Quick and delicious – you can have it both ways with meat cooked in the microwave, providing you follow a few basic guidelines. The Better Homes and Gardens test kitchen makes these five recommendations for juicy, flavorful results with meat:
Picking the right meat cut
Starting with the right cut of meat helps ensure tender results. We’ve found that the meats that cook best in the microwave are the less tender beef cuts, such as chuck pot roasts, stew meat and rolled rump roasts. Microwave cooking, a moist cooking method, works better for these cuts than for tender cuts, which stew in their own juices and become tough and lose flavor.
Other meats that work well include such small cuts of lamb and pork as chops, ribs and stew meat; and ham. Ground meats and bacon also cook well in the microwave.
What to look for
Select a roast, chop, or steak that is even in size, shape and thickness. This assures that the meat will cook evenly in the microwave. When pieces are not the same thickness, thinner parts cook faster and may be dry and tough before the thicker areas are done.
Before you cook
If your meat contains excess fat or large bones, remove them before cooking. Meat near fat may overcook. Large bones protect the meat next to them, so these areas be undercooked when the rest of the meat is done.
Choose the right power level
Ground meat and bacon cook well on 100 percent power (high). So do small cuts of lamb and ham. Other cuts of beef and pork, such as beef roasts, pork chops, pork ribs and stew meat, cook more evenly on lower power levels. We recommend 50 percent power (medium) for them.
Checking doneness
When the minimum cooking time is up, cut into the meat to check the color inside. (Check pork chops near the bone.) Pork and ground meats should have no pink remaining. Taste for tenderness by tasting the meat.
If your microwave has a temperature probe, you can utilize it to check the internal temperature of large pieces of meat. Or use a thermometer designed for safe microwave use. Do not use a regular oven thermometer in your microwave oven. You can insert it to check the internal temperature after the meat is removed from the microwave.
I'm quite familiar with the nuances of cooking meat in the microwave, backed by a range of experiences and knowledge in culinary arts. Better Homes and Gardens' recommendations align well with microwave cooking principles for meats. Let's break down the concepts addressed in the article:
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Meat Selection:
- Less Tender Cuts: Microwave cooking suits less tender beef cuts like chuck pot roasts, stew meat, and rolled rump roasts. Tender cuts retain juices and can toughen in the microwave.
- Other Suitable Meats: Small cuts of lamb, pork (chops, ribs, stew meat), and ham are also favorable. Ground meats and bacon work well too due to their texture.
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Preparation:
- Uniformity in Size: Choosing meat pieces with even size, shape, and thickness ensures even cooking. Variations in thickness can lead to unevenly cooked portions.
- Fat and Bones: Remove excess fat or large bones before cooking. Fat can lead to overcooked areas, while bones may create uneven cooking.
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Power Levels:
- Ground Meat and Bacon: Cook well on 100 percent power (high).
- Beef and Pork Cuts: Beef roasts, pork chops, ribs, and stew meat cook more evenly on lower power levels, around 50 percent (medium).
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Checking Doneness:
- Visual Inspection: Check the color inside the meat; pork and ground meats should have no pink remaining. Taste for tenderness to assess readiness.
- Temperature Checking: Utilize a temperature probe or microwave-safe thermometer for larger pieces of meat. Avoid using regular oven thermometers in the microwave.
These guidelines emphasize the importance of meat selection, preparation, power levels, and checking for doneness when cooking meat in a microwave. They aim to ensure even cooking, tenderness, and flavorful results, especially for less tender cuts typically cooked via moist methods. Applying these recommendations should help achieve tasty and succulent microwave-cooked meats.
