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Microwavable Foods

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  • Sue Snider
    http://www.IFIC.org  
     

    Sue Snider, PhD, is a Professor in the department of Animal and Food Sciences and Food Safety and Nutrition Specialist with Cooperative Extension at the University of Delaware. Dr. Sue Snider’s academic training is in home economics education and food science. Research for both her Masters and PhD involved microwave cooking of fish and beef. She has a deep concern and passion about food safety. Her educational programs range the entire spectrum of the food supply from growers to consumers, including youth. Dr. Snider has been involved in a number of innovative food safety projects including the development of a music-based curriculum called Don’t Bug Me! to teach safe food handling to youth. She actively writes news articles for the public on food safety and serves as a contact for regional media about food safety issues. Dr. Snider serves on the Delaware Food Safety Council, a board that advises the Delaware Department of Public Health about issues and concerns related to food safety in foodservice establishments.

  • Microwavable Foods

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  • Transcripts

    Sue Snider: I am Sue Snider, University of Delaware, department of Animal and Food Sciences. We have been talking about microwaving of foods and today, we are going to talk about what you can microwave. Fruits, vegetables and cereals are great microwaved. In fact, they retain their color, they retain their nutritional value and taste great. There are some products like bread and meats that need to be browned and either you can cook them in the microwave and you can cook them safely; they may not be as good a product as you would like. Now there are some products on the market that help. For example, we have a pocket sandwich here and this, to crisp it in the microwave has a special package, so you open up the package, you insert this into this crisping package and then microwave it. So that permits the product to be crisp. There are browning trays that you can use in your microwave to brown meats so that you get that nice brown color and flavor. Probably, the way most people use their microwave is in reheating of products either something that have prepared at home and there is nothing better than having a leftover product the next day for lunch that you reheat in the microwave and in fact, we know that things like microwave reheated meats have less of a warmed over flavor than if you conventionally warm them and then there is a whole host of products that you can find in your frozen food cabinets in the grocery store, but now there are many that are in the refrigerated section and some are even shelf stable. So these are all products that can be microwaved. Again, making sure that you follow the directions very, very carefully. Now one of the things in microwaving that you do have to take care of -- care about is how much food you put in the oven. Microwaves are absorbed and it takes more energy to cook a larger amount of food. It's not quite the twice the amount if I bake two potatoes but it does require more energy.

    We have talked about what you can cook in the microwave oven. Next we are going to talk about what you should not cook.

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