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Gravies & Sauces
1.
2. Because microwaved sauces evaporate less than on the range top, they are thinner than conventionally cooked sauces made with the same amount
of thickening. Increase thickening by adding extra teaspoon to 1 tablespoon flour or cornstarch for each cup of 1 iquid.
4. Vary basic white sauce by adding chccsc, egg yolks. cream or dry milk solids. Add flour with mayonnaise or wine.
Food
Gravies and
Glass measure
sauces
or bowl
thickened with
flour or
cornstarch
(1 cup)
Sauces
Thin, liquid
Casserole
sauces (Au jus,
Clam, etc. )
(1 cup)
—
Melted butter
Glass measure
sauces,
clarified butter
Thick spaghetti.
Casserole or
barbecue or
sweet/sour
sauces
Covering. In both conventional and microwave
cooking, covers hold in moisture and speed heating.
Conventionally, partial covering allows excess steam
to escape. Venting plastic wrap or covering with wax
paper serves the same purpose when microwaving.
Arranging in Oven. In conventional baking, you
position foods, such as tomatoes or potatoes, so that
hot air can flow around them. When microwaving, you
arrange foods in a ring, so that all sides are exposed to
microwave energy.
Stirring. In range-top cooking, you stir foods up from
the bottom to help them heat evenly. When microwaving,
you stir cooked portions from the outside to the center.
Foods which require constant stirring conventionally
will need only occasional stirring.
Turning Over. In range-top cooking you turn over
foods such as hamburgers, so both sides can directly
contact hot pan. When microwaving, turning is often
needed when cooking foods such as frozen hamburgers.
Time
Cover
5 1A-6% min.
No
6-8 min
N()
2 min.
N()
5-7 min.
(spaghetti)
4-6 min.
such as roasts or cakes are allowed to stand to finish
cooking or set. Standing time is especially important
in microwave cooking. A microwaved cake is not
placed on a cooling rack.
Shielding. In a conventional oven you shield chicken
breasts or baked foods to prevent overbrowning. When
microwaving, you may use small strips of foil to shield
thin parts, such as the tips of wings and legs on
poultry, which would cook before larger parts.
Pierce Foods to Release Pressure. Steam builds up
pressure in foods which are tightly covered by a skin or
membrane. Pierce potatoes (as you do conventionally),
egg yolks and chicken livers to prevent bursting.
oven helps food cook evenly. To rotate 1/2 turn, turn
the dish until the side which was to the back of the
oven is to the front. To rotate 1/4 turn, turn the dish
until the side which was to the back of the oven is
to the side.
15
Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish cooking. Increase time I to 2
minutes per additional cup of sauce.
Add cornsurch-water mixture to
microwave to finish.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate.
Pour off
and use clear top layer.
Stir ingredients together and
microwave 5 to 7 minutes, stirring
after half of time. Continue cooking
4 to 6 minutes until sauce is slightly
twice. Let stand
thickened, stirring
5 to 10 minutes to develop flavor.
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