| Despite the fact that microwave cookers have been | | | | way because the microwaves only penetrate up to a |
| with us for over 30 years, they still tend to be treated | | | | depth of about 5cm. Heat is spread to the rest of the |
| as a secondary method of cooking in many kitchens. | | | | food by convection and distribution, which is why |
| Part of the reason for this stems from some | | | | stirring the food is important, as well as leaving it to |
| ill-informed comment made about them when they first | | | | stand for a few minutes after the oven switches off. |
| appeared, much of which persists to this day and is still | | | | The speed with which microwaves cook has also |
| often repeated by those who should know better. | | | | given rise to the idea that they are unable to change |
| First of all it's important to understand that microwave | | | | the appearance of food and in particular that they fail |
| cookery is perfectly safe. In fact, it's probably the | | | | to brown meat. |
| safest form of cooking, given that the oven never | | | | The truth is that most of the time meat is cooked |
| heats up and has no sharp edges. You cannot burn or | | | | before it has time to brown. This is particularly true of |
| cut yourself on a microwave oven. | | | | poultry and small joints. Using cooking bags can help to |
| Food is cooked by exactly the same source of power | | | | overcome this problem - if that's what it is - as well as |
| that is found in sunlight; i.e. short waves of | | | | 'painting' with soy sauce, paprika, butter and the like. |
| electro-magnetic energy that, in the case of a | | | | On the plus side, meat cooked in the microwave will |
| microwave oven, are converted from electricity. And | | | | remain moist and succulent, retaining most of its |
| although this can be described as a form of radiation it | | | | nutrients, which in turn will give rise to enhanced flavor. |
| is not, as some people seem to think, radioactive. | | | | Vegetables, too, will benefit from the rapid cooking in |
| On the contrary, this is the same short-wave energy | | | | very little water, which keeps both their color and their |
| that is used in TV sets, some medical equipment and | | | | nutrients intact. |
| even FM radio. It's also found in ordinary light bulbs, sun | | | | In short the microwave is not just for reheating |
| lamps and fluorescent tubes. | | | | leftovers and cooking TV dinners. It has a respectable |
| It cooks food because the microwaves are attracted | | | | place in any modern kitchen and has many benefits to |
| by water molecules as well as those of fat and sugar. | | | | offer, not the least being the fact that, while it may not |
| In turn, it causes them to vibrate, creating friction and | | | | entirely replace a conventional oven, it is a lot cheaper |
| therefore heat. It's a process not unlike someone | | | | to buy, economically far superior and a good deal |
| rubbing his, or her, hands together. | | | | more versatile. |
| In many cases, only a part of the food is cooked in this | | | | |