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Cooking Microwave:     more books (102)

First Steps in Microwave Cooking by Jan Harris, 1987-09-01 Microwave cooking step-by-step by Barbara Methven, 1978 A new look at microwave cooking: A practical guide to the possibilities of your microwave oven by Lila K Chalpin, 1976 More Hats Off to Microwave Cooking by Hat Stevens, 1985-11 Microwave Cooking by Linda Sonntag, 1985-05 Microwave Cooking Times at a Glance: An A-Z (Right Way S.) by Annette Yates, 2001-04 101 Microwaving Secrets (Microwave Cooking Library) by Barbara Methven, 1982-01-01 It's Not Really Magic: Microwave Cooking for Young People (Doing and Learning Books) by Rosella J. Schroeder, Marie C. Sanderson, 1981-02 The GNC gourmet vitamin cookbook: With directions for conventional and microwave cooking (Pivot original health books) by Myra Cameron, 1980 Low-Fat Microwave Cooking: 250 Quick and Healthy Recipes You'll Enjoy Every Day by Sharon Claessens, 1992-08 Fresh Food Favorites (Microwave Cooking Library) by Barbara Methven, 1993 Microwave Cooking (California Culinary Academy Series) by Judith Knorr, 1988-10 Microwave Cooking: For One and Two by Litton Industries, 1982-04 Microwave Cooking by Boni Piper, 1985-10

lists with details

81. Microwave Cooking - Part 1 - Home Cooking
    There are so many everyday uses for a microwave oven so many ways to ways to simplify cooking. Here´s things microwave ovens can do really well,  
    http://www.bellaonline.com/articles/art27624.asp
    
    Extractions: BellaOnline's Home Cooking Editor Microwave Cooking - Part 1 Microwave ovens play an important role in the hectic lives so many of us lead today. They're fast, convenient, energy-efficient, low-maintenance, and affordable. Many families now have more than one microwave oven, and use them every day... even if only to heat frozen pastries in the kitchen or popcorn in the family room. Utility experts tell us that microwave cooking uses 30% to 70% less power than conventional methods. With gas and electric ovens, much of the heat ends up warming air rather than heating food. Microwaving is far more efficient, saving you money and reducing the impact of cooking on the environment . Microwave ovens don't need to be pre-heated, and that saves both time and energy. Microwave ovens can reduce overall cooking time up to 75%! One dish can often be used for mixing, cooking, and serving. They not only cook faster, they really can cook some things better.

82. Microwave Cooking - Part Four - Microwave Meals - Home Cooking
    cooking meals in a microwave oven can save energy and help keep you cool in the Summertime microwave cooking - Part Four - microwave Meals - Home cooking  
    http://www.bellaonline.com/articles/art33020.asp
    
    Extractions: BellaOnline's Home Cooking Editor Microwave Cooking - Part Four - Microwave Meals Previous articles, Microwave Cooking - Parts One, Two, and Three covered time-saving shortcuts and techniques, microwave defrosting, and cooking vegetables in the microwave. Part Four features cooking tips and recipes for the main course and one-dish meals, plus how to convert conventional recipes to microwave recipes. Although microwave cooking can't completely replace cooking on a stovetop, baking in a conventional oven, grilling, deep-frying, crock-pot cooking, and other favorite cooking methods, it can save time, save energy, and help keep you cool in Summer. Shorter cooking times and the use of less water than in conventional cooking can preserve nutrients. Microwave cooking also simplifies cleanup... You can often mix, cook, serve and store in the same dish. You might even discover that for some foods, microwave cooking is not only faster, but better!

83. Microwave Oven - Wikipedia, The Free Encyclopedia
    dangers than the ones listed above associated with cooking in a microwave oven. It is claimed that microwave cooking causes more loss of nutrients than  
    http://en.wikipedia.org/wiki/Microwave_oven
    
    Extractions: Microwave oven A microwave oven is a kitchen appliance employing microwave radiation primarily to cook or heat food edit The idea for using microwaves to cook food was discovered by Percy Spencer who was working for Raytheon and was building magnetrons for radar sets. One day he was working on an active radar set when he had noticed a sudden and strange sensation, and saw that a chocolate bar he had in his pocket had melted. The holder of 120 patents , Spencer was no stranger to discovery and experiment, and realized what was happening. The first food to be deliberately cooked with microwaves was popcorn , and the second was an egg (which exploded in the face of one of the experimenters). In Raytheon patented the microwave cooking process and in , they built the first commercial microwave oven, the Radarange . It was almost 6 feet (1.8 m) tall and weighed 750 pounds (340 kg). It was water-cooled and produced 3000 watts , about three times the amount of radiation produced by microwave ovens today. This first step was so successful that Raytheon eventually purchased

84. Microwave A Delicious Holiday Meal
    Stirring midway through cooking, microwave on high 2 minutes. Add apple, onion and 2 tablespoons coconut. Stirring midway through cooking, microwave on high  
    http://www.chron.com/cgi-bin/auth/story/content/chronicle/food/97/12/22/microwav
    
    Extractions: HoustonChronicle.com Pick a section Home Page Business Classifieds Columnists Comics Community Directory Entertainment Features Health Help Inside Story Marketplace Metropolitan Page 1 News Search Archives Site Map Space Sports Travel Weather Section: Food Food stories for the week of Wednesday, Sept. 14, 2005 There are no stories in this section 6:37 PM 12/18/1997 By ANN STEINER and CICI WILLIAMSON IN little more than a decade, the observance of Kwanzaa is rapidly gaining in popularity. It's a time when African-Americans celebrate their heritage, beginning Dec. 26 and lasting seven days. Although it has been observed for the past 31 years, it has picked up momentum in the last decade. The holiday is based on seven principles. Each evening, the celebration focuses on one of the principles, beginning with unity and ending with faith. According to Eating Well magazine, "Kwanzaa was designed as a time for introspection and a forum for reinforcing the virtues of home and community. That leaves the interpretation of these core values open to improvisation, and allows celebrants to orchestrate festivities around their individual talents." Kwanzaa is a commemoration of the first fruits of harvest. On Dec. 31, a grand feast takes place. This is a time to join with family and friends, with each person bringing a dish to share.

85. Microwave: Olympic Recipes
    Stirring midway through cooking, microwave on high 4 minutes. Add grapes, bell pepper and green onion; recover. microwave on high 2 to 3 minutes.  
    http://www.chron.com/content/chronicle/food/96/07/24/microrecipes.html
    
    Extractions: 2:34 PM 7/19/1996 Spicy Asian Beef and Grapes 2 tablespoons each: reduced-sodium soy sauce and dry white wine 1 clove garlic, minced 1 teaspoon sesame oil 12 ounces beef flank steak 1 tablespoon cornstarch 1 cup seedless grapes, halved 1 green onion, thinly sliced 2 cups finely shredded cabbage 1 teaspoon sesame seeds, toasted Combine soy sauce, wine, garlic, sesame oil and pepper flakes in small bowl; mix well. Slice steak across the grain into thin strips and add to mixture in bowl; stir to coat all pieces. Cover and marinate 20 minutes. Place marinated beef in a 2-quart casserole; stir in cornstarch. Add onion and cover with wax paper. Stirring midway through cooking, microwave on high 4 minutes. Add grapes, bell pepper and green onion; re-cover. Microwave on high 2 to 3 minutes. Line bottom of serving platter with cabbage; top with hot beef mixture. Sprinkle with sesame seeds. Makes 4 servings, each: 196 calories, 16 grams protein, 9 grams fat (39% of total calories), 12 grams carbohydrates, 2 grams dietary fiber, 35 milligrams cholesterol, 343 milligrams sodium. Italian Fillet of Sole 1 pound thin sole or other whitefish fillets 1/8 teaspoon cayenne pepper, or to taste

86. Cooking For Engineers - Equipment & Gear: Microwave Safe Containers
    If the container remains cool, you can cook in the microwave with that container. Personally, I choose to either check to see if it s marked as microwave  
    http://www.cookingforengineers.com/article.php?id=99

87. Microwave Cooking - Health Risks - Cancer Salves
    Research shows that food cooked in microwave ovens suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems  
    http://www.cancersalves.com/articles/Microwave.html
    
    Extractions: The Hidden Hazards of Microwave Cooking Recent research shows that microwave oven-cooked food suffers severe molecular damage. When eaten, it causes abnormal changes in human blood and immune systems. Not surprisingly, the public has been denied details on these significant health dangers. Back in May of 1989, after Tom Valentine first moved to St Paul, Minnesota, he heard on the car radio a short announcement that bolted him upright in the driver's seat. The announcement was sponsored by Young Families, the Minnesota Extension Service of the University of Minnesota: "Although microwaves heat food quickly, they are not recommended for heating a baby's bottle," the announcement said. The bottle may seem cool to the touch, but the liquid inside may become extremely hot and could burn the baby's mouth and throat. Also, the buildup of steam in a closed container such as a baby's bottle could cause it to explode.

88. YumYum.Com - The Recipe Website For Everyday Cooks!
    Remember, the microwave; range or other cooking appliance cannot make food safe if it is microwave cooking Techniques When preparing foods to microwave,  
    http://yumyum.com/text/mwave.htm
    
    Extractions: Join Our Email List: Microwave Safety The Supermarket, microwave and you - a terrific trio! Almost everyone uses a microwave oven these days. Its speed fits today's lifestyle. And your supermarket has kept pace with the times by providing a limitless variety of foods you can microwave - from fresh produce and meats to microwavable frozen convenience foods and in-store deli items, foods become meals in minutes in your microwave.

89. MICROWAVE FOOD SAFETY
    There are traits unique to microwave cooking that affect how evenly and safely food Safe Utensils for microwave cooking These include glass and glass  
    http://hgic.clemson.edu/factsheets/HGIC3586.htm
    
    Extractions: HGIC 3586 http://hgic.clemson.edu Microwave Food Safety There are traits unique to microwave cooking that affect how evenly and safely food is cooked. "Cold spots" can occur because of the irregular way the microwaves enter the oven and are absorbed by the food. If food does not cook evenly, bacteria may survive and cause foodborne illness. Simple techniques ensure that meat and poultry microwave safely. Remove food from store wrap prior to microwave defrosting. Foam trays and plastic wraps are not heat stable at high temperatures. Melting or warping from hot food may cause chemicals to leach into food. Cook meat and poultry immediately after microwave thawing Some areas of frozen food may begin to cook during the defrosting time. Holding partially cooked food is not recommended because any bacteria present would not have been destroyed. Remember to take food out of the microwave Do not forget about a food item that has been thawing in the microwave. Food should not be left out of refrigeration more than two hours. UTENSILS SAFE TO USE If you are not sure if pottery or dinnerware is microwave safe, place the empty utensil in the microwave alongside a cup of water in a glass measure. Microwave on high 1 minute. If the dish remains cool, it is safe to microwave. If the dish gets warm or hot to the touch, do not use.

90. Cooking Meat Safely
    Do not microwave whole, stuffed poultry. cooking of meats is so rapid, Never partially cook food. When microwaving food to finish cooking on the grill  
    http://hgic.clemson.edu/factsheets/HGIC3580.htm
    
    Extractions: HGIC 3580 http://hgic.clemson.edu Cooking Meat Safely One of the critical factors in controlling bacteria in food is controlling temperature. Pathogenic microorganisms grow very slowly at low temperatures multiply rapidly in mid-range temperatures, and are killed at high temperatures. For safety, food must be cooked thoroughly. It is essential to use a thermometer when cooking meat to take the guesswork out of cooking and to assure that a safe temperature has been reached to destroy harmful bacteria such as salmonella and E. coli Using a thermometer is the only reliable way to ensure safety and to determine the "doneness" of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that color and texture changes are not reliable indicators to ensure that all bacteria have been destroyed. For example, ground beef may turn brown before it has reached a temperature at which bacteria are destroyed. A consumer preparing hamburger patties and depending on visual signs to determine safety by using the brown color as an indicator is taking a chance that pathogenic microorganisms may survive. A hamburger cooked to 160 °F, regardless of color, is safe. The temperature at which different pathogenic bacteria are destroyed varies, as does the "doneness" temperature for different meat and poultry products. A roast or steak that has never been pierced in any way during slaughter, processing or preparation and has reached an internal temperature of 145 °F is safe to eat. A consumer looking for a visual sign of doneness might continue cooking it until it was overcooked and dry. A consumer using a thermometer can feel reassured the food has reached a safe temperature.

91. Microwave Cooking Tray At PartStore.com
    America s largest source for replacement parts and accessories. Over seven million cool accessories, hard to find parts, batteries for everything,  
    http://www.partstore.com/Sitemap/microwave-cooking-tray.aspx

92. Food Safety: How Do I Safely Cook Foods In The Microwave?
    Do not microwave whole, stuffed poultry. Never partially cook food. When microwaving food partly done, to finish cooking on the grill or conventional oven,  
    http://www.msucares.com/health/food_safety/foodfaq50.html

93. Industrial Microwave Systems, Inc. - Microwave Heating, Drying, Bonding,curing,
    microwave heating, drying, bonding, curing, cooking, pasteurizing and sterilizing equipment for continuous industrial processing of wide webs,  
    http://www.industrialmicrowave.com/

94. Cooking Tips: The Microwave And Diabetic Cooking
    Fish cooked in the microwave is marvelous, and the microwave does an excellent job with poultry Have you ever tried cooking artichokes in the microwave?  
    http://www.diabetic-lifestyle.com/articles/jan98_cooki_1.htm
    
    Extractions: january 98 Diabetic-Lifestyle Cooking Tips features useful ways to cook with more flavor, using less fat, salt, and sugar. Diabetic-Lifestyle offers recipes, menus, medical updates, entertaining - practical information enhances life while managing diabetes on a daily basis. - Home The Microwave and Diabetic Cooking It's estimated that nearly 95% of American households have a microwave oven, and about 15% of those have more than one. Yet, most of these ovens are only being used for defrosting, reheating, and popping popcorn. For the person who is trying to put delicious, low-fat meals on the table quickly, the microwave oven can be a great asset. You just have to choose the right foods to microwave and understand the microwave's strengths and limitations. In his introduction to The Good Health Microwave Cookbook (Bantam Books), Carl Jerome says "by its very nature the microwave encourages its user to prepare healthful food. It cooks without the need of added fat...the microwave enhances flavors, in large part, because it cooks foods without the need for added water which drains food of its flavor thus minimizing the need for salt." We agree! The microwave cooks fresh vegetables wonderfully (and makes frozen vegetables seem almost fresh). It cooks cereals, grains, beans, and peas perfectly. Fish cooked in the microwave is marvelous, and the microwave does an excellent job with poultry and game. Fruit is better when cooked in the microwave than on top of the stove or in the oven.

95. Cooking Tips: Microwave II
    One of the main reasons that we like microwave cooking is that we can cook Since there is little evaporation in microwave cooking, food cooks in very  
    http://www.diabetic-lifestyle.com/articles/feb98_cooki_1.htm
    
    Extractions: february 98 Diabetic-Lifestyle Cooking Tips features useful ways to cook with more flavor, using less fat, salt, and sugar. Diabetic-Lifestyle offers recipes, menus, medical updates, entertaining - practical information enhances life while managing diabetes on a daily basis. - Home Microwave II One of the main reasons that we like microwave cooking is that we can cook delicious meals with little or no fat. A 4-ounce (120 g) boneless, skinless chicken breast half cooks to juicy perfection in 2 to 2 1/2 minutes. Before cooking, rinse the chicken, blot with paper towels, sprinkle the chicken lightly with mixed Italian herbs and wrap in microwave-safe plastic wrap. At the same time, you can cook a mix of thinly sliced onion and a few julienne strips of red and green bell peppers plus a quartered small red potato in 5 minutes. Add about 5 minutes for the pre-microwaving preparation time, and you have dinner done in 10 minutes all on the same plate, if you like. (If cooking on one plate, start the vegetables and potato first and add the chicken after 2 1/2 minutes. Instant portion control with no tempting leftovers and only a plate, a chopping board, a sharp knife, and eating utensils to wash! Exchanges equal 4 very lean meat, 1 carbohydrate (1 bread/starch), and 1 vegetable. Another time, you can do an instant "taco" salad dinner that makes 4 servings. First, crumble 1 pound (480 g) ground turkey in a microwave-safe colander set over a casserole dish. Microwave on HIGH for 5 minutes. Discard fat drippings and wipe out the casserole. Turn the cooked turkey into the casserole and stir in 1/2 cup (80 g) chopped onion, 1 cup (130 g) chopped zucchini, 1/2 tablespoon (7.5 ml) Mexican seasoning (if not available at your market, you can substitute 1 1/4 teaspoons (6.25 ml) chili powder and a 1/4 teaspoon (1.25 ml) ground cumin), 1/4 teaspoon (1.25 ml) garlic powder, 1/4 teaspoon (1.25) freshly ground pepper, and 1/2 cup (120 ml) purchased taco sauce. Microwave on HIGH for 3 minutes. Spread 4 cups (224 g) shredded iceberg lettuce on a platter. Spoon hot turkey-vegetable mixture over the lettuce and sprinkle with 3 tablespoons (21 g) low-fat sharp cheddar cheese. Exchanges per serving will equal 3 very lean meat and 1 vegetable.

96. Dangers Of Microwave Cooking
    Dangers of microwave cooking. At the present time I would like to alert everyone to the microwave cooking changes the molecular structure of food.  
    http://www.unhinderedliving.com/microwave.html
    
    Extractions: Dangers of Microwave Cooking At the present time I would like to alert everyone to the pervasive danger in the use of microwave cooking. Our family no longer has a microwave, and we try not to eat anywhere that we know microwave cooking is used. Here is a simplified explanation of the dangers: Microwave cooking changes the molecular structure of food. In test subjects who ate microwaved food, the following changes in blood chemistry were observed: Decrease in hemoglobin values Increase in luminous power by luminous bacteria exposed to blood of volunteers (in essence, radioactive energy was passed on from the microwaved food to the blood cells of those who ate the food) In other words, the implications are that a person who eats microwaved food for an extended period could become anemic due to destruction of hemoglobin, have an increase in heart disease from the decrease in good cholesteral and the ratio between good and bad cholesterol, and could become subject to a host of contagious diseases due to immune system compromise. It has also been discovered that when microwaved, molecules are torn apart and deformed. These cells become extremely vulnerable to viruses, fungi, and other micro-organisms. These cells' ability to repair themselves is suppressed so that rather than producing water and carbon dioxide in the process of cell repair, hydrogen peroxide and carbon monoxide are produced. Can you imagine eating food filled with carbon monoxide? Can you imagine your own cells producing this compound?

97. Food Safety: Guidelines For Proper Cooking
    Special care must be taken when cooking or reheating foods in microwaves to ensure Do not partially cook food in the microwave then save it for later.  
    http://www.nsf.org/consumer/food_safety/fsafety_cooking.asp?program=FoodSaf

98. The Safety Of Microwave Ovens: Food Science Australia
    microwave ovens provide a convenient method of cooking and reheating food. microwave cooking is preferable to boiling to minimise the leaching of  
    http://www.foodscience.afisc.csiro.au/micwave1.htm
    
    Extractions: Intranet Food Science Australia factsheet March 1994 Introduction Microwave ovens provide a convenient method of cooking and reheating food. Their ease of operation and time-saving properties mean that their popularity is likely to increase for domestic use as well as in restaurants and institutions. While few people would dispute their convenience, consumers are sometimes concerned about the safety of microwaves and their effect on nutrients in food. Microwave cooking and nutrition The majority of reports published on the nutritive value of foods cooked in microwave ovens indicate that food prepared in this manner is at least as nutritious as comparable food cooked by conventional methods. Most of these studies have concentrated on vitamin retention and indicate that cooking in minimal water for a reduced time, as occurs with microwaving, promotes the retention of the water- soluble vitamins particularly of vitamin C and thiamin. Microwave cooking is preferable to boiling to minimise the leaching of vitamins into the cooking water; in this regard it is similar to steaming. For the same reasons given for vitamin C, microwave cooking enhances mineral retention in vegetables.

99. All Easy Cooking Recipes For The Microwave. (casseroles, Cakes, Breads, Side Dis
    Easy to prepare microwave recipes collected from newspapers, magazines, packages and friends over the years. Includes candy, main dish, side dish and  
    http://www.nancyskitchen.com/microwave_recipes.htm

100. Unwise Microwave Oven Experiments
     If somebody says that microwave cooking is much MUCH worse than a canned food diet, If they do, then perhaps microwave cooking is much safer than normal  
     http://www.amasci.com/weird/microexp.html
     
     Extractions: Google: This page is intended for an adult technical audience, and has a RSACi rating of V4. If your kids can see it, then you are not using an Internet Filter to block adult content. Are you a kid? Does your microwave oven belong to your parents? If so, then don't even THINK about trying any of these experiments. I'm serious. If I wreck my microwave oven, I can buy another. Also, I'm a professional electrical engineer. I know enough physics and RF effects to take correct safety precautions when I'm experimenting. But you don't know the precautions, so you should be smart: read and enjoy my writing, but don't duplicate my tests unless you grow up to become an electronics tech, engineer, etc., and buy your OWN microwave oven. Scroll Down Organizations in Seattle can request the

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