Wednesday, April 2, 2008

The Science Behind Microwaving

On Food and Zapping - New York Times:
"To make the most of the microwave, it helps to know its quirks, and ways to work around them."
Here is what I learned today about microwaving (some of it I knew, but I didn't know why!):
  • Water is quick to absorb microwave energy, then heats the other stuff around it. (This is what makes eggs explode and butter splatter)
  • Microwaving is not a great way to cook meat, fish, or eggs because it's too easy to overcook
  • The microwave can cause moisture to quickly evaporate, you can cover the food to keep from drying out (but leave a vent hole)
  • Glass or ceramic is best, plastic can hold color or flavors and leach chemicals, and can melt if used with oils or fats
  • Sparking from metal is from the metal too close to the microwave wall, or two pieces of metal too close together (think tines of a fork)
  • Microwave energy cooks instantly through about an inch deep
  • Foods don't brown in the microwave (unless totally dried out), it's more like steaming
Another article also had some good recipe ideas for microwaving veggies and desserts.

No comments: