1.
For quicker, tastier outdoor barbecuing, start your food in
the microwave and finish on the grill. Cook meats 3-4 minutes per pound at
100% power in your microwave. Immediately place on the grill to
finish. Regular grill time
will be reduced by at least half.
Remember to place food onto the grill IMMEDIATELY. Do not let food cool off as this
will not allow proper internal temperatures to be reached to kill
bacteria.
2.
To peel onions more easily, place them in a covered
container and microwave for 1-2 minutes at 100% power. This will also help
remove the "hot" flavor from the onions you wish to serve uncooked; i.e.
slices you may wish to use on hamburgers.
3.
Freshen chips and crackers by
microwaving 2 cups for 1 minute at 100% power, uncovered.
4.
Dry or crisp older bread for croutons: Microwave 4 cups for 5-7 minutes at
100% power, stirring several times.
5.
To make ice cream easier to scoop, soften by microwaving for
30 seconds at 100% power. For
a special treat, place a scoop of ice cream on "yesterday’s pie." Heat for 10-15 seconds. The pie will be "fresh and warm"
and the ice cream will not be melted.
6.
Fresh vegetables may be blanched in the microwave. Prepare the vegetables as desired
(whole, chopped, etc.) and place in microwave casserole. Microwave on HIGH power
(100%) for 3-4 minutes per pound, covered, stirring or
rearranging halfway through the time. Plunge immediately into ice cold
water to cool. Drain, pack
and freeze. Microwaved vegetables are HEALTHIER! More nutrients, especially Vitamin
C, are retained when microwaved than when conventionally blanched or
cooked.
7.
Soften one stick of refrigerated butter or margarine by
heating for 30 seconds at 100% power. To melt butter, heat for 1 minute
at 100% power. Clarify butter
by melting 6-8 ounces in a 2 cup microwave-safe container on Low power
(30%) for 2-3 minutes or until completely melted. Let stand for 3-4 minutes, remove
the foam and slowly pour off the yellow oil or clarified butter. Remember higher wattage ovens may
need shorter cooking times than these.
8.
STIR to redistribute heat from the hotter outer edges to the
cooler inside.
9.
ROTATE to encourage even cooking (or use an automatic
turntable).
10. THICKNESS - put
thicker pieces or the thickest part of pieces toward the outside, fold
under the thin edges of fish fillets and other tapered foods.
11. ROUND DISHES:
Food cooked in round dishes
cooks best and reheats better.
12. SALT attracts
microwaves. Don't just
sprinkle it on a food, stir it in, or add it later.
