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The “Whiz-Bang Steaming Oven”

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Mark Bittman, writing in the New York Times Dining and Wine section has a newfound appreciation for the microwave oven:

For any vegetable you would parboil or steam, the microwave works as well or better, and is faster. Put the vegetable in a bowl with a tiny bit of water (or sometimes none), cover and zap. Asparagus: two minutes; artichokes (a revelation): six; cauliflower (try my cauliflower with tomatoes and pimentón): five; potatoes or beets: four; spinach: one or two; eggplant: we’ll get to that.

Sounds like it’d be worth a try to me; anything to reduce time while maintaining quality.

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Written by walonline

April 4, 2008 at 12:25 pm

Posted in Culinary

Tagged with ,

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