Topic 3 Cooking with the Microwave

  • Microwaves transfer heat by electromagnetic waves. It is a technique that heats the water molecules in the food instead of heating the air around it. It is a fast and efficient cooking method. With a little practice, microwaves can be a very easy way to cook and have food ready in no time.
  • A disadvantage of microwave cooking is that it can cause a greater loss of fluids, which greatly affects the texture of the food. If it is cooked for too long, the food will be very dry. In addition, microwaves make it more difficult to control the doneness of the food and it can easily burn.
  • Introduce small or medium-sized pieces and make sure they are uniform. Microwaves penetrate between 1 and 2 cm deep so it is advisable not to introduce large pieces. It is also advisable to place the food on the plate in a uniform way and without accumulating.
  • Stir the food from time to time during cooking. Stop cooking and stir as the food on the edges is usually done first.
  • Use little water. It is not necessary since the liquid of the food itself is used.
  • Covering. It is important to cover the food to achieve better cooking as it has a similar effect to steaming.
  • Use suitable materials. Glass, ceramic, porcelain or earthenware containers are recommended. Metallic materials or aluminium foil should not be used as the microwaves bounce off these materials and the microwave would be damaged. It is also not recommended to use paper or cardboard because when they are not suitable for microwaves they can release toxic substances.
  • Fill the containers half full.

Microwave recipes

  • Potato chips
  • Quick cake

Potato chips