MICROWAVE COOKING TIPS AND SHORTCUTS
Source: U of TN Agricultural Ext. Service

TIPS FOR JUDGING DONENESS:

Cakes are done when a toothpick comes out clean (no batter stuck to it) and cake pulls away from the side of the pan.

Meat is done when fork-tender or splits at fibers.

Chicken is done when juices are clear yellow and drumstick moves freely.

Fish is done when it flakes and is opaque (cannot see through it).

Most foods will continue to cook after the microwave oven is turned off. When cooking meat, the internal temperature of the meat will raise 5 to 15 degrees F if allowed to stand covered for 10 to 15 minutes. Casseroles and vegetables need a shorter amount of standing time. However, standing time is necessary to allow foods to complete cooking in the center without overcooking on the edges.

TO CONVERT CONVENTIONAL RECIPES TO MICROWAVE:

Select recipes that convert easily to microwave cooking, such as casseroles, stews, baked chicken, fish and vegetable dishes. Broiled meats, cooked souffles or two crust pies do not cook well in the microwave. Never attempt to deep-fat fry in your microwave oven.

As a basic rule, when converting conventional recipes to microwave recipes, cut the suggested cooking time by one-fourth. For example, if the conventional recipe calls for 30-minutes cooking time, the microwave time should be six to eight minutes. It is helpful to find a similar microwave recipe adapt the recommended time and power setting to the conventional recipe you are adapting. The cookbook that came with your microwave oven will be helpful.

Casseroles cook well in the microwave. Cut foods into uniform pieces. Condensed soup makes a good base for casseroles. Select a dish that is large enough to allow for stirring. Stir occasionally during cooking. To keep crumb toppings crisp, sprinkle on just before standing time.

Season meats with herbs and spices before cooking, salt after cooking.

Stew meats do not need to be browned before cooking. Omit any oil or fat that would be used for browning. Cut stew meat into 11/2 -inch pieces. Cut carrots, potatoes and other firm vegetables into small pieces. Reduce liquid by one-fourth. Cover with a lid and cook at HIGH to bring liquid to a boil, then cook at LOW until tender. Stir occasionally.

MICROWAVE SHORTCUTS

TO SOFTEN DRIED FRUITS:
Place fruit in a small bowl and sprinkle with water. Cover with plastic wrap and heat at HIGH for 30 to 40 seconds.

TO MELT BUTTER OR CHOCOLATE:
Place 1/4 pound butter or one square (1 ounce) of chocolate in a dish. On MEDIUM-LOW setting, heat butter for 1 to 2 minutes or chocolate for 2 to 3 minutes. Stir before adding more time.

TO TOAST COCONUT:
Spread 1/3 cup coconut in a 9-inch pie plate. Cook at HIGH or 1 to 1 1/2 minutes or until golden brown, stir twice.

TO REMOVE AN OVEN ODOR:
Combine water with the juice and peel of one lemon in a small bowl. Heat on HIGH for 5 minutes, wipe oven interior with damp cloth.

TO DRY HERBS:
Place a few sprigs or 1/2 cup leaves between paper towels. Heat on HIGH for 1 to 1 1/2 minutes or until dry and crumbly. Check frequently. Timing may vary with different herbs.

TO DRY LEMON OR ORANGE PEEL:
Place grated peel in a glass bowl. Heat at HIGH for 30 to 60 seconds or until dry, stir once.

TO SOFTEN HARD ICE CREAM:
Warm a half gallon at LOW for 31/2 to 5 minutes.

TO HEAT LIQUEURS FOR FLAMING DESSERTS:
Place 1/4 cup liqueur in glass measure. Heat at HIGH for 15 to 25 seconds. Pour over dessert and ignite.

TO ROAST NUTS:
Place 1 1/2 cups nuts in 9-inch glass pie plate. Heat at HIGH for 3 to 4 minutes, stir twice.

TO TOAST SESAME SEEDS:
Place 1/4 cup of sesame seeds in a small bowl. Cook at HIGH for 2 1/2 to 3 1/2 minutes, stir twice.

TO MAKE CROUTONS:
Cut enough dry bread to make 2 cups of bread cubes. Spread cubes in a shallow dish. Cook at HIGH for 3 to 4 minutes, stir occasionally.

TO SOFTEN BROWN SUGAR:
Place 1 cup hard brown sugar in a dish with a slice of bread or a wedge of an apple. Cover with plastic wrap. Heat at HIGH for 30 to 60 seconds.

TO SOFTEN CREAM CHEESE OR BUTTER:
To soften a 3-ounce package of cream cheese or 1/4 pound of butter, remove from wrapper and place on a dish. Heat at LOW for 30 to 60 seconds.

TO WARM A SLICE OF FRUIT PIE:
Place on a dish and heat at MEDIUM-HIGH for 15 to 45 seconds.

TO SHORTEN BARBECUE COOKING TIME:
Partially cook chicken, ribs, etc. in the microwave oven. Then season and finish cooking on a barbecue grill.

TO COOK CHICKEN PIECES:
The microwave should be set at HIGH especially when you need chicken for salad, sandwiches or casseroles. One pound of chicken should cook 7 to 8 minutes.

TO SEPARATE COLD BACON
Heat packages at HIGH for 15 to 30 seconds.