I want to start cooking (I will use a microwave). I will follow recipites but I also want to know why things happen, eg. what function does fat have in cooking (not talking about fat as the heating medium), what funtion does sugar have or eggs. Where do I find not just how to make a tasty dish but what is happening when I cook.

NeedKarma

I certainly do not recommend using the microwave as your cooking medium if you want to learn how to cook. What you seem to want to know is the science behing cooking. Here are a few links:
http://www.exploratorium.edu/cooking/
http://www.amazon.com/gp/product/354...lance&n=283155

paulmbond

thanks. not surprised at your attitude to microwave but can you also help there? I can find about dry heat and wet and other via traditional cooking systems but just how does the microwave system relate to these?

Curlyben

Here's how a microwave oven works.
As NeedKarma suggested a microwave isn't really designed with the whole range of cooking styles in mind.
It's great for simply heating things up but for everything else you really need a direct heat source, like a stove.

paulmbond

I know I'm talking to expert, traditional and professional cooks but be kind to me and tell me why, if microwave is only for heating, are there dozens of microwave cook books with every sort of recipe under the sun (well I'm sure not quite but enough anyway)

Curlyben

Please review the link I posted as this will offer a better understanding to the whole microwave cooking idea.

Basically a microwave doesn't have the controlability of more traditional cooking mediums.
If you want something heated in a completely uniform manner then it's great, but for more adventurous cooking then this method just wont do.
To give an example;
Do you like crispy bacon, crunchy fresh bread or baked Alaska, then a microwave isn't for you as these need more controlable heating methods, ie traditional.
If you want to experiment with the vast number of microwave cookery books that are available then go for it, but you will find them very limiting very quickly.

Something to try with a microwave:- A stir fry

fredg

Hi,
As you probably know, a microwave "heats" by heating the moisture in anything; that's what makes it hot.
There are many, many good cookbooks for a microwave. The only way to learn is to jump right in there, and start cooking. The microwave's actions on "normal cooking", ie the chemistry, is the same. When you view some of the links given by others about the chemistry of cooking and what happens to sugar, oil, why it's there; it will still be true for the microwave.
The best way to learn is from experience; use your microwave. Then if you get really curious about what it would taste like "normal cooking", cook it the normal way, using a recipe for the electric oven. I do wish you the best, and good luck. Have fun with cooking.....it's great!

NeedKarma

The reason all those cookbooks exist is that the american lifestyle is now largely based on doing things fast and easy. The way I learned to enjoy cooking was to select a recipe that looked interesting in its complexity then plan for it: shopping for ingredients, making sure I read the recipe entirely several times, make sure I have the correct tools, etc. Then plan some time for the cooking. When I had nothing going on on a Saturday night I would try a recipe that included some marinating, then I'd crack a bottle of wine at 5 pm and take my time and simply enjoy the process of cooking. Believe me, this acquired skill raised my stock amongst the women I dated at the time.

paulmbond

Thanks. As your'e replying on my wavelength(!) can I ask how in any given microwave one can tell what is the correct time at which coagulation, gelatinization, caramelization and evaporation will take place. Conventionally I think the processes occur at a given temperature so I am asking how one can tell what are the equivalent temperatures.

NeedKarma

Good one about the wavelength . I'm going to go on a limb here and say that you cannot predict any of those events with a microwave. Some of those processes occur more successfully if stirring is involved. Can caramelization even ocur in a microwave without having a hot spot that would ruin it? Microwave do not cook as evenly as a stovetop element or open flame and hot spots are always a problem. There is an inherent lack of control when using a microwave to cook. I basically use the microwave as a reheater (ex.: already cooked chicken) or a melter (ex.: butter for pastry, pancake mix) but not as the main source of heat for an entrée.