Then cover and cook on 50% for 20 minutes. For perfect, stress-free results, add 3 cups of water to 1 cup of rice, and pop it in the microwave at 100% for 10 minutes. And if you’ve ever spent 45 minutes babysitting a pot of brown rice, only to have it end up burnt or mushy, you know the struggle. Rice: Rice can be tricky to get just right. Puncture a clean potato with a fork, place on waxed or parchment paper, and cook on high for 5 minutes. Potatoes and Sweet Potatoes: If potatoes are part of your ZeroPoint™ foods list, we have good news: Instead of devoting upwards of an hour and the entire oven to baking a single spud, you can microwave one in less than 10 minutes. Cooking times vary based on the veggie and your microwave’s power, but a good rule of thumb if you’re making a mix: Put thicker veggies in the microwave first, then add the less dense ones incrementally. Here’s the secret: You need less water than you may think-just three tablespoons of water per pound of produce. Vegetables: When done right, microwaved veggies stay crisp and keep their colour. Add time until the edges are flaky and the middle is opaque. Thicker fillets will need a few minutes, but start checking on thinner ones about 90 seconds in. Place fish in a microwave-safe shallow dish, drizzle with olive oil, lemon juice, or white wine, and cover with a lid or plastic wrap. Most white varieties (cod, flounder, halibut, and sole) and even salmon filets steam beautifully. If not, keep cooking in 10-second increments.įish: If you cook fish at home, you know the line between perfectly-flaky and totally dry is thin, but the extra moisture that comes with microwave steam-cooking can help you avoid overcooked seafood. Microwave on high for 30 seconds, then check if the whites are fully cooked. Fill a mug with ½ cup water, crack an egg into it (make sure it’s fully submerged), and cover with a saucer or small plate. Sold on the brilliance of the microwave? Let’s talk about all the goodies you can make in the appliance.Įggs: Get restaurant-quality poached eggs every time. 6 Surprising Foods You Can Cook in the Microwave But research suggests veggies and other foods retain more of their nutrients when microwaved compared to other cooking methods. Hear us out: Any type of heating can lead to some loss of nutrients, including vitamins B and C, says Julie Garden-Robinson, PhD, RD, professor and food and nutrition specialist at North Dakota State University. And get this, food made in the microwave may actually be better for you. Compared to searing or frying, microwave-cooking typically relies less on higher-PersonalPoints™ ingredients like oil, butter, or heavy breadings. It may also be your secret weapon for eating well and staying on track. In fact, you can think of your microwave as the ultimate sous chef-it can handle a surprising number of tasks, eliminate cleanup, and have perfectly-cooked dishes ready in mere minutes. They’re particularly good at steaming (veggies and fish) and baking (egg scrambles and mug cakes). “Microwaves are powerful cooking tools, which people don't always give them credit for,” says Lisa Chernick, cookbook author and executive food editor at WW. The microwave is done with being underestimated. And yet, the microwave-found in more than 90 percent of homes-is relegated to reheating leftovers, popping popcorn, and perking up a lukewarm cup of coffee. There are hundreds of cookbooks devoted to Instant Pots. Instagram has nearly a million hashtagged posts on air fryers.
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