1. Chicken
Microwaving chicken can result in dry, rubbery, and unevenly heated meat. Additionally, if the chicken has been sitting in the fridge for a while, microwaving can sometimes cause a change in its texture that makes it unappealing. For best results, reheat chicken in an oven or on a stove to preserve its juiciness.
- Why avoid the microwave? The microwave can overcook parts of the chicken, especially the skin and leaner cuts, leaving them tough and dry.
2. Potatoes
Potatoes, especially those that are baked or roasted, don’t fare well in the microwave. Microwaving can make them dry out or even turn mushy. Additionally, reheating baked potatoes in the microwave can cause them to become hard on the outside.
- Why avoid the microwave? The microwave doesn’t allow for even reheating, leading to some parts of the potato being too hot while others are cold or undercooked.
3. Rice
While it’s common to reheat rice in the microwave, it can be tricky. Rice can dry out and become hard if not properly stored and reheated. If rice is stored incorrectly (for example, left at room temperature for too long), it can also lead to foodborne illness, as bacteria like Bacillus cereus can grow, which leads to food poisoning.
- Why avoid the microwave? If you don’t add enough moisture or heat the rice evenly, it can end up dry and tough, and you might risk food safety issues.
4. Fish
Fish is delicate and prone to overcooking in the microwave, leading to a rubbery texture and fishy smell. Reheating fish in the microwave can also cause the protein to become tough and dry, which is not pleasant.
- Why avoid the microwave? The microwave tends to heat fish unevenly, leaving parts overcooked and others undercooked. It can also intensify the fishy smell.
5. Leafy Greens (Spinach, Kale, Lettuce)
While you can reheat leafy greens in the microwave, it often results in a mushy, soggy mess. The microwave doesn’t allow for proper moisture control, so greens tend to wilt and lose their fresh texture.
- Why avoid the microwave? The high moisture content in leafy greens leads to a soggy, overcooked texture when microwaved.
6. Eggs
Reheating eggs in the microwave is a tricky business. Whether it’s scrambled eggs or an omelet, the microwave tends to make them rubbery and overcooked, especially if they’re reheated for too long. Hard-boiled eggs can also become rubbery and tough when microwaved.
- Why avoid the microwave? Eggs heat up quickly and unevenly in the microwave, which can result in tough, rubbery textures. They also lose moisture, making them dry.
7. Pizza
Pizza may seem like a good candidate for the microwave, but it doesn’t reheat well. The crust becomes chewy and soggy, and the cheese can lose its gooey texture. Instead, reheat pizza in a skillet or oven to get a crispy crust and melted cheese.
- Why avoid the microwave? The microwave doesn’t crisp the crust, and it can make the cheese harden, leaving you with a less-than-appetizing slice.
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