Microwave Cooking for One by Marie T Smith
Microwaving Tips
Sautéing
I've read a number of newspaper articles in which the authors of so-called gourmet cookbooks smugly dismiss microwave ovens, saying that they cannot turn out good food. I, on the other hand, have found this to be untrue. All the sautéing that is required in French-style cooking is unnecessary in the microwave; therefore, the dishes it produces are much easier on the digestive system.
To prepare onions, green peppers, mushrooms, or other vegetables to be added to a recipe, you need only slice or chop the vegetable onto a paper plate, cover it with a paper towel, and cook it until soft. All the flavor and the nutritional value remain in the food, and no additional salt or butter is needed. Favorite dishes that had become indigestible to me as I grew older are now edible again.
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It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to.—Norm Peterson, Arizona |
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Microwave Egg Boiler — Hard or Soft boiled eggs in minutes from your microwave!