Reheating leftovers in the microwave is a common habit, but experts warn that it can be harmful when done with certain foods. While some items are perfectly safe to microwave, others should be avoided to prevent health risks or a loss in taste and texture.
Hard-Boiled Eggs: A Potential Danger
Experts caution against microwaving hard-boiled eggs due to the risk of an explosion. Amanda Holtzer, a registered dietitian, explains that heating a hard-boiled egg causes steam and pressure to build up inside the egg white. This pressure can lead to an eruption when the egg is cut or bitten into, potentially causing burns or discomfort. Holtzer advises, “Never microwave a hard-boiled egg.”
Rice: A Hidden Risk
Rice can be risky when reheated improperly, as it may cause food poisoning, commonly referred to as “fried rice syndrome.” The NHS recommends cooling rice within an hour of cooking, storing it in the fridge, and consuming it within 24 hours. It’s important to never reheat rice more than once, as doing so increases the risk of bacteria growth and foodborne illness.
Frozen Food: Reheat with Caution
The NHS also advises caution when reheating frozen foods. Always defrost frozen items thoroughly before microwaving, either in the fridge or using the microwave’s defrost setting. Once defrosted, the food should be eaten within 24 hours. Special care should be taken when reheating food for babies. Experts suggest ensuring that the food is steaming hot all the way through and checking the temperature before serving to avoid burns.
Vitamin C-Rich Foods: Lose Nutrients When Heated
Vitamin C is sensitive to heat, and reheating foods rich in this nutrient can degrade its effectiveness. Dietitian Amanda Holtzer recommends consuming vitamin C-rich foods, like leafy greens, broccoli, bell peppers, and berries, raw whenever possible to preserve their nutritional value.
Chicken: Quality Declines When Reheated
While it’s safe to reheat chicken from a food safety perspective, Holtzer advises against doing so from a quality standpoint. Reheated chicken tends to lose moisture, resulting in a dry texture and altered taste. Additionally, the fats in chicken can oxidize during storage, affecting both the flavor and texture when reheated.
Seafood: A Complete No-Go
Seafood should never be reheated in the microwave, according to experts. The high heat causes moisture to evaporate quickly, leading to a rubbery and dry texture. Corporate executive chef Nuetzi strongly advises against microwaving seafood, noting that the process is difficult to execute without compromising its quality.
Steak: Lose Tenderness and Flavor
Reheating steak can negatively impact both its texture and flavor. Chef Nuetzi explains that the additional heat dries out the meat, making it tough and less flavorful. Additionally, microwaving steak often results in uneven heating, with some parts becoming overcooked while others remain cold.
In summary, while the microwave offers convenience, experts recommend avoiding it for certain foods to maintain safety and quality. If you must reheat, be mindful of proper techniques and storage to avoid potential health risks.
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