Boiled beets

Boiled beets

Category: Vegetable and fruit dishes

Ingredients
Beet

Cooking method

• I don't even remember who taught me this, because, as I used to boil beets in a pressure cooker, somehow it was all long-tedious
• So, let's take raw beets. peel, if small, use it entirely, if large, cut it into halves or quarters. With a diameter of 6-7 cm. I cook whole. Next, we take a dense plastic bag, preferably from those sold in a roll for freezing and storage, since they are more dense. We put the beets in it tightly, tie the bag as close to the beets as possible, trying to release excess air. We do not tie it with a clip-rope, but the neck itself. For a guarantee, we put this bag in another equally tight one and again tie the neck close to the beets. We put it in MV and for 10 minutes at maximum power. In MV, the bags will swell like balls and if they are flimsy, they can burst and the juice will flow out. After 10 minutes we take out, cut the bags, cool and ... everything is ready

Time for preparing:

10 min

Cooking program:

maximum power

Note

Photo lorina

I don't even remember who taught me this, because, as I used to cook beets in a pressure cooker, somehow it was all tedious for a long time
So, let's take raw beets. peel, if small, use it entirely, if large, cut it into halves or quarters. With a diameter of 6-7 cm. I cook whole. Next, we take a dense plastic bag, preferably from those sold in a roll for freezing and storage. because they are denser. We put the beets in it tightly, tie the bag as close to the beets as possible, trying to release excess air. We do not tie it with a clip-rope, but the neck itself. For a guarantee, we put this bag in another equally tight one and again tie the neck close to the beets. We put it in MV and for 10 minutes at maximum power. In MV, the bags will swell like balls and if they are flimsy, they can burst and the juice will flow out. After 10 minutes we take out, cut the bags, cool and ... everything is ready

I also cook beets in micro (20 min.), Only I don't peel them, I just wash them, put them in a micro saucepan and pour water into 1/4 of the pan. After cooking, I put it in cold water.

I do my beets, I don’t cut the tails, pierce them with a fork in several places, put them on a plate, small beets for 5 minutes 100% power, large for 7 minutes, then I take out the beets, wrap them in foil and leave them on the table until they cool, the beets are completely soft by the end cooling.

I didn't get beets in the microwave.
I cleaned the medium beets, wrapped them in a roasting sleeve and set the power of 720 watts for 20 minutes. To be sure. Well, at first she fired a little bit, and then she quieted down ... And at 15 minutes ... smoke came from the microwave. Well, I took out my beetroot ... unfolded ... Well, how can I describe a dense lump of beet-colored cotton wool?

Here's a pancake, without dependence, weight, size of pieces, microwave power and time are needed again ...

I put it on steam in a slow cooker for 35 minutes, cut into pieces ...

I cook very large beets for 20-30 minutes. Then under cold water until it cools down ... that's it, the beets are ready. If not very sweet, sugar the water

And if I cut it into pieces, then 35 minutes will be a lot for me? For a couple?

[I pour in some water, literally a spoon. Cover with a plate.]

35 minutes is a fantastically long ... I'll tell you how I do it for a long time.
I clean, cut into large pieces. I put it in a microwave dish - thick part outward, thin part inward. I pour in some water, literally a spoon. Cover with a plate. I cook for 4 minutes. + 4min.at maximum power (I have 900 watts). During the pause, I recommend turning the pieces 180 degrees for even cooking.
Try softness with your fingers. If necessary, do another one or two passes for 3-4 minutes. Just be careful, it's very hot!



As you can see in the photo, I often cook both beets and carrots at the same time. To prevent the carrots from staining, I place them in a separate cup, inside a common bowl. If the carrots are ready earlier, I take out the cup and continue to cook the beets.

[lorina]

lorina - thanks for the idea!
If I'm not mistaken, then in the center of the micro is the greatest impact of the rays, in theory, carrots will always be much earlier

If not very sweet, sugar the water

But how do you know if she is sweet? If you buy three pieces and one of them turns out to be sweet (after cooking).
Is this what you need from one garden, chtoli?

But how do you know if she is sweet? If you buy three pieces and one of them turns out to be sweet (after cooking).
Is this what you need from one garden, chtoli?

When you buy, you don't know, but already at home you can lick the cut at the washed one
Although I once saw how the grannies in the bazaar were picking off with a fingernail and trying on the tongue, but I can't do that

When you buy, you don't know, but already at home you can lick the cut at the washed one
Although I once saw how grannies in the bazaar were picking off with a fingernail and trying on the tongue, but I can't do that.

If you cook in a microwave, it is possible, but if in the usual way (in water), then I do not even cut off the tail so that the paint does not go out into the water.

... in the center of the micro is the greatest impact of the rays ...

Not necessarily, it all depends on the design. For example, I have the strongest heating - in a circle, closer to the edge of the plate. I just know this, since I have been using the micro for a long time.
This is probably due to the fact that the magnetron is located on the side and the edge of the plate passes at the closest distance to it. The center is farther from the magnetron, but it must be taken into account that waves reflected from the walls and ceiling also act.
In other designs of furnaces, the magnetron can be located at the top or bottom, the geometry of the walls reflecting the waves also varies from model to model. And in general, as far as I know, there is no standard regulating the device of microwave ovens. Even the methods of measuring power from different companies may be different.
As a result, the preparation of two completely identical dishes in microwave ovens, it seems, of the same power, but of different companies, may differ in both time and result. It's like two different housewives have two gas stoves. How do you compare them? They are all different, but this does not stop anyone. We fry and steam, adapting to achieve the desired result. We taste dishes, sniff, check for softness, in short, gain experience. In the same way, you need to look closely at your micro.
Perhaps you have a faster preparation in the center. Then it is better to place the beets inside, and around - carrots. There is no dogma, go for it!