Microwave Cooking - Some Handy Tips

No doubt, cooking in a microwave is fun and its number one advantage is that it makes the cooking fast. Isn't it great when you can cook your favorite dish by investing less energy and less time? For many of the people, the answer would be yes; however there are some who find the microwave to be a curious and not-so-easy-to-use machine. They may find the instructions for it to be too cryptic for them to understand or too many for them to remember. But it is probably the best and most hassle-free way to cook. Practicing these tips while using a microwave will help you in cooking your most favorite dish with ease and élan.

But before beginning the discussion on how to use it, let's first see how the microwave works. Basically, it is a device which uses the microwave energy of water molecules in the food to cook food. The water molecules of the food get agitated and begin to vibrate, thus heat is produced. This heat is used for the cooking.

The Golden Rules of Microwave Cooking:

Clean your microwaves from inside after cooking each meal. Unclean microwaves can be a cause of diseases as well as lead to spoiling of the food that is being cooked.

A conventional recipe mentions the water to be added keeping in consideration that the cooking needs to be done on a stove. Since microwave cooking evaporates less water so keep the water as a 3/4th cup of each glass. As an example, if water needed is 4 cups, you need to add only 3 in the microwave.

It takes less time to cook in a microwave, especially for foods that contain liquid, fat or sugar. Hence you should reduce the cooking time by 1/4th of the time (or until cooked to desired degree) that the recipe takes when cooked conventionally.

Put lesser amount (approximately half) of herbs and spices. Microwave cooking enhances their flavor.

Set the timer at 1 minute in order to reheat it.

Putting metallic vessel or even aluminum foil covered food inside the microwave as this may generate sparks.

Keep the low fat cheese and other such topping for the near end of the cooking to prevent it from getting hard.

Cover the dish being cooked with a lid or plastic wrapping, but also make provision for some steam to escape. Also, equal distribution of heat to the food can be ensured by using a dish with a cone in the center.

Most food weighing around one pound will cook in 1 minute. Seafood will take even lesser time. Though this is a general rule, the specific cooking time will be determined by the type of food being cooked.

These are just a few of the basic tips of using a microwave but these will get you started. A microwave can become your best friend in the kitchen and it helps to get acquainted to its handling and usage rules.

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The Secret to Cooking Real Downhome Grits

Grits are a true Southern delicacy. A good hearty bowl of grits for breakfast will keep the hunger pangs in check all morning. Grits have long been used as puppy food and you can find grits on the dinner menus of fine dining restaurants throughout the southeast.

The most common problem when cooking grits is having lumps form in the pot. Once the lumps have formed there is no way to get rid of them. You can try to crush them on the side of the pot with a spoon but this only turns them into many smaller lumps. The only thing you can do about the lumps is throw out the first batch and cook another pot.

When you start a pot of grits, follow the instructions on the back of the package for the correct water to grits ratio. Add your salt first. Always bring the water to a very rapid boil (high heat) before adding the grits. OK, here is the big secret to keep your grits from lumping up. Stir, stir, stir as you slowly add the grits to the boiling water. Keep stirring. As you stir with one hand, turn down the heat with the other. Turn the heat to medium while you continue to stir. Stir as the rapid boil starts to simmer and become a more gentle boil. Now you can stop stirring, cover the pot with matching lid and turn the heart to low. If you leave the grits on the burner you will have to add a little water from time to time. If you add water make it hot water and again stir, stir, stir until the water is blended well in the grits. In the south we like butter on our grits. I have heard some folks add sugar, milk, cinnamon and other stuff. We Southerners also eat grits with other meals. Grits go great with fried fish and cole slaw. There is a Shrimp and Grits dish that has become fairly popular in the past ten or so years. I am not much of a fan. I prefer my grits as a side dish with lots of butter, salt and pepper.

Cooking is a hobby. I like it simple. Food, heat, salt, pepper, water and oil can turn out some terrific tasting meals. I have recently been introduced to homemade doggie treats and I enjoy making them for my dogs Angel and Max. You can get a recipe from http://www.bigdogsonlystore.com

Article Source: http://EzineArticles.com/?expert=Robert_Barrington

Cooking Pork Ribs Chinese Style

Cooking Pork Ribs Chinese Style has been going on since 5000 B.C.! That's when the Chinese first domesticated the pig. Pork ribs were certainly utilized extensively by the frugal Chinese.

This particular recipe probably would not be recognized in China but it definitely has a Chinese influence. The soy sauce and garlic and the sweetness of the marmalade is definitely Asian in origin.

The best thing going for this ribs recipe, other than great taste, is its ease of preparation. The short ingredients list can be thrown together quickly and the slow cooker takes over from there.

Cooking Pork Ribs Chinese Style

Ingredients

2 garlic cloves, minced
1/3 cup orange marmalade
1/4 cup soy sauce
3 tablespoons ketchup
3 pounds bone-in country style pork ribs

Directions

Combine the minced garlic cloves, orange marmalade, soy sauce and ketchup in a bowl. Pour half of the sauce into your slow cooker. Add the ribs and then pour the remainder of the sauce directly over the ribs.

Set your slow cooker for low and cook for approximately 6 hours or until the ribs are tender.

Remove the ribs and place on a serving platter. Thicken the sauce with the thickener of your choice. I like a cornstarch and water slurry. The sauce is great not only on the ribs but also over cooked rice.

If you are in a hurry you can set your slow cooker on high and cook for about 3 hours. The ribs are still tender and juicy. But I prefer the slower, longer cooking time.

Country Style Ribs

Country style ribs are not actually ribs at all. They are cut from the shoulder section of the animal directly in front of the pork loin.

Sometimes they have bones and sometimes they don't. If you can't find bone in then boneless will do fine. Even though I feel the bone adds to the flavor. Maybe just my imagination!

Other rib cuts will work for the recipe also.

To complete the Chinese theme you must have rice and maybe some steamed Bok Choy. Serve fortune cookies as dessert.

This is a favorite recipe in my recipe file. You might think so to. Give it a try when you are thinking about cooking pork ribs.

I have more favorite Pork Ribs recipes on my website. In fact you will find great recipes for all parts of the piggy. Visit Pork Recipes online and check it out!

Article Source: http://EzineArticles.com/?expert=Jim_Bolding

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