Detailed General Guidelines Too Successfully Cook Meat

Detailed General Guidelines Too Successfully Cook Meat

 Meat Characteristics When Microwaving:

Shape of Roast: Evenly shaped meats cook more evenly. Irregular shapes cook faster in thin areas. Shielding this area with wax paper gives more even cooking.

Bone: Bones conduct heat. When a bone is on one side of a roast, that side cooks first. Boneless cuts of meat cook slower, but more evenly. Center bones surrounded by more than 1 inch of meat have little effect on cooking.

Less Tender Cuts: As in conventional cooking, less tender cuts of meat need moist methods of cooking, while tender cuts must be dry roasted or grilled. In the microwave, cover less tender cuts tightly and reduce the power level to 50% or lower for longer, slower cooking. Use less liquid than you would conventionally since little evaporation takes place. Less tender cuts may be cooked in the microwave clay pot or crock pot.

Fat: As in conventional cooking, well-marbled meat is more tender than very lean meat. Even layers of fat on the outside of the meat help it microwave evenly. If the fat cover is heavy on one area, the meat next to it will cook faster and can easily over-cook. It may be necessary to trim fat evenly for better results.

Drippings: For more efficient cooking, and to help prevent splatters, remove drippings at intervals during cooking because drippings absorb microwave energy away from lean meat and this slows the cooking process.

Turning or Rotating: Turning of food is more important with larger cuts of meat. Rotating, however, is not necessary in many ovens. Follow manufacturer’s directions for this procedure.

Standing Time: This is extremely important since meat continues to cook and tenderize. Do not test for doneness until after completing standing time. The internal temperature will rise at least 10-15 degrees during this period. If you decide the meat is not done, it may be microwaved longer after standing. Make a tent of foil, shiny side down, over the meat during standing time to hold in moisture and complete the cooking process. If meat is wrapped tightly, however, it will have a steamed flavor.

Veal Marsala microwave recipe:

Ingredients:

• 1/2 pound veal, sliced
• Salt and pepper to taste
• 1 1/2 cups fresh mushrooms
• 3/4 cup chopped green onions
• 1/2 cup butter
• 1/4 cup sherry
• 1/2 cup Marsala wine
• Chopped parsley

Microwave butter for 45-60 seconds on HIGH until melted. Add veal and saute on HIGH for 30 seconds. Turn over and cook 30 seconds. Add mushrooms and green onions. Saute covered for 2-3 minutes on HIGH. Add sherry and Marsala and microwave about 2 minutes on HIGH, just to heat. Sprinkle with parsley and serve over wild rice. Delicious!