Types of Heat

1. Types of Heat Microwaves, Dry and Moist Heat can all make a big difference in your recipes

2. Microwave cooking Choose containers that are made of microwave safe materials allow plenty of room for expansion round or oval is best loosely cover if you are trying to maintain moisture use waxed paper to cover when you want moisture to evaporate wrap bread items in paper towels to absorb moisture use paper towels to absorb grease, like for bacon

3. Cook on the power level suggested in the recipe wattage can make a difference--ovens w/low wattage will take longer increase cooking time if you increase amounts thicker or tougher parts should fit towards the outside stir foods during and after cooking rearrange pieces during cooking turn foods over while cooking rotate during cooking

4. Standing time--lets heat penetrate all areas of food. The period when food continues to cook after being taken out of the microwave do not microwave eggs in shell pierce foods with a skin, such as potatoes and sausages cook in small batches--cook faster use pot holders be careful of steam, especially when uncovering containers

5. Food may not cook evenly in a microwave--make sure it heats to a high enough temperature wipe up spills & splatters after each use

6. Dry heat cooking • Baking & roasting • use an uncovered pan w/rack that allows fat to drain away from food • preheat the oven 10 minutes before • stagger pans to allow heat to circulate • broiling • Similar to grilling; set the oven to broil • thick foods--place pan farther away from heat and increase cooking time • use tongs to turn food

7. Moist heat cooking • Simmering • use a saucepan or pot big enough for liquid and food • bring liquid to a boil, add food, then turn down heat and cover pan • use cooking liquids as often as possible to preserve nutrients • Steaming • use a steamer basket that fits inside a saucepan, the steamer should be above the water, not in it • cover the pan

8. Braising • Food is browned in a small amount of fat • Then liquid is added, the temperature is reduced, and the food is cooked slowly for a longer period of time. • Boiling • use a pan big enough to allow for expansion of liquid • bring liquid to boiling food and then add the food • liquid should continue t boil as food cooks

9. Frying • Sauteing • small amount of fat over low to medium heat • stir to turn food frequently • Stir frying • use a wok or skillet • food should be in small, uniform pieces • small amount of oil, high heat • add foods in order of cooking time • stir food continuously

10. Deep fat frying • large pot or electric fryer • thermometer is important • cook until brown crust forms & center is done • do not overheat oil--burns food and causes fires • Pan frying • moderate amount of fat, low heat • larger pieces of meat, poultry or fish than sauteing • turn if needed