How do you steam vegetables in a microwave?

Question

I have a pyrex container with a lid. What is the procedure for steaming? I have never done this before, I was just told it works better than boiling because it doesn't leech out the nutrients. How long should I expect common vegetables to take? Wha do you recommend I try?

Answer 1

Put your items in the dish that has a glass top. fill the dish with your veggie, then add a couple tablespoons of water. cook it for seven minutes and your done.

Answer 2

NO WATER>>>>YUK MUSH !! Season to taste then add a couple tablespoons of butter or margarine. If they are frozen and your Pyrex is full microwave for about 7 - 10 minutes and check for desired doneness. If they are fresh check after about 5 minutes. I cook vegetables this way EVERY day. They're great. Enjoy.

Answer 3

Put your sliced veges in the dish, add a bit of salt, and seasoning to them, about a 1/4 cup of water, it depends on how many veges you are steaming, so don't add a lot of water. Put in a pat of butter also if you like, cover the dish, and microwave on high for two to 4 minutes for crunchy, healthy, flavorful veges. I like to put dried sage, basil, and garlic in mine. Corn on the cob will take longer, and it needs more butter and water for the steaming process. Have fun with your food, and never be afraid of it.

Answer 4

Place your veggies in a bowl with just a little water, a tad of butter of cool too - the spray is even better. Cover the bowl with a dish and set your microwave for just a few minutes... if they are frozen veggies... longer if they are fresh... I like my veggies crunchy so it's pretty much up to you the substance you end up with... Vala - there you are. Steamed microwavd veggies.

Answer 5

PUT 1/2 INCH OF WARM WATER IN THE BOTTOM CUT VEGIES INTO PIECES AND MICROWAVE FOR 10 MINUTES
THEY ARE GREAT TO EAT THE WATER STEAMS THEM THERE IS NO WASTAGE

Answer 6

Buy a microwave steamer, they are really inexpensive and good, I steam chicken too

Answer 7

Microwave cooking preserves the color and texture of most vegetables better than conventional cooking. Because cooking vegetables in a microwave oven requires little or no water, more nutrients are retained. Microwave cooking also preserves and enhances natural flavors, which makes it less likely that you'll add extra salt.

To cook vegetables in a microwave oven....


When preparing fresh vegetables that must be cut in pieces, cut all the pieces about the same size.

When cooking vegetables such as peas, green beans, broccoli, etc, use about two to four tablespoons of water per pound. For heavier more solid vegetables such as carrots, use slightly more... about 1/3 cup per pound. Leafy vegetables like spinach can be cooked in less water, usually just the water remaining on the leaves from rinsing is enough.

Fresh, young vegetables have more moisture than mature vegetables. They'll need even less water and cook faster.

Most vegetables are best when cooked just until they are tender-crisp. Cooking time should be about 4 to 6 minutes for leafy vegetables, about 7 to 8 minutes per pound for asparagus, about 8 to 10 minutes per pound for broccoli, green beans and similar vegetables, 10 to 12 minutes a pound for sliced carrots, 15 minutes for beets and other dense vegetables.

Except for whole potatoes, vegetables should be covered while cooking in a microwave. When cooking vegetables in a glass casserole dish or other microwavable cookware that has a lid, use the lid. When microwaving in a bowl or baking dish without a lid, cover with a good quality microwave-safe plastic wrap. Poke one or two small holes in the wrap for steam to escape.

Check foods halfway through the cooking time. Stir, rearrange and/or turn over to ensure even cooking.

Pierce the skins of whole vegetables such as potatoes or squash to allow the steam to escape and prevent exploding.

Choose oval shaped baking potatoes. To cook one large baking potato at a time, pierce the skin a few times with a fork. Place a white paper towel in the microwave oven. Lay the potato in the center of the oven on cook on full power for about 4 minutes or until tender. Test with a fork. For more than one potato at a time, select potatoes that are uniform in size. Arrange the potatoes in a circle, at least one inch apart. Cook 6 average size potatoes for 18 to 20 minutes or until tender.

Cook 1 large sweet potato or yam on full power for 4 minutes. Cook 4 sweet potatoes or yams for 12 to 14 minutes.

It takes about an hour to cook fresh beets on the stove, but you can cook fresh red beets in about 15 minutes in the microwave. Select beets that are a uniform size. Remove the tops and wash the beets. Cook 1 pound of beets in a covered microwave safe dish with 1/2 cup water. Cook on high for 15 minutes or until tender. Drain, peel and slice the cooked beets.

It's not necessary to husk fresh corn before cooking. Pull back the husks only enough to remove any dry brown silk. Re-close the husks. Rinse, then place the ears in the microwave, on a paper towel, arranged like spokes on a wheel, with the narrow end of the ears to the center of the oven. Cook 4 ears of corn for 4 to 5 minutes on full power. Turn the ears over and cook for an additional 4 to 5 minutes. Remove corn from the microwave oven and carefully pull back and remove the husks and the silk. It will separate easily from the cooked corn.




If you'd rather cook the corn without the husks... Remove the husks and silk . Rinse, then wrap each ear in waxed paper. Cook 4 ears of corn for about 3 minutes on full power. Turn the ears over and cook for an additional 3 minutes.

If serving more than one vegetable with a meal, cook larger, more dense vegetables, like carrots first, since they'll hold the heat longer.

Do not put salt directly on vegetables before or during microwave cooking, since it can cause dark, tough, dry spots. Salt after cooking, before serving.

Answer 8

doing it properly with a pan of water and a pan with holes in