When it comes to steaming vegetables, the microwave is your friend.
There are few kitchen tools more feared, more maligned, and more misunderstood than the microwave. It's understandable. You put your food in a box, the box shoots out some invisible rays, and all of a sudden, your food is cooked and hot. Must be magic, right?
The reality is far more benign. A microwave works by sending out long waves of electromagnetic radiation that create an oscillating magnetic field inside the chamber. Because water molecules are dipoles—that is, they have two ends with an imbalance of positive and negative charge—the oscillating magnetic field causes them to rapidly jostle up and down. It's the friction that this jostling water creates that in turn heats up your food.
But hold on, back up. Electromagnetic radiation. Isn't that like, all dangerous and stuff? Well, sure, certain types of itdangerous. But EM radiation comes in many forms. Indeed, the very light that you see coming from the sun, from a flashlight, or from the quiet glow of your iPad is a form of EM radiation. It just happens to be of a wavelength that your eyes can detect. Radio waves are another form of EM radiation.
See, just as with brief blanching, the goal of steaming is to very lightly cook vegetables just until they lose their raw taste, but not until they begin to turn mushy. Since a microwave very efficiently and rapidly uses the liquid inside the vegetables themselves to heat them from the inside, you can micro-steam vegetables in a matter of minutes.To micro-steam, lay vegetables in a single layer on a microwave-safe plate. Cover them with a triple layer of damp paper towels.
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