Use the largest microwave safe bowl you can find that would fit into your microwave, preferably an open bowl with footing. I use the solid, transparent bowl of the salad spinner as it is also dishwasher safe and perfect for viewing your mixture.   

1. Use a little under 3 cups of hot water and slowly pour into 1/2 lb of dry powder. Mix thoroughly with rubber spatula.  

2. Put cling wrap over the container and cook for several minutes (about 2- 3 min in a high power unit) until it is hot and steamy. Remove with pot holder and stir with spatula. The consistency of the chow does not matter as much if you are using  a cake decorator's bag, as you do not need to form or mold it. A moist chow is actually better for your silkworms, but make sure it is not runny. A very runny chow could potentially drown your silkworms. If it end up being runny, let the chow dry a bit before feeding to your silkworms by squeezing onto a paper towel and let it absorb excess moisture for a few minutes.

 3. Pause the microwave and remove the chow with gloves (be careful not to burn your hands with the steam) and stir for uniform cooking. 

4. Place cling wrap back and heat for another min or less. Stop, and stir. Let cool for 30 minutes in the container. Be sure your chow isn't burnt. 

5. Wearing gloves, and holding the microwavable piping bag in one hand like a banana with skin peeled back, swoop the hot chow with the spatula and push it as far down as you can. Knead the chow gently downward toward the tip of the bag (you may use a pin and puncture the tip of the bag if you wish to let out some air) and tape the hole after you are done.

6. Squeeze out as much air as you can and tie a rubber band around the opening at the top.     YOUR CHOW IS DONE!   

The benefits of using a piping bag:
 

1. There is no need to form or mold your chow.
2. There is no need to worry about consistency of your chow.  If it is softer than usual, it is OK for the silkworms to eat. The requirement of having a cake like consistency with other suppliers is so that you can buy a cheese grater from them and grate it. 
3. There is no need to cool your chow for 2 days. You can cut away the tip right away and squeeze (so long as it is not too hot for your hands), but be sure not to lay them directly on your silkworms. The thin spaghetti strip cools as it is exposed to the air and silkworms can feed within minutes.
4. There is no contamination. The chow remains sterile because you never have to open it, touch it with your hands, slice it or shred it. Therefore, your silkworms has less chance of dying from bacterial contamination. But be sure to empty out the tip portion and tape it back on the main part of the bag. If you choose to sterilize your chow for longer storage, you can steam or microwave the chow-n-a-bag, freeze it, and reuse over and over again.
   
5. Thin strips of wet chow feeds more efficiently, as well as dries quicker and you would not have to worry about mold problem.
6. If your chow comes out of the refrigerator crumpled, do not worry. There is nothing wrong with the chow in terms of edibility. This seems to be the result of overheating during the cooking process. The silkworms will still eat it, but you must be sure that there is no standing clear water. Make sure it is absorbed by a paper towel first.
   
   
   HOW TO APPLY YOUR Chow-in-a-Bag
   
   
7. Cut away a small tip and squeeze from the lower bottom, one inch away from the tip. Do not squeeze from the top (quite contrary from decorating a cake). This IS top of the line microwaveable bag and does not split or leak under pressure.
   
8. Feed the hatchlings the thinnest strings possible and work your way up progressively by making a larger opening. Be aware, a medium flat cut actually becomes a LARGE round cut and can let out more chow than you need. Be sure to cut conservatively and feed conservatively.  As the silkworms grow, you can remain feeding spaghetti strips if you choose to. I find this works the best, but dries out the quickest.  You don't need to touch the tender silkworms but just keep squeezing chow on top of them and allow them to completely dry out every two days into a ramen rack. After they have reached a certain size you may start using slices if you choose to, or continue on with this method. The ramen rack makes a great cushion and crawl for the stragglers that are in sleep mode. Once dried, they pose no danger at all to the silkworms.
   
9. Feeds right out of the fridge. You can warm it up by kneading the chow with your hands. After you are done feeding, you can put it right back into the fridge and never dirty your hands or the chow.
10. Just Aim and Squeeze. You will never go back to a formed chow and grate again!