FACTORS AFFECTING COOKING
Several factors that influence time and results in conventional cooking are exaggerated by the speed of the microwave.
From conventional cooking you are familiar with the idea that more food takes longer.
Two cups of water take longer to boil than one.
The size of the food is also important.
Cut potatoes cook faster than whole potatoes.
These differences are most apparent in the microwave, as the energy penetrates and is converted to heat directly in the food.
Knowing what affects the speed and evenness of cooking will help you get all the benefits of microwaving.
part size: In both conventional and microwave cooking, small pieces cook faster than large pieces. Pieces that are similar in size and shape cook more evenly.
Initial temperature: Food taken out of the refrigerator takes longer to cook than food at room temperature. The times in our recipes are based on the temperatures you normally store food at.
Food Density: In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat than light, porous foods, such as a piece of cake, bread, or a roll.
Quantity of food: In both types of cooking, small quantities usually take less time than large ones. This is most evident in microwave cooking, where time is directly related to the number of servings. food form: In both types of cooking, thin areas cook faster than thick areas. This can be controlled in the microwave by placing thick pieces on the outer edge with thin pieces in the center.
Height in Oven: In both types of cooking, the areas closest to the source of heat or energy cook faster. To microwave, turn over or cover vulnerable foods larger than 5 inches.
Boiling: Microwaves exaggerate boiling in milk-based foods. A temperature probe turns off the oven before the food boils. Use a lower power setting and watch carefully when not using a probe. Pierce food to release pressure: Steam builds pressure on food that is well covered by a skin or membrane. Pierce potatoes (as you would conventionally), egg yolks, and chicken livers to prevent bursting.
round shapes: Since microwaves penetrate food up to about 1 inch. From the top, bottom, and sides, round shapes and rings cook more evenly. The corners get more power and can get overcooked. This can also happen conventionally.
Bury vulnerable food: Foods that attract microwave energy, such as cheese or meat, should, where possible, be buried in sauce or other ingredients. In conventional stew or pot roast, meat that is not covered in liquid dries out.
