A visit from Claire, a great fan of LeKue products; One of her favorites is the cheese maker.
The recipe Lekue provides is simple and easy to follow, but Claire likes more flavor. Her solution: adding dry herbs (chives, cracked pepper, perhaps a touch of oregano,) to the hot milk before you add your choice of lemon, vinegar or yogurt). The heat helps to assure the herbal flavors are released and evenly distributed through your cheese.
Lekue’s recipes are for the 800 watt microwaves found in Europe (Lekue is from Barcelona, Spain).
To powerdown your microwave find your wattage located on an inside wall, or on the white edge you see when you open the microwave door.
Enter the cooking time and then press “power level”. Next enter a number from 1 to 10 (10 will be full power that is 1100 or 1200 watts).
For example 8 would equal 880 watts for an 1100 watt microwave and 960 watts for a 1200 watt microwave. 5 would be 550 watts for an 1100 watt microwave and 600 watts for a 1200 watt microwave.
I have an 1100 watt microwave. I usually enter 7 (770 watts), cook for the suggested time and then add a bit more to reach my food preferences. Once you find your spot and pattern you’ll never think about it again…it’s that easy
Put butter and pine nuts in Lekue Steam Case (small) , close lids and cook for 3 minutes .
Put the remaining ingredients in Case, close the lids and cook for another 5 minutes , gently stirring after 2 minutes.
*you can serve this dish with a little bit of grated cheese on top.
*Optional add onions, shallots, or garlic.
NOTE: This recipe is for an 800 watt microwave. Most of our microwaves are either 1100 watts or 1200 watts. Powering down your microwave is easy. Set the number of minutes you want to cook, Then push “power level”. You can enter numbers from 1 (lowest) to 10 (highest). See below
For 1100 watts for 1200 watts
10 = 1100 watts 10 = 1200
9 = 990 9 = 1080
8 = 880 8 = 960
7 = 770 7 = 840
And so on
I usually set my 1100 watt over for 7 , let it cook the given amount of time and then just add bit more cooking time to bring it up to par.
“Microwave cooking causes loss of vitamins.” FALSE: Microwaves do not have have the ability to change the molecular structure of food. Moreover, microwave cooking retains better the essential vitamins and minerals, especially the water-soluble vitamins (which are dissolved in water, such as vitamin C), as it is not necessary to soak the food in water to cook and it requires shorter cooking times. Sources: Leskova et al. Vitamin losses: retention during heat treatment… P.CVastells. Cocinar con microondas: una opcion cad vez mas habitaul para las nuevas generacions.
“It is dangerous to be in front of a microwave oven when it’s running.” FALSE: Waves cannot pass through the meal walls of the microwave oven. The door has a metal mesh with holes between 1 – 1.5 mm in diameter, while the wavelength of the microwave is 12 cm, so it is impossible for the waves to get through the microwave and it is completely safe for health. Source: http://Angel. qui.ub.es/mans/Documents/Textos/2013
Place 1/3 C water beneath the tray (or in the steamer if you have no tray). Put all ingredients in steamer. Close lids and cook in microwave for 4 minutes (800 watt microwave.. see below) Serves 1 to 2
NOTES: Cooking vegetables in water leaches vitamins. Placing the water beneath the tray steams the vegetables making them more nutritious.
Most microwaves today are 1100 to 1200 watts. To powerdown your microwave you must first know the wattage (See the inside wall – or edge of microwave when you open the door).
Enter cooking time (in this case 4.00 minutes). Press “Power Level” and enter a number 1 – 10 (10 is full power). Example: If you have a 1000 watt microwave, press 8 for 800 watts.
The cooking method that best retains nutrients is one that cooks quickly, heats food for the shortest amount of time, and uses as little liquid as possible. Microwaving meets those criteria. Using the microwave with a small amount of water essentially steams food from the inside out. That keeps more vitamins and minerals than most any other cooking method.
from Harvard Health Publications; Harvard Medical School. Jan 2, 2015