Microwave Chicken

Diabetes is one of the most common diseases that people suffer from, today. More than the actual suffering the strict diet control makes this disease even more painful.

Every diabetic patient seems to have to settle for tasteless food, making their life even more miserable. Well, here is some good news - there are many tasteful dishes that even diabetic patients can have. The New Diabetic cookbook gives you insights into some of these wonderful recipes.

Diabetic patients need to give up all foods with flavors; they just need to re-adjust their cuisine to suit their nutritional needs. They need more fiber and moderate to low quantities of sugar, salt, etc.

There are many recipes that have these features and yet are palatable. This cookbook helps capture the essence of diabetic cooking and gives you loads of recipes for diabetic patients.

The book also has some handy tips on how to store and prepare food as well as meal plans that a diabetic patient can follow. So it is not just collection of low fat, low sugar recipes but a great book with some invaluable insights into one of the most common diseases in the world.

This edition has an added section on making diabetic patient safe cakes , cookies and bread.

The only drawback of this book though is that it is targeted to a predominantly American market. All the measurements and some ingredients are very American and may not be found in other parts of the world.

So what are you waiting for. If you know someone suffering from diabetes, give them something to cheer about – go get The New Diabetic Cookbook

Some microwave chicken cooking tips

• Microwave your crumb coated chicken in wax paper, followed by paper towel and lastly without any cover. This will give you a nice, crunchy chicken.
• To ensure uniform cooking of the meat and bones in the chicken cover the bones with aluminum sheets.
• To prevent chicken livers from blasting in your microwave, prick them to let the steam out.
• Avoid using lots of seasoning as microwaving helps improve the flavors. Use less seasoning that even your regular cooking styles for best results.
• Leave the food to cool after microwaving it. This is called the standing time and it helps cook you food even better. Skipping this time can lead to some real bad food. When I've cheated on this step, I've found the chicken hard to carve and undercooked.
• Since microwave aims to create a uniform heating chamber, exploit it by arranging your food in uniform shapes like circles. For example, if you're cooking drumsticks, arrange them like a wagon wheel with the meatier portions at the outer edge, and the drum stick end in the center.
• The thickness of the food determines its cooking time. The microwaves can pass through thinner foods faster and hence cook them faster.
• Food stuffs with higher sugar or fat content tend to cook lot faster than those lower quantities.
• Regardless of how symmetric you try to make your food arrangement inside the microwave, you will end up with cold spots and this happens more in shorter cooking times than longer times. Hence, if recipes state that you must cook your food at lower power for longer time, it is not to waste time, it is to avoid formation on cold spots in your final preparations. So don’t substitute a longer time at low power with shorter time at high power. The microwave cooking calculations are not so simple.