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. Less spices and herbs are needed in foods which are cooked in the microwave. Flavors will remain more intense than in foods cooked conventionally. 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.