Sonia
Ever wondered why some leftovers taste strange after a spin in the microwave? While convenient, microwaves can sometimes do more harm than good to certain dishes. Here are 20 foods you should think twice about reheating in the microwave.
Chicken
Here is the scoop on chicken: When you reheat it in the microwave, it can turn rubbery and tasteless. But the bigger issue? If it is not heated just right, it can become a breeding ground for bacteria like salmonella. It is better to take a bit more time and reheat it evenly in an oven to keep it tasty and safe.
Rice
You might not think twice about reheating rice, but here is why you should: rice can harbor Bacillus cereus, a sneaky bacterium that survives the cooking process. If rice is left sitting out too long and then just zapped in the microwave, those bacteria can thrive. To avoid any risks, heat it up hot enough to kill any bugs.
Potatoes
Leftover potatoes can get sketchy when reheated in the microwave. They can harbor botulism, especially if they have been sitting out too long before hitting the fridge. It is rare but serious. Use the oven to reheat them instead; it is slower but safer and keeps your spuds tasting better.
Processed Meats
Things like bacon, hot dogs, or those handy pre-cooked slices of ham can develop some nasty chemicals if you nuke them. They have preservatives that can turn into something carcinogenic under the intense heat of a microwave. A skillet does a better job here, warming them through without zapping them into something harmful.
Leafy Greens
Microwaving that leftover spinach or kale is not a great idea. Not only does it make them soggy, but it can also turn the nitrates in them into nitrosamines, which are pretty bad news for your health. Just warm them up on the stove; it will keep those good greens better in taste and nutrition.
Eggs
Be cautious with reheating cooked or scrambled eggs; they can turn super rubbery or even explode in the microwave if you are not careful. Also, reheating boiled eggs in the microwave? Definitely a no-go, they can burst! For a more appealing texture and to avoid a mess, just warm them up in a pan over low heat.
Seafood
Reheating fish or shellfish in the microwave can be a recipe for disaster. Not only can it spread a not-so-pleasant smell, but it can also dry out the seafood and kill its flavor. Plus, uneven heating could risk food poisoning. Your best bet? Reheat seafood gently in a pan with a splash of water or in the oven wrapped in foil.
Beef and Steak
Microwaving that leftover steak or beef dish often results in tough, chewy meat that has lost all its juicy charm. Moreover, high temperatures can zap away all the nutrients and flavor. If you want to preserve the taste and texture, slowly reheat your meat in the oven or on the stove. To keep it moist, add some water or broth to it.
Mushrooms
These fungi are delicate and need careful handling. Reheating mushrooms in the microwave can change their texture to slimy and their flavor to bland. Mushrooms should be reheated the same way they were cooked the first time. If sautéed, gently reheat them in a pan.
Pizza
Throwing leftover pizza in the microwave might be quick, but it often leaves the crust soggy and the toppings greasy. Instead, heat your slice in a skillet on the stove over medium heat. Cover it with a lid for a few minutes, and you will get a crispy crust and perfectly melted cheese without the sogginess.
Pasta
Reheating pasta in the microwave often results in unevenly heated, sometimes crunchy, sometimes mushy noodles. The quick fix? Throw it back into a pot with a splash of its original sauce or a bit of water, heat it on the stove, and stir until it’s evenly warmed through and delicious again.
Soups and Stews with Cream
Cream-based soups and stews can separate and get a grainy texture if you zap them in the microwave. The heat can break down the cream, ruining the smooth consistency. Reheat these gently on the stove, stirring frequently to keep the texture just right and to allow the flavors to meld beautifully.
Fried Foods
Microwaving fried chicken, fries, or anything crispy? Unless you like soggy food, don’t do it. The microwave does not re-crisp the outer layer, so it loses all that delightful crunch. A better alternative is to heat them in the oven or toaster oven on a wire rack to allow air to circulate and crisp up the coating.
Bread and Pastries
Bread, rolls, croissants, and other baked goods turn tough and chewy if microwaved. The rapid heating causes the starch molecules to crystallize quickly, making them hard to chew. Instead, rejuvenate breads and pastries in the oven for a few minutes to restore their warmth and crispness without drying them out.
Oily Foods
Reheating foods that are high in oil can be dangerous because oils can reach very high temperatures, causing uneven heating and potentially even sparking a fire. Additionally, microwaving can make these foods overly greasy as the oil separates from other ingredients. Instead, reheat oily foods in a pan over moderate heat to maintain flavor and texture safely.
Grilled Vegetables
Vegetables that have been grilled have a lovely, charred flavor that simply does not survive the microwave. Reheating them this way can turn them mushy and bland. For best results, you can give them a quick toss in a hot pan to keep that grilled flavor alive.
Sauces with Cornstarch
Sauces thickened with cornstarch or similar thickeners can separate and lose their smooth texture in the microwave, making them lumpy and unappealing. Moreover, microwaving can cause uneven heating, which might not properly reactivate the thickening agents, leaving parts of your sauce runny. A gentle reheat on the stove, with a bit of stirring, will keep the consistency nice and even.
Quiche and Other Custard-Based Dishes
The microwave can cause custard-based dishes like quiche to become rubbery and watery. Additionally, the rapid heating can alter the delicate flavors of ingredients like cheese and eggs. For that just-baked quality, reheat them slowly in the oven to maintain their creamy texture.
Coffee
Ever microwaved your morning brew to get it hot again? Chances are, it tasted a bit off. Coffee becomes bitter and loses its delightful nuances when reheated in the microwave. This happens because microwaving can cause the aromatic compounds to degrade. If you cannot drink it fresh, it is usually better to just make a new pot.
Lasagna and Other Layered Pasta Dishes
While lasagna might seem like a good candidate for quick reheating in the microwave, this often results in uneven heating, with some parts piping hot and others still cold. Additionally, the microwave can make the edges of the pasta tough and rubbery. For the best results, reheat the lasagna in the oven covered with foil to distribute the heat more evenly.
Comments
Loading…