Microwave Cooking

Microwaves have become an essential part of everybody's life. Microwave cooking is a safe and convenient method of food preparation. A successful microwave cooking depends on understanding the limitations and benefits of this method of cooking.

Preservation of nutrients:

Microwave is the most efficient way of cooking while retaining minerals and other water soluble vitamins like thiamin and vitamin C present inside the foods from leaching out into the water.

Less oil, less water:

Cooking using a microwave requires very less oil and water. Microwaves are small electromagnetic radiations that are colorless, odorless and tasteless. These waves cause the water or fat molecules to vibrate at a higher frequency resulting in generation of heat. This heat is used for the purpose of cooking. A microwave oven operates on this basic principle.

Shorter cooking time:

Microwaves travel at a speed of light and are high frequency radiations that can penetrate through any surface including glass, paper, wood, bone-china and plastic. As a result, these waves can effectively generate heat within a short period of time. Hence, microwave cooking is really shorter than conventional cooking.

Preservation of flavor and color in food:

Another advantage of microwave cooking is that it is the best way to preserve and enhance the natural flavors and colors in food. This is because the entire energy dissipated by microwaves is used to cook the food rather than wasting on heating up containers. Microwave cooking is ideal for defrosting food items such as meat, poultry and vegetables. This also makes microwave cooking more energy efficient.

Food cooked inside a microwave oven does not present any sort of radiation risk. This is because; microwaves cease to exist as soon as the power is turned off. Since these radiations are non-ionizing, they are not even capable of changing the basic structure of any molecule to a great extent.

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