A microwave oven (in common parlance - a microwave oven) is a great convenience for the hostess. Unlike gas and electric stoves, the microwave allows you to cook or reheat a dish much faster. It is also able to quickly defrost meat or fish frozen to the hardness of wood. For an example of using the microwave in cooking, consider cooking pork.
It is necessary
-
- 1. Microwave oven;
- 2. Pork;
- 3. The necessary set of kitchen utensils.
Instructions
Step 1
First of all, always remember a small but important secret. If, while studying the recipe, you did not find an indication at what temperature you need to cook pork - turn on the microwave at full power! And if in a recipe you see two values for the time that is supposed to be spent on cooking, it follows that one value is intended for an 800 W microwave. And the time value that is indicated in parentheses is for a 1000-watt oven.
Step 2
Meat for cooking can be steamed, chilled and frozen. Take the last option. So the first thing you should do is defrost the meat. To do this, remove all packaging and be sure to make sure that there are no metal objects on the meat - paper clips, or pieces of metal packing tape. Why - find out about this in the instructions for the user of the microwave oven (which, by the way, you should definitely study). Prepare a baking sheet or shallow large plate, place the meat on top and cover. During defrosting, turn the pieces of meat as needed and drain the liquid that forms during this process. If you see that the surface of a piece of meat has begun to change its appearance under the influence of heating, stop. In this case, the meat should sit for about twenty minutes. Then continue defrosting. (After the end of this process, the meat should also settle for half an hour.) You can also use the auto defrosting mode.
Step 3
Select or cut into pieces of thawed meat of approximately the same size for simultaneous and even cooking. Dry with paper towels or napkins before placing a baking sheet or meat dish in the microwave. Pork cooked in the microwave should be salted only after it is completely cooked - otherwise the meat will be dry on top. If you want a crispy brown crust on the meat, cook it without removing the skin. And the skin of the finished piece of meat must be cut off, lightly salted and brought to condition in a convection grill (at an average microwave power level). In order for all the pieces of meat to have an appetizing ruddy appearance, and boiling fat does not sprinkle on the walls of the oven from the inside, cover the meat with a special package. These special heat-resistant bags are available at hardware stores.
Step 4
Pierce the thickest part to check if the meat is cooked. If you are cooking pork, the juice that stands out must be clear and clear. (Cooked beef or lamb may have pink juice.)
