Microwave Cooking Techniques

The following techniques will help you get the best results.

  • Piercing — It is important to pierce the skin or outer membrane of foods such as winter squash, potatoes, frankfurters, and chicken livers in order to keep them from bursting in the microwave. You can pierce food with a sharp paring knife or the tines of a fork. When microwaving eggs that have been removed from their shells, pierce the membrane of the yolk with a toothpick before cooking. And remember, never microwave eggs in the shell; they will burst and you'll have a real mess to clean up.

  • Rotating or Turning—Cakes, pies, muffins, and some casseroles require rotating during cooking. This must be done when a food cannot be stirred or rearranged, and involves moving the cooking utensil by a half or quarter turn.

  • Stirring—Stirring food partway through the cooking process redistributes the heat and shortens the cooking time.

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  • Rearranging — The corners or sides of a cooking utensil receive more energy than the center, making it necessary to rearrange foods that can't be stirred. Chicken parts, potatoes, and corn on the cob are some of the foods that need to be rearranged during cooking.

  • Standing Time—Some of our recipes call for standing time, which can take place in or out of the microwave oven. This method allows for complete cooking of the center and thicker areas of the food without overcooking the edges or thin sections. It works because foods that have been microwaved continue to cook even after the cooking time is completed.

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