Should I under-cook vegetables if I plan on microwaving them the next day?

I usually make chicken and stir fry veg for my lunch the following day. Obviously I cook the chicken fully but I was wondering if I plan on only eating the meal the following day and heating it in the microwave for 2 mins @ 1000w, should I under-cook the vegetables a little bit?

The vegetables are usually onions, peppers and spinach.

vegetables

Best Answer

The vegetables are likely to cook more during the reheating process, so if you don't want that you'll have to cook them less initially. They won't be the same as if you'd stir-fried them to perfection and eaten them straight away of course, but this is something I do myself when preparing meals to reheat at work.

So, basically, the answer to your question is "yes".

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Quick Answer about "Should I under-cook vegetables if I plan on microwaving them the next day?"

So, basically, the answer to your question is "yes".

Can you cook veg for next day?

Vegetables to be added to a cooked dish, such as in a frittata or casserole, can be saut\xe9ed or roasted the day before and stored in the refrigerator. The same goes for a stand-alone vegetable, such as spaghetti squash.

Can you reheat vegetables in the microwave?

Vegetables. Veggies are some of the best foods to cook in the microwave because they are usually tender or have a high moisture content, USDA reports. Though the research is mixed, microwaving for the most part has been found to preserve nutrients fairly well, aside from some instances when water is added.

Can you reheat steamed vegetables?

Generally, steamed foods do not do well when heated in the oven, but steamed vegetables are an exception. You will need to reheat them on low heat, keeping the oven at around 200-250 degrees Fahrenheit to not burn them or heat them too fast to a mush.

Is it bad to microwave vegetables?

But the truth is that cooking in microwaves is not only perfectly safe, it is one of the best ways to cook vegetables to preserve their nutrients. When it comes to cooking vegetables, exposure to heat causes the breakdown of some nutrients, such as vitamin C.

Why are a restaurant's vegetables so much better than homemade ones?

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