Pro-Microwave Rant
Super-quick garlic and cheese spud
Most accomplished cooks hate microwave ovens, and in fact any chef worth their salt would probably refuse to have one of the wretched things anywhere near their kitchen.
I beg to differ. A microwave is NOT an oven, for a start. It is a tool. A tool which vibrates water molecules in order to generate heat within the food. This useful tool has many uses within the vegetable world in particular, as most vegetables have a high water content.
Potato recipe to follow
January 23rd, 2009 at 9:26 pm
Does microwaving vegetables destroy the nutritional content in any way?
February 3rd, 2009 at 8:05 pm
There is quite a bit of debate on this question. As far as I can determine, when it comes to maintaining the nutrients in veggies, it all depends on how much water is added. The less water added, the fewer nutrients will be leached out of the veg. Most veg are made up of mostly water anyway, so there shouldn’t be a need to add much, if any.
I did an experiment with broccoli at dinnertime. I cut it into florets and rinsed them. I put them (about 1/2 pound) into a microwaveable dish with only the remaining rinsing water clinging to them, covered the dish and cooked for 2 minutes at high power, then left to stand in its own steam for 2 minutes more. It came out perfecly cooked, and I hope with the majority of its hugely beneficial vitamins and cancer-fighting phytochemicals still in tact! Check out all that broccoli can do for you:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9
Celia
April 19th, 2009 at 11:07 am
Microwave cooking maintains higher level of antioxidants in veg than other cooking methods
http://www.sciencedaily.com/releases/2009/04/090415163730.htm
September 9th, 2009 at 1:41 pm
Hi! I was surfing and found your blog post… nice! I love your blog.
Cheers! Sandra. R.