purposes: use plastic wrap to steam and tenderize; use wax
paper to hold in heat without steaming; use paper towels to
absorb moisture, yet hold in heat.
_To obtain a crisp, crunchy crumb-coated chicken,
first cook covered with wax paper, then switch to a paper
towel covering and, finally, complete cooking with chicken
uncovered.
_If the bony parts of your chicken are overcooking
before the meatier parts are done, shield the bony parts by
placing strips of thin aluminum foil over them.
_If you're microwaving chicken livers, prick each one
to allow steam to escape. Before I knew this tip, I've had
them explode in the oven.
_Microwave recipes usually call for smaller amounts of
seasonings than conventionally cooked dishes. Microwaving
tends to intensify flavors, so you won't need as much
seasoning.
_Don't ignore the standing time called for in some of
these recipes. In microwave cookery, standing time allows
further cooking to occur after you have removed the food
from the microwave oven. Covering the food holds heat in
and speeds this final, important step. When I've cheated on
this step, I've found the chicken hard to carve and
undercooked.
_When possible, arrange food in a circular or donut
shape; without corners, food cooks more evenly from all
sides. For example, if you're cooking drumsticks, arrange
them like a wagon wheel with the meatier portions at the
outer edge, and the drum stick end in the center.
_Thin foods cook faster than thick foods because