A microwave oven uses an electronic device, the magnetron, to convert electrical energy into high-speed waves. These are deflected off the oven's metal walls directly into food to a depth of about 4 cm. These microwaves are then absorbed by molecules of moisture in the food, causing them to vibrate rapidly, which creates intense cooking heat. With larger pieces of food, the center is cooked by conduction, in the same way as in an ordinary oven.

Microwaves pass through china, glass, paper, pottery and some plastics, but metal deflects the microwaves so metal containers are not suitable to use.

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A ripe melon should give slightly when pressed gently at one end. For rockmelon, press at the stalk end. For honeydew, press at the end opposite the stalk. You should also sniff the melon: a ripe one has a strong scent and there will be little scent if it is unripe. A ripe watermelon sounds hollow when tapped. If buying by the slice, choose those that are bring red with shiny black seeds.

Freezing can dull the flavor of any melon, so adding a little lemon juice will help to sustain the melon flavor.

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The most probable explanation for pallid rubbery mince is that you are cooking the meat for too long at a temperature that is too high. For better results, the mince should be started over a medium-high heat in a large frying pan. If you use a pan that is too small the mince will stew in the moisture it exudes as it cooks and the texture will not be as firm as it should be. Stir it to break up any lumps and cook it just until it is no longer raw but has not taken on any color. Then reduce the heat and add the liquid, if you are using any, and continue to cook the meat, keeping it just on the simmering point. The color of mince is also determined by the amount of fat it contains. If it is pale it has more fat; lean mince is darker in color.

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No, meat should always be completely thawed before it is cooked, as otherwise the center may not be cooked by the time the outside of the meat looks done, which could be dangerous. This is especially true of large joints of meat. Whenever possible it is better for meat to thaw slowly in the refrigerator, allowing 6-8 hours per kg for large joints of meat and about 5-6 hours overall for steaks and chops. If you have a microwave oven, follow the instructions.

Another consideration is that the taste and texture of meat, even quite small pieces, cooked from frozen is not very palatable. It is a waste of an expensive item of food to try to cook it without thawing.

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As community concern for the long-term future of agriculture, and the safety of food grows, many tens of thousands of hectares are being converted to organic farming. But it can take years to turn an existing property into an organic farm that conform to government standards. Organically produced meat is a precise term that indicates the animals have been raised on a certified farm which practices environmentally acceptable, strict production techniques. Where the animals are slaughtered off the farm, the abattoir must also be certified.

It is currently difficult to find organic meat due to limited supplies and insufficient consistently good-quality product. However, vacuum-packed organic beef is available from some health food shops. Organic chicken, which is much more readily available is sold by some butchers and most fresh poultry shops.

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The toxins produced by bacteria prior to cooking are the cause of food poisoning, so storing meat at the correct temperature is the vital factor in food safety. If the meat has been properly stored, it is safe to leave it rare in the center. However, if the meat has been pierced or cut in any way, and in particularly if it has been boned and rolled, bacteria will have been able to enter the meat, so it should be always well cooked right through.

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Those that come from the parts of the animal that have done a certain amount of work, such as the legs, are the best value for money. They have developed flavor but not too much waste in the form of fat, gristle or bone; for example, beef chuck and blade steaks, and top rump or round; lamb shoulder and best end of neck chops; pork hand and spring (from the front leg), spare ribs and cuts of shoulder or blade.

However, because these parts of the animal contain the main muscles, they can be tough. To increase their tenderness, beat them or soak for a few hours in a marinade containing an acid, such as lemon juice, vinegar, wine, natural yogurt or pulped pawpaw. Cook slowly without too much moisture.

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The nutritional value of all lean meat is absolutely the same no matter what it costs, but weight for weight the cheaper cuts of meat are not quite as good because they contain a smaller amount of nourishing lean meat and more gristle and fat. However, you can buy more of the cheaper cuts for the same money, to allow for wastage, and although they are tough, careful cooking will tenderize them.

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It should look and smell fresh, the flesh should be silky, not wet, and the fat should be creamy white. Bright red flesh is not necessarily a sign of freshness or of quality, although many people think it is, and some supermarkets even put extra lights over the meat cabinet to make the flesh look a brighter red. Well-hung meat will be darker, and properly aged beef has a purple tinge. Meat with a grayish tinge should always be avoided.

When choosing boned, rolled and tied joints, look for a neat appearance. They should also be of a uniform thickness so that they will cook evenly. If the meat is still on the bones they should have been cleanly sawn through.

All meat, especially chops and steak, should be neat and well trimmed of surplus fat. For superior lean cuts and joints of meat, select Lean beef, Trim lamb and New Fashioned pork.

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Virtually any edible oil, apart from pumpkin seed oil and sesame oil, can be used as long as the flavor and price are acceptable. Olive oil, is the traditional choice, but some people find the flavor too strong. Instead you can use a mix of olive oil and a milder vegetable oil, or try a light olive oil with a little extra virgin for flavor. Alternatively, mix half nut oil and half mild vegetable oil.

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Rescue it by quickly whisking in 1 tablespoon of warm water. If this fails, the mixture can still be salvaged by starting again. Put a fresh egg yolk, 1 teaspoon of cold water or 1 teaspoon of mustard into a clean bowl then very slowly start whisking in the curdled mixture and carry on until it is smooth.

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Homemade mayonnaise will keep for up to three days in the refrigerator. The freshly made mayonnaise should be covered immediately to prevent a skin forming, or transferred to a covered container or screw-top jar. Be sure to label it with the date before storing. The flavor will not be satisfactory if it is not warmed to room temperature by removing it from the refrigerator 30 minutes before serving. Mayonnaise does not freeze well as it almost always curdles.

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It is quite safe as long as strict rules of hygiene and safety are observed. Always use fresh, undamaged eggs from a reputable source, store them well before their 'use by' date (so finished mayonnaise can then be stored for up to three days). Bring them up to room temperature by taking them out of the refrigerator about 30 minutes before using.

While eating mayonnaise is safe for most people, raw egg products are not recommended for vulnerable people such as babies, the elderly, pregnant women or anyone who is severely unwell.

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A marinade is a mixture of ingredients in which food is soaked before cooking. It can include fruit juice, herbs, oil, spices, vinegar, wine, yogurt and other seasonings. Marinades for meat should not contain salt as this draws out too much of the natural juice and color.

Originally used as a way of preserving meat for a few days, before domestic fridges were common, marinades are now used only to heighten the flavor of food, help to prevent it from drying out and also to have a tenderizing effect. The choice of ingredients depends on the food and the type of dish, and how it will be cooked. When grilling, for instance, the marinade is either basted on the food during cooking or reduced and thickened separately to make a sauce.

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Mangoes are more versatile than some other exotic fruits and can be used in many dishes, both sweet and savory. Diced mangoes can be added to a salad made with rice or vegetables. They also make tasty salsas and cooked chutneys. Ripe mangoes, sliced or cut into chunks, dressed with a squeeze of lime, or fried until slightly caramelized, go well with smoked meats, chicken and turkey. They can be blended with yogurt, honey and a squeeze of lemon or lime for a revitalizing drink. The luxurious shrimp salad is another original way to use a luscious ripe mango. Serve it as a special dinner party starter.

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