BlMancastar Firming, Saturday, May 7, 1988
RHHj MICROWAVE
MINUTES
BY JOYCE BATTCHER
Becoming a microwave cook is
easy. It takes a little time and
effort, but it’s worth it; because
then you can cook fast and get deli
cious results.
Before you start to cook, read
the use and care book that came
with your microwave. Set a glass
of water in your microwave and
practice setting each control. Page
through your manufacturer’s
cookbook to see what foods micro
wave well.
Learn microwave basics and
practice microwaving. Read your
manufacturer’s cookbook—espe
cially the introduction and begin
ning of each recipe section and
try a few simple recipes. Clip and
save this column and other
“Microwave Minutes” under
line the basics and hints, and try
the recipes. If you have specific
questions about a food, recipe or
technique, write to me at the
address below. You may also want
to take a class where you can actu
ally see foods cooked and ask
questions on the spot
Think “microwave” for every
day cooking. When you decide to
cook a certain food, ask yourself,
“Could I microwave this?”
Chances are if it’s a vegetable,
sauce, pudding, fruit dessert or
almost any hamburger or poultry
recipe, it can be microwaved and
will turn out excellent
Follow a microwave recipe the
first time you cook a particular
food. Later try adapting your own
favorites to microwave. Once you
know how a certain microwaved
food should look and taste, you’ll
be able to get similar results by
using the same time and tech
niques and varying ingredients to
suit your tastes.
Undercook food. Recipe times
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By JOYCE BATTCHER
are approximate and are just a
guide, so you need to experiment a
bit. Cook the least amount of time
—or even less than the recipe says.
If the food isn’t done, you can cook
it more, but if it’s overcooked, it’s
impossible to un-cook it
Let the food “’rest” before
checking for final doneness. This
“standing time” is necessary to
prevent overcooking. After micro
waving time has ended the food
continues to cook; if food is com
pletely done already, it will prob
ably end up dry and tough after
standing time.
Understanding a few other basic
microwaving terms that you see in
“Microwave Minutes” and other
recipes will help. Practice the fol
lowing techniques. They may
seem like extra work at first, but
once you learn to use them and see
the good results, doing them
becomes automatic.
Cover. Use the type of cover
recommended in the recipe. It does
make a difference. Plastic wrap or
a tight-fitting lid seals in moisture,
so use these for vegetables and
most casseroles. Waxed paper
holds in heat without steaming.
Use it for foods where a steamed
effect is undesirable. Paper towels
reduce spattering when microwav
ing bacon and sausage, or help pre
vent breads from becoming soggy.
Some foods, like puddings and
sauces, ate left uncovered.
Arrange. When placing several
small foods in at a time, arrange
them in a'doughnut shape, with the
thickest part to the outside edges.
Rearrange. About halfway
through cooking, rearrange foods
so most-cooked parts are reposi
tioned in dish or in oven.
Turn over. Some foods must be
turned over halfway through cook
ing. Large meats need to be turned
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• APPLES • CHERRIES • NECTARINES
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Varieties
to prevent the top from drying out.
Turning over small meats - like
round steak and pork chops - keeps
them from overcooking and tough
ening. Turning over also speeds
cooking of large vegetables, like
whole squash and baked potatoes.
Rotate. Rotating the dish is
necessary rex' some delicate foods,
micro-baking and when food can’t
be stirred. About halfway through
cooking, rotate the dish by turning
it so the side closest to back of
oven is closest to front of oven.
Stir. Stir from outside to inside,
so cooked edges are moved to the
center of dish. Stirring promotes
even and fast cooking in many
foods, such as casseroles, veget
ables and scrambled eggs. Some
foods like sauces and puddings
need stirring to thicken
properly.
Here are two practice recipes
that use some of the techniques
described above. The speedy
chicken dish calls for skinned
chicken and low-sodium soup to
make it lower in calories and salt.
Cauliflower And Peas is a beauti
ful looking and delicious tasting
combination. Seasonings are kept
to a minimum to let the fresh
quick-cooked vegetable flavors
speak for themselves.
New Style-Chicken Paprika
2-I'A pounds broiler-chicken
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_
parts, skinned
1 can (10/j ounces) ready-to
serve low-sodium cream of
mushroom soup
V* teaspoon thyme leaves
% teaspoon crushed rosemary
leaves
About V* teaspoon paprika
Cooked rice or noodles
Garnish: Chopped fresh parsley
Place chicken in microwave
safe 2-quart casserole, arranging
thickest part to outside edges of
dish. Pour soup evenly over chick
en. Sprinkle with thyme and
rosemary. Cover with waxed pap
er. Microwave (High) 10 minutes.
Turn chicken pieces over and rear
range so least-cooked parts are to
outside edges of casserole. Re
cover with waxed paper. Micro
wave (High) 7 to 10 minutes more
until chicken is almost done.
Sprinkle chicken lightly with
paprika and stir some into sauce.
Let stand, covered, 5 minutes. Test
for doneness by slicing near bones
in thickest pieces. If not complete
ly cooked, continue microwaving
for V/i minute intervals until
done. Serve over rice or noodles
and sprinkle with chopped fresh
parsley. Makes 4 to 5 servings.
Each serving - 'A of recipe with
out rice or noodles: 288 calories,
43g protein, 8g fat, 4g carbohy
drate, 131 mg sodium, 131 mg
"V
cholesterol,
Note: You may substitue a can
of regular condensed cream of
mushroom soup.
Cauliflower and Peas
1 cup frozen peas
14 medium fresh cauliflower, cut
into 1-inch flowerettes
1 tablespoon butter or 2 tables
poons water
Dash crumbled marjoram leaves
Place peas in microwave-safe
9-inch pie plate. Cover with plastic
wrap. Microwave (High) 1-1/4
minutes or until thawed. Push peas
to center of dish. Arrange caulif
lower flowerettes around dish
edges to make a border. Dot peas
with butter or sprinkle with water.
Sprinkle with marjoram. Cover
with plastic wrap. Microwave
(High) 3 to 4 minutes, rotating dish
once, or until cauliflower is almost
tender. Let stand, covered, 5
minutes. Makes 4 servings.
Each serving: 67 calories, 4g
protein, 3g fat, 7g carbohydrate,
86mg sodium, 9mg cholesterol.
Joyce Battcher is an indepen
dent home economist microwave
specialist. She is author of
“Microwave Family Favorites”
and editor of “A Batch of Ideas”
newsletter.
© 1988 Extra Newspaper
Features
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