Tips on Adapting Favorite Recipes to The Microwave | Food and Drink

To adapt a favorite recipe to the microwave, first consider its suitability to microwave cooking. Since microwave cooking is a ?moist cooking method,? conventional recipes that are steamed, poached or cooked in liquid or a sauce are easiest to adapt ? often with little change except reducing the cooking time and amount of liquid.

Stove-top recipes adapt better to microwaving than those baked in the conventional oven. Foods with a crisp, dry or flaky crust, such as Yorkshire puddings, souffles, yeast breads, puff pastry or double- crust pies, pancakes, chiffon or angel food cakes are not suited to the microwave. Deep-frying, canning or broiling should also be done conventionally.

For casseroles and mixtures, here are some tips to adapt your favorite recipe:

Reduce liquid
* Reduce liquid to about 3/4 of the amount called for in conventional recipe. Liquids do not evaporate in the moist cooking of the microwave as they do in the dry heat of a conventional oven. You can always add more liquid during cooking for desired consistency.

Fat and seasonings
* Cut the fat. Small amounts of butter or oil can be used for flavoring, but are not needed to prevent sticking. Too much fat attracts microwave energy and can affect cooking time. Use a minimum of salt and reduce seasonings slightly when first adapting a recipe. Flavors are often intensified with the smaller amount of liquid and shorter cooking times. Adjust seasoning after cooking.

Cooking techniques
* Use microwave cooking techniques such as covering, stirring, turning or rotating during cooking to help foods cook evenly. If a casserole cannot be stirred or cooked in a round dish, lasagna for example, use a lower power level and rotate dish occasionally. Use microwave cookware large enough when cooking foods with lots of liquid, such as sauce, rice dishes or soups, as rapid boiling and boil-overs are common.

Power levels
* Tender, moist food (vegetables, fruit, fish, poultry, ground meat, beverages, soups, most sauces and appetizers, bacon, stirrable casseroles and puddings) are usually microwaved on high (100 per cent). Medium-high (70 per cent) is preferable for casseroles, pasta dishes, meatloaves and some reheating. Recipes with delicate ingredients that tend to toughen at too high a temperature, such as eggs or cheese are best cooked on medium (50 per cent) or medium- low (30 per cent). Quiches, cheesecakes, baked custards and egg- thickened sauces (Hollandaise), roasting meat and defrosting are some examples.

Time
* Time is the key in microwave cooking. The temperature of the food, quantity, size and shape and type of food, and wattage of your microwave oven all affect the cooking time. Always under cook and check. You can always add more time, but you can?t take it away. Start with 1/4 to 1/3 of the conventional cooking time. For most foods, tests for doneness are similar to conventional tests. Remember to let food stand after cooking to complete the cooking process. If a dish is still not done to your liking after standing time (five to 15 minutes), return to the microwave for further cooking.

Cheese-Stuffed Cannelloni with Mushroom Sauce

Sauces and pasta dishes cook well in the microwave and this creamy pasta dish is no exception. This time-saving version uses purchased egg roll wrappers ? no need to precook pasta.

1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 cup chopped fresh parsley
1/2 cup each dried basil and oregano
salt and pepper
8 egg rolls wrappers

Sauce:
1 tbsp butter
1 onion, chopped
1 cup sliced fresh mushrooms
2 tbsp all-purpose flour
10 oz (284 mL) can chicken broth, undiluted
pinch pepper
grated Parmesan cheese, optional

Combine cheeses, egg, parsley, basil, oregano, pinch each salt and pepper. Spoon 1/8 cheese filling along one edge of an egg roll wrapper, roll up to enclose filling. Arrange seam side down in a single layer in a shallow 12 x 8 inch microwavable dish.

To make sauce, combine butter, onion and mushrooms in 4-cup glass measure or medium microwavable bowl. Microwave, uncovered at high (100 per cent) 2 to 4 minutes until softened. Blend in flour and microwave at high 20 seconds. Gradually whisk in broth until smooth. Microwave, uncovered at high 4 to 6 minutes or until mixture comes to a boil and thickens. Whisk once or twice during cooking. Season to taste with pepper.

Pour sauce over pasta, cover with waxed or parchment paper and microwave at medium-high (70 per cent) 10 to 14 minutes or until heated throughout. Rotate dish, as necessary, during cooking. Sprinkle with additional Parmesan cheese, if desired and let stand, covered for five to 10 minutes before serving. Making 3 to 4 servings.

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Source: http://thepmonggon.com/tips-adapting-favorite-recipes-microwave/

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