When cooking in a microwave oven should take into account some
characteristics of products, such as size, shape, presence of moisture, initial temperature, density. It is important to understand that technology is cooking depends on the properties of the products, it helps to more fully take advantage of the microwave.
The speed and evenness of cooking in the microwave oven depends on the type of product. Microwaves penetrate the food to a depth of 2-3 cm from the bottom, top and sides. To save time, products must be cut into pieces the size of less than 5 cm to microwaves reach the center pieces on all sides. For uniform cooking, try to have pieces of the same size. Chunks of more than 5 cm in diameter, warmed by the heat of the product itself, that is much longer.
When preparing products with irregular shapes, such as fish fillets, chicken breasts or chops, more time is required for prozharivaniya thicker parts. Therefore we must put the pieces thicker side toward the outer edge of the dish, here they get more energy.
Time needed for preparation of the product in a microwave oven, directly proportional to the amount of the product. One piece of the chicken cook faster than a large chicken. If the energy is divided between a large number of products, preparation requires more time. The greater the mass of products, the more cooking time. If the mass of products is doubled, then the cooking time increases by about a factor of 2. Thin and round pieces cook faster than thick and rectangular.
Butter from the refrigerator, thawed within a few seconds after a warm-up at 50%. But not in a metal utensils! If the butter warm up too long, can be found that the outside it will be more solid, but the inside might already partially or completely melted. It is better after the first 10 seconds of warming up to continue it only if necessary.
Chilled fish dishes heated at very low temperature, inside the fish has begun the process of cooking and as a result it does not become rigid. The best way to reheat it, covering with foil or parchment, in its own sauce, without sauce, sprinkle with its broth or wine. At 100% for re-warm enough for 1-2 minutes, with 50% 3-4 min.
Potatoes can not cook in the microwave. However, if you fry the sliced potatoes after preliminary softening in the microwave oven, it will get an unusually crisp. To do this, 500 g pack sliced potatoes in a large flat dish, sprinkle with Article 3.4. l. water, close the foil sheet for microwave ovens and bring it to soften for 5 minutes at 100%, with over 3 minutes to turn the dishes at 180 °. Softened potatoes thoroughly dry out a napkin to fat in the pan is not sprayed in all directions.
Any vapor cooled cakes can quickly heat up, without adding liquid: they need to put in a pan with a lid and each serving to heat about 2 minutes at 100%, with double flip.
Fry in a microwave oven, dipped in breading, can be almost everything, including grated or whole nuts and seeds. Products for baking should be decomposed into a dish as possible with a thin layer and bake at 100%. Baking time depends on the mass and type of products. However, in each case, they should mix more often so they fry evenly. Moreover, this method should be applied selectively, since much more effective you can do the same in a frying pan with Teflon-coated, without adding fat. Thus you will save both time and energy.
Cooked meats such as sausages and wieners, which only need to warm up, usually sold in special packages. Packaging should be repeatedly pierced with a fork, so it came out of steam. Cooking time depends on the type of sausage. Capacity also varies - from 75 to 100%. Sausages, which need to cook, you can leave in glass jars. Since they only need to remove the lid and pour out the liquid. Cooking time will be approx. 2 min at 50%.
Fat is good absorbs energy and heats up quickly, and if it spread evenly, it will promote uniform heating of the products. Large areas of fat and grease, flowing down in the dish, slow cooking, as well as absorb the energy that would go to the heating of meat. A good conductor of heat are the bones, so meat is located next to the bones, will be prepared quickly. The bones, located in the center, did not affect the speed of preparation. To warm place uniformly, the bones should be in the beginning of cooking cover with foil.
Microwaveable meals, even in appearance differ from cooked the usual way, therefore, not yet accustomed to the stove, it is difficult to determine, ready meals or not. We must remember that after the cooking time specified in the recipe, leave a dish for some time in the oven so that it "came". And yet, the process of "dovarki" continues after the dish is removed from the oven, so it should be taken out before the final commitment, because undercooked dovarit possible, but overcooked ... Over time, the experience gained accurately establish the time required to prepare a variety of products. But you need a lot of experimenting.
Of particular importance for cooking in the microwave oven are stirring, shifting and turning products. It is more evenly heated food, dishes that are more qualitative. Pies, cakes, quiches to rotate through 180 ° at regular intervals. Some stoves are equipped with specially for the rotating stand.
Dense foods (natural steak or whole potatoes) being prepared for longer than loose (chopped beef or mashed potatoes), because the penetration depth of microwaves depends on the density of the product. Porous air and food to cook at medium power levels oven to heat was more evenly, since it may be that the top product will be ready, but the inside remains raw.
For products containing a lot of water, fat or sugar, the effect of microwaves stronger. Such products are prepared quickly. Products with high moisture content are obtained in a microwave oven is better than dry. If the product is too dry, you can add a little liquid, but too much moisture, too bad - the excess water slows cooking.
Frozen food should not only thaw out, but warmed up to room temperature, or may happen that the outside dish will be ready, but inside - the ice.
Microwave is not just for cooking but also for defrosting. Thawing is performed, usually at low power. When thawing vegetables should lay them on a dish, pour a little water and cover with lid or foil for a microwave oven. Once the melted ice crust on the surface of vegetables, greatly accelerates the process of thawing and vegetables should be more mixed. Approximately the same thawed and fruit. Good thaw meat pieces with the same thickness. If meat is frozen in chunks, it is not worth it to thaw in a microwave oven unnecessarily. When defrosting poultry carcasses need some time to cover the thin protruding parts (wings, legs) with foil. The fish are thawed when the power is usually below average, then obsushivayut and prepare the recipe.
Dishes cooked in a microwave oven, do not have a rosy crisp, dark, only those products which are preparing for a long time - the whole carcass chicken, pork ribs, etc. In order for the cooked product was formed, rosy crust, created a special dish, the surface which is covered with a special layer that absorbs microwave energy, but these dishes are very hot. Be careful!
There is another opportunity to give a dark-colored manufactured goods. This special additives. They may be based on some sauce, melted butter or jelly. Liquid additives lubricate the surface of pieces of meat, poultry carcasses, dry - sprinkle casseroles, cakes. The dry mixture may consist of brown sugar, minced or chopped nuts, powdered sugar.
The cover, which is covered by the forthcoming dish keeps couples, thereby providing a higher humidity, which accelerates the cooking process. It should be very carefully remove the lid, so as not to get a steam burn.
Microwave energy is preparing some food so fast that their domestic fats and sugar will not have time to caramelize and give the dish "rosy" color. Therefore, to dish it looked more appetizing, you must smear the surface of the product sauce or gravy. Meat can be sprinkled with paprika, fish - raw or ground crackers. Pies and cakes well glaze.
One of the features is the ability of microwaves to penetrate through different substances and materials: they can easily penetrate through glass, ceramics, plastics, cardboard, paper, but such materials are easy to heat up, and you must be careful removing them from the oven.
characteristics of products, such as size, shape, presence of moisture, initial temperature, density. It is important to understand that technology is cooking depends on the properties of the products, it helps to more fully take advantage of the microwave.
The speed and evenness of cooking in the microwave oven depends on the type of product. Microwaves penetrate the food to a depth of 2-3 cm from the bottom, top and sides. To save time, products must be cut into pieces the size of less than 5 cm to microwaves reach the center pieces on all sides. For uniform cooking, try to have pieces of the same size. Chunks of more than 5 cm in diameter, warmed by the heat of the product itself, that is much longer.
When preparing products with irregular shapes, such as fish fillets, chicken breasts or chops, more time is required for prozharivaniya thicker parts. Therefore we must put the pieces thicker side toward the outer edge of the dish, here they get more energy.
Time needed for preparation of the product in a microwave oven, directly proportional to the amount of the product. One piece of the chicken cook faster than a large chicken. If the energy is divided between a large number of products, preparation requires more time. The greater the mass of products, the more cooking time. If the mass of products is doubled, then the cooking time increases by about a factor of 2. Thin and round pieces cook faster than thick and rectangular.
Butter from the refrigerator, thawed within a few seconds after a warm-up at 50%. But not in a metal utensils! If the butter warm up too long, can be found that the outside it will be more solid, but the inside might already partially or completely melted. It is better after the first 10 seconds of warming up to continue it only if necessary.
Chilled fish dishes heated at very low temperature, inside the fish has begun the process of cooking and as a result it does not become rigid. The best way to reheat it, covering with foil or parchment, in its own sauce, without sauce, sprinkle with its broth or wine. At 100% for re-warm enough for 1-2 minutes, with 50% 3-4 min.
Potatoes can not cook in the microwave. However, if you fry the sliced potatoes after preliminary softening in the microwave oven, it will get an unusually crisp. To do this, 500 g pack sliced potatoes in a large flat dish, sprinkle with Article 3.4. l. water, close the foil sheet for microwave ovens and bring it to soften for 5 minutes at 100%, with over 3 minutes to turn the dishes at 180 °. Softened potatoes thoroughly dry out a napkin to fat in the pan is not sprayed in all directions.
Any vapor cooled cakes can quickly heat up, without adding liquid: they need to put in a pan with a lid and each serving to heat about 2 minutes at 100%, with double flip.
Fry in a microwave oven, dipped in breading, can be almost everything, including grated or whole nuts and seeds. Products for baking should be decomposed into a dish as possible with a thin layer and bake at 100%. Baking time depends on the mass and type of products. However, in each case, they should mix more often so they fry evenly. Moreover, this method should be applied selectively, since much more effective you can do the same in a frying pan with Teflon-coated, without adding fat. Thus you will save both time and energy.
Cooked meats such as sausages and wieners, which only need to warm up, usually sold in special packages. Packaging should be repeatedly pierced with a fork, so it came out of steam. Cooking time depends on the type of sausage. Capacity also varies - from 75 to 100%. Sausages, which need to cook, you can leave in glass jars. Since they only need to remove the lid and pour out the liquid. Cooking time will be approx. 2 min at 50%.
Fat is good absorbs energy and heats up quickly, and if it spread evenly, it will promote uniform heating of the products. Large areas of fat and grease, flowing down in the dish, slow cooking, as well as absorb the energy that would go to the heating of meat. A good conductor of heat are the bones, so meat is located next to the bones, will be prepared quickly. The bones, located in the center, did not affect the speed of preparation. To warm place uniformly, the bones should be in the beginning of cooking cover with foil.
Microwaveable meals, even in appearance differ from cooked the usual way, therefore, not yet accustomed to the stove, it is difficult to determine, ready meals or not. We must remember that after the cooking time specified in the recipe, leave a dish for some time in the oven so that it "came". And yet, the process of "dovarki" continues after the dish is removed from the oven, so it should be taken out before the final commitment, because undercooked dovarit possible, but overcooked ... Over time, the experience gained accurately establish the time required to prepare a variety of products. But you need a lot of experimenting.
Of particular importance for cooking in the microwave oven are stirring, shifting and turning products. It is more evenly heated food, dishes that are more qualitative. Pies, cakes, quiches to rotate through 180 ° at regular intervals. Some stoves are equipped with specially for the rotating stand.
Dense foods (natural steak or whole potatoes) being prepared for longer than loose (chopped beef or mashed potatoes), because the penetration depth of microwaves depends on the density of the product. Porous air and food to cook at medium power levels oven to heat was more evenly, since it may be that the top product will be ready, but the inside remains raw.
For products containing a lot of water, fat or sugar, the effect of microwaves stronger. Such products are prepared quickly. Products with high moisture content are obtained in a microwave oven is better than dry. If the product is too dry, you can add a little liquid, but too much moisture, too bad - the excess water slows cooking.
Frozen food should not only thaw out, but warmed up to room temperature, or may happen that the outside dish will be ready, but inside - the ice.
Microwave is not just for cooking but also for defrosting. Thawing is performed, usually at low power. When thawing vegetables should lay them on a dish, pour a little water and cover with lid or foil for a microwave oven. Once the melted ice crust on the surface of vegetables, greatly accelerates the process of thawing and vegetables should be more mixed. Approximately the same thawed and fruit. Good thaw meat pieces with the same thickness. If meat is frozen in chunks, it is not worth it to thaw in a microwave oven unnecessarily. When defrosting poultry carcasses need some time to cover the thin protruding parts (wings, legs) with foil. The fish are thawed when the power is usually below average, then obsushivayut and prepare the recipe.
Dishes cooked in a microwave oven, do not have a rosy crisp, dark, only those products which are preparing for a long time - the whole carcass chicken, pork ribs, etc. In order for the cooked product was formed, rosy crust, created a special dish, the surface which is covered with a special layer that absorbs microwave energy, but these dishes are very hot. Be careful!
There is another opportunity to give a dark-colored manufactured goods. This special additives. They may be based on some sauce, melted butter or jelly. Liquid additives lubricate the surface of pieces of meat, poultry carcasses, dry - sprinkle casseroles, cakes. The dry mixture may consist of brown sugar, minced or chopped nuts, powdered sugar.
The cover, which is covered by the forthcoming dish keeps couples, thereby providing a higher humidity, which accelerates the cooking process. It should be very carefully remove the lid, so as not to get a steam burn.
Microwave energy is preparing some food so fast that their domestic fats and sugar will not have time to caramelize and give the dish "rosy" color. Therefore, to dish it looked more appetizing, you must smear the surface of the product sauce or gravy. Meat can be sprinkled with paprika, fish - raw or ground crackers. Pies and cakes well glaze.
One of the features is the ability of microwaves to penetrate through different substances and materials: they can easily penetrate through glass, ceramics, plastics, cardboard, paper, but such materials are easy to heat up, and you must be careful removing them from the oven.
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