5 Foods That Should Not Be Heated With Microwaves

Illustration of heating food with a microwave (Freepic)

JAKARTA - Managing food remains from the previous night with the microwave is often a practical solution to be enjoyed again. However, experts warn that this move may not be the best way.

According to the University of Michigan, the microwave oven can heat food unevenly, leaving a "cold spot" that allows harmful bacteria to survive during the reheating process. In addition, food reheated using microwaves often loses taste quality, becomes dry, or overheated.

1. Boiled eggs

Boiled eggs are known as a practical and nutritious source of protein. However, reheating them in the microwave is not a safe choice. According to Amanda Holtzer, dietist registered in Nutley, New Jersey, heating boiled eggs can cause vapor and pressure to form in egg white, which risks causing eggs to burst when cut or even when bitten. Therefore, boiled eggs should be consumed in a cold state.

2. Foods rich in vitamin C

Vitamin C, which is water-soluble and very sensitive to heat, can be damaged if exposed to high temperatures. Foods rich in vitamin C such as broccoli, peppers, berries, and green leafy vegetables should be consumed raw to maintain their nutritional content. Holtzer advises avoiding reheating this food using the microwave.

3. Chicken

In general, reheating the chicken is safe from the food safety side. However, in terms of taste and texture, the results are unsatisfactory. Fat in chickens stored in refrigerators can be oxidized, changing the chemical structure and taste of the meat. In addition, the reheating process can cause the loss of natural fluids, making the chicken dry and unsatisfactory. Alternatively, the rest of the chicken can be processed into new dishes such as sandwichs or chicken salads.

4. Sea food

Sea food, especially fish, should not be reheated using the microwave. High temperatures can evaporate water levels in fish, making them dry and chewy. Jim Nuetzi, chief chef of the Valor Hospitality company in Atlanta, Georgia, says that heating seafood in the microwave almost always produces a bad texture and bad taste.

5. Beef

Reheating the rest of the steak in the microwave can make its texture change and its soft taste disappear. Additional heat often drys the meat, making it hard and unpleasant. In addition, reheating with the microwave tends to result in uneven temperatures, so some parts of the meat become overheated while others remain cold. Nuetzi suggested considering alternative heating methods or processing the rest of the steak into new dishes.

By understanding foods that are not suitable for reheating using the microwave, you can maintain the quality and safety of the food you eat.