1. Eighty-five percent of conventional recipes will convert successfully to microwave.
  2. Butters and oils normally needed to saute foods conventionally are not needed when foods are cooked in the microwave. Instead, if a butter flavor is desired, add a small amount after cooking and the flavor will be absorbed by the food during standing time.
  3. Less spices and herbs are needed in foods which are cooked in the microwave. Flavors will remain more intense than in foods cooked conventionally. Therefore, reduce the amount called for in conventional recipes by 20-25%.
  4. The least "rich" liquid ingredient (such as water) in a conventional recipe may be reduced by 20-25% when cooking that recipe in the microwave. As there is no dry heat, the extra liquid will not evaporate and is not needed.
  5. Foods, such as soups, which have a high liquid content take longer to cook than foods which cook from their own moisture content. Liquid ingredients slow down cooking. In other words, one pound of food with 50% moisture will take less time to heat to a certain temperature than one pound of food with 75% moisture. Foods with liquid added will take longer than those which have had no liquid added. For example: meat cooked in liquid will have a longer cooking time than meat not cooked in liquid.
  6. Keep liquids covered to cut costs, as they release moisture, causing refrigerator to work overtime.
  7. In cool water, a fresh egg will sink and lie horizontally on bottom; a week-old egg will lie tilted up; two-  to three-week old eggs will stand upright; and old eggs will float and should be thrown out.
  8. Cottage cheese stays fresher longer if stored upside down in the refrigerator.
  9. In soup, leaf lettuce dipped in will remove excess fat from the soup; if you drop ice cubes in, the fat will cling to the cubes which you can remove and discard?
  10. If something is too sweet, add a touch of salt.
  11. A dash of Worcestershire sauce will add zip to mulled cider, pumpkin pie, spiced cookies and cakes.
  12. To prevent gravy lumps when making gravy or thickening sauces, mix flour with a bit of salted hot water before adding it to the sauce.
  13. Add dark percolated coffee to pale gravy: it will add color, but won't affect the taste.