84-Uncastar Farming, Saturday, January 17,1987
THE
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BLOOMER ,
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Understand Your Microwave
and Avoid Disaster!
If you are one of the many people
who recently added a microwave
oven to your kitchen, welcome!
Today’s column is dedicated to
helping you be a successful
microwave user right from the
start.
First of all, don’t try to
microwave these foods: hard
boiled eggs, fried foods like fried
eggs and chops, individual cookies,
two crust pies (either pot pies or
fruit pies), large amounts (over 8
cups) of liquids (soups or big pots
of spaghetti), large sheet cakes,
angel food, sponge or chiffon
cakes, and pizza with an uncooked
crust. These foods just don’t cook
well in a microwave, or need a
special recipe or utensil to cook
properly.
Secondly, most foods (except
bacon) will not get crispy in a
microwave without special
utensils like a browning grill. If the
food, such as breaded fish sticks,
has to be crispy to be good to you,
use your range!
A microwave will give you
deliciously moist, tender and juicy
food when it is used properly. Any
food that is dry, rubbery, or hard
has been overcooked. This is true
for reheated food too.
Basic Microwave Techniques
(Your microwave cookbook will
explain these techniques more
thoroughly, usually in an in
troductory section.)
1. One of the most basic facts is
that quantity is important. The
more food you add to the oven, the
longer it takes to cook or reheat. If |
you change quantities of food in a
microwave recipe, you will need to
lengthen or shorten the cooking
time.
2. Microwaves heat food from
the outside in to the center. Since
they heat the edges of food very
quickly, the center of foods may
not be fully cooked (or warmed if
you’re reheating) when the edges
are done (hot). The center of foods
finish cooking during standing
time. This is especially important
when you use high power.
3. Standing time is the biggest
difference between range and
microwave cooking. During
standing time the food cooks more,
as the heat from the edges is
conducted to the center. This is
when most food overcooks. If your
food doesn’t seem quite done at the
end of the cooking time, let it stand
before cooking more. Cook it more
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after the standing time if
necessary.
4. Stir foods once or twice during
the cooking (reheating) time to
distribute heat from the edges in to
the center. If you can’t stir, turn
the power down to medium (50,5),
but the food will take longer to cook
(warmup).
5. Arrange larger pieces of food
near the corners or edges of a
container. If the food is evenly
sized, check halfway through to
see if the pieces in the middle are
less done (warm) than the edge or
comer pieces. If so, rearrange the
pieces to put the less done ones on
the edges or comers.
6. Thick foods like roasts or
whole chickens should be turned
over so the top and bottom are
evenly cooked. Start these upside
down, turn right side up halfway
through the cooking time.
7. If you are in a hurry, cook
(reheat) foods on high, but put the
food in a ring or doughnut shape or
stir more frequently. Just like on
your range, foods will bum easily
on high. Instead of scorching on the
bottom, microwave burned food
will be dried out along the edges.
If you are not in a hurry, turn the
power down to medium (50,5) and
foods will cook more evenly
without stirring, rearranging, etc.
but they will take longer.
8. Read your owner’s manual! It
may not be fun, but it will help you
use all your microwave’s features.
If you find it hard going, read and
figure out just one section a day or
week.
9. One last hint, start with easy
things when you have time to
experiment. Don’t try new things
for company or when you’re in a
hurry, you’ll just end up mad at the
microwave! If you try one new
thing each week, soon you’ll be
microwaving lots of things.
Microwaving a pudding mix
couldp’t be simpler, and it will
never scorch! Try this easy,
confidence builder;
Pudding Mix
1 box any flavor puddir tux,
not instant (4 serving size)
2 cups milk
1. Combine pudding and cold
milk in a 4 cup measuring cup or 1
quart microsafe bowl or casserole.
Leave uncovered.
2. Stirring every 2 minutes,
microwave on high for 6 to 8
minutes, just until pudding boils
and thickens.
3. Pour into dishes and chill.
Serves 4.
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Food And Ag Institute At Cornell
ITHACA, N.Y. - The Empire
State Food and Agricultural
Leadership Institute at Cornell
University will continue its
..educational program to develop
u&ders for New York State’s $24
billion food and agriculture in
dustry.
The institute’s 20-member ad
visory council voted to continue
the program on an ongoing basis,
according to James Preston,
director of the institute and a
professor of rural sociology at
Cornell University.
“The advisory group based its
action on the success to date with
the initial two-year pilot
program,’’ Preston said. “As a
result, members of a second two
year leadership development
class, which is scheduled to start in
October this year, will be recruited
in the near future.”
Preston said that his institute
plans to start a new leadership
class of 30 members every two
years. Class members are selected
from among applicants
representing a cross section of the
food and agriculture industry and
other areas including government,
business and education.
Participants spend about 30 days
per year attending classes and
taking part in study tours. The 30
members of the first class, which
started in the fall of 1985, studied
trends affecting the state’s food
and agriculture industry including
changing consumer demands,
future agricultural financing and
size and scope of the food service
industry. They observed food
distribution systems in New York
City.
Now in the second year, the class
will concentrate on public policy
Tips
—lf you have a new, big
microwave, it probably has 600 to
700 watts of power. Use the
shortest times given in a recipe. If
you have an old or small oven, it
may have only 500 watts, and you’ll
need the longer times given in a
recipe.
Some mixes will thin out and
get watery if overcooked, so don’t
boil longer than directions on box.
Copyright 19frf, Lent Bloomer.
McmU'i h D I r
To Continue Leadership Program
issues and processes with regard
to the food and agriculture in
dustry at the local, state and
national levels, according to
Preston.
The class will meet in Albany,
N.Y., to study state-level govern
ment processes and in Washington,
D.C. to study policy-making
processes at the national level.
These sessions will be followed by
a class trip to California to study
the food and agriculture system in
that state. The class will graduate
in June.
Established in 1985, the institute
is sponsored jointly by New York
State Agricultural Society, the
New York State College of
Agriculture and Life Sciences at
Cornell and the New York
Cooperative Extension.
Financial support comes in part
from organizations, businesses
and individuals involved in the
food and agriculture industry. This
year’s goal is to raise $125,000 in
contributions.
Contributors for the second class
now being organized include New
Farm Show School Exhibit Awards
„ _ . . _ Area HS Centre 10 Admiral Peary AVti
1 Lower Dauphin Senior HS , Dauphin 2Tn Cambna n Dover Area H S York 12 Cedar
Valley H S Schuykil 3Tn Valley HS Adams, 4 CrM( HS Lebjlnon 13 M , m , nburg Area HS
Manheim Central HS Lancaster 6 Union 14 Mldd | eburg Hs Snyder 15 Bloom
Elizabethtown Area SD Lancaster 6 TwmVa|| ey sburg Senior H S Columbia 16 Danville HS
CK . B *i S 7 H I U , H O S p B * r1 'v 5 .,,.l Montour 17 Oxford Area HS Chester 18
Ephrata Senior H S Lancaster 9 Penns Valley Bermudian Sps H S Adams
1 Donald Rohrer Lancaster. 2 Tobin Shank
Lancaster 3 Donald Shank Lancaster
1 Robert Burkholder Lancaster 2 Raymond
Burkholder Lancaster 3 Donald M Rohrer
Lancaster
1 Donald M Rohrer Lancaster 2 Dawn M
Rohrer, Lancaster, 3 Mike Rmeer Lancaster
B Pennsylvania Grown Smoklnc
Clast 4 Bottom one-third
1 Karen J Frey, Lancaster 2 Gary R Nett
Lancaster 3 Nett Bros Lancaster
Clou 5 Mlddlo ono-third
1 Steven J Sensemg, Lancaster 2 Neff Bros
Lancaster 3 Gary R Neff. Lancaster
Class 6 Top ono-third
1 Karen J Frey Lancaster 2 Neff Bros
Lancaster 3 Garyß Neff Lancaster
Vocational Agriculture
Clau 12 Type 41, Pennsylvania Grown
Seed loaf of I road leaf Wrapper
1 Tobin Shank, Lancaster 2 Larry Eshbach
Lancaster. 3 Brian Eshbach Lancaster
Clau 13Type41. Pennsylvania Grown
Seed loaf or Broadleaf Filler
1 Tobin Shank Lancaster 2 Don Welk Lan
caster, 3 Steve Sensemch Lancaster
Farm Show Tobacco Awards
Place- Name- County
Clast 1 Wrapper
Class 2 Filler
Clast 3 Binder
There’s something richly rewarding about getting
up long before the sun does and working hard to get
the most from your land and your livestock. We at
Bank of Lancaster County salute you who have made
farming your chosen field. We’ve been here in
Lancaster County for more than 120 years helping
farms like yours grow strong.
Bob Badger and the Bank of Lancaster County’s
Agricultural Loan Division understand farming from
the ground up. For years now, Bob has been helping
area farmers grow with loans for machinery, livestock
construction, mortgages, and other operating ex
penses. For whatever your needs, visit Bob at our
Strasburg office, or give him a call and
he'll visit you He gets up pretty early too
Bank of Lancaster Agricultural Loan
Division, Center Square, Strasburg
(717)687-8691
York Milk Industry Council,
Agway Foundation, Curtice-
Burns/ Pro-Fac Cooperative,
National Grape Cooperative,
Plainville Turkey Farm Inc.,
Wegman’s Food and Drugs,
Eastern Artificial Insemination
Cooperative, Dairylea
Cooperative, Upstate Milk
Cooperative, Norstar Bank Up
state New York (Utica), Central
National Bank (Canajoharie),
Tompkins County Trust Co.
(Ithaca), Key Bank of Northern
New York (Watertown), Dellwood
Foods Inc., Erie and Niagara
Insurance Association, Farm
Family Insurance Co., Norman
Allen of Schaghticoke, N.Y.,
Donald M. Bay of Macedon, N.Y.,
and James Colby of Spencerport,
N.Y.
Persons wishing to contribute or
apply to the institute’s second two
year leadership development
program may contact James
Preston, 434 Warren Hall, Cornell
University, Ithaca, N.Y. 14853,
telephone (607) 255-1692.
Class 14 Pennsylvania Grown Smoking
Bottom ono-third
I Dean Enck Lancaster 2 Jeff Hoilmger
Lancaster
Class 15 Pennsylvania Grown Smoking
Middlaona-third
1 Todd Ament Lancaster 2 Tony Bitts Lan
caster 3 Becky Barley, Lancaster
Class 16 Pennsylvania Grown Smoking
Top one-third
I Dean Enck Lancaster, 2 Tony Bitts Lan
caster 3 Todd Ament Lancaster
GRAND CHAMPION OF SHOW
Grand Champion Wrapper
Donald Rohrer
Grand Champion Filler
Tobin Shank
Grand Champion Binder
Donald M Rohrer
Grand Champion PA Grown Smoking
Todd Ament
Bank of Lancaster County
The better bank because we live here too