(P) Microwave oven: what can and can't be cooked

You can really cook almost anything with the microwave, if necessary, with a few little tricks. Let’s find out more about what to cook in the microwave.

You can cook almost anything in a microwave except eggs in shell, fried food or try to get a golden color of cooked food.

Appetizers, especially hot ones with vegetables, eggs and cheese, can be cooked perfectly.

Stir-fries are tasty and light, as they require very few spices, which are not absorbed during fast cooking.

Also, the sauces come out perfectly. It is best to cook them in large, shallow pots without lids to allow the liquid to evaporate.

The cooking time for dry pasta and rice soups is the same in the case of a microwave oven as in the case of traditional cooking: the advantage of microwave cooking in this case is the preservation of the taste and nutritional integrity of food.

Broth soups require less liquid because they evaporate less in the microwave.

Fresh vegetables should be cooked with very little water, as microwave ovens use the water they contain. Cooking is faster and more even if you cover the pot; salt, as always, should only be added at the end to avoid excessive dehydration.

Meat cooked in a microwave reduces its volume less than that cooked by conventional means, requires few or no spices and must be covered to be tender.

The meat must be completely thawed and well dried before being cooked.

The steaks are better if they have been previously marinated with oil, wine and herbs, or lightly greased with a spice to taste.

Poultry, rabbit and game are particularly popular in microwave cooking.

For best results, these foods should be lightly greased with a chosen spice before cooking. Any leaking sauce must be drained.

All fish, shellfish and seafood can be cooked in a microwave unless you want to fry them; fast cooking makes them soft and tasty and allows them to retain their original flavor.

Crustaceans, ie shrimps, lobsters, lobsters, should be cooked whole in carapaces, covering the dish, either as such or sprinkled with oil, possibly flavored with spices. Seafood, well cleaned and washed, can be cooked without added liquid or spices, covered, mixed and turned in half.

Eggs require faster cooking because they are very delicate. Boiled eggs and soft boiled eggs cannot be cooked in the microwave, as the cooking speed would cause them to break.

Eggs can be easily cooked, poached, omelet and pancake type.

The cheeses cook perfectly in a microwave in seconds. You can prepare and serve excellent fondue and spicy sauces with croutons and vegetables or as an accompaniment to pasta, meat and flan.

Fruits cooked in a microwave retain their natural and delicate flavor. It cooks without the addition of water: the flavors are not lost in the liquid and are potentiated, and the colors are preserved. Fruits can be cooked either whole or in pieces: they must be the same size to have a uniform cooking; the fruit or pieces must be arranged in a wreath-shaped container.

Dried fruits can also be cooked in a microwave oven: plums, apricots, peaches, without having to soak them overnight in hot water; it will be enough to keep them there for a short time, but you can even cook them directly, in their natural state or flavored with cinnamon, cloves, vanilla or liqueur.

Jams and marmalades prepared in a microwave keep the aroma and color of fresh fruit. It is advisable to use large enough containers so that there is enough space for boiling.

Drinks can be prepared in the microwave in a few seconds, in an economical and convenient way: instant coffee, chocolate, tea, chamomile, lemonade, herbal teas.

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