Careful cooking by microwave

We are always looking for practical tools in performing daily activities, the tool including a microwave. Cooking is easier and can be done while activities like mild exercise. Did you know that in addition to more practical cooking, the microwave can make the cooked food to be more healthful. However, to be seen also how to cook that could reduce nutrient content and health hazard.
Philosophy made microwave is intended to relieve human tasks. The figure is also very attractive physically. How to use it too easy. Not to mention the versatile functions.
In principle, the microwave has a way of working that is not far different from ordinary oven. The difference is, if the regular use of fire oven, microwave oven uses microwaves as a heat source. Microwaves are high frequency radio waves generated by an electronic tube called a magnetron.
From this magnetron microwave cooking will enter the area through an open gap at the top of the oven. This appliance is equipped with a propeller that serves to evenly distribute microwave, until there uniformity of cooking.
Microwaves have two main characteristics that we should understand. The first characteristic, the waves will be reflected by the metal or metal, and can not be through a metal container for heating food. Therefore, it would be better if the food warm when not using a material made of metal. Containers of paper, plastic, glass, and wood is ideal put in this microwave oven.
The second characteristic, microwave easily absorbed by water. To speed up the process of cooking with a microwave, water should be used as a medium.
Reduce Component Nutrition
Beyond the practicality of cooking with a microwave, some studies indicate this fact of modern cooking can reduce quite a lot of nutritional components.
Publication in The Journal of The Science of Food and Agriculture (2003), showed that broccoli cooked by microwave lost up to 97 percent of the flavonoid components, sinapics 74 percent, and caffeoyl-quinic derivatives by 87 percent. The three components are important as an antioxidant in broccoli.
Loss of nutrients by microwave cooking is higher than the steamed broccoli. Steamed broccoli lost 11 percent just cause flavonoid component, 0 percent sinapics, and 8 percent of caffeoyl-quinic.
Results of research from Stanford University that was published in The Journal of Pediatrics (1992) shows breast milk (ASI) which is heated with a microwave, some important enzymes can be damaged, such as the enzyme lysozyme is very important to fight bacterial infections. As a result, a moment later breast milk is rich in Escherichia coli bacteria that have the potential to cause diarrhea.
Publications Dr. Lita Lee in The Lancet Medical Journal (1989) suggested that protein-rich baby food is not cooked in the microwave because changing the structure of the amino acid L-proline into compounds that potentially weaken the function of nerve tissue and kidney.
Some Russian researchers in the 1950s shows, cooking protein-rich food with a microwave potentially alter the structure of amino acids into compounds that are carcinogenic. To avoid the dangers that arise, reduce the use of microwaves for cooking protein-rich materials (such as milk and meat).
Note the dose of spice
When cooking or melt large cuts of meat, the meat should be thin or fat wrapped in aluminum foil because the two materials easily burned.
Raw foods contain milk, cereals, sauces, and jams, should be cooked using a container large enough. These materials will expand bigger than ordinary cooking methods. Containers that are not appropriate to make its contents spill out.
The addition of spices also need attention. Microwave cooking requires the amount of spices to cook less than the conventional way. Shorter cooking time aroma of spices cause the maximum lag in the dish.
In contrast, the food usually takes a long formulation (such as curry or Balado), should not be microwaved. Most likely will not be absorbed perfect flavor, so it feels to be bland. Moreover, the addition of salt should be done after cooking, given the nature of salt which can draw water.
In general, how to properly use a microwave can be used to cook almost any type of cuisine. Things to note is the way ripening. The correct way of cooking will produce perfectly cooked food, has the appearance and taste good, and excellent nutrition.
* If food is about to be cooked or warmed many contain liquids such as puddings, sauces, and soups (meat, fish, cereals, and vegetables), you should use a high cooking position.
* When cooked food in the form of pie crust, cakes, frozen foods ready to eat, steak meat has a small size, and chicken, you should use a cooking medium position. * When cooked food in the form of bread, eggs, cheese, beef steak has great size, or about to melt the butter, chocolate, or frozen raw food, you should use a low cooking position.
* Another thing to consider is the cooking time. Food and drinks that we cook in the microwave heating will continue to experience shortly after removed from oven. Therefore, a long note of a material in the microwave, so not too ripe.
* When using the microwave, the outside of fast food will usually be more mature. Therefore, it must be set for the thickest part is located in the outer portion of the plate or container. If possible, could be stirring or turned upside down as much as one to four times during the cooking process. More often stirred, the more evenly cooked food.
* The container of food should be played as often as possible, especially when using high cooking position. It is intended that the process of cooking can be uneven.
* In addition, the food would be cooked should be closed to prevent the microwave from the cooked material splashing. Thus, the inside of the microwave stays clean.
* Type of cover that is used can vary, such as paper towels, waxed paper (waxy), or regular glass lid. Paper towels have the ability to absorb water, so that is usually used for the desired food dry and free from moisture. Waxed paper is used to retain heat and keep hot water vapor near the food without the moisture binding. Cooking cakes and breads are best to use wax paper.
* For cooking soups or vegetables, you should use plastic containers or regular glass lid, so that water does not evaporate quickly and vegetable hot. Needs to be put to the closure process is not too tightly to prevent the eruption.
* For canned food, before cooking should be moved first into the plate. This was necessary because it contains elements of metal cans that make the work a microwave be not optimal.
No added fat
Cooking with a microwave that does not mean always bad. Because, to cook with conventional methods can also cause loss of nutrients. It highly depends on the food ingredients, cooking time, storage, until a way ripening.
A study by Cornell University, USA, shows the spinach with the microwave cooking process to maintain the content of water soluble vitamins, including folic acid which is very important for pregnant women.
However, according to research published in Science News (1998), cooking by microwave for 6 minutes to destroy half the content of vitamin B-12 on milk and meat. Vitamin B-12 is one of the vitamin B complex which is soluble in water.
Research conducted at Cornell University shows the process of cooking meat with a microwave was free from the content of nitrosamines, are compounds that are carcinogenic (causing cancer) and there are usually lots of burnt flesh, fried, and baked.
Cooking with ok also free of carcinogenic compounds such as heterocyclic amines, poliaromatik hydrocarbons (PAH), or free radicals. Until now there is no comparison between the levels of carcinogenic cooking by frying, baked, or roasted with a cook using a microwave. Another advantage is the microwave to cook without using oil. That means cooking with microwaves does not increase the fat content of food.
In general, many people use microwaves to warm food up to many times. Habits should begin to be avoided because even if practical, repetitive heating process can lead to decreased food nutrients. In addition, compounds that are potentially carcinogenic.
Food for babies, as breast milk or infant formula should not be heated by microwave, considering the baby's immune system is still very sensitive and vulnerable.
Cleaning the microwave should also receive attention. In addition to closing the cuisine that would be cooked, the microwave should be routinely cleaned to avoid contamination of dirt or bacteria that would endanger health.