[crazygringo]

I mean, it's perfectly pleasant. Delicious, even.

Also, freezing and then microwaving is literally indistinguishable from steaming fresh over hot water in a pot.

The whole point of freezing is that no flavor or nutrients are lost, only texture because cell walls burst -- but then you lose the crunchy texture because cell walls burst equivalently when steaming anyways, which is why freezing+microwaving works so well. Nothing is lost at all.

[ska]

Another way of looking at this is that in the best case frozen plus microwave veg mix can match up to a way of cooking fresh veggies that is easy but with bland results, and only that if you ignore texture....

I occasionally steam veg, but more often Blanche and then do something else with them, not something that works as well with frozen.

Also, losing texture isn't a small thing.

[OJFord]

Have you.. actually tried steaming something?

[crazygringo]

I've cooked various cuisines at home for decades, including a stint in a professional kitchen.

I'm not suggesting you microwave your shumai dumplings or your egg custard.

But for your standard fibrous veggies like peas, carrots, broccoli, cauliflower, lima beans, etc.?

Yes, frozen plus microwaved vs. steamed yields identical results, provided you stir in the microwave every minute to avoid building up hot spots. It's just physics.

[OJFord]

Ok you've added 'fibrous' now, and to be honest of that list I've only steamed peas, but quickly realised I prefer boiling them if nothing else than because it's easier.

I tried kale in the microwave once (with a bit of water and covered in cling film (seran(?) wrap)) and it was awful.

To me at least 'stir in the microwave every minute to avoid building up hot spots' just isn't easier, I only use mine for defrosting/reheating things (I live alone so there's always multiple portions left over).