Heat Another simple operation for which the microwave is more often used than the reheating already

The microwave cooking: defrost carter hoffmann and reheat Use of microwave essential for some basic techniques like defrosting and reheating, but if you already happen to end up with the brioche from the hot jam or slices of meat hard as a soled shoes, maybe you're not using it the right way ... any advice will help you to avoid these unfortunate incidents ... And then, we are here for!
Thaw. In modern microwave ovens c 'a special program designed to thaw food. This program was created precisely carter hoffmann because thaw in a conventional oven as well as being the most expensive can be more complicated. The microwave oven is ideal for this type of operation, in fact, with some changes, able to ensure perfect results. Needless to mention that the practice always the best teacher in the kitchen. Some experiments always serves to make us understand what kind of oven, and we know it, and to use it better. In microwave ovens the intensity of the power used for thawing varies from 30% to 50%. Inside the oven, the waves are drawn from the water, the water crystals that make up the ice melt thawing foods. Attention, defrosted portions carter hoffmann begin to cook and to change the color of the food if they are not arranged in an optimal manner. The provision of frozen foods in a circular fashion as useful for the perfect cooking of the same. Of course, if we decide to thaw meat or vegetables must pay more careful to remember that they have a different density and then thaw at different times, but we go to practice ... If we're going to defrost meat, always use the minimum power Since the density of the food itself is likely to make cooking the edges and not scongelarne the inside. It will be perfectly thawed if covered with a sheet of wax paper that will keep the heat around the food in the container. If scongeliamo food in special carter hoffmann bags, pieghiamoli when start to warm up in order to distribute the heat more evenly. For meat packaged, it will be useful at the earliest possible remove the polystyrene tray and paper towels that usually accompanies Since warms not only absorbs more energy but will begin to cook the food. Discard the liquid that forms on the inside of the food (for example, if scongeliamo a whole chicken) is already sufficient to speed thawing. This advice is particularly useful for vegetables, which generally carter hoffmann produce much more water and for this reason they tend to cook more quickly than other foods.
Heat Another simple operation for which the microwave is more often used than the reheating already cooked or previously cooked. You ever find yourself with warm bread and a piece of gum? And the croissants carter hoffmann with cream hot? If you succeed, then you have not properly used the microwave because the results are so despicable ... If you heat the bread, take care to wrap it in a sheet of paper towel that will absorb moisture but not render chewy. Do not use napkins or paper towels recycled Because they may contain metal shavings! Your brioche just heat it to a temperature more low remembering that sugars are heated more quickly, or heat it too quickly but leave for a few seconds more on the plate of the microwave off. If you heat vegetables particularly large, they will be more flavorful if wrapped in foil, I hasten warming. carter hoffmann Please keep in mind that vegetables rich in fiber tend to lose their texture, so do not riscaldatele carter hoffmann long. When heated foods with ingredients of different density, in addition to cover them with a sheet of greaseproof paper, arrange them in a smart way recalling that the most delicate foods (vegetables contour, for example) should be placed in the central part of the plate while foods more dense (the slice of meat) are arranged carter hoffmann on the outer most parts of the dish. In addition, the kitchen carter hoffmann will be more uniform in a shallow dish rather than in a fund. Make sure the pan is heated taking it from the microwave and putting one hand under the center of it. If it is already hot, then let it rest to allow time for the heat to heat up and expand the food around. Often foods are heated in the middle carter hoffmann and then the edges. By heating food casserole you pay attention in the mix from time to time and cover with the lens caps with paper or foil. If the meat is heated rather dry, add a little 'sauce, the render softer. Sometimes enough just to cover it with a