The Ultimate Guide to Microwave Safety: Essential Do’s and Don’ts Every Home Chef Needs to Know

Introducing the ultimate guide to mastering your microwave oven and extending its lifespan. Uncover the secrets to utilizing your microwave efficiently and effectively, with tips and tricks that will revolutionize the way you heat up your favorite meals. From optimizing heating times to understanding the intricacies of your appliance, this article is a must-read for anyone looking to get the most out of their microwave. Get ready to transform your cooking game and keep your microwave in tip-top shape for years to come!

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Microwaves have become invaluable allies for those short on time, now a staple in most households and used for cooking, but most often for reheating food in a matter of seconds.

The speed at which microwaves operate is due to the particular waves “activating” the molecules in our food, but are we really certain that it is the best cooking method beyond being the fastest? How do microwaves truly work? Can you really cook everything in a microwave? This article will reveal the tips and secrets of a wonderful appliance that has changed the way we cook forever.

1. How do microwaves work?

Unlike classic ovens where heat is conducted and radiated, microwaves generate heat from the impact of waves on the water molecules present in food. The molecules are “shaken” by the microwaves, starting to move and reaching very high temperatures while warming or cooking the food. This style of cooking saves time: all the heat remains inside the food and none is lost.

2. Is defrosting food in the microwave really good?

Apart from reheating precooked food or cooking meals from scratch, microwaves are often used to defrost food in a matter of minutes: you might be sorry to know that this is actually a bad habit.

In fact, according to some studies, defrosting too quickly promotes the growth of naturally occurring bacteria, especially in meat and fish: freezing tends to break down most of these bacteria, however, if “awakened” too quickly, bacteria can multiply and may cause uncomfortable stomach aches, if not something more serious.

So, how do we defrost food not too slowly but in a way that is beneficial to our health? It is simpler than we think: experts talk about the “cold chain” or a process in which food gradually endures higher temperatures: the safest way to defrost food is to place it in the fridge so it slowly softens. Also, take note: never refreeze defrosted food, you risk “awakening” double the bacteria in the food.

3. What foods can be reheated in the microwave?

What we can cook as well as reheat in the microwave, certainly results in simple, nutritious, and tasty meals? Whatever you plan to cook in the microwave, always pay attention to using the right type of container so as not to ruin the food. In the microwave, you can cook vegetables (except for green leafy ones) and sauces, taking care not to seal the container too tightly, meat (veal, pork, or stews) will be especially tasty and tender when cooked without fat.

4. Foods that cannot be reheated in the microwave

The microwave is considered a wonder tool and a solver of all our problems: but not all foods can be cooked in the microwave. Here are some foods that should not be put in the microwave and why:

Chicken: white meat may contain some bacteria that are not always eliminated when cooked in the microwave; it is better to choose the traditional cooking method which may take longer but will be more effective.

Potatoes: if you want to reheat cooked potatoes, the microwave is not the best method to use. In fact, at room temperature, potatoes can develop Clostridium botulinum bacteria that electromagnetic waves cannot eliminate. It is best to use a pan, oven, or air fryer.

Rice: rice contains a large amount of starch which means that after cooking it must be eaten immediately or stored in the fridge to prevent it from turning sour; in fact, if left at room temperature, rice becomes a breeding ground for bacteria that the microwave cannot defeat.

Green leafy vegetables: green leafy vegetables (spinach, asparagus…) contain nitrates which in themselves are not dangerous to our bodies, however, these molecules can become carcinogenic when exposed to electromagnetic waves. So it is better not to cook them in the microwave.

Breast milk and baby food: the increase in waves moving the molecules present in the milk destroys some of the nutritional properties of the milk.

Chili peppers: unfortunately, if cooked or heated in the microwave, chili peppers can develop toxins and become harmful to our bodies.

5. Which food containers should not be used in the microwave?

Nowadays, it is easy to find suitable containers for cooking or reheating our meals in the microwave. However, always remember the materials that should never be used in the microwave:

First of all are metal containers, when placing this type of container in the microwave, the electromagnetic waves will reflect and damage the interior of the cavity. 

Also, do not use low-quality plastic containers as they may release harmful substances into our food when subjected to electromagnetic waves. 

Last but not least: do not use paper containers as they may catch fire, except for ready-made food containers that are clearly labeled as microwave-safe on the packaging.

 

 

According to Nhịp Sống Việt

Frequently asked questions

Not all plastics are created equal when it comes to microwave use. Always check the container for a microwave-safe label before use. Even then, it’s best to avoid heating plastics for prolonged periods or at high temperatures as they can leach chemicals into your food.

Yes, glass or ceramic containers are excellent alternatives. They’re sturdier than plastic and don’t leach chemicals. Make sure they’re labeled microwave-safe, and avoid those with metallic paint or glazing, which can create arcing in the microwave.

One common mistake is not covering food while heating, which can lead to splatters and a messy microwave. Another is not stirring or rotating food halfway through cooking, resulting in uneven heating. Also, be cautious of microwaving food in its original packaging; only do so if specifically instructed, and always remove any metal handles or ties first.

To prevent drying, cover your food with a damp paper towel or microwave-safe lid. This helps retain moisture. Also, avoid overcooking by following recipe instructions and using the right power level for the food you’re heating. For defrosting, use the defrost setting, which is typically 30% power, and remember to remove food from its packaging to avoid trapped steam causing sogginess.

Always use microwave-safe gloves or oven mitts when handling hot containers. Allow food to stand for a minute after cooking to let the heat distribute evenly and prevent hot spots. Stir liquids before removing them from the microwave to avoid sudden eruptions of steam, and open heated packages away from your face to avoid steam burns.
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