Food should be arranged evenly, not in a pile, so that the food can be evenly heated. Small pieces of food cook faster than large pieces of food, it is best to cut the food into small pieces of less than 5 cm. The more regular the shape of the food, the more average microwave heating, as usual, the food should be cut into pieces or blocks of appropriate size and average shape.
The higher the temperature of the food itself, the shorter the cooking time; heating time is shorter in hot weather than in winter. Cooking thick and dense food takes longer to heat than porous and loose food. High water content of food, as usual, easy to absorb more microwaves, cooking time is shorter than the low water content.
When cooking food in a microwave oven, it is better to undercook than overcook. Microwave re-cooking will not affect the color and flavor of the dish.
When cooking in a microwave oven, you should only reduce the amount of salt used, which will prevent the cooked food from being cooked outside and raw inside.
If the food has a hard skin, it must be peeled off before cooking.
Microwave oven is not easy to make the outside of the food coloring, you can apply the seasoning to the outside of the food before cooking, so that it is dark brown.
At the end of the heating, the food abandoned for a period of time or some food with some ingredients (such as cooking poultry meat, can be poured with emulsified oil or sauce, and then sprinkle some paprika, bread crumbs, etc.), can reach the heating can not do the effect of satisfaction.
Microwave ovens heat food at very high temperatures and evaporate water easily, so it is advisable to cover with heat-resistant cling film or a temperature-resistant glass cover to retain moisture while cooking. Chicken wing tips, chicken breasts or fish heads, fish tails or the corner end of cakes are easy to cook too much, so covering them with aluminum foil can achieve average cooking.
