|
Safe and Uniform cooking In the Microwave Oven
The microwave is nothing new by now, it was such a marvel when it was invented and marketed. Homemakers had been looking for this "magic device!" Now, they thought, they would be able to prepare instantaneous meals. We have since discovered that it is wonderfully convenient, especially for warming and foods and defrosting however, there are limitations to its ability to cook many foods in an acceptable manner.
Cold spots are a problem with microwave cooking. This is due to the unequal paths the micro "waves" enter the oven and are impregnated into the food. This uneven absorption causes irregular cooking, or "cold spots." These areas invite the growth of surviving bacteria, which can, in turn, cause illness. Nonetheless, there are methods of cooking meats and other foods, in the microwave, that will safeguard against this potential problem.
One of the conveniences of microwaves is their ability to defrost frozen food, in a short while. Food should be removed from the packaging and placed into a microwave safe container. Trays and plastic covering are not secure with high temperatures. The Styrofoam trays can emit chemicals into the food, which is not healthy.
Once thawed, food should be cooked right away. Any food left out of the refrigerator should be cooked within a period of two hours.
There are many choices for microwave cooking utensils, on the market. If you are uncertain as to the microwave safety of items you have around the home, here is a surefire method of testing. Place in the microwave a glass-measuring cup with 6-8 ounces of water inside; place the container for testing, empty, next to the glass cup. Use the high setting for one minute, if the utensil in question remains cool to the touch it is considered microwave safe, however, if it is hot, do not use. This is according to USDA Consumer Education.
You most likely have in your kitchen utensils that are safe for use, including glass, ceramic glass cookware, and any item that is identified for microwave use. Although convenient and plentiful, do not use, plastic containers containing margarine, or any other simular products. The plastic containers can melt, and cause chemicals to seep into your food.
It is imperative that you "not" use brown paper bags. Any thin plastic should be kept from contacting food directly, if it melts it would contaminate the food. Wax paper and oven cooking bags or parchment paper and microwaveable paper towels should be safe.
When re-heating foods make sure, it is "hot" at least 165 degrees. To obtain an even heat, cover the foods, this holds moisture in and tends to establish an even heating. It is not advised to heat baby formula or baby food in a microwave, because of the irregular heating, if this is done, be sure to stir and shake thoroughly. Check the temperature before serving.
Cooking In The Microwave
Bones left in meat can buffer the meat in its circumference from becoming fully cooked. Large portions of meat should have the bones removed for even cooking.
Organize food evenly in the dish. A microwave safe covered dish with water added will help to hold the steam in the container and encourage a more uniform heating process and consequently will kill bacteria. Any safe enclosed container will hold the moisture. Be sure to vent plastic wrap coverings.
Large pieces of meat should be cooked for longer periods on medium heat. This will allow the heat to permeate and not to overcook. Remember to stir foods at least twice while cooking. Large cuts should be turned when about midway done, up side down.
Stuffing inside poultry does not have an opportunity to completely cook, simply because the meat outside is heated so quickly. Stuffing for poultry should be cooked before hand and inserted later.
Because ovens are variable in power and efficiency, a thermometer should be used to check the temperature. The temperature should be at least 180 degrees for poultry, 160 degrees for red meat, according to USDA. Standing times are suggested after cooking check instructions. Look at the meat, it should not be pink, or run red or pink juices.
.
| 
