Go to the Article: Quickest, Easiest Way to Cook Vegetables
Ok, I blew it. I had 139 grams of Green Beans we grew - scaled it - 10 minutes - shriveled up, burnt beans! What did I do wrong? Yes....I cooked them too long...but what did I really do wrong....?
10 minutes!? Why so long? Did you cover them with plastic wrap so they steam. Should only need to microwave something like green beans for like 1 minute.
Grant, thanks for the reply - It didn't make sense to me, but I used the "scale" button, and the data it spat out said 10 minutes!. LOl!
What about frozen vegetables?
Only seeing this a month later, but I figured out your hitch: the recipe is always labeled "10 minutes" because the total time to clean, cut, wrap, cook and unwrap the vegetables is about ten minutes (no matter how many grams you cook). They meant "you can have food ten minutes from now if you make this recipe."
Love these shot videos!
What was the carrot dish in the video?
My friend who is a PHD in public health says microwaves kill the nutrients in your food. AVOID
I bought a glass donut shaped dish ~10" diameter with ~3" center..french. think angel food... evenly space the food around the perimeter.. no hot spots.
she does not understand basic science.. tell her to back to middle school
Ask her for her citations then, because the primary literature disagrees.
Proves that having a Phd says very little these days.....
Yeah would like to know to, cream yoghurt with med. spices?
I have successfully cooked potatoes in the microwave just make sure you pierce the skin multiple times with a fork prior to microwaving or they will explode
In determining cooking times, what matters more, the size (weight) of the individual pieces or the total weight?
Grant Crilly, how does this compare to the traditional method of blanching/refreshing in salted water? Can you microwave/refresh?
Carrots, yogurt, Chaat Masala spice, extra virgin olive oil
I don't see why not. The vegetable would not know the difference. What matters is how hot they are cooked and for how long. If blanch in the microwave - ice - drain - and refresh you should have some amazing veggies.
Frozen veggies work just as well as fresh, they will just require a slightly longer cook time. To my knowledge frozen vegetables typically come with a fairly accurate microwave cook time on the bag.
The size of the individual pieces are just as important as the size of the total amount of veggies being microwaved. They both need to be taken into account when choosing a cook time (along with the vegetable's water content).
Also, the smaller the piece the less likely it will cook. Meaning it will literally dodge the microwaves. So that is why we cover with plastic wrap, so when one pieces begins to generate steam it begins a chain reaction.
http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx
is microwaving plastic wrap safe? won't it melt within the food or distribute some chemical?
Most of the foot notes in that piece either link to non existent info or different info. For instance the claim that a cite was from a piece in Lancet doesn't take you to Lancet but to a cite that sells nutritional supplements. First paragraph of the supporting link there states "Warning, The Electricity Around You May Be Hazardous To Your Health." Outside of Saul Goodman's brother not many agree with this statement. Not finding much actual science to back up this claim.
The vegetables will be long over cooked before you run the risk of plastic wrap melting in the microwave.
What about using herbs such as laurel with potato cubes, does it make any sense with this kind of appliance?
Microwave cooking is not healthy it literally destroy most electrolyte, trace elements and most vitamins molecules.
"I read this science over drains the nutrition outta ya food!"
Hi! May I ask what is the white "purée" under the carrot in the video?
You would need a powerful accelerator to destroy electrolytes and trace elements. I heartily recommend that you do not use one to attempt to cook food with.
Love to cook & can't wait to try some recipes.
First video I watched on the site. Blown away by the simplicity of this and how I was doing it all wrong. Clearly I need your instruction. Great to see the authorities not afraid to use a microwave when it makes sense to do so.
Electrolytes are elements. You can't break them down or change them (this is why Alchemists never got anywhere in life). All a microwave does is heat water. So by that argument, boiling would have the same effect.
Holy shit, this actually works! I'm munching five thick asparagus spears cooked for 1:20 in an 800 watt microwave, & they're really vibrant & green-tasting. Top tip!
What would I lose by putting the vegetables in a microwave-safe plastic container with a lid?
Made my first Banga Cauda Vegetables.. turned out good. To make it vegetarian, I replaced achovies with Tamari + Miso. And instead of Clam Juice I used Vegetable Stock. It turned out to be little salty for me. So next time I would either use less salt or may be low sodium alternatives for everything else. I loved the microwave cooking for vegetables. It keeps the nice color of vegetables.
I've actually cooked in microwave before I did liver and onions layered.I was my first time and "walla" I was flabergasted.
That sounds so gross
Your idea of how microwaves work is pure rubbish. They work by causing atoms to oscillate based on resonant frequency of atomic bonds, sushi as O - H, and C-C. Fats get hot irrespective of size if piece. So do ceramics and glass. Molecular events!
Good ideas. I would suggest you use a microwave safe container with a lid and a microwave with a sensor (Panasonic Genius) (Like a Joule in a microwave)
DrDaddy it's not that simple as you put it. It's why base rotates - it's designed that way to expose the food to the microwave 'dead-spots'.
It is nothing else than Greek yogurt, here is the link to the recipe for the carrots. https://www.chefsteps.com/activities/warm-carrot-salad-with-yogurt-cilantro-and-mint
