The microwave is a true kitchen helper, significantly speeding up the cooking and defrosting processes. However, to ensure that meals are not only quick but also delicious, there are a few nuances to consider. It’s important to maintain the right moisture level and precise cooking times.
How to Cook in the Microwave: Key Recommendations
Step 1. Choose Ingredients Based on Cooking Time.
Keep in mind that different ingredients require varying cooking times. Larger and thicker items take longer to cook than smaller and thinner ones. To avoid undercooking large pieces and overcooking small ones, sort them and cook separately.
- For instance, potatoes (regular and sweet) take longer to cook than meat, while smaller vegetables cook faster.
Step 2. Cut Large Ingredients into Pieces.
To speed up the cooking process, cut large ingredients into smaller pieces. For example, slicing meat into strips or smaller chunks will help it cook more quickly.
- Potatoes and other large vegetables, as well as big cuts of meat, should be chopped before cooking.
Step 3. Puncture the Skin of Ingredients.
Ingredients with skin can trap steam, which may cause them to burst during cooking. To prevent this, pierce them with a fork or sharp knife.
- This applies to foods like:
- sausages,
- potatoes,
- sweet potatoes,
- hot dogs.
Step 4. Arrange Food Properly in the Dish.
Choose microwave-safe dishes and arrange the food in a single layer. The thickest parts should be placed towards the edges for even cooking.
- Ensure your dish is microwave-safe. Glass and ceramic are usually good options, but avoid metal containers.
Step 5. Cover Food Before Cooking.
If your bowl has a lid, use it, leaving a small opening for steam to escape. If there’s no lid, cover the bowl with a damp cloth or paper towel. This helps:
- maintain proper cooking times,
- keep moisture in the food,
- prevent splatter.
Step 6. Cook in Short Intervals and Stir.
Close the door and set the cooking time. Cook small vegetables for one minute, larger ones for two minutes, and meat for three minutes. Remember to stir the contents between intervals.
Step 7. Let Food Rest Before Serving.
After cooking, leave the dish in the microwave for a while. This allows the food to finish cooking through. Vegetables and casseroles need about 5–10 minutes, while meat should rest for 10–15 minutes.
How to Adapt Recipes for the Microwave
Step 1. Omit Oil for Browning.
When following traditional recipes, remember that you cannot brown food in the microwave, so skip the oil.
Step 2. Reduce Liquid by Half.
Water evaporates more slowly in the microwave, so in recipes not designed for this appliance, reduce the amount of liquid by half.
Step 3. Cut Back on Spices by Half.
Cooking in the microwave intensifies the flavors of spices, so use them in smaller amounts. Taste the dish and add more spices if needed.
Step 4. Shorten Cooking Time by 25%.
Food cooks faster in the microwave, so reduce cooking time by 25%. Check for doneness and add time if necessary.
How to Cook Specific Foods
Step 1. Cook Meat on Medium Power.
For cooking meat, use medium power. Start with meat at room temperature, pat it dry, and season. Cook for 5–7 minutes, flipping once.
Step 2. Roast Nuts for 8 Minutes.
While it's better to roast nuts in a skillet, the microwave can be used as well. Spread the nuts in a single layer and cook on high power, stirring every minute.
Step 3. Bake Only Individual Portions.
For baking in the microwave, cook only one portion at a time and reduce the leavening agent by a quarter. Bake in mugs or molds.
Step 4. Cook Rice for 9 Minutes.
Rinse 200 g of rice and place it in a microwave-safe dish. Add water so that it covers the rice by 2.5 cm, cover, and cook for 9 minutes.
Step 5. Defrost on Low Power.
For safe defrosting, place frozen items in the microwave and use the defrost setting at 30–40% power. It takes about 7–8 minutes for 0.5 kg of food.
Step 6. Steam with Short Intervals.
The microwave is great for steaming vegetables. Cut them into equal pieces, add a little water, and cover. Cook in two-minute intervals, stirring in between.
