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Article: Microwave speeds up festive Chinese meal
- Article from:
- Chicago Sun-Times
- Article date:
- January 22, 1987
- Author:
CopyrightCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Microwave ovens have been virtually ignored in Chinese cooking.
However, overlooking this modern appliance in the preparation of
Chinese cuisine is a travesty easily remedied. Many traditional
recipes prepared for the New Year's feast are easily adapted to this
20th century form of cooking.
The three principal cooking methods used in Chinese cuisines
are steaming, stewing and frying. Chinese cooks have two different
means of steaming, both of which convert well to microwaving.
Closed steaming is where food, often covered with a liquid, is
placed in a tightly sealed container and cooked over boiling water.
Since microwave ovens cook with a type of moist heat, this method is ...