Because hard -boiled eggs and these other 4 foods should never be heated in the microwave

The leftovers are a precious resource: perfect for fast lunches, improvised snacks or that sudden hunger late in the evening. But be careful: if you are thinking of relying on the microwave to bring them back to life, you may want to rethink.

Not all foods lend themselves well to rapid heating. In addition to risking to alter flavor and consistency, some preparations can even become unpleasant or dangerous. The microwave, in fact, tends to heat in a non -uniform way, leaving parts too hot or still cold, with the risk of allowing the proliferation of bacteria.

Here then is a guide to the 5 foods that you should avoid heating in the microwave to respect your palate, your health and, why not, also the environment, reducing waste.

Hard eggs

Bob eggs are a practical and protein -rich choice, perfect to carry with them for a fast snack. However, heating them in the microwave can transform an harmless snack into a small culinary “bomb”. During the process, heat creates an internal pressure in the albume, generated by the vapor that cannot escape. This can cause an explosion when the egg is cut or even while eating it. To taste them at best, it is advisable to consume them cold or ambient temperature.

Alternative: if you prefer a hot dish, consider preparing a fresh omelette or use hard -boiled eggs in a soup or a hot salad.

Chicken

Even if heating the chicken in the microwave is safe from a hygienic point of view, the result could disappoint you. During the cooling in the refrigerator, the fats present in the meat tend to oxidize, altering the flavor. In addition, the microwave dries the chicken, making it stopposted and without juiciness. This happens because the microwave quickly warms the water present in the meat, making it evaporate. As a result, heated chicken loses its soft consistency and its original flavor.

Alternative: To keep the chicken tasty, try heating it in the oven at low temperature or use it in cold dishes, such as salads, wrap or tacos.

Fish and seafood

The fish is known to be delicate, and the microwave is not the best friend to warm it. Intense heat quickly dries the humidity of the fish, transforming it into a dry and rubbery bite. This applies even more for seafood, which lose their natural flavor and develop an unpleasant smell when heated in the microwave. In addition to the culinary quality, the risk of irregular cooking can ensure that some parts remain cold, compromising food safety.

Alternative: cold taste in a salad or heated it gently in a water bath or in a pan with a wire of water or broth to maintain humidity.

Beef, like the steak

If a steak has advanced, the microwave is not the right choice to bring it back to the table. This heating method causes meat to lose its juiciness and tender consistency. In addition, the irregular heat of the microwave leads to a dysomogeneous cooking, with some parts that dry and others remain cold. The flavor is also affected, becoming less intense and more flat.

Alternative: heat the steak in a pan with a little butter or oil, or cut it into thin slices and use it in salads.

Rice

Rice heated in the microwave may seem harmless, but in reality it could be risky. If preserved inadequately, rice can contain spores of Bacillus Cereus, a bacterium that can survive initial cooking and proliferate during cooling. Heating it in the microwave does not guarantee uniform temperatures to eliminate the risk. In addition, rice can become dry and rubbery, losing its soft consistency.

Alternative: heating it in a pan with a little broth or water to rehydrate it, or turn it into a creative dish, such as a rice omelette or a rice skipped with vegetables.

When it comes to heating leftovers, the right method can make a difference. Choose more delicate solutions, such as the oven, the pan or the bain -marie, or consume certain cold foods, not only improves flavor and consistency, but also guarantees greater food safety. After all, the leftovers also deserve to be enjoyed at best.