How do you saute onions, green peppers,etc. in the microwave?
I love sauteed veggies. My new microwave gives the power but now the time and any other suggestions. Help!
- ?Lv 69 years agoFavorite Answer
Technically, the word sauté means to cook something in oil over direct heat, but as technology changes, cooking terms evolve. "Sautéing" onions in the microwave gives you soft, golden onions with none of the hassle or heat of a skillet. Microwave frying onions is also much faster, which is important when you've got pasta or a burger waiting.
*Peel your onion and cut it in half lengthwise.
Lay the halves cut side down and slice them from top to bottom. Make the slices as uniform as you can so that they cook evenly.
Place the onion slices into a microwave-safe bowl. Drizzle just enough olive oil over them to coat lightly.
Add coarse salt to taste. Salt will help soften the onion slices. Add cracked pepper to taste and toss the onion slices well.
Cover the microwave-safe dish with its lid and microwave the onion slices on high for 5 to 7 minutes.
Toss the onion slices again and cook them uncovered for another 2 to 3 minutes, or until they are tender and limp.
*Microwave pepper pieces in a covered dish with a little water, 4-6 minutes for crisp-tender texture, 8-10 for very soft.
- stkchk4Lv 69 years ago
Because of the way microwaves work, you'll really only be steaming your veg... the stove top pan allows some moisture evaporation, allowing flavor concentration that won't happen in the microwave, since it cooks using the moisture in the food, basically steaming it from the inside out. As far as how long at what power, they're all different -- try starting with power 7 for several minutes.
- Psych LapseLv 69 years ago
"Sautee" (which implies browning through the Mallaird Reaction) requires a hot surface (fry pan) and some lubricant (oil, butter, etc)
You can cook things in a microwave, but you will not get browning or that pungent smell that comes as a result of Mallaird reaction in a hot pan.Source(s): executive chef