poison and other illnesses bred by food products are caused by our
faulty cooking habits on microwaves ovens, once supposed to be one of
the safest kitchen appliances.
However, a microwave oven is still the safest and user-friendly
kitchen appliance. So how these ailments arise? Definitely, it is not
our microwave oven itself, but it is our faulty method of cooking
which has to be blamed. So next time when you switch on your oven to
cook something delicious, kindly, for your tummy's sake, do the
following. Otherwise you will run for your life holding your potbelly
in both hands towards a doctor's clinic.
Remember, our goal is to ensure that no part of the food should remain
'uncooked.' It is these uncooked portions of a dish which carry living
germs and bacteria which cause trouble inside the stomach once you eat
up the food, most importantly no-veg dishes.
The first and foremost comes the proper cleaning of the oven. A dirty
microwave oven, even partially, may hamper the cooking process. How a
germ-ridden thing can cook something healthy?
Cooking meat on low heat is the real formula. First chop it into small
pieces and cook them giving no more than 30-40 percent of heat. This
way the pieces are easily and safely cooked and the heat reaches the
innermost part. Thus all the harmful organisms are killed in the oven.
If cooking some bigger pieces of the meat is important, then cooking
in a cooking bag is helpful. It generates enough heat and steam and
distributes them evenly to all the parts of the pieces so no germs or
bacteria is left. Avoid higher degree of heat. Use 45-55 percent of
the maximum.
A microwave oven is supposed to be a good preserver of the taste and
flavor of the food too. So use salt and other herbs etc only half the
actual amount you use while cooking in a conventional oven.
Many times we use microwave ovens and electric grills both to make a
dish. Thus we cook it for moments only in an oven. Do your grill work
quickly as soon as you pull out the half-cooked meat, otherwise the
germs go more destructive. Never let the half-cooked pieces cool down.
For better and faster cooking you can consider using liquid in the
food. You save almost 30 percent of energy and time too. Fatty meat
too cooks fast. A pound of meat takes no more than six minutes to
cook. Thus you keep adding six more minutes for each pound of meat you
add.
If you don't prefer to cook in a cooking bag, then keep the pieces of
the meat in a mid-size bowl and use a lid to cover it. However, avoid
an airtight covering. Allow the steam to billow out. Stir the food
once or twice giving intervals before you finally switch off. Stirring
distributes the heat evenly.
To cover the bowl, plastic wrap can be another suitable option instead
of a lid. However, refrain from using metallic foils. They may spoil
the food. Also while cooking pieces of various sizes, keep the bigger
pieces beneath the smaller ones. Cooking becomes easy.
_By: *Pattrick Savarna*_
*About the Author:*
Pattrick is working as an industry analyst in the electronics and
electrical industry for last fifteen years. He is working on a blog
where you can get a lot of information on electronics industry, news,
innovations, trade shows, etc. http://myelectronicsblog.blogspot.com/.
He is associated with one of the best electronics and electrical
industry marketplaces http://www.digitivity.com/.
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