microwave cooking
microwave cooking Rapid heating by passing high frequency waves from a magnetron through the food or liquid to be heated. Water absorbs the microwaves very well, so food with a high water content cooks more rapidly; fat absorbs the energy more slowly, so foods consisting of mixtures of fat and water cook unevenly. The cooking time is short and microwaves do not cause browning, so the food may not develop flavours associated with longer cooking times. First commercial microwave cooker was introduced by Raytheon Co., Waltham, Massachussetts, in 1947.
More From encyclopedia.com
Boiling , Boiling
BOILING. The admission of the novice cook that he or she "cannot even boil water" has perpetuated the idea that boiling water is one of the s… Cook , cook / koŏk/ • v. 1. [tr.] prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways: shall I cook dinner tonight? |… Cooking , cooking, the process of using heat to prepare foods for consumption.
Many common cooking methods involve the use of oil. Frying is cooking in hot oil… Broiling , GRILLING. Grilling is a fast, dry method of cooking tender cuts of meat and vegetables with radiant heat directed from below or from above. Its chief… Roasting , Roasting
ROASTING. Roasting is a dry-heat method of cooking whereby meat or poultry is cooked on a spit over a fire or in a pan in an oven. Roasting… casserole , cas·se·role / ˈkasəˌrōl/ • n. a kind of stew that is cooked slowly in an oven: a chicken casserole. ∎ a large covered dish, typically of earthenware…
You Might Also Like
NEARBY TERMS
microwave cooking