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.

Food cooking

People all over the world cooked food, but people in different countries cook differently. Like most people in this country like to eat meat, fish and cooked vegetables, but there are some people eat raw fish. With the expectation of certain vegetables and fruits, food consumed lesser degree than is cooked to a higher o. The reasons for cooking food are: -

To soften the food before, so it's easydigested.
According To improve the taste of food. The taste of meat and fish cuisine is greatly improved.
Third order to improve the appearance of food, like raw meat or fish is suitable for some people.
Quarter To kill germs, so that the food safe to eat.
Fifth as different as the taste of food. Different methods of cooking and the addition of different ingredients and flavors provide a variety of flavors to foods.

Usare many methods of cooking food as follows: -

Kitchen
The food is cooked gently in cooking liquid to tell. Vegetables should be cooked in boiling water and are made quickly, while the meat must be put in cold water and bring to a boil, when the soup or put in boiling water for stews. When the meat cooking, boiling point, boil water once lowered, otherwise the protein in meat is hard and difficult to digest is. Fish is setand cooked in boiling water until cooked. If it's for cooking, all the time to break the fish. Boil to cook food sometimes called parboiling. Slow boil, so that the liquid is called simmering all times and only a bit 'of steam Simmering.

Stewing
It 'been a long, slow cooking in liquid. This is a good method of cooking, and more stringent as the cheapest cuts of meat can be cooked with other ingredients to work with and makeseasoned better. Stewing should be made to cover a pan, food has become soft with a closed cup in which the steam can escape easier not just a. It 'a simple cooking method, how little attention is required if the cook the food slowly.

Moisten
The food is cooked by boiling water into steam. Morsels of tender should only be contained. It 's a method of slow cooking, but it makes food easy to digest. RaceSteamed foods are flavored taste is better on how not to lose during cooking, so that the food still taste all its own. Steaming can be done by the following methods: -

In a first ship, which sits on a pot of boiling water. Steam rises from the boiling water and steam passing through the cooking of the meal.
According to Heat a pan of boiling water. The food is placed in a pot steaming bowl resting on a rack in the roasting. A lid covers the appropriate wellSpecialists and steam from boiling water to cook the food. This method is faster than the first method.

In the third pot with an airtight lid.
a) The kitchen food is placed in a bowl or sink, which is in a pot of boiling water that reaches halfway around the side of the bowl, or put on rice.
b) The food is placed on a plate and cover plate is covered. The plate is placed on top of the pan, half full of boilingWater.

Fry
This is a very fast method of cooking and is the most popular method of cooking in this country. There are three methods of pan: -

Dry roast before, where no oil is used as in deep frying peanuts or coconuts. Who feed pan placed in a clean, dry and mixed at low heat until the food is evenly cooked and golden.
According Shallow fat frying, where the oil used is a bit 'to keep food from stickingPan, as in deep frying eggs, pancakes and vegetables. When the vegetables are roasted, they are thrown in a little 'of fat that is absorbed by plants. This method of cooking vegetables is also known as sautéing.
Third where the food is cooked frying oil is hot, at least 2 ". It must be, and enough oil to completely cover the food when the food is the first agency to set in. This method is used, roast chicken Curry RFI for trains, many othersCourts.

Grilling
This is cooking food directly on hot coals or an electric grid or natural gas as in cooking the grilled chicken or make toast underneath. This is a very fast method of cooking and highly sensitive method should be well cooked.

Cooking
This is the stove to cook food in hot as a baked cake, cakes, biscuits and bread. Furnace heats the air inside and the food is cooked by the heatAir. Be careful to cook without burning the food thoroughly.

Roast
In practice, this means that cooking on the stove, but with the introduction of the oven, cooking is now very similar, except that the fat added to the taste of food prevent drying and burning and also to improve.