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Handy Hints and useful tips for Cooking using a Microwave

Quick Baked Potatoes
  Baking potatoes in their skins can be done in the oven, but it takes time and a lot of power. Instead, try them in the microwave. Pierce the skin of each potato a number of times with a fork, wrap in a piece of paper kitchen towel, then nuke on 800 for about 5 minutes,depending on size. They can be served as is, topped with butter, or can be stuffed - see Recipe R27.

Rice from the Microwave
  Some like it steamed, others prefer to boil their rice. Anyone who has a microwave might like to try this:
  In a deep microwave-safe container with an aerated lid put one cup of uncooked rice plus 2 cups of cold water and stir briefly with a fork. With the lid on, microwave for 4 minutes on number 5 (probably 50% for those with that type of temperature setting). When it pings off, remove the lid, stir with the fork, then replace the cover and return to the microwave for a further 4 minutes on the same setting. Repeat this procedure for another 2 minutes, then check if the rice is nearly ready. You may need to whiz it round for another 2 minutes if the grains are still hard; but don't overdo the cooking or it will end up soggy.
  Depending on your make and model, you may need to adjust the temperature setting, the time, or both. It took me a few goes to prevent it from boiling over on the second or third spin around. Now, it works well without making a mess of the nuke, and the separate stages give me time to get on with the rest of the meal.
  Once it is cooked, I prefer to flush the rice with fresh water: very hot if it is to go straight on the plate; cold if I intend to re-heat it when required, or if I'm using it for fried rice. I usually make a double batch, one for the meal and the other half for the freezer. When I need to use the frozen rice, I simply defrost it and reheat in a suitable container for 2-3 minutes on number 4 (40%), adding cooked mixed vegetables on occasions for something different. For fried rice, it just goes straight in the wok with the spices etc.
  Flushing reduces the starch, which is not only good for those on a reduced-carb diet, but also keeps the grains separate and fluffy.

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