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Easy Livin Microwave Cooking P: A Microwave Instructor Shares Tips, Secrets, & 200 Easiest Recipes for Fast and Delicious Microwave Meals - Softcover

Dwyer, Karen K.

 
9780312029104: Easy Livin Microwave Cooking P: A Microwave Instructor Shares Tips, Secrets, & 200 Easiest Recipes for Fast and Delicious Microwave Meals
Softcover
ISBN 10: 0312029101 ISBN 13: 9780312029104
Verlag: Griffin, 1989

Inhaltsangabe

This microwave primer will show you why you bought a microwave oven in the first place: to save time, money and energy at every meal, every day. Karen Dwyer has created more than 200 recipes that require minimal preparation and commonly available ingredients to make great-tasting: appetizers, fish, meat, and poultry, dishes, casseroles, breakfast foods, vegetables and fruits, candies and desserts, and more. Designed with beginnings cooks in mind, the book features microwave cooking time charts for various foods, a simple explanation of how the microwave ovens. With dozens of tips on making the most of your microwave oven, Easy Livin' helps anyone prepare attractive, satisfying family meals in minutes instead of hours.

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Über die Autorin bzw. den Autor

Karen L. Dwyer, PhD, is an award-winning college professor and the author of "iConquer Speech Anxiety," "Public Speaking Workbook," and several academic articles. She is the founding coordinator of Magnificat-Omaha, a council member of Pentecost Today USA, and a graduate of the Encounter School of Ministry. Karen is a podcaster and has been a guest on EWTN and various Catholic radio programs. She has written "Wrap Yourself in Joy," "Esther for This Time," "Nehemiah: Rebuilding Hope and Faith in Our Lives," and "The Advent of Jesus Christ: Journey with the People, Events, and Prayers."

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Easy Livin' Microwave Cooking

A microwave instructor shares tips, secrets, & 200 easiest recipes for fast and delicious microwave mealsBy Karen K. Dwyer

St. Martin's Griffin

Copyright © 1989 Karen K. Dwyer
All right reserved.
ISBN: 9780312029104
ANSWERS TO YOUR MICROWAVE QUESTIONS

 

 
WHAT ARE MICROWAVES, ANYWAY?
Microwaves are simply electromagnetic waves—similar to radio waves, only shorter. They are nonionizing, unlike X rays, and do not produce any harmful buildup.
Microwaves penetrate food and cause the liquid molecules in food to vibrate approximately 2½ billion times per second. To illustrate how this works, rub your hands together very quickly. You will notice that heat is produced from the friction. This is the same principle under which microwave cooking operates. The water molecules, vibrating at 2½ billion times per second, create friction. This friction produces heat that, in turn, causes the food to actually cook itself.
DO MICROWAVES STAY IN THE FOOD?
Microwaves are only a heating source. Just as no electricity remains in your food when the burner on your conventional range is turned off, so too no microwaves remain when your microwave oven is turned off. However, because the rapidly vibrating liquid molecules in the food do not stop vibrating immediately, the FOOD DOES CONTINUE TO COOK. This is a very important principle of microwave cooking called “standing time.”
WHAT IS STANDING TIME?
Standing time is the time that the food continues to cook while the vibrating molecules slow down from the microwaving vibrations of 2½ billion times per second. The microwave oven is shut off. No microwaves are in the food. BUT THE FOOD IS STILL COOKING! Simply speaking, “standing time” means “let the food stand there and continue to cook without the microwave oven operating.”
Standing time is part of the recipe’s cooking time. Most recipes will say something like this: Microwave 5 minutes, and let stand 2 minutes. The total cooking time of the food is really 7 minutes.
HOW DOES MY MICROWAVE OVEN WORK?
The power cord conducts electricity to a transformer in every microwave oven. The transformer converts low-voltage electricity into high-voltage electricity to empower the magnetron tube. The magnetron tube is the very heart of every microwave oven. (It is the primary and most expensive part of any microwave oven and, therefore, the reason why a lengthy warranty from the time of purchase on the magnetron tube is so important to a prospective buyer.)
The magnetron tube produces microwave energy and directs it down a feed tube into your microwave oven.
The microwaves bounce off the metal interior of your oven. (All microwave oven interiors are made of metal, but most are covered with acrylic.) Remember these three principles:
1. Microwaves are reflected by metal.
2. Microwaves pass through glass, paper, plastic, and wood products.
3. Microwaves are attracted to water, fat, and sugar.
WHAT UTENSILS OR DISHES SHOULD I USE IN MY MICROWAVE OVEN?
Remember that microwaves pass through paper, plastic, glass, and wood. Therefore, you may:
• Use any paper product: paper cups for hot beverages; paper plates; paper towels; waxed paper; and so on.
• Use any dishwasher-safe plastic containers: plastic bottles; plastic wraps; Styrofoam cups; or boil-in bags. DO NOT USE SOFT PLASTICS, which often melt from hot fat or sugar.
• Use any heatproof glass (Corning Ware; Fire King; ceramics; china; and pottery) that is safe for microwave cooking. DO NOT USE FINE CHINA, LEAD CRYSTAL, OR GLASS TRIMMED WITH METAL.
• Use wooden utensils or straw baskets for short-term heating only. Use toothpicks instead of metal skewers. DO NOT USE WOODEN PLATTERS OR CUTTING BOARDS for long-term cooking. When the water evaporates from the wood, the wooden piece will crack.
Remember that microwaves are reflected by metal. Therefore:
• Do not use metal utensils, except as specified in a convection microwave oven. Many new microwaves allow for the use of small amounts of foil to shield corners of foods, but CHECK YOUR OVEN’S INSTRUCTION MANUAL.
WHEN SHOULD FOODS BE COVERED?
Food should be covered when the recipe recommends it or when moisture or steam should be retained in cooking as in vegetables or casseroles.
• Cover tightly means to use a matching lid or plastic wrap. (Leave a small edge turned back on the plastic wrap for a vent so the plastic doesn’t split and so a burst of steam does not burn your hand.)
• Cover loosely means to use waxed paper, a paper towel, or paper napkin. Moisture and steam must escape from breads and meats to prevent sogginess. Use waxed paper, especially when a sticky food may stick to a paper towel.
• Microwave uncovered means the food needs drying rather than moisture and heats quickly. It usually will not spatter.
HOW DO I KNOW WHETHER TO USE THE SHORTEST AMOUNT OF TIME LISTED IN A MICROWAVE RECIPE OR THE LONGEST AMOUNT OF TIME?
Microwave ovens can be purchased in different sizes with varying wattages so a range of cooking times is always listed for each microwave recipe.
• 700-watt ovens cook the fastest. Use the shortest amount of time.
• 650/600-watt ovens cook quickly but not so fast as the 700-watt ovens. Use a time in the middle of the range of cooking times listed.
• 400/500-watt ovens are compact microwave ovens and, therefore, cook more slowly than the mid-size ovens. Use the longest cooking time listed. (Compact ovens often need to ¼ more time than a general microwave recipe recommends.)
SHOULD I “ROTATE” OR TURN THE DISH WHEN MICROWAVING?
The ability of microwave ovens to cook evenly has improved greatly during the last five to ten years. Still, some microwave ovens have poor cooking patterns. All parts of the oven often do not receive the same amount of microwaves. The food will be cooked well on one side, and undercooked in the center and overcooked on the other side.
• If you notice the food does not cook evenly in your oven, rotate the dish ¼ turn part way through the cooking time of most recipes (or as directed) to ensure even cooking.
• If your microwave has a turntable, rotating the food may not be necessary.
WHAT SHAPES OF PANS AND FOODS WORK BEST FOR MICROWAVING?
Ring-shaped or round pans work best for microwaving because the microwaves can penetrate the food evenly from all sides.
Ring-shaped pans and foods allow the microwaves to reach the center of foods and, therefore, the center of the food cooks as quickly as the sides and bottom.
Whenever possible, shape foods such as hamburger and meat loaf into a ring or donut shape.
Arrange food in the oven so that the thicker edges are on the outside and the thin and delicate ends of...

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Verlag
Griffin
Erscheinungsdatum
1989
Sprache
Englisch
ISBN 10 
0312029101
ISBN 13 
9780312029104
Einband
Taschenbuch
Auflage
4
Anzahl der Seiten
264
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

Europaallee 1
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Deutschland