How to Microwave Vegetables

It's miraculous! The microwave oven lets you prepare all kinds of foods in a fraction of the time they would take using conventional methods. Here is a sampling of some of the things it does best.

Vegetables

For crisp, brightly colored, and highly nutritious vegetables, the microwave method is unparalleled. Cooking time is brief and very little water is needed. You'll get the best results if you follow these pointers.
  • Cut vegetables into uniform size and thickness.
  • Pierce the skins on whole vegetables (such as potatoes) with a fork before microwaving to permit steam to escape and to prevent the vegetables from bursting.
  • Arrange whole or halved vegetables in a circle on a dish or on the oven floor, leaving space between each. Rotate the vegetables during cooking and they will cook more evenly.
  • Because asparagus tips and broccoli florets are more tender than the stalks and require less energy to cook, arrange them so that the tips or florets are in the center of the dish and the stalks are at the outer edge.

Here's how to microwave vegetables.
  1. Arrange vegetables in a microwavable container, add a few tablespoons of water, and cover with a lid or vented plastic wrap. The water will provide steam, resulting in quick and even cooking.
  2. Microwave on High (100%)for the amount of time recommended in either the recipe or the owner's manual for your oven.
  3. Halfway through cooking, stir, rearrange, or turn the vegetables over.
  4. Instructions, often specify standing time, since the vegetables will continue cooking after microwaving is completed. This important step helps to avoid overcooking and permits vegetables to become tender without losing their texture.

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Baked Potatoes

 Whole potatoes bake in just minutes in the microwave. In fact, a whole potato cooks in less time than potato slices because the skin helps to hold in steam and heat. To cook, pierce a 6-ounce potato with a fork, then place the potato on a sheet of paper towel on the floor of the oven. Microwave for 4 to 6 minutes, turning the potato over halfway through the cooking process. Let stand to soften.

Acorn Squash

To cook a 1-pound acorn squash, cut it in half crosswise, then remove and discard the seeds. Place squash halves, cut-side down, in a microwavable 8 x 8 x 2-inch baking dish. Cover with vented plastic wrap and cook on High (100%) for 5 minutes until squash is fork-tender, rotating dish % turn halfway through cooking.

Corn on the Cob

Corn on the cob can be microwaved in the husk or with the husk removed. To cook 2 small ears of corn on the cob in the husk, place com on the floor of the oven, leaving a space between each ear. Microwave for 4 to 5 minutes, turning com halfway through the cooking process. To remove the husk, wrap the base end of the com with a paper towel and, holding the towel-covered base, gently fold back the leaves of the husk, being careful of hot steam. Pull out corn silk and remove the husk.

There are two ways to microwave husked corn. The first method involves placing both ears of corn in a microwavable 8 x 8 x 2-inch baking dish along with Y4 cup of water, leaving space between each ear. Cover the baking dish with vented plastic wrap and cook for 5 to 6 minutes, until the corn is cooked through, rotating the dish Y4 turn every 2 minutes.

The second method for cooking husked corn will save you from having to wash a baking dish. Wrap each ear of corn individually in plastic wrap or wax paper and place on the floor of the oven. Microwave for 5 to 6 minutes, turning corn over halfway through the cooking process.

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