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.
For example, I can microwave carrots in a minute or so, but it takes a
long time to steam them. What is the difference nutritionally?
I am also aware that my cooker is on for ages in order to steam them
and is so using lots of electricity (but that argument is for another
forum).
regards
Jonny

In article >, 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.

My mistake years ago was to think of microwaves as something only
useful for families. When I finally bought one (about 15 years ago)
it was for making "coffee on milk". Once I had it, I looked into
energy use a bit more and ISTM that if, for example, you're cooking
spuds for 3 or 4 people, you may as well boil them. But if you're
cooking for just "me" then the microwave is the way to go.

>Using a microwave browning dish I also do ribs, hamburgers, steaks,

I went a bought a browning dish, then thought about it after I read
the instructions! ISTM it's going to cause a fair bit of splatter,
and that sort of defeats one of the main advantages of a microwave --
virtually gunk-free cooking if you do things right! :-) My browning
dish is still here in its virginal state.

>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.


Cheers, Phred.

--
LID

"Jonny" > wrote in message
...
> 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.
> For example, I can microwave carrots in a minute or so, but it takes a
> long time to steam them. What is the difference nutritionally?
> I am also aware that my cooker is on for ages in order to steam them
> and is so using lots of electricity (but that argument is for another
> forum).
> regards
> Jonny

Boiling - cooking from the outside with water has a tendency to rub flavor
and color from vegetables.
Steaming - will reduce the loss of color and flavor
Microwaving - essentially steams the vegetables by turning the internal
moisture hot and ultimately steam. Over zapping will ruin (dry) the
vegetables.

It is important to remember with all 3 methods the cooking does not stop
until the temperature is reduced. Keep in mind the heat or cool does in fact
migrate.

One other method if you have time is to Blanch and shock. Simply put the
vegetables in boiling salted water for a very few minutes then move the
vegetables into Ice water to stop the cooking - this process locks in the
color and IMHO preserves flavor. When ready to serve drop them into a sauté
pan with a pat of butter to reheat. After you play with it for a while
you'll have nice crisp vegetables.


Dimitri

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:-)

On Wed, 16 Feb 2005 15:01:22 GMT, "Dimitri" >
wrote:

>
>"Jonny" > wrote in message
.. .
< My stuff snipped>
>Boiling - cooking from the outside with water has a tendency to rub flavor
>and color from vegetables.
>Steaming - will reduce the loss of color and flavor
>Microwaving - essentially steams the vegetables by turning the internal
>moisture hot and ultimately steam. Over zapping will ruin (dry) the
>vegetables.
>
>It is important to remember with all 3 methods the cooking does not stop
>until the temperature is reduced. Keep in mind the heat or cool does in fact
>migrate.
>
>One other method if you have time is to Blanch and shock. Simply put the
>vegetables in boiling salted water for a very few minutes then move the
>vegetables into Ice water to stop the cooking - this process locks in the
>color and IMHO preserves flavor. When ready to serve drop them into a sauté
>pan with a pat of butter to reheat. After you play with it for a while
>you'll have nice crisp vegetables.
>
>
>Dimitri
>
Thanks Dimitri, I'll give the blanch and shock a try.
Jonny