ocus on greens. Not everything’s destined for the microwave. But generally, if you can “steam it, you can microwave it.” Veggies can “retain more vitamins” and flavor than when cooked using traditional methods.
Timing is key. When it comes to heat, “you can always add, but you can’t take away.” So proceed little by little. If using an older recipe, cut either the “time or power in half”—ovens today are much more powerful. Some guidelines (in minutes): asparagus, two; artichokes, six; potatoes, four; spinach, one or two.
Experiment fearlessly. Eggplant can be “mind-blowingly good” if you just “pierce it all over” and nuke for about seven minutes. Crustless cakes and near-“miraculous” puddings can be made using “low heat.”
Source: The New York Times
- How to make people like you: 6 science-based conversation hacks
- A scientific argument for dressing a little nicer at work
- Diagnosing the Home Alone burglars' injuries: A professional weighs in
- How John Boehner learned to stop worrying and hate the Tea Party
- Watch The Daily Show mock Fox News' 'white Santa' claim
- A candid look at what went wrong with Mitt Romney's campaign
- How the budget deal could pave the way for immigration reform
- 26 fascinating facts about beer
- The Black Death is back
- Why a Mike Huckabee presidential run is Chris Christie's worst nightmare
Subscribe to the Week