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The speed of the microwave is an advantage
According to the Food and Drug Administration (FDA), which has regulated the manufacture of microwave ovens since 1971, microwaves cause water molecules in food to vibrate, producing heat that cooks them. That is why ingredients that have a high water content, such as fresh vegetables, they can be cooked more quickly than others. The microwave energy is changed to heat as it is absorbed by the food, and does not make it “radioactive” or “contaminated.”
The times
Always to maximum power, cooking times will vary depending on the vegetables chosen, depending on their hardness and water content. For vegetables like green beans, broccoli, carrots or green asparagus, the ideal is to use short cooking, around two minutes per 200 grams of product, so that they are “al dente”.
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It is a practical, clean and fast method
Pumpkin, tubers such as potatoes, sweet potatoes or beets, will require at least 4 minutes for the same weight. However, the most advisable thing is to control the times so that they do not pass.
Important: every time you uncover the container to check cooking, you must stir so that the heat is distributed evenly.
Other tips that the specialist shares for making vegetables in the microwave are the following:
- Use the same water as the vegetables to steam them.. Cover the container tightly and check constantly to prevent them from drying out. If necessary, add a little water to the container.
- Select containers with lids. If it does not have a lid, use plastic wrap and cover the container. Microwave-safe bags can also be used.
- Add a small amount of vegetables so that the heat is distributed evenly.. If the vegetables are very compact, they should be pierced with a fork before cooking.
- Place those that need more cooking first. If several vegetables are put together, it is recommended to later incorporate those that need less cooking time.
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The size of the cut and whether we prepare green leaves or solid vegetables influences
Salt and the rest of the seasonings, such as spices, aromatic herbs, oil, lemon or vinegar, must be added once cooking is finished, because these ingredients could react with heat, altering their flavor or texture.