Microwaves are an essential appliance in modern life, with almost every household owning one and using it multiple times a day. It’s a handy tool for reheating leftovers, making quick lunches, afternoon snacks, or even late-night treats. However, there is an art to using a microwave oven healthily, as not all foods are suitable for reheating in a microwave.
According to the United States Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS), over 90% of American households have at least one microwave oven. While everyone knows that microwaves save time when heating food, it’s crucial to ensure that the food reaches a safe internal temperature for the microwaves to kill bacteria and guarantee food safety.
A study from Michigan State University found that even microwave ovens with a built-in turntable can heat food unevenly, leaving “cold spots” that can allow harmful bacteria to survive.
It is important to remember that unless the food is heated for a sufficient amount of time, the microwave oven won’t kill bacteria. Just like with frying and grilling, microwave cooking can also lead to uneven heating.
Additionally, foods reheated in the microwave may not taste as good, and leftovers can become dry or overcooked.
Food experts provided some valuable suggestions to Fox News Digital on what foods to avoid reheating in a microwave.
Some of the answers may surprise you.
One of the suggestions from the food experts is to avoid reheating boiled eggs in the microwave.
“Never microwave hard-boiled eggs,” registered dietitian Amanda Holtzer from Nutley, New Jersey, told Fox News Digital. “Doing so can create steam and pressure in the egg white, causing it to explode when you cut into it.”
“This explosion can happen in the microwave, and even scarier, the steam can shoot into your mouth as you bite into the egg,” Holtzer said.
Vitamin C is a water-soluble vitamin that is very sensitive to heat. “When exposed to high temperatures, Vitamin C degrades and breaks down,” Holtzer said.
Foods rich in vitamin C include broccoli, bell peppers, berries, and leafy green vegetables.
Holtzer said that reheating chicken poses no food safety issues, “but from a quality control perspective, I don’t recommend reheating chicken.”
“When chicken sits in the refrigerator after cooking, the fat in the meat oxidizes, changing the chemical structure of the chicken, altering its taste,” she said. “When reheated, any moisture in the chicken evaporates, resulting in a worse taste and texture.”
Holtzer added, “I recommend not reheating fish at all.” She explained, “The high temperature of the microwave causes the moisture in the fish to rapidly evaporate, resulting in a very dry and rubbery texture.”
Jim Nuetzi, executive chef at Valor Hospitality in Atlanta, Georgia, also believes that reheating seafood in the microwave is not ideal.
Nuetzi told Fox News Digital, “Reheating any seafood can be challenging to avoid some adverse effects, especially using the microwave, which can cause seafood to become dry.”
Nuetzi said that reheating steak can lead to the meat losing its tender texture and flavor, making it dry and tough.
“Additionally, reheating typically results in uneven temperature. Some parts of the steak may be overheated, while others remain cold,” he said.
The United States Department of Agriculture
Lists on its website how to safely reheat cooked foods:
Cover the food with a lid or microwave-safe plastic wrap to retain moisture. Leave enough space between the food and the top of the plate to prevent the wrap from touching the food. Loosen or open vents in the lid or wrap to allow steam to escape. The moist heat generated will help kill harmful bacteria and ensure even heating.
Stir, rotate, or flip the food during the microwaving process (as much as possible) to ensure even heating and eliminate cold spots where harmful bacteria can survive. Even if your microwave has a turntable, stirring and flipping the food from top to bottom is still helpful.
To promote even heating, place the food evenly in a covered dish and add some water if needed. Whenever possible, remove large bones from large pieces of meat; bones can prevent thorough heating of the meat.
Heat ready meals (such as hot dogs, luncheon meats, fully cooked ham, and leftovers) until steaming hot.
After reheating food in the microwave, let it stand for a while. Then, use a clean food thermometer to check if the food has reached 165°F.
Remember to follow these guidelines to ensure both the safety and taste of your reheated meals when using a microwave oven.