Microwaving Hints
Did
you know…
Microwaves
do not cook your food?
·
Microwaves cause food molecules to rub
together 2 ½ billion times per second. This friction creates the heat that
cooks your food.
Microwaves
bounce off metal?
·
Microwaves pass though glass, paper and
Tupperware just like sunlight through a window.
Microwaves
are attracted to just 3 things?
·
Microwaves are attracted to fat, sugar
and water (in that order).
Standing
time completes the cooking process for all foods cooked in the microwave?
·
You’ll want to allow 20-25% of the total
cooking time for the food molecules to stop moving to finish cooking your food
after the microwave stops.
Cooking
food at high power in your microwave is similar to cooking foods at 500 degrees?
·
The high setting on your microwave
should be reserved for foods that you normally would deep fry or broil.
Microwave
cooking will save money?
·
The cost of 100 hours of microwave
cooking is approximately 1/7 of the cost of 100 hours of conventional oven.
Determining Power Level
|
Conventional Cooking
|
500°
|
350°
|
300°
|
250°
|
150°
|
|
Microwave Equivalent
|
100%
|
70%
|
50%
|
30%
|
10%
|
Determining
Cooking Time
|
Power Level
|
100%
|
90%
|
80%
|
70%
|
|
Minutes per lb.
|
6 min.
|
7 min.
|
8 min.
|
9 min.
|
-
6 minutes per pound at 100% power will
cook most food to done.
-
Sea foods, due to high water content,
will cook approx. 3 minutes per pound.
-
Factors that lesson cooking time include
high water, sugar or oil content, small pieces, porous/tender texture and warm
starting temp.
FYI - Some benefits of microwave
cooking
Cut
back on rich liquid by 20 24%
Reduce
spices and sauces
When
using a leavening agent, let the batter stand for about 5 minutes before
microwaving
Approx.
cooking time will ¾ of conventional cooking time
Reduce
your cooking and cleanup time by reducing the number of dishes you use.
Tupperware has several products that are safe for cooking and steaming the microwave.
Check the out at www.myTWbiz.com
PS my favorite is the stack cooker.
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