Cooking Tips: Microwave cooking

Foods cook differently in microwaves than by conventional heat. In a regular oven, hot air makes both the food and its container hot, while in the microwave, the air is cool. Cooking occurs when microwaves cause food molecules to vibrate; the resulting friction creates heat.

Since microwaves go little more than one inch deep in most foods, the center cooks when heat from the outer areas travels inward.

Food continues to cook after the microwave turns off, whether the food is still in the oven or someplace else. Be patient and allow the food to stand for an additional one third of the original cooking time, or as the recipe directs.

Submitted by: FightBac.org

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