A microwave oven (commonly referred to as a microwave) is a kitchen appliance that heats and cooks food by exposing it to microwave radiation in the electromagnetic spectrum. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.
For cooking or reheating small amounts of food, the microwave oven may use less energy than a cook stove. Although microwave ovens are touted as the most efficient appliance, the energy savings are largely due to the reduced heat mass of the food’s container.
The microwave is looked down upon by many home cooks, given its associations with TV dinners and frozen burritos, but it is actually a healthier way of cooking vegetables, says Harold McGee, food science guru. It leaves more nutrients intact, and you can use it to steam food without using as much fat.
Is there a secret to making great cake? Absolutely!
So Recipes of Tasty Dishes shares some Baking Tips for Making Tasty Cake
1. Use a good recipe
For guaranteed results it’s important to follow baking recipes to the letter so your cake will only ever be as good as the recipe you use. Start with a recipe from a source you trust. A lot of recipes, particularly on the internet, haven’t been tried and tested (ours have!)
2. Preheat the oven
If you put a cake into an oven that’s not hot enough, it will affect the way it rises. Fan ovens can dry a cake slightly so for a longer shelf-life use the conventional setting. In oven there will be a preheat button which can adjust the temperature by pressing on it. Preheat the oven as told in recipe
3. Be accurate with weights and ingredients
Make sure you use the exact measurements and ingredients as stated in the recipe. You can’t just add more baking powder if you want your cake to rise more or substitute self-raising flour for plain. Use measuring spoons rather than tablewear to ensure accuracy. Also, avoid mixing imperial and metric measurements, pick one or the other.
4. Make sure ingredients are the right temperature
Most recipes require the fat and eggs to be at room temperature. If you take the butter straight from the fridge it doesn’t cream well and cold eggs are liable to curdle the cake mixture.
5. Get as much air into the cake as you can
Cream, butter and sugar until the mixture lightens in texture and colour. This increases the air and volume of the cake, giving you a lighter result. So beat well. Mix all ingredients well.
6. Once the cake mixture is made put it straight into the oven
Put them into the cake pan immediately. The raising agent will start working as soon as it comes into contact with any of the ‘wet’ ingredients so to ensure a good rise your cake mixture should go into the oven straightaway.
7. Put the cake on the correct shelf and keep the oven door closed
Cakes are generally best placed on the middle shelf to ensure even cooking.
Once the cake is in, avoid opening the door until it’s almost cooked. If you allow cold air into the oven the cake is likely to collapse, you need to wait until it’s properly set before taking a peek. Similarly, when you’re putting the cake into the oven, don’t hang about and let all the heat out.
8. Stick to cooking times
If you’ve used the right tin and you’ve got a good oven, the timings stated in the recipe should be accurate. As ovens do vary, check the cake just before the end of the cooking time. A cake that is cooked through should feel the same if pressed around the edges or in the middle. Also, a toothpick/knife inserted in the centre should come out dry. If your cake is not properly cooked but looking brown, you can cover it with a bit of dampened greaseproof paper.
9. Cooling cakes
Recipes will usually give instructions for cooling but as a general rule, most sponge cakes are best left for a few minutes and then turned onto a cooling rack to avoid soggy edges.
10. Decorate your cake with cream to make special cake