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On Wed, 16 Feb 2005 13:47:02 GMT, wrote:
>Jonny > wrote:
>
>>What are your opinions on microwaving, steaming or boiling vegetables?
>>I am thinking about the nutritional values left and that different
>>veggies react in different ways to the above processes.
>
>I use the microwave for most of my cooking. With few exception all
>veggies are microwaved. I have two cookers that in effect steam them
>as they cook. Both are the same except for size. Outside container,
>with an inner basket. Put water in the bottom, add flavor, such as
>lemon juice, spice, etc. Microwave for 4.5 to 5 minutes. They can be
>as crisp as you like. My feeling is that there is no significant loss
>of food value. Energy use is very low.
>
>Using a microwave browning dish I also do ribs, hamburgers, steaks,
>chops, etc. even meatloaf. in the microwave. For a great meatloaf mix
>the ingredients just as you would normally. Then form the meat in a
>square on the browning plate. For one pound of ground I cook for 10
>minutes.
>
>I think microwave units are way under used. It does take a learning
>curve to get the hang of it but it should be short. Try it.
Thanks a lot for your opinion.
Jonny
P.S. I loved the top posting bit. Best explanation I have seen:-)
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