Defrosting the Right Way
Frozen fish and poultry are staples of many homes, but if they aren’t defrosted carefully they can lose their natural flavour, texture and nutritional values as they thaw. When defrosting, remember these tips:
- • Different foods need to defrost at different rates. Better microwaves offer specific settings for defrosting different foods: meat, poultry, fish or bread. After selecting the food type, estimate the weight you are defrosting and press start: The oven will do the rest of the work for you, brining the food to a suitable cooking temperature without degrading its taste, texture or vitamin content.
- • Don’t know the weight of the food you’re defrosting? Some microwaves, like the SMH1713, come with Convenient Sensor Cook / Reheat. This function detects food moisture and automatically calculates the optimal time for cooking / reheat. So it makes one simple press of a button to achieve amazing cooking results.
Steaming Made Easy
Steaming is the healthiest and lowest-calorie way to cook vegetables—but you have to do it right, or you will end up with mushy broccoli or dry Brussels sprouts. The key is to separate the water from the food, as in a traditional steamer. This keeps vegetables from getting waterlogged, preserving flavour and texture while preventing messy overflows. Microwaves can also include a steaming bowl specially designed for this function— big enough to hold enough food for your family’s needs.
Better yet, using a microwave with a built-in steaming bowl is the simplest way to make one of the most nutritious and minimally processed staples: brown rice. Simply combine grain and water for perfect rice in minutes. Be sure to cover the top with a steam plate to prevent the water from overflowing while cooking.
Warmth When You Need It
A microwave’s main job is cooking and reheating, but it also comes in handy when you simply need to keep food warm and fresh—say, when dinner guests are delayed, or you want to prepare a course or two in advance and take your time over appetizers.