Both books are packed full of such trivia as well as worlds of information about health, cooking and eating lean. There is even a section which explains what we need to know before cooking, such as how to follow recipes, cooking terms and techniques... even how to measure and use ingredients. There are also hundreds of tips and facts on such things as removing stains and doing beneficial things around the house.

  1. Eighty-five percent of conventional recipes will convert successfully to microwave.
  2. Butters and oils normally needed to sauté foods conventionally are not needed when foods are cooked in the microwave.
  3. Less spices and herbs are needed in foods which are cooked in the microwave. Therefore, reduce the amount called for in conventional recipes by 20-25%.
  4. The least "rich" liquid ingredient (such as water) in a conventional recipe may be reduced by 20-25% when cooking that recipe in the microwave. Since there is no dry heat, the extra liquid will not evaporate and is not needed.
  5. Foods, such as soups, which have a high liquid content take longer to cook than foods which cook from their own moisture content. Liquid ingredients slow down cooking. In other words, one pound of food with 50% moisture will take less time to heat to a certain temperature than one pound of food with 75% moisture.
  6. Keep liquids covered to cut costs, as they release moisture, causing refrigerator to work overtime.
  7. In cool water, a fresh egg will sink and lie horizontally on bottom; a week-old egg will lie tilted up; two to three-week old eggs will stand upright; and old eggs will float and should be thrown out.
  8. Cottage cheese stays fresher longer if stored upside down in the refrigerator.
  9. In soup, leaf lettuce dipped in will remove excess fat from the soup; if you drop ice cubes in, the fat will cling to the cubes which you can remove and discard?

Did you know?

Microwave tips and other useful tips

This is a sampling of the helpful information contained in Definitive Microwave Cookery I and II.