How to Use Your Microwave Properly
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In today’s fast paced and rushed environment, more and
more people are using the microwave for all sorts of
kitchen tasks. If you're one of those who use the
microwave 24/7, you may often find that meat needs to
be defrosted with no time for the conventional methods.
(Unfortunately, those hurried mornings of getting the
kids off to school and scrambling to get ready for work
leave little room for considering dinner preparations.)
There are a few tips to remember when using the microwave
to defrost your meat.
The microwave cooks from the edge to the center. Be sure
to location your larger cuts and thicker pieces near the
edge of your microwave plate. Food at the edge of the
plate in the microwave cooks astronomically faster. If
your food is frozen when you put it in the microwave,
try rearranging it after some minor defrosting.
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Use the microwave to defrost the meat, not cook it
completely. When meat is cooked completely in the
microwave, it will have a rubbery texture and bland
taste. Meats need to cook in their own juices to bring
out their flavor. The microwave robs them of these juices.
Also, the microwave cooks food from the inside out.
(It relies on the moisture of the food to prepare it.)
Therefore, the meat is basically being "boiled," as the
microwave takes the moisture on the inside of whatever
food is being prepared and heats it rapidly. It is greatest
to take all the "frozen" out of the meat with the
microwave and then prepare it as directed.
If you use the microwave to cook anything besides meat,
it is important that, whenever possible, you frequently
stir the food you are preparing. As mentioned earlier,
the microwave cooks from the edges of the surface to the
center and it cooks objects from the inside to the outside.
In order to counter these effects, give careful attention
to stirring your food to make sure it is cooked evenly
and properly.
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