Seven unexpected uses for your microwave

Seven unexpected uses for your microwave

All kitchens have a microwave. Many people use them to heat only the most advanced food and preparing complete meals, but there are several uses that even the most experienced cook in the microwave will be surprised.

1. Soften brown sugar
Brown sugar tends to harden so that seems stone. But you need not break your hand trying to pull a few pieces. Moisten a paper towel and place them on the brick of brown sugar. Give 30 seconds in the microwave and sugar will soften.

2. Cook bacon
You can get crispy bacon in the microwave and with less mess. It covers a microwave-safe plate with several sheets of paper towel. Add the bacon in a single layer. Cover with more paper towels and cook for two minutes.

3. As proofer
The microwave is perfect for a temporary proofer for the yeast to rise. The yeast needs warmth and humidity to rise. The sealed environment of the microwave and keep the heat trapped moisture. For maximum effectiveness, a cup of boiling water until steaming hot, then place the dough, close the door and waits.

4. Cooking fish
A steak in the microwave is almost like a shoe served as dinner. But the fish is another matter, can be cooked to perfection in the microwave. Simply wrap the fish with plastic safe for use in microwave with a little seasoning, like salt and pepper and a little lemon juice. Cook for two minutes on high. Depending on the term you want and the thickness of the fillet, is the cooking time, but very careful with not cook too.

5. Steamed Plant
The steaming basket on the stove not only takes longer, but when the plants are exposed to intense heat, they lose more water and thus, nutrients such as vitamin C, thiamine and vitamin B. The microwave cooking faster, minimizing the loss of nutrients.

6. Make potato
It is hard to believe that the chips can get crispy in the microwave, but possible. They are also healthier because they are not fried.

Ingredients: 1 1/3 pounds of red potatoes or Yukon, clean, 2 teaspoons olive oil 1/2 teaspoon salt.

Procedure: Cut the potatoes into thin slices and place in a bowl with salt and olive oil to coat. Cover with cooking spray a microwave safe dish. Place the slices in one layer in the dish. Kitchen and uncovered on high for 2 to 3 minutes until they begin to brown. Turn the slices and repeats until golden brown on both sides.

7. Clean the sponge in the kitchen
The sponges are a breeding ground for germs. It's easy to discard, but as not given away in stores, you could extend the life of your sponge to electrocute the germ for two minutes at high temperature. Make sure that the sponge is wet, but this way you could kill up to 99% of harmful bacteria.

Peruvian Recipes, Aji de Gallina, Tips for cooking

Ingredients:
  
    1 large chicken
    8 cloves garlic, minced
    1 stalk of celery
    1 bay leaf
    1 carrot, cut into 4
    2 onions, chopped
    Pepper
    6 slices of bread soaked in milk (about ¾ cup milk)
    Salt
    50 g or 2 tablespoons crushed pecans
    1 k (2.2 lb) of white potatoes, cooked
    50 go 2 tablespoons Parmesan cheese
    10 black olives
    3 boiled eggs to decorate
    ¼ cup oil
    Parsley for garnish
    Optional: ½ cup milk
    150 go 6 tablespoons yellow pepper fresh


Preparation:
  
Boil the chicken in hot water to cover it, (35 minutes if chicken, the chicken takes longer) with celery, bay leaf, carrots and salt until they are tender. Reserve the broth (1 / 2 cup). Drawing, cutting up and shredding the meat.

In a separate pan fry in oil, chopped garlic, chopped onion, peppers and pepper. Cook until the onion gets transparent. Add bread soaked in milk and stir. Lighten with chicken broth. Add a little more milk if necessary.

Add to this ragged chicken. Stir well. Add salt and ground pecans.

Place the chicken chili in the center of a platter and put some cooked potatoes and cut into halves. Sprinkle with Parmesan cheese.

Garnish with olives, boiled egg and parsley.

Serve with white rice.

Note:

If it happens on plate: Serve 2 / 2 potatoes per person, covering them with sauce, garnish with boiled egg, olives and accompanied by rice.

Pachamanca, Peruvian Recipes, how to cook peruvian food

Pachamanca, Peruvian Recipes, how to cook peruvian food.

The Peruvian Andes is characterized by memories of pre-Hispanic cultures in their foods. So the presence of potatoes (potatoes), beans and corn, all of which were used by colonies naturally native to the Peruvian valleys.

Pachamanca: Typical dish prepared in the Peruvian mountains of different types of meat that is buried underground with potatoes, and various herbs and tamales for several hours.

    Ingredients for 10 people:
    Half a baby lamb.
    Ten geese,
    Ten ears of corn,
    300 grams of ground pepper panca.
    100 grams of pepper.
    A leg of lamb.
    Panca 500 grams of cheese.
    Banana leaves.
    Paico and salt.
    Ten spare ribs.
    Two chickens.
    Three guinea pigs.
    Ten humitas.
    Ten potatoes.
    Ten potatoes.

Preparation: Make a regular hole in the ground and clean place stones on the bottom. Meanwhile, in a strong fire, you're heating flat preference other stones. This operation will make you nearer the hole, because then you have to place these stones with a hoe as forming floors, from the bottom up, also place food stories, first the potatoes, geese and potatoes. Place over hot stones.

On the second floor, place the meat seasoned with ground pepper panca, salt and pepper. On top of these meats paico spreads between ground floor and place banana leaves to protect the food cooked underground between land thus avoiding. Then put more stones of fire. On the next floor and put the tamales cooked, boiled beans, guinea pigs, lots of cheese and corn. Re-cover with more banana leaves

Peruvian Recipes, PERUVIAN CEBICHE and Leche de Tigre, tips for cooking

One of the prides of the Peruvian and Latin American cuisine is ceviche. Renowned worldwide for its unique taste and presentation, has put Peru in the list of dining destinations par excellence. Both its etymology as their origin, have been causing controversy among the countries preparing this dish, no clutch its history is linked to Peruvian pre-Columbian history. 

This delicacy is undoubtedly sample a fusion of cultures over the years, and is, in its purest representation shows the taste of the cuisine that invites locals and visitors to enjoy, not only with the same Ceviche but with the refreshing and challenging leche de tigre.

Traditional recipe
Makes 8 servings:
1 kilo of fish
12 lemons
6 cloves garlic, minced
2 onions
1 red pepper mountain
Green pepper 1 tablespoon ground
parsley and cilantro
Salt and pepper

After filleting and fillet the fish, cut into small dice shape. If the fish is really fresh, it is best not to immerse the dice in salt water, but we recommend soaking for impurities. Put the fish pieces in a bowl. Then add the minced garlic, pepper and green chili powder. Revolver. Separately, chop onions lengthwise. The source is squeezed lemons. You add salt to taste, stir and let it marinate for 20 minutes. Then parsley and cilantro is chopped, covering the fish with the onion, adorning it with chopped or sliced ​​mountain pepper hot pepper to taste. Finally, sprinkle salt on the onion and a little squeeze of lemon. Garnish with lettuce, boiled sweet potatoes and corn.
From this basic recipe are some variations to the dish, the main we have in Chile seafood ceviche with chilli and oil in Argentina without chili, ie non-spicy, Ecuador with lemon and orange juice in Panama with frayed fish in Costa Rica with biscuits and tomato sauce and chopped tomatoes in Mexico and avocado (avocado) and other presentations.

Leche de Tigre - Tiger Milk
So the juice is known to produce the ingredients of ceviche, is bitter and spicy, served in some places mixed with a little vodka or Pisco, popularly known as an excellent tonic and as an aphrodisiac. It is famous for the power to remove the discomfort after the excesses of a night out. Served in a small glass next to this entry. '

Tips
-You can substitute the fish for shrimp.
-The fish should be very cool.
-The fish must not have thorns.
-Use grouper or sea bass fillet.
-Ginger is strong and is very pleasant and aromatic.
-The onion is an excellent disinfectant, is laxative and good for the nerves.
-The onion improves circulatory and renal disorders.
-The lemon has medicinal properties, energy and nutrients.
-The lemon helps maintain strong immune system, is ideal for the treatment of rheumatism