|
|
| Because most menus and food budgets are planned around the meat, it is one of the more important things to learn to do well in your microwave oven. Meat that is micro waved not only shrinks less and cooks faster, it also retains more juices therefore it brings out the best flavor in meats. Meat should be bought and stored the correct way, as even a microwave cant improve meat that has been in the freezer too long! Old meats put off vapors from volatile oils which vaporize during cooking. The smell is noticeable during cooking, but it does not affect the flavor and goes away when the meat is done. If your microwave has an uneven cooking pattern or cooks very fast, give the meat a little extra attention. Turning more frequently and using shields can change the uneven cooking and checking the meat more often helps adjust for the faster cooking speed. Even though metal should not be used in a microwave oven, it is acceptable to use foil as a shield, do not let the foil come closer to the side of the microwave than one inch. Shielding reduces the chance of the meat cooking too fast in one spot, and not cooking enough in others. Shielding also cuts even more of the moisture loss on larger portions of meat such as rolled roasts. The ends of roasts firm up as they cook, which causes the roast to bulge in the middle, this causes loss of moisture as the fibers pull apart. Shielding the ends during part of the cooking time allows the middle to cook first, and the roast cooks more consistently all the way through. Roasts should be removed from the oven before they reach the proper internal temperature and allowed to stand as they continue to cook. Standing time cooks meat through without drying it out. |
|
The top stories of today! Breaking news updated live as it happens! We provide current headlines and news stories and information from official sources. |
More Articles
Related Products And FREE Videos
Copyright © 2007 Home Income Portal Marketing Restructure All Rights Reserved