Author: Annrose M. Guarino, Ph.D., Human Nutrition and Food, Louisiana State University, Louisiana Cooperative Extension
Microwaves are a great way to quickly cook many foods. However, some foods are better prepared in the microwave than others. Foods don’t brown well in the microwave so meats and fish are not always best prepared in the microwave. The microwave oven is especially good for cooking vegetables as well as for defrosting and reheating foods. Check your microwave cookbook for instructions.
General Microwaving Tips
Vegetables cooked in the microwave are a quick, healthy, easy way to add a colorful side dish to your meal.
Corn on the cob can be microwaved in the husk (remove silks before cooking). Without the husk, place on a plate covered with wax paper. Cook two ears on high for 6 to 7 minutes.
Place 2 cups thinly sliced carrots in a 1- quart casserole. Add 1/4 cup water. Cover with wax paper. Microwave 4 to 6 minutes, stirring once if needed. Drain. Add spices, salt and pepper if desired.
Divide one bunch of broccoli into individual spears. Cut off 1 to 1 1/2 inches from tough ends. Place in 12x8-inch baking dish. Arrange broccoli with heads toward center. Add 1/4 cup water. Cover with wax paper and microwave on high 6 to 8 minutes.
Cut 1-pound of cabbage into four wedges. Arrange like a wheel in spokes in 10-inch casserole. Add 1/4 cup water. Cover with wax paper. Microwave on high 3 to 4 minutes.
Scrub well and pierce with a fork. When cooking three or more potatoes, arrange potatoes in a circle. Cook on high for 4 minutes for one potato. Add 3 minutes for each additional potato. Turn potatoes halfway through cooking time.