As there is no dry heat, the extra liquid will not evaporate and is not needed. 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. Foods with liquid added will take longer than those which have had no liquid added. Keep liquids covered to cut costs, as they release moisture, causing refrigerator to work overtime.
Cottage cheese stays fresher longer if stored upside down in the refrigerator.
If something is too sweet, add a touch of salt. A dash of Worcestershire sauce will add zip to mulled cider, pumpkin pie, spiced cookies and cakes. 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. This is only a sampling of the trivia contained in Definitive Microwave Cookery I and II . Both books are packed full of such trivia as well as worlds of information about health, cooking and eating lean.