The success of the techniques of microwave cooking

microwave cooking is a convenient way to cook, but if you have the right technique makes you a better microwave cooking.

kitchen with microwave elements of success are to include the following:

Moisture, not fat - Select the moisture from cooking recipes - steaming, boiling, braising. Food needed for fat and a change of taste is not as successful oil, burn, fry everything is impossible.

Browning Essen - EssenNot tan easily in the microwave. You will find the following tips for tanning.

Before Fat absorbs the heat and cover sheet when you remove parts of a fatty meat, are crisp and slightly brown.
According Baste with oil to give a better fried crispy. Oil to increase the surface temperature of the meat.
A third plate preheated Browning, are beautiful brown food, if you press the food, turning so that all surfaces in contact with the base ofBowl.
The fourth soy sauce, the flavors of the ubiquitous Chinese recipes, is an excellent agent Browning.

Wok Aroma - In the traditional fried, sauces are scattered around the site of Hot Wok. In the microwave, sit in the sauce before, which now absorb heat and then release the flavor.

Klein - The microwave oven is therefore better for family gatherings and entertaining as small groups.

Arrange the food - whether cooking, defrosting, orFreezing, cooking must be prepared to use a microwave oven, the principles of. Remember that:

Before microwave activity is greater at the edges, not in the center. Pieces of food should not be placed on the edge of the container. When I am similar size, most often the parties should be placed at the edge or the corners of square container, where they cook faster than the thinner parts in the center. Cook large quantities of foodeven half the cooking time stopping and stirring so that the share of food at the edge of the places with food in the center.
According to the food cooks faster in "hot spots", ie the container or more servings of meat in this place.
Third layer just cook evenly. Chef Large spots on the board first. Thus, freeze in single layer and do not overlap, if you can help the food.
Fourth Most Raise roast on a rack for more uniform distributionheat. When I heated meat, the fat melts the ground, and this area will absorb more heat.

Cover - Cover food to prevent drying out of some dishes. The most common hanging cover or plastic film. Since the accumulation of pressure in a confined space, it is necessary, however, to lose coverage, or leave an opening through which my flight steam.

- This role must be shielded with foil to prevent overcooking and drying food shield. Ensure that sheetsTap sides of the oven.

Skin Food - food, fish has a skin or membrane, such as the liver, tomato and, if left everyone should perforate or slit for steam to vent a message.