Vegetables
1.
4.
.
Always usc microwave
cookware. Cook most vegetables with tight
steam them. Exceptions are potatoes
cooked their skins,
not salt tops vegetables before microwaving, Salt can sometimes cause brown spots on vegetables during microwaving.
If desired, add
salt to water dish
adding vegetables.
Cooking time
vegetables affects finished taste and texture. Minimum time on guide gives fresh taste and crisp-tender texture.
For soft
texture with well-developed flavor, cook
time or longer.
Size
cooking time. Large pieces generally take longer than small uniform pieces.
Just as when
vegetable mixtures should have
densities or
of firmness in order to cook
successfully. Firm,
vegetables like-carrots, cauliflower and broccoli microwave
If microwaving a firm
with a soft
(carrots and peas, for example), cut the carrots in julienne strips so they will cook as
as the peas. Or, start cooking
carrot pieces
first, and add peas during last
minutes,
Vegetables
Cover
Power
& Time
Fresh:
S1 ices,
Whole, halves
or
starchy
vegetables (winter
squash, cauliflower. etc. )
Watery
squash)
Potatoes
each)
Casserole
Ycs
High (10)
Casserole or
Ycs
High (10)
square dish
Casserole
Ycs
High (10)
No
High (10)
High (10)
High (10)
High (10)
1 lb.: 10 to 17 min.
2
16 to min.
6 to min.
1 lb.: 8 min.
2
to min.
1—3 to 4 min.
2—6 to 8 min.
3—9 to 12 min.
4—12 to 16 min.
Add 1/4 to 1/2 cup water.
Add 1/2 cup water to cauliflower. Winter
squash needs no water, Turn vegetables
over after half of time.
Cut in pieces or halves. No additional
water is needed.
Prick skin before cooking. Let stand 5
minutes before serving.
Frozen:
1O-OZ. pkg.
pouch
Casserole
Plate
Casserole
Yes
No
Yes
High (10)
8 to min.
Add 2 to 4 tablespoons water and 1/2
teaspoon salt. Stir after half of time.
High
7 to 9 min.
Pierce pouch before cooking. Stir before
serving.
Blanching
(
High (10) 3 to 7 min.
Blanch 1 pound 1 quart vegetables at a
freezing
Place in 1 to
casserole with 1/4
to l/2 cup water. Cool drained blanched
vegetables immediately by plunging in
container ice water.
and Sauces
No cover is needed,
for thick, chunky spaghetti sauce.
2. Microwaved sauces do not need to
stirred constantly, but most should be whisked vigorously with wire whisk once or twice
while microwaving.
Vary basic white sauce by adding cheese, egg yolks. cream or dry milk solids. Add
with mayonnaise or wine.
Food
Cover
Power
& Time
Gravies
sauces
thickened with
or cornstarch
Thin, liquid
clam, etc. )
Melted butter
sauces
Clarified butter
Thick spaghetti,
or
sweet/sour sauces
Glass measure
No
I cup: High (10)
bowl
Casserole
No
I cup: High (10)
Glass measure
cup: High
cup: High (10)
Casserole,
Yes
2 cups:
(10)
large bowl
(spaghetti)
6 to 8 min.
Microwave fat, flour and salt together to
melt and blend. Whisk in liquid and finish
cooking. Increase time 1 to 2 minutes per
additional cup of sauce.
4 to 5 min.
Add cornstarch-water mixture to heated
ingredients. Stir
and microwave to
finish.
to 2 min.
Microwave butter just to melt. For clarified
butter, bring to
then let stand until
2 3 min.
layers separate. Pour
off and use clear top
layer.
7 to min.
Stir ingredients together then microwave,
stirring after half of
time. Let stand 5 to 10
minutes to develop flavor.
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