8 Foods You Should Not Put In The Microwave
Microwaves are a convenient way to heat up your food in a flash, but not all foods fare well in them. Some ingredients react poorly to heat waves, causing messes, texture changes, or even safety risks.
While the microwave can be a lifesaver on busy days, knowing what not to use it for helps you avoid accidents and wasted meals. Here are eight foods that should stay out of the microwave.
Raw Meat
Microwaving raw meat can cook the outside unevenly while leaving the inside cold. This creates a risk for bacteria like salmonella.
If you're thawing meat, use the defrost setting and cook it immediately afterward. For even cooking and better flavor, it’s best to use the oven or stovetop instead.
Hot Peppers
Heating chili peppers in the microwave releases capsaicin (the compound that makes them spicy) into the air. When you open the door, it can cause burning eyes or coughing.
The heat also intensifies the spice, making the peppers unpleasant to handle. Instead, cook peppers on the stove or roast them in the oven to stay safe.
Bread
Microwaving bread makes it rubbery and tough instead of soft and warm. The heat changes its starch structure, causing it to dry out almost immediately.
If you want your bread to be crispy and toasted, use the oven instead. If you must use a microwave, heat it only for a few seconds and eat it right away.
Whole Potatoes
Microwaving whole potatoes without poking holes can lead to explosions. Steam builds up inside the skin and bursts once pressure gets too high.
To cook them safely, pierce the potatoes several times with a fork to let steam escape. Or, if you have time, bake them in the oven for a crispier texture.
Leafy Greens
Some leafy greens, especially those high in nitrates like spinach or kale, don't handle microwaves well.
Reheating them can cause the nitrates to convert into potentially harmful compounds. They also wilt quickly, losing flavor and texture.
Hard-Boiled Eggs
Microwaving hard-boiled eggs can cause them to explode. The steam trapped under the shell builds up pressure until it bursts, often after you've removed it from the microwave.
This is a messy endeavor, and it's also a dangerous one. It’s best to reheat eggs by cutting them up first or using a gentler stove-top method instead.
Sauce with Oil or Cream
Creamy sauces and oily dishes can separate and splatter when microwaved. The fat heats faster than the liquid, causing food to cook unevenly and make a mess.
Reheat creamy foods gently on the stove over low heat, stirring often. This keeps the sauce smooth without it a greasy texture.
Grapes
Grapes can quickly overheat in the microwave and actually spark or catch fire. Their skin and moisture content create tiny electrical arcs, which can damage your appliance.
Even slicing them doesn't completely remove the risk. If you want warm fruit for a recipe, heat it on the stove or in the oven where temperatures are easier to control.
Be Cautious
Microwaves are useful tools, but they're not right for every food. If you're not careful, the wrong items can create hazards or ruin your meal.
A few extra seconds of caution can keep your food safe, tasty, and your appliance in good shape.