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Vegetables
Added water
Very water-rich vegetables such as toma-
toes, courgettes, aubergines, frozen veg-
etables for ratatouille, mushrooms, spinach,
endives, lettuce, onions, most fruits, etc., to
which little or no water should be added,
since microwave cooking uses the water
contained in the foods naturally.
Fairly water-rich vegetables, to which
1 tbsp water per 100 g vegetables should be
added, to create the steam which cooks the
vegetables and prevents dehydration:
cauliflower, leeks, broccoli, brussels sprouts,
fennel, carrots, celeriac, asparagus, dwarf
beans, potatoes, cabbages, turnips, arti-
chokes, etc. Frozen vegetables add
1 - 3 tbsp of water.
Vegetables containing relatively little water
may need additional water adding to encour-
age hydration: peas, broad beans, runner
beans, French beans.
In all cases: vegetables must be cooked on
HIGH power (except for whole cauliflow-ers)
and must not be salted before cooking, but
after. This is because the salt absorbs the
natural moisture of the vegetable and
encourages dehydration.
Where possible, cut the vegetables into even
sized pieces. It is important to place the
vegetables in an adequate sized contain-er.
Cover the container with a lid or pierced cling
film. Large containers are preferable to
narrow and high ones.
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2016/3/21 16:20:20
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