Americans Embrace Microwaves Despite Meat Hesitation
More than 25 percent of homes have microwave ovens and most owners would not cook without one. A portion, however, admit reluctance to microwave meat, showing cautious use among some households.
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Newspaper
Cedar Rapids Gazette
Location
Cedar Rapids, Iowa, United States of America
Date
Feb 16, 1982
Page
13
Microwave cooking tips for beef cuts from Amana and Iowa study
Dixie Trout of Amana Refrigeration and Nancy Degner of the Iowa Beef Industry Council discuss microwave methods for beef. Lower power around 200 watts or 30 percent improves juiciness and reduces cooking losses for roasts, with braising advised for tougher cuts and thermometers recommended for best results. Ground beef can be browned quickly, with patties cooked evenly in many ovens.
MENTIONED IN THIS ARTICLE
Mary Westphalen
Dixie Trout
Amana Refrigeration Inc
Amana
Trout
Nancy Degner
Iowa Beef Industry Council
Ames
National Live Stock and Meat Board
Chicago
Microwave browning and doneness tips for meat dishes
The Iowa Beef Industry Council provides a browning mix recipe using salt flour paprika and pepper with optional spices. Poultry should be tested for doneness in several spots and pork should reach 170 degrees internal temperature.
MENTIONED IN THIS ARTICLE
IBIC
Box
Ames
Iowa
Trout
Southwestern Beef Steak Strips Microwave Recipe
Beef strips marinated in Worcestershire oil and vinegar then microwaved with tomato sauce corn green pepper and onion. Finish with cheese and stand before serving. Serves four.
Eastern Iowa Recipes Contract Includes Cafeteria Meals
Libby Slappey, alumni director at Coe College, promotes healthful eating among students and uses cafeteria meals in her contract. She favors low salt, yogurt in place of sour cream, and shares Aunt Page's Southern Biscuits recipe. The piece notes her influence on food service and her DC health food background.
MENTIONED IN THIS ARTICLE
Cindy Cullen
Libby Slappey
Slappey
Coe College
Cee
Paul
Washington and Jefferson
Food Service
Dick Clark
Washington
Aunt Page
The Butcher
The article describes stir fry and saute as quick cook methods using thin meat strips. It lists affordable cuts like top round sirloin tip veal shoulder and Boston butt, plus offal such as beef heart and kidneys. A sample steak saute recipe includes top round steak butter onions peppers mushrooms and a wine marinade.
Also Mentioned on This Page
Celand
Merle Ellis
Chronicle Features
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