Food characteristics affect all forms of cooking, but the speed of microwave cooking makes the difference even more pronounced. People often complain that food cooked / reheated in a microwave oven turns out too dry.  This could be due to improper handling of ingredients or overcooking.

Remember, cooking in a microwave oven is a result of friction caused by the agitation of water, fat and sugar molecules present in food. Microwave energy is converted to heat energy which in turn cooks that food. This heat energy takes a few minutes to equalize after the microwave oven has been switched off. So food continues to cook even during that time (just like in a pressure cooker). This phenomenon, in microwave cooking language, is referred to as "Standing Ti......