FACTORS AFFECTING COOKING
Several factors that influence the 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 more time.
Two cups of water take longer to boil than one.
The size of the food is also important.
Cut potatoes cook faster than whole ones.
These differences are most evident 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 enjoy the full benefits of the microwave.
part size: Both in conventional cooking and in the microwave, small pieces cook faster than large ones. Pieces that are similar in size and shape cook more evenly.
Initial temperature: Food taken from the refrigerator takes longer to cook than food at room temperature. The times in our recipes are based on the temperatures at which you normally store food.
food density: In both conventional and microwave cooking, dense foods, such as a potato, take longer to cook or heat up than light, porous foods, such as a piece of cake, bread, or a roll.
Quantity of food: In both types of cooking, small amounts usually take less time than large ones. This is most evident in microwave cooking, where time is directly related to the number of servings. form of food: 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 heat or energy source cook faster. To heat in the microwave, turn or cover vulnerable foods larger than 5 inches.
Boiling: Microwaves exaggerate boiling in milk-based foods. A temperature probe turns off the oven before food boils. Use a lower power setting and watch carefully when not using a probe. Prick food to release pressure: Steam builds pressure on foods that are well covered by a skin or membrane. Pierce the potatoes (as you do conventionally), the egg yolks, and the chicken livers to prevent them from 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 receive more energy and can overcook. This can also occur conventionally.
Bury vulnerable food: Foods that draw microwave energy, such as cheese or meat, should, where possible, be buried in sauce or other ingredients. In conventional stewing or pot roasting, meat that is not covered in liquid dries out.
