Preserving in a microwave

Press, 3 February 1986, Page 8

Preserving in a microwave

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GLENNYS RAFFILLS

I Cooking Tutor

The main advantage of using your microwave oven to prepare food for the freezer is that food can be prepared, frozen, thawed, and cooked in the same container, saving greatly on time and dishes. Vegetables are best frozen in family size packs of two to six servings, rather than in bulk lots. Single servings can be prepared for the freezer in seconds, and cooked from frozen as required. Blanching Vegetables should be clean and dry and cut into even-sized pieces. Carrots and beans should be cut or sliced thinly. Place the vegetables in freezer bags, and microwave each bag on High 100 per cent for the times suggested - below: 1 serving — 30 seconds. 2 servings — 40 seconds. 3 servings — 50 seconds. 4 servings — 1 minute. 5 servings — 1 minute 10 seconds. 6 servings — 1 minute 20 seconds. Guide These times may vary a little depending on the freshness and moisture content of the vegetables. A good test to see if the vegetables have reached the correct temperature for bitching is to touch

the bags to test the heat that has been produced. They should be hot. Remove as much air as possible from the bags and secure with string, cellotape or a rubber band, sealing well. Plunge the bags into cold water and cool as quickly as possible. Dry the bags and pack into the freezer until required. The vegetables may be defrosted before cooking or cooked from frozen. Untie or pierce bags before cooking. To cook from frozen 1 serving — 1W to 2 minutes. 2 servings —2 to 2% minutes. 3 servings — 2Vi to 3 minutes. 4 servings — 3 to 4 minutes. 5 servings — 4 to 5 minutes.

6 servings — 5 to 6 minutes. Cook on high 100 per cent for the times above turning the bag over half way through cooking. NOTE: Dense vegetables such as carrots and runner beans may need a little more cooking while delicate vegetables like courgettes need less. Drying Drying is a very old method of preservation. If you grow your own herbs you can dry them while they are plentiful. The microwave oven is ideal for this, as both flavour and colour are retained and most will dry in just a few minutes. Use leaves of herbs, not stalks. Place about *6 cup herbs (even sized leaves or small sprigs) on to double layer of paper towels spreading out evenly. Cover with one layer paper towel. Heat

on High one hundred per cent for l / 2 to 1 minute (some herbs dry more quickly than others). Remove herbs from towel and place on a flat plate. After a few minutes check to see if herbs are dry enough to crumble between fingers. If necessary microwave a few seconds more. Place in glass or pottery container with well fitting lid and store in a dark place. Warning If you overdry the herbs they will begin to disintegrate and could ignite. Watch them carefully. Making breadcrumbs To make dry bread crumbs — process or grate bread to required coarseness and spread it on a shallow plate. Microwave on high 100 per cent checking every 30 seconds and stirring until dry. For toasted crumbs microwave a little longer until desired colour. Alternative Method Place slices of bread on elevation rack and microwave on High 100 per cent until dry. Crush or process into crumbs. Keep in. an airtight container.