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*MICROWAVE DO'S AND DON'T'S




Source of Recipe


THE WEB
Do:

• Get more juice from citrus fruit. Gently warm a lemon, lime or orange before squeezing by hand or using a juicer. Heat on full power about 10 seconds.

• Plump and soften raisins and other dried fruit. Place the fruit in a small bowl; sprinkle with water. Cover tightly with plastic wrap and microwave on full power 30 to 40 seconds.

• Make applesauce. For 4 to 6 servings, wash, core and quarter two pounds of all-purpose cooking apples. Do not peel. Microwave in a covered, 3-quart glass casserole on full power 12 to 14 minutes. Process in a food mill for smooth applesauce. While it's still warm, add some brown sugar and a little cinnamon.

• Peel onions. Place onions on a covered microwave-safe plate and cook 1 to 2 minutes at full power.

• Peel garlic cloves. Put cloves in a custard cup and microwave at 80 percent power 30 seconds. Let cloves cool enough to handle, then lift away the skin.

• Blanch fresh vegetables before freezing. Prepare vegetables as desired (wash, chop, peel, slice, etc.). Place in a microwave-safe bowl. Add a small amount of water, cover, and microwave on full power 3 to 4 minutes per pound, stopping to stir and rearrange halfway through. Drain, then immediately plunge into ice cold water to quickly cool. Drain again, then pack vegetables in zippered storage bags and freeze.

• Toast coconut. Spread coconut in a thin layer on a microwave-safe pie plate or on a paper plate. Microwave on full power 2 to 3 minutes or until light golden brown. Watch closely to prevent over-browning.

• Blanch almonds. Microwave a cup of water until it begins to boil. Place almonds in a separate cup. Add enough boiling water to cover the almonds and then microwave on full power 30 seconds. Drain and rub off the almond skins.

• Toast sesame seeds, sunflower seeds, pumpkin seeds, sliced or slivered almonds. Place a layer of seeds or nuts on a microwave-safe plate that has been coated with vegetable oil spray. Microwave seeds 3 to 4 minutes on full power and nuts 3 to 5 minutes on full power. Stop to toss gently or stir often. Brown very lightly; they will continue to darken as they cool.

• Melt caramel. Place seven ounces of caramels (cellophane wrappers removed) in a bowl. Add 1 tablespoon water. Microwave, uncovered, on full power 1 ½ to 2 ½ minutes, stopping to stir every 30 seconds or until caramel is melted and smooth.

• Soften brown sugar. Place hardened brown sugar in a plastic bag. Add a slice of soft white bread or about a quarter of a fresh apple. Close bag tightly and microwave on full power 20 seconds. Discard bread or apple and stir sugar.

• Make croutons and dry bread crumbs. Microwave 4 cups of bread cubes or fresh bread crumbs 5 to 7 minutes at full power.

• Soften tortillas. Loosely wrap a stack of three to four corn or flour tortillas in wax paper. Microwave on full power 15 to 25 seconds.

• Steam vegetables with a few tablespoons of water. Because they cook faster, they retain more nutrients.

• Defrost and pre-cook meats. You can half-cook meat in the microwave before finishing it on the grill. Or, you can start a meatloaf in the oven, then finish it in less time in the microwave. You can also cook meats healthier by partially microwaving them in a colander so the fat drains out.

• Many things you stir while cooking do good in the microwave, such as risotto, cream and cheese sauces, gravies and chocolate.

• Soften butter or cream cheese while making cookies. Set a bowl of dough in the microwave along with a glass of water to provide humidity; on a very low setting, the dough will rise more quickly than by conventional methods.

• Dry herbs by placing them on a paper towel and microwaving on low power until dry.

Don't:

• Heat a baby's bottle. Because uneven heating and hot spots are possible, microwaving formula or milk for a baby is not recommended.

• Leave the kitchen while popping a bag of popcorn. Just a slight amount or extra time can scorch popcorn. Heat buildup can cause a fire.

• Cook stuffed chops or stuffed poultry. The meat inside may not cook completely.

• Uncover microwaved foods by lifting the side of the lid or edge of the wrap that's closest to you. To prevent burns, uncover hot food by lifting the farthest edge and pulling it back toward you to carefully release steam.

• Salt food before cooking. Salt draws moisture to the surface and forms a layer that slows the penetration of microwaves and increases the required cooking time. It can also make meat and vegetables tough and less juicy.

• Cook eggs in their shells. Steam build-up inside the shell may cause the egg to explode.

• Deep-fry in a microwave oven.

• Try to cook steaks or make baked goods such as cakes or cookies.