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QUESTIONS AND ANSWERS (Cont'd)
FOODS
Q.What is wrong when baked foods have a hard, dry, brown spot?
A. A hard, dry, brown spot shows overcooking. Shorten the cooking or reheating time.
Q.Why do eggs sometimes pop?
A. When baking, frying or poaching eggs, the yolk may pop due to steam build-up inside the yolk
membrane. To prevent this, simply pierce the yolk with a toothpick before cooking it.
CAUTION: Never microwave eggs in the shell.
Q, Why are scrambled eggs sometimes a little dry after cooking?
A. Eggs dry out if they are overcooked. Though the same recipe is used each time, one may need to vary
the cooking time for one of these reasons:
• Eggs vary in size.
• Eggs are at room temperature one time and at refrigerator temperature another time.
• The shapes of utensils vary, thereby making it necessary to vary the cooking time.
• Eggs continue cooking during standing time.
Q.Is it possible to pop corn in a microwave oven?
A. Yes, if using one of the two methods described below.
(i) Microwave-popping devices designed specifically for this type of microwave cooking or
(2) Prepackaged commercial microwave popcorn that contains specific times and power outputs
needed for an acceptable final product.
FOLLOW EXACT DIRECTIONS GIVEN BY EACH MANUFACTURER FOR THEIR POPCORN
PRODUCT AND DO NOT LEAVE THE OVEN UNATTENDED WHILE THE CORN IS BEING
POPPED.
IF CORN FAILS TO POP AFTER THE SUGGESTED TIMES, DISCONTINUE COOKING.
OVERCOOKING COULD RESULT IN AN OVEN FIRE.
CAUTION: NEVER USE A BROWN PAPER BAG FOR POPPING CORN.
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