Factors affecting cooking microwave recipes


Factors that affect cooking

Several factors that influence the calendar and the results of conventional cooking are exaggerated by the speed of the microwave.

Conventional cuisine, you know the idea that more food takes longer.

Two cups of water take longer boiling than one.

The size of the food is as important.

Cut the potatoes cook faster than all whole.

These differences are more apparent in the microwave, because the energy penetrates and turns to heat directly into the food.

Knowing what affects the speed and baking show will help you enjoy all the advantages of the microwave.

Part size: In conventional and microwave cooking, small pieces cuise faster than large. Pieces of size and similar shape to cook more uniformly.

Starting temperature: Foods taken from the refrigerator take longer cook than food at room temperature. The schedules of our recipes are based on the temperatures you normally store food.

Food density: in conventional cooking and microwaves, dense foods, such as a potato, take longer cooking or heat as porous foods, such as a piece of cake, from bread or roller.

Quantity of food: In both types of cooking, small quantities usually take less time than large. This is most obvious in microwave cooking, where time is directly related to the number of portions. Food shape: In both types of cooking, thin thief areas faster than thick. This can be controlled in micro-stirring by placing thick pieces on the outer edge with thin pieces in the center.

Baked height: In both types of cooking, the areas closest to the source of heat or energy cook faster. For the same microwave, return or bouclose vulnerable foods greater than 5 inches.

Boulant: microwaves exaggerate boiling in milk foods. A temperature sensor turns off the oven before the food is boiled. Use a lower power setting and look carefully when you do not use a probe. PHICE FOODS at the coating pressure: the vapor accumulates the pressure in the foods that are closely covered with a skin or a membrane. Stitching potatoes (as you do conventionally), egg yolks and chicken livers to avoid bursting.

Round Shapes: Because microwaves penetrate food to about 1-inch. High, bottom and sides, round shapes and rings cooks more uniformly. The corners receive more energy and can surpass. This can also occur conventionally

Burry vulnerable food: foods that attract microwave energy, such as cheese or meat, if possible, be buried in sauce or other ingredients. In conventional roasting or roasting, not covered with dry liquid.

Trey Rory
the authorTrey Rory