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Indian Microwave Cooking
Indian Microwave Cooking
Time is very essential for cooking. Modern day living does not accept the slow
way of cooking practiced in earlier days. One device that has defied the clock in
the kitchen is the microwave oven. It not only cooks faster but is also healthier
and convenient to use Nowadays even conservative and strictly traditional
homes too have added it in their kitchen room, since it is an instrument of great
creativity.
Also the nutrients are preserved and the actual taste of the food is retained to a
higher degree.
Also shorter and controlled cooking time means that the food does not get burnt
or over-cooked.
Another major advantage is that food is cooked minus the smoke, grease and
heat and so the kitchen remains neat and tidy always.
Microwaves --?
Absorption - when the food is micro waved, the water molecules present in the
food get stimulated and heated up and so the energy of the microwave is
concentrated on cooking the food faster.
Types of ovens
The microwave oven cooks food as well as re-heats it. The convection system
heats, browns and dries the surface of the food for crisping. This type of
combination cooking is best for tandoori dishes and the convection system alone
is best suited for cakes and other pastry - based appetisers that need a flaky
crust. But for microwave/ convection combination cooking, the cookware should
be both heatproof and micro safe. For convection cooking, the cookware needs
only to be heatproof.
Position of food
Food must be placed off-center as the microwave energy disperses more to the
corners and sidewalls. Items like idlis should be arranged in a circle with space
among them. Chops should be arranged with the thinner areas pointing to the
middle of the utensils.
Cooking utensils
Ovenware treated for high- intensity heat such as bowls, cake dishes and also
bags, film, paper towels, practically any material can be used except metal. But
metal can be used for the convection mode. Metallic dishes should not be also
used in the combination mode. Pottery and plastic ware declared microwave-safe
could be used in the common microwave oven.
Ceramic wares can also be used but make sure that they don't have any metallic
rim as they may cause arcing. Food items containing high proportion of fat and
sugar should not be used in glass utensils, otherwise they can be used
commonly.
Container shapes
This is an important factor to be noted. Dishes must be ½ or ¾ filled depending
on the liquid content of the food. If the dish is too small, the food will boil over and
if the dish is too large the thick curry will spread out and overcook. Shallow
vessels make cooking faster. Cakes, chicken, meat and rice dishes cook well in
large bottomed vessels while round dishes are ideal for cooking vegetables and
curry dishes.
Safety features
It should not be used often and also a bang is to be avoided. Any misalignment
may cause leakage of the microwave.
Small quantities of food with low moisture content can burn, spark, or catch fire
if re-heated for long.
Keep at least five cms space between the back of the oven and the wall
immediately near it as it allows the exhaust air to escape.
Do not install the oven near gas burners or near radios or TVs.
Do not deep fry in the oven as it is not possible to control the temperature of the
oil and it may result in catching fire easily.
If food catches fire turn off the oven, remove the plug out, but do not open the
door of the oven.
Keep the interior of the oven clean as small specks of food particles inside can
reduce its efficiency.
Milk or any food for kids must be heated on simmer mode only.
Pierce vegetables and fruits with tight skin to prevent them from bursting before
cooking them.
USEFUL TIPS FOR COOKING DISHES IN MICROWAVE
1) Cooking Potatoes
Place some 5 potatoes in a micro-safe dish with half water. Cover and cook in
High mode for around 9 minutes and then allow it to stand for sometime. Then
drain and peel.
2) Cooking popcorns
Place a handful of corn in a micro-safe dish and cover it. Then cook on high
mode for 5 minutes and then transfer it to a paper packet.
3) Cooking curry
4) Roasting of nuts
Spread the nuts on a ceramic plate adding salt or any other masala to taste and
cook high for 3 to 4 minutes. Serve after 5 minutes.
5) Cooking custard
Mix well one-cup milk, two tablespoons of sugar and two tablespoons of custard
powder thoroughly and cook on high mode for 2 minutes and serve after cooled.
Place one-tablespoon oil, one-cup tomato puree, one-cup tomato paste, and salt
and pepper to taste in a micro-safe dish and cook on High for about 6 minutes.
7) Cooking vegetables
In a micro safe dish put about 250 grams of vegetables desired with salt tot taste
and about two cups water and cook on High for 16 minutes.
Cook bread in the oven on High mode for 2 to 3 minutes and then crush it.
9) Chappathi
Wrap the chapattis in a napkin or in a paper towel and heat on high mode for 2 to
3 minutes.
Place the biscuits, nuts or chips on a plate and heat on high for 1 minute and
allow it to stand for 5 minutes.
Micro High a small bowl with two tablespoons water and juice of one lemon. It
can also be placed in rooms to absorb any strong odours.
Take two pieces of chicken, one onion, one potato chopped and salt and pepper
to taste with two cups water and cook on high for 14 minutes at power level of
60. Drain and keep the stock aside.
Take the vegetables, onion and chopped potato and salt and cook on micro 60
for 12 minutes