Category Archives: kitchen

10 tips for cooking in the microwave

What are the uses you can give to a microwave? The answer to that question would surprise you, because with this popular appliance you can do much more than you think when preparing your meals. In this list you will find 10 ingenious tips for cooking microwaves.

  • Cooking vegetables steamed in a container with water is ideal when you have little time, since your vegetables will be cooked in a few minutes thanks to the steam generated by the heat. You just have to choose, cut and put your vegetables for 5 to 10 minutes, and that’s it.
  • If you want to prepare a liquid sauce for your desserts , use honey, peanut butter, Nutella or manjar. For this put them in the microwave for 10 to 30 seconds with a tablespoon of water and get a texture similar to a syrup. This technique is ideal for when these foods crystallize.
  • The cooking improves when your food is distributed in a thin layer on the container in which they are. In this way they are cooked or heated more evenly.
  • To clean the appliance do not use chemicals such as chlorine, grease remover or dishwashers. Prefer the vinegar: ½ cup dissolved in 1 cup of water and heated inside a container without a lid for 5 minutes will eliminate bacteria growing on the walls.
  • Choose to use pots and round containers when heating or reheating your food, as straight edges usually receive more energy making the food hot only in the corners and not in the center.
  • If you are one of those who store salt and sugar in glass or ceramic containers, probably every so often notes that harden making it impossible to remove them. To solve this, put a damp absorbent paper towel inside and heat it for 20 seconds, then remove it and you will see that it has become soft again.
  • Can not find the pan ? No matter. You can also prepare some delicious eggs . If you want them poached, look for a container, pour water halfway, break the egg inside and cover with a plate, cooking for 60 seconds. If you like the traditional style (fried), preheat a dish, add butter, put the egg with the yolk upwards and cook for 45 seconds.
  • If you are going to reheat a meal with dry ingredients (cheese, bacon, masses, rice, etc.), put a glass or cup of water next to the dish to prevent them from drying out. The steam will keep them soft and moist, without the pasty texture that usually remains when cooking microwaves.
  • Cooking bacon in a microwave is very easy. Unlike if you did it in a pan or pot, with this appliance you will not need to use oil. Put it on a round container (like cereal) so they are circular and heat it in the microwave 60 seconds per side.
  • Not all foods can be microwaved. Look before labeling and avoid cooking red meat, chicken, pork or any type of food that has been exposed to bacteria. In that case, you prefer to use an electric oven. Instead you can use best electric grills to cook your meat. Click here to see the review of electric grills on

Have you already taken note? With these tips you are ready to make the best preparations in a matter of minutes thanks to this practical appliance.

Stay tuned with us for more kitchen tips and updates.

How To Cook Tender Juicy Turkey ?

Here are my tips for fixing the perfect bird for Thanksgiving, along with my Smoke & Roast Turkey recipe.

— If you have time, brine! Brining is easy to do (recipe below), but it does take a little extra time. Do not brine if your turkey is self-basted, flavor-enhanced or kosher.

— Turkey is done at 165 degrees Fahrenheit, not 180 degrees Fahrenheit. The U.S. Department of Agriculture changed the recommended safe internal temperature from 180 degrees to 165 degrees in 2006, but a lot of recipes still have the old 180 degrees. That 15 degrees is the difference between juicy and dry breast meat in most turkeys.

— Use an oven-proof thermometer to see when the turkey is done. I like pulling my bird at 160 degrees; the internal temperature will rise another 5 degrees as the turkey sits.

— For crispy skin, let your turkey air-dry before roasting. To do this you need to pat the turkey dry with paper towels and put in the refrigerator uncovered for at least four hours. Then rub a couple of tablespoons of canola oil over the bird before roasting.

— Use aluminum foil to protect the skin from burning. I keep a close eye on my turkey the last couple of hours of roasting to make sure the skin does not burn. Really, the best rule of thumb is that once any area of the skin is the color you want, cover it with foil so it stays that color and does not burn.

Smoke & Roast Turkey is a simple turkey recipe where you first smoke your bird for 1 to 2 hours for a little smoky flavor before roasting it. Don’t like smoky flavor? Then just skip the smoking step and go straight to roasting. Make sure you have aluminum foil, an oven-proof thermometer, a grill/smoker, and a plastic brining bag or a resealable plastic bag large enough for your turkey.

There are different smoker grill models for various applications available in the market and finding the best smoker grill suitable for you is a bit difficult. So, the highlighted article link lets you an easy selection of smoker grill.

Smoke & Roast Turkey

4 to 6 quarts of brine

1 natural turkey (thawed if previously frozen)

2 tablespoons of canola oil

Zest of one orange


2 quarts of water

½ cup canning/table salt or 1 cup kosher salt

1 tablespoon pickling spices (optional)

1 teaspoon garlic powder (optional)

Juice from 1 orange (optional)

Brining: Remove the giblets and neck from the body and neck cavity and then place turkey in brining bag.

Mix up 2 quarts of brine at a time by mixing water with brine ingredients.

Add brine to brining bag, 2 quarts at a time until the turkey is fully covered, and then seal bag.

Remove turkey from brine and rinse off in cold water. Pat dry with paper towel, and put back into refrigerator on roasting pan for 4 hours to air-dry the skin.

Smoking: Preheat smoker to 225 degrees. If you don’t have a smoker, you can set up your grill for indirect heat and put some wood chips in a foil pouch to add some smoke.

Take turkey out of the refrigerator and rub 2 tablespoons of canola oil on the skin, along with the zest of one orange (optional).

Place turkey breast side up in smoker directly on rack (no pan) and insert thermometer probe into the thickest part of the breast. Smoke for 1 or 2 hours, depending on how much smoke flavor you want. I suggest trying 1 hour the first time smoking a turkey and adjusting your smoke time to your taste the next time you fix a smoked turkey.

After smoking, raise the temperature in the smoker/grill to 325 degrees and roast until the temperature on the thermometer reaches 160 degrees. If your smoker cannot get to 325 degrees, use your oven.

Here are approximate roasting times to use after the bird has been smoked. Times can vary wildly, depending on all sorts of factors, so be sure to keep checking the temperature on the thermometer.

8 to 12 pounds, 1½ to 2 hours

12 to 14 pounds, 2 to 2½ hours

14 to 18 pounds, 2½ to 3 hours

18 to 24 pounds, 3 to 3½ hours

Pull turkey from oven/grill when the thermometer reaches 160 degrees, then let rest uncovered for 20 minutes before carving.


Tips To Prepare Tender Juicy Turkey