Microwave magic

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Angela73

Nannagarra

Angela73

Veg in a bowl with a tiny amount of water - then cover with ? Cling film?

I cover a clear glass bowl (which allows me to see the veg cooking) with a saucer or a side plate. They’re easier to remove than cling film - environmental issues and it can lead to steam burns.
Broccoli and cauliflower when rinsed retain water in the florets* so I don’t add a tbs of water. To root veg I do.
My first few attempts resulted in overcooked, crispy veg. I undercooked then boosted in second intervals until I got the hang of it. Now I know that a double portion takes 3 mins at 800. I suppose it varies according to the quantity, age of the appliance and your preference for al dente.
* I’ve also peeled and thinly sliced the stems before adding them.

Until a cookery teacher advised me to microwave veg, I’d steamed them.
Broccoli zings with colour when cooked this way.

Thank you. We’ve only recently acquired a microwave and not yet familiar with how to use it for veg etc.

You can buy saucepans for the microwave and vegetable steamers. Other brands available, I am not necessarily recommending this one.

Oh - hope you can see the pictures.

In my experience ordinary bowls or plastic boxes works perfectly as 'microwave saucepans' . Any vegetables you cook in the microwave are steamed as you use so little water. I don't buy special equipment at all.

Callistemon21

Oh - hope you can see the pictures.

Thanks for that info. I’ve looked in shops locally, but not much success. Online I guess.
I’ve never fancied using a microwave and always enjoyed cooking from scratch, but needs must now with high bills.

I use a halogen cooker and an air fryer. Both must be cheaper than my normal oven. Living alone of course I just cook small amounts if I have my family then need the oven

I have cooked a small whole chicken in the microwave for years . 20 mins & it’s cooked

I find that things cook much faster in plastic containers than they do in glass/earthenware ones.

Grannynise

In my experience ordinary bowls or plastic boxes works perfectly as 'microwave saucepans' . Any vegetables you cook in the microwave are steamed as you use so little water. I don't buy special equipment at all.

Pyrex is fine but it's best to ensure that plastic is BPA free.

Tamayra

I believe microwave cooking actually destroys a lot of nutrients in the food.
I threw mine out years ago for that reason.

No, it doesn't destroy nutrients, in fact by cooking veg in a tiny amount of water for such a short time it keeps in more nutrients than cooking on the stove top.

Thomasjam No, microwaves don't effect brain and ear unless you tamper with the door mechanism, start them up with the door open, and then hold your head at the open door (or even stick it inside) to see what is happening. If you are daft enough to do that, your brain isn't working very well to start with.

I have read that you should be careful about using plastic containers in microwaves and only use those with the microwave safe symbol on them, because of the danger of chemicals leaching out of the plastic into the food. Even microwave safe containers should not be used too many times as if they get damaged, they too can leach plastics into your food.

I keep lots of batched home made ready meaks in the freezer in plastic containers, but decant them into a pottery receptacle

Elegran

A few years ago, I bought some casseroles and baking trays for one person portions. I freeze batch cooked food in those and then wrap them in foil when they're frozen. When I want to eat them, I remove the foil and pop back in the original dishes and they're the perfect size, of course.

PS. Forgot to say I microwave in the original dishes.

Bought some plastic lidded containers yesterday in M and S, suitable for microwave use - 3 for £7. Used them for veg (carrots, sweet potato, red onion, mushrooms, broccoli) last night / delicious and quick!

Elegran

Tamayra

I believe microwave cooking actually destroys a lot of nutrients in the food.
I threw mine out years ago for that reason.

No, it doesn't destroy nutrients, in fact by cooking veg in a tiny amount of water for such a short time it keeps in more nutrients than cooking on the stove top.

Thomasjam No, microwaves don't effect brain and ear unless you tamper with the door mechanism, start them up with the door open, and then hold your head at the open door (or even stick it inside) to see what is happening. If you are daft enough to do that, your brain isn't working very well to start with.

BUT Don't stand right in front of a microwave in use if you have a pacemaker.

That is a warning from cardiologists.

On the strength of this thread I’ve just cooked 2 sweetcorn coblettes ( yes…that’s what the supermarket packaging called them) in a 700 microwave for 3 mins, no water required it seems. Delicious with butter. Thanks ?

I have just cooked two (thawed) chicken breasts with some quartered garden tomatoes, mushrooms, potatoes and French beans in my microwave, all in the one container, though adding the different ingredients at different stages of cooking.
It was very tasty

Elegran

Tamayra

I believe microwave cooking actually destroys a lot of nutrients in the food.
I threw mine out years ago for that reason.

No, it doesn't destroy nutrients, in fact by cooking veg in a tiny amount of water for such a short time it keeps in more nutrients than cooking on the stove top.

Thomasjam No, microwaves don't effect brain and ear unless you tamper with the door mechanism, start them up with the door open, and then hold your head at the open door (or even stick it inside) to see what is happening. If you are daft enough to do that, your brain isn't working very well to start with.

Elegran Love this comment. Well done. When I read the original comment made me think how about all that rubbish a few people tried to believe about vaccines, and us all being microchipped along with them.

It must be obvious that the 'old' way of cooking vegetables in loads of water forever, then throwing away that water (where all the nutrients had leached into), was the surest way of destroying those nutrients.

I

It must be obvious that the 'old' way of cooking vegetables in loads of water forever, then throwing away that water (where all the nutrients had leached into), was the surest way of destroying those nutrients.

And adding a pinch of bicarbonate to keep the greens green too!

A rice steamer I bought many years ago from Lakeland is also used for vegetables. It has an internal container with a perforated base. The space under the container takes only a small amount of water and the vegs are perfectly cooked without being soggy. I can also make lemon curd in my microwave.