Part of the pleasure of cooking is harnessing the element of fire to produce things like chocolate brownies. Microwave ovens just don’t offer this satisfaction. However, they do offer a good way of cooking foods which have a high water content. They work by knocking seven bells out of the target water molecules. If the water is encased in fat or packaging, then there is the risk of explosion as the water turns to steam followed by the joy of scrubbing out something like the hutch of a rabbit on laxatives. Despite the risks, millions of people use microwave ovens daily.
The method described below produces firm, cooked onions which are significantly different from those produced by frying, baking, boiling or steaming.
Ingredients (Serves 4 - 6)
2 – 4 large onions
1 teaspoon of salt
1 tablespoon of olive oil
Equipment
600 Watt Microwave and small ceramic casserole (or large vented plastic microwave cooking container).
Method
Chop the onion so you end up with flakes around half and inch square. Place in the cooking container, add the salt and oil. Put the lid on the container and shake vigorously to ensure the salt and oil are evenly distributed. Place in microwave and blast for 10 minutes at 600 Watts.
Comment
Add herbs such as sage or parsley to introduce some variations and colour.
Page Created: 15 September 2001