowl, whisk together the eggs and sugar.

In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine.

Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.

Different Types of Microwave Eggs Recipes

Fried Eggs

Break and slip one egg into each of two lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power for about two to three minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs

Separate yolks and whites of eggs into two lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to one minute per white. Remove when slightly underdone. Let stand, covered, for about two minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs

Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power for one to two minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, for about one to two minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For four eggs, use 2/3-cup water in one-quart bowl or baking dish. Cook for two to three minutes and let stand as above