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Are you sure that putting food in the microwave "to warm it up a little" is always a good idea? It is not always, and therefore the second question that arises spontaneously is which foods not to put in the microwave? You will be surprised in certain cases and you will find yourself unarmed to the idea of having to change habits but I assure you that once you learn the rules of the game, it is simple and you gain health. As we will see, in fact, some foods in the microwave lose some precious properties, perhaps those that motivate us to ingest them.
There are several researches done on the microwave kitchen which highlighted how in particular some foods should never be heated in the microwave, in some cases it is not a simple problem of taste or texture but of substance and health. In fact, it may happen that the structure of heated food is altered and that there are possible repercussions on digestibility, nutritional values and the possible release of substances dangerous to health. These effects of the microwave were also interested, among others Food Standards Agency and the European Food Information Council, let's hear what they advise us
What foods not to put in the microwave: vegetables
Spinach in particular but also many other green leafy vegetables can contain high concentrations of nitrates which, when placed in the microwave, are substances that can mutate into nitrosamines, considered carcinogenic. Better to avoid trying your luck in this regard. This does not happen with potatoes which have a completely different composition but they too are not to be heated in the microwave because in the transition from a fridge to an oven temperature, the right conditions can be created so that the Clostridium botulinum and “a pass in the microwave” is not enough to eradicate the risks associated with this micro-organism.
Let's move on to fruit. There are those who have the habit of buy the frozen one, especially berries, and then defrosting it in the microwave: not a good idea at all. Some scientific studies have shown that there is the possibility that carcinogens are formed, plus the intense heat would cause lose flavor and texture to fruit and we would get a mush instead of the beautiful fruits that we see on frozen food packages in supermarket counters. Better to go another way to thaw them.
Which foods not to put in the microwave: first courses
If we have some leftover rice and we have it left out of the fridge for a while, there may have been bacteria that are responsible for various gastrointestinal disorders. At this point, without throwing everything away, look for a way to heat it that is not the microwave oven, not able to destroy them because these microorganisms release substances that are difficult to eliminate.
A practical tip, which concerns the first dishes, is the one on sauces and gravies, often used from day to day, spoon by spoon. If we heat a package, do not put it in the microwave without having it covered otherwise it will fill the oven with splashes. It's not bad for your health but it's no fun having to clean everything up every time, especially when a lid is enough to avoid unnecessary effort.
If we love spicy sauces, be careful to handle the chili pepper which, having a very resistant skin, should not be put in the microwave. Not only would it not take on a correct consistency but it could also become harmful because of its chemical composition altered by waves.
Another idea that you might come up with in front of the microwave and a first course to cook, is to speed up the drying process of aromatic herbs using this oven. Don't try this because I anticipate that the results are bad and you end up ruining them, drying them completely. Better to put them in the sun or let them dry in the time it takes, giving up speeding up the process.
Which foods not to put in the microwave: main courses and side dishes
Let's start with vegetarian second courses and therefore from mushrooms that in the microwave, if not properly stored, can deteriorate quickly. Eating them could cause us severe stomach pain. Even the hard-boiled eggs they are not the top in the microwave but for a different reason: because they have peel. Foods with peel should never be cooked like this because instead of becoming firm they will explode. The same is true with potatoes, for example, which, however, is the opposite of eggs can be pitted on the surface.
Let's move on to the meat. The one of chicken it is easily subject to bacterial contamination such as Salmonella and that is why it should be cooked evenly and at high temperatures. Some studies also show the fact that the proteins present in white meat under the effect of these waves end up breaking down becoming the cause of stomach problems. White meat or not, it may be tempting to put it in the microwave to defrost it quickly.
A mistake to be avoided even if I realize that it is an easy idea to come. The problem is, you get one partially cooked meat on the edges and still completely frozen in the center, with the added risk of bacterial contamination. It is not necessary to give up entirely but just choose one oven with turntable so that the food turns inside and defrosts evenly.
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