Cooking seafood in the microwave - part 4

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\N \N Microwaving Do's and Don'ts

DO USE: * Any heatproof glass baking dishes or casseroles * Glass ceramic dishes (such as Corning Ware) * Glass measuring cups, especially 1- and 2- quart for sauces, soups, and stews * Microwave plastic cookware * Dinnerware marked microwave safe or tested * Bamboo skewers

DON'T USE: * Plastic picnic ware such as Melmac and Texas Ware (they contain metal) * Cold storage packaging (such as cottage cheese cartons, margarine tubs, etc) they can leach chemicals when heated * Metal skewers * Glassware and ceramic pieces containing lead (imported ceramic pieces may contain metal or lead in glaze) DO COOK: * Any fish fillets, steaks and small whole fish * Clams and mussels in shell * Shrimp, scallops, squid, picked crabmeat, shucked oysters * Whole lobster, lobster tails, lobster meat DON'T COOK: * Very large whole fish Note: To test a utensil to see if it is microwave safe, place empty utensil in microwave alongside a 1-cup glass measure of water.

Microwave on HIGH 1-1 minutes. If empty utensil is warm or hot, it is not microwave safe. It may break when microwaved or might damage the floor of your oven.

Simply Seafood Summer 1995

Submitted By DIANE LAZARUS On 08-23-95

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