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1. Always use microwave safe cookware, glass or plastic. Cook
most vegetables with tight cover to steam them. Exceptions are
potatoes cooked in their skins and watery vegetables which need
no water added for steam.
2. Do not salt tops of vegetables before microwaving. If desired, add
salt to water in dish before adding vegetables. Salt can sometimes
cause brown spots on vegetables during microwaving.
3. Cooking time for 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 maximum time
or longer.
Vegetables
Casserole
Slices, pieces
(l-lb.)
Potatoes: Cook on
Whole, halves or large,
starchy vegetables
container) Other
vegetables: Square
cauliflower, etc. )
(l-lb., 3 to 4)
or oblong dish
or casserole
Watery (Tomatoes,
summer squash)
(l-lb., 3 to 4)
Vegetable Casseroles
(With raw vegetables)
(With precooked
vegetables)
Stir-Fry Vegetables
(6 to 8 servings)
Glass
Blanching fresh
vegetables for
casserole
freezing
1. Because microwaved sauces evaporate less than on the range top,
they are thinner than conventionally cooked sauces made with the
same amount of thickening. Increase thickening by adding an
extra teaspoon to 1 tablespoon flour or cornstarch for each cup
of liquid.
Food
Gravies and sauces
or bowl
thickened with flour
or cornstarch (1 cup)
Casserole
Thin, liquid sauces
(au jus, clam, etc.)
(1 cup)
clarified butter
4.
Size of pieces affects cooking time. Large pieces generally take
longer than small uniform pieces.
5.
Just as when cooking conventionally, vegetable mixtures should
have similar densities or degrees of firmness in order to cook
together successfully. Firm, crisp vegetables like carrots,
cauliflower and broccoli microwave together well. If microwaving
a firm vegetable with a soft one (carrots and peas, for example)
cut the carrots in julienne strips so they will cook as fast as the
peas. Or, start cooking larger carrot pieces first, and add peas
during last few minutes.
Cover
Yes
High (10)
Potatoes: No High (10)
Winter
squash,
cauliflower,
etc.: Yes
High (10)
Yes
High (10)
High (10)
Yes
High (10)
Yes
2. Microwaved sauces do not need to be stirred constantly but most
while microwaving.
3. Vary basic white sauce (see page 23) by adding cheese, e= yolks,
cream or dry milk solids. Add flour with mayonnaise or wine.
Cover
No
High (10)
High (10)
No
High (10)
No
Add 1/4 to 1/2 cup water. If frozen,
reduce time 3 to 5 minutes because
vegetables are blanched.
Prick skin of potatoes before cooking.
12 to 20 min.
16 to 20 min.
Cut in pieces or halves. No additional
water needed.
4 to 5 min.
6 to 8 min.
Use large enough casserole to allow for
boiling in dish.
18 to 20 min.
10 to 12 min.
To stir-fry one type of vegetable,
10 to 12 min.
substitute 1 tablespoon oil for water
and follow times in cooking guide.
Blanch only 1 pound or 1 quart prepared
3 to 5 min.
vegetables at a time. Place in 1 to 2-qt.
casserole with 1/4 to 1/2 cup water.
Blanched vegetables will have bright, even
drained blanched vegetables immediately
by plunging in container of ice water.
Microwave fat, flour and salt together
4 to 5 min.
to melt and blend. Whisk in liquid and
finish. Increase time 1 to 2 minutes per
additional cup of sauce.
Add cornstarch-water mixture to heated
2 to 3 min.
ingredients. Stir well and microwave to
finish.
to 1 min.
Microwave butter just to melt. For
clarified butter, bring to boil then let
stand until layers separate. Pour off
and use clear top layer.
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