In many kitchens, the microwave is a quick and practical solution for heating food. However, not everything that comes out of the refrigerator is appropriate for reheating this way.
Some foods, when reheated in a microwave, can lose nutrients, change their flavor, create toxic compounds, or even become a health risk. In this article, we’ll explore which foods you should avoid reheating and why.
The 11 foods you should never reheat in the microwave
The microwave is a useful tool, but not everything we eat is harmonious with it. Knowing which foods to avoid can protect your health and enhance the quality of your meals.
1. Boiled eggs (hard-boiled or scrambled)
Reheating them can cause steam to develop inside them, which can cause them to explode both inside the microwave and after opening. This can also change their texture and make them taste unpleasant.
Tip: If you have leftover boiled eggs, consume them cold in salads or sandwiches.
2. Rice
If improperly stored, rice may consist of spores of Bacillus cereus, a bacteria that can withstand high temperatures. When reheated in a microwave, the heat is uneven and may not destr0y these toxins.
Tip: Store rice in the refrigerator immediately after cooking, and if you reheat it, make sure it is piping hot and in a pan.
3. Chicken
Microwaves heat unevenly, which can leave parts of the chicken reheated to unsafe temperatures. This allows bacteria like salmonella to survive .
Tip: If you need to reheat chicken, it’s best to do so in the oven or in a skillet, making sure it’s piping hot throughout.
4. Boiled potatoes
They can increase Clostridium botulinum if not properly stored. Reheating them in a microwave doesn’t always reach a temperature high enough to kill this bacteria.
Tip: Avoid storing cooked potatoes at room temperature. If you reheat them, do so in a pan or oven.
5. Cooked mushrooms
They consist of proteins that can break down and create toxic compounds when reheated. Furthermore, their texture becomes rubbery and unpleasant.
Tip: Prepare only the amount of mushrooms you are going to eat at the time.
6. Spinach
They consist of nitrates that, when reheated, can be transformed into nitrites and nitrosamines, potentially carcinogenic compounds.
Tip: Eat them fresh or cooked to order. If you have any leftovers, try them cold in a salad.
7. Celery
Like spinach, it consists of nitrates that can become harmful when reheated.
Tip: If you’re making soup, remove the celery before reheating.
8. Beetroot
It behaves similarly to celery and spinach. Heat can change its nitrates into compounds that are hazardous to health.
Tip: Add it after heating food or consume it cold.
9. Seafood
Cooked seafood, when reheated, not only loses its texture and flavor, but can also build up harmful bacteria if not heated evenly.
Tip: Best eaten cold or carefully steamed and reheated.
10. Breast milk
Although it may seem convenient, reheating breast milk in a microwave can create dangerous hot spots for your baby and destroy essential nutrients.
Tip: Heat it in a double boiler or in a container with warm water.
11. Meals with creamy or dairy sauces
Uneven microwave heat can curdle sauces, separate ingredients, and alter the flavor, as well as pose a potential bacterial risk if not heated thoroughly.
Tip: Best to heat over low heat, stirring constantly.
Final tips
- Apply microwave-safe containers and never regular plastic ones, as they can release chemicals.
- Cover the food with a suitable lid or perforated plastic wrap to prevent splashing and distribute the heat better.
- Stir halfway through heating to ensure even heat distribution throughout the food.
