If you are going to cook food in a microwave oven, then you need to know the characteristics of some products, for example, density, initial temperature, size, shape. It is very important to know that the technology of their preparation depends on the properties of the products. Moreover, it will help you to take advantage of the microwave oven to the fullest.
The uniformity and speed of cooking in the microwave oven depends primarily on the product. You should know that microwaves can penetrate into the food from above, from below and from the sides to a depth of 2-3 centimeters. To save time, it is best to cut the products into pieces, but the size is not less than 5 centimeters, so the microwaves can get the product to the center. To cook food evenly, cut the products into the same pieces. Large pieces begin to warm up already thanks to the heat conductivity of the food itself, and this will take much longer.
If you need to cook irregularly shaped foods, for example, chops, fish fillets or chicken breasts, then it will take more time for the thicker parts to be fried. Therefore, put the product thicker to the outer edge of the dishes, so they can receive more energy.
The time that you will need to prepare the product is directly proportional to the quantity of the product. A piece of fish will be prepared faster than an entire fish. All energy is divided into a large product, which means that more time is needed. If you produce twice as many products, for example, not one fish, but two, then the time will need more than twice. Remember that round and thin pieces are prepared faster than rectangular and thick pieces.
If you need to warm up the butter, then the microwave oven will do it in a few seconds at 50%, but if it does not lie in your metal crockery. If you keep it in the microwave for too long, it can happen that it will melt inside, and it will still be solid outside. Therefore, reheat the oil for only 10 seconds, and only if necessary continue to heat it.
If you want to reheat chilled fish dishes, then do it at a low temperature, otherwise the inside of the fish will start to prepare, and as a result will become stiff. The best option is to open the fish with parchment or foil and reheat it in your own sauce, if there is no sauce, then use wine or a boiling water. At 50% it will warm up for 3-4 minutes, and at 100% it will be 1-2 minutes.
Do not fry potatoes in a microwave oven. But if you first soften the chopped potatoes in a microwave oven, and then fry it, the ton will turn out to be surprisingly very crispy.
In order to warm up the steam pies, it is just necessary to put them in a bowl with a lid and warm each serving in two minutes at 100%.
In the microwave oven, almost everything can be roasted, if the product is crumbled in breading. The food should be placed on a dishwashing layer and baked at 100%. But for uniform frying, they should be mixed intermittently. But do not fry all products in this way, it is probably more convenient and faster to be able to fry some products on a Teflon frying pan.
Sausages and sausages, which need to be heated, are often produced already in special briquettes. Briquette should be pierced several times with a fork so that steam can escape from there. The heating time depends on the type of sausage or sausage and the power varies from 75 to 100%. If the sausages are intended for welding, then remove the lid from them, drain the water and put in the microwave for 2minutes at 50% power.
Dishes that are cooked in the microwave, differ significantly in appearance from dishes prepared by other methods, so it is very often to determine whether the food is ready or not. It should be noted that when the cooking time has expired, it is not necessary to immediately take out the dish, it is necessary to leave it in the microwave for a while, so that it "reaches". And remember that the dish continues to be cooked even after you get it out of the oven, so take it out until you have it ready, because you can cook undercooked, what's to be done with the overcooked? Time will pass and you will learn to determine when the food is ready, you just need to experiment a little.
When products are cooked in a microwave oven, it is very important to shift them, stir and turn them over. So they can evenly warm up, the camel will be very high quality. If you bake a cake or a pie, then at regular intervals they should be turned 180 °. And in some ovens there is already a special stand that rotates.
Loose food (mashed or chopped meat) is prepared faster than dense (whole potatoes or a piece of meat), because the depth of penetration of microwaves directly depends on how much the product is dense. Aerial and porous food should be prepared with medium or low power, otherwise it can be ready at the top, but the inside will remain damp.
Microwaves are stronger on products that contain a lot of fat, sugar or water, so the time for cooking is less. Products containing a lot of moisture are more delicious than dry ones. If your product is dry, then you can sprinkle it with water, but it is important to remember that too much water will slow the cooking.
If you need to cook products that have been frozen, then make sure that they are not only thawed, but also warmed to room temperature, otherwise there will be ice inside, as well as a ready-made dish.
In a microwave oven, you can not only prepare food, but also defrost it. Often defrosting is performed at low power. To do this, pyshnuzhno put in a bowl, pour a little water and be sure to cover with foil or a lid. If you need to defrost the vegetables, then be sure to turn them in time when the ice cork is thrown back. Vegetables and fruits need to be turned more often, but to defrost meat it is best to use pieces of the same size. If the meat is frozen in large pieces, then it is best to defrost it at room temperature, for example, leave it overnight. If you defrost the bird, then you should cover the protruding parts of the wing, legs, legs. To defrost the fish, use the power below the average, after which it is dried and cooked.
Dishes that are cooked in a microwave usually do not have a crispy ruddy crust, and remember that if you prepare the product for a very long time, it can darken - pork brisket, kissing chicken and others. If you are a lover of a ruddy crust, then you get a special dish, the surface of which is covered with a special layer that absorbs the energy of the microwaves. Remember that such dishes are very hot, so you need to be more careful.
You can give a dark color to products in a different way. There are special additives for this. They are based on melted butter, jelly or some kind of sauce. These liquid additives should be greased the surface of the carcass and pieces of meat, and liquid additives simply sprinkled on top of pies and casseroles. In dry mixes there may be ground and chopped nuts, brown sugar powdered sugar.
When you cover the dish with a lid, it keeps the steam when cooking, thereby increasing the humidity, which means that the dish will be prepared much more quickly. Remember that the cover should be removed with the utmost care, otherwise you can get a steam burn.
Some foods in the microwave are prepared so quickly that the sugar and fats inside do not have time to give the dish a rosy color and caramelize. Therefore, to give the dish a more appetizing look, you need to grease it with gravy or a sauce. Pour fish and meat over the top of the paprika, ground breadcrumbs or cheese. Cakes and pies can be covered with icing.
The peculiarity of microwaves is that they can penetrate through different materials and substances: they easily penetrate through ceramics, paper, glass, cardboard, plastic, but remember that they are easily heated, so when you take the dish out of the oven, be especially careful!