3 RULES TO OBSERVE WHILE USING THE MICROWAVE OVEN

Every modern kitchen has to have a microwave oven. Many households use it to defrost or reheat food but some have learnt to cook using the microwave. This key piece of equipment has made the life of a bachelor a lot easier where microwave dinners are the norm.

How a microwave works.

Compared to conventional cooking method where food is cooked from out to the inside due to an external source of energy, a microwave cooks food from the inside to the outside.

This phenomenon is possible because food contains a high water content. Water absorb micro- waves (electromagnetic waves just under the frequency of radio waves). Water molecules vibrate and rub against each other resulting in friction and this produces heat; heat which warms food from the inside.

3 rules to observe when using the microwave.

1. Water absorbs micro- waves,
2. Glass transmits micro- waves
3. Metal reflects micro- waves

With these 3 principles it is easy to see why you shouldn't put metal in a microwave oven and why doing so results in disaster. 

Glass is the recommended material to use in microwave ovens due to their property of transmitting micro- waves.

Plastics and microwave ovens.

The greatest concern with using plastics in microwaves is the potential for the plastics to melt or warp. Most plastics that are used are made for storing margarine, ice cream, yoghurt and other food stuffs. These plastics have not been tested for use in microwave ovens so they can warp or melt.

Consequently, concern has been shown with the use of plastics due to migrating chemicals such as bisphenol-A (BPA) and phthalates used as plasticizers and which mimic human hormones, and not for the good.

Microwave safe plastics are available if you must use plastics. They have been subjected to testing therefore are approved for use in microwave ovens. 

Please refrain from using "Blueband" plastics. 

MY FAVOURITE SPICES

Every kitchen has to have a cabinet or a pantry full of dried herbs and spices. Even the most conservative of homes, where food is cooked as plainly as possible, has a few spices lying around.

My cooking style borrows heavily from the Middle and Far East so those spices are always available in the house. I usually find that the culinary style from these regions use spices in such a way that they are overpowering. On the other hand, I prefer spices to be far away in the background, rather than it punching you in the face and melting your mouth

Below is my personal preference of spices that I use regularly.

Black pepper.

This spice NEVER misses in any of my cooking. If I can sneak it in then I will. I love it because it is hot but unlike chillies it is not overpowering. When used in moderate quantities, the heat hits at the back of the tongue as you swallow giving a good surprise at the end. Too much and the food becomes extremely hot.

Cayenne pepper and cinnamon.

The heat of the cayenne is balanced with the sweetness of the cinnamon. Yes, I know cinnamon is a bit odd since its mainly used in desserts but it works well with other dishes too. Use cayenne pepper sparingly. It is extremely hot and can turn a meal in to a disaster. About half a teaspoon of cayenne is enough followed by a teaspoon of cinnamon. Cayenne pepper comes to its own when you make jerk chicken.

Cumin and cloves.

 This is a winning combination. Its a marriage made in heaven and delivered to our taste buds. Cumin and cloves come to their own in njahi (black beans) and with the horrible tasteless soya meat. I would be careful with the cloves since it packs a little more punch in the flavour department and can be overpowering. Other than that you should try this combination. It is amazing.

Basil and oregano.

For when am feeling a little bit Italian. Okay, when am feeling like making fake Italian dishes. 2 spices cannot substitute for the culinary experience from Italy. Basil is great with minced meat. Oregano and basil go well in red sauce which when added to pasta makes a big difference from your usual boiled pasta. I hate plain boiled pasta.

Garam masala.

Green grams (ndengu) have never been the same since I discovered this spice. It can be used in pilau together with pilau masala but I highly recommend that you try it with ndengu.

Pilau masala and cardamon.

Cardamon is one of the most expensive spices that you can pick up from the shelves of your local supermarket, but its worth it. Orginally I found it being used in mandazi and cakes: I use cardamon and pilau masala in my fried rice (recipe coming soon). 

Bay leaf.

The underdog. I rarely use it because it is usually at the back of the spice cabinet. When the leaves are boiled, they infuse a lemon-like flavour in to the dish. Works great with soups and syrups as well as its a great way to put some flavour into boiled rice. Just remember to take them out before serving as they are not meant to eaten

These are some of the few spices that I love to use. What is your favourite spice?