Microwaving veggies: try a paper bag!

Since my last post about the deliciousness of microwaved vegetables, I've spent a few hours experimenting with different cooking techniques for various lovely seasonal veggies, including fresh asparagus and broccoli, ears of sweetcorn, tiny new potatoes and frozen peas.

I've tried everything: putting the veggies naked on the turntable; placing them in a glass jug topped with an upturned plate; wrapping them in various things (clingfilm, sandwich paper, dry newspaper, wet newspaper, clingfilm); putting them in a bamboo steamer; even sealing them in a Tupperware container. All were good, but not one technique stood out as brilliant, until....

UNTIL... the white paper bag. I put a fistful of fat fresh asparagus spears into a plain white paper bag, added a tiny sprinkling of water, folded the top of the bag over once or twice, and microwaved on High for three minutes. To say that I nearly fainted when I tasted them, dipped deeply into a bowl of foaming lemon butter, is no exaggeration. Try the technique: you will be amazed at the results. The paper bag traps all the steamy flavour, allows the veggies to cook quickly, and keeps them moist and slightly springy - but never soggy. I then experimented with broccoli, sweet corn and sugar-snap peas, with the same excellent results.

Though I used white paper bags, I'm sure a plain brown paper bag would work just as well.

Tips:

- Put the veggies into the paper bag immediately before you microwave them. If you leave them lying around in the bag, the paper might go soggy and split.

- Add a few flavourings to the bag. To my broccoli bag, I added a dash of Kikkoman soy sauce, a squeeze of lemon juice and a fresh garlic clove. To a paper bag of frozen peas, add a few sprigs of fresh mint and a lump of butter. A sprig of rosemary tucked into a bag of tiny new potatoes will impart a lovely resiny flavour.

- Instead of adding a splish of water to the bag, try a sprinkling of lemon juice, white wine or chicken stock.

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Are you scared of your microwave oven? Try broccoli in it

What's with this paranoia about microwave ovens? I know people who won't have one in the house, let alone cook anything in one. Presumably this aversion stems from a terror that the microwaves will seep from the machine and fry the brain and/or frazzle the pets. Or perhaps the belief that microwaving somehow damages food on a molecular level, or creates toxins or carcinogens when plastic's involved, just runs very deep. Celebrity chefs are among the worst culprits when it comes to microwave-phobia. 'A MICROWAVE OVEN?' I've heard Gordon Ramsay roar on his show Ramsay's Kitchen Nightmares. Ok, I can understand him getting vicious about some lazy yobbo zapping everything in the microwave, but I just don't understand the general prejudice. There are certain foodstuffs that turn out better - or at least just as good - when microwaved that they do subjected to any other type of cooking. Look, it's not a long list, I concede, but if you're a home cook toiling at the rockface of family catering, the microwave really is your best friend.

Here is my list of eminently microwavable foods:

Broccoli and asparagus (method below). The tender-crisp crunch, flavour and brilliant colour of properly microwaved broccoli and asparagus beats boiling, steaming and grilling hands-down. Carrots, peas, courgettes, mielies (corn cobs), cauliflower and leeks are good done this way too.

Chocolate Chocolate melts extremely quickly and beautifully in a microwave. Why sweat with a bowl suspended over boiling water? Tips for melting and tempering chocolate in a microwave from Godiva.com.

White sauce There's less stirring involved when you make a white/bechamel sauce in a sturdy glass bowl in the microwave, and the jug is definitely easier to clean afterwards. Don't be alarmed if lumpy clumps appear at the bottom of the jug during the process: give the mixture a good whisk to disperse the lumps and carry on microwaving it. Recipe here.

Popcorn Popcorn dry-microwaved in a paper bag is so quick and easy - and you don't get burned and unpopped bits. See my blog post with instructions here.


Microwaved Broccoli or Asparagus
Put the broccoli or asparagus in a glass or ceramic bowl or dish. Add 1 tablepoon butter (or olive oil, but butter is better). Cover with a lid, or with a piece of greaseproof paper. Microwave on high for 2 minutes. Remove the dish from the oven and toss the vegetables well so that they are thoroughly coated. The remaining cooking time will depend on the quantity of veggies and the size of the bowl: the best method is to continue cooking the vegetables in one minute bursts, checking for doneness after each minute.

When the veggies are just tender (ie, you can push a sharp knife tip through the thickest part of the stem without feeling any springy resistence) remove the dish from the microwave and set aside for 30 seconds. Season with salt, pepper, lemon juice or whatever. Print Friendly