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Which foods mustn't you put in the microwave?
Thanks for asking.
The microwave first emerged in the 1950s and has since become a common fixture in kitchens worldwide.
2018 data from Statista showed that 93 of UK households now own a microwave, with that figure also being over 90 in the United States, according to the US Bureau of Labor Statistics.
Love it or hate it, you can't deny that it's hard to beat the microwave for convenience when it comes to quickly reheating food.
It operates using the principle of electromagnetic wave radiation by agitating the water molecules in our food to generate heat.
However, it's important to know that microwave heating can influence the taste of certain foods and, in some cases, there are even safety concerns.
What kinds of foods are you talking about?
Hard boiled eggs are often cited as an example of food you should never heat in a microwave, and that's due to a few potential hazards.
Firstly, the egg's hard outer shell traps steam generated during heating, creating pressure within.
This pressure can build up rapidly, leading to the egg exploding or bursting, causing a mess and posing a risk of burns.
The rapid release of steam may result in hot splatters, and the explosive nature of the process can damage the microwave or even cause injury.
There's also a risk of uneven heating, with parts of the egg becoming extremely hot while others remain cold.
That only increases the risk of burns.
Southernliving.com says it's safer to reheat boiled eggs in hot water instead.
Another group to steer clear of is fruit and vegetables with their skins.
Think tomatoes, peas and grapes for example, which are all items that have a high water content.
Microwaving them can cause the water to overheat, potentially leading to skin ruptures.
What about meat and fish?
You should avoid heating processed meats in the microwave.
RealSimplecom says that microwave heating can lead to the formation of cholesterol oxidation products, which have been linked to coronary heart disease.
A better option for cooking bacon, hot dogs and sausages is on the stove or in the oven.
However, you can defrost meat in the microwave.
Just remember to remove the meat from its packaging and allow it to sit before cooking, giving the water particles inside a chance to stabilize.
And never ever, refreeze meat after you've thawed it and it's been out of the fridge for more than two hours.
Fish, on the other hand, is generally OK to heat in the microwave.
But shellfish are a different story.
That's because the liquid inside them heats rapidly, expanding and risking shell explosions.
What's more, shellfish contain a significant amount of collagen, a protein that requires slow, gentle cooking.
The microwave's power is often too high, potentially compromising their flavour and texture.
There you have it.
Now you know which foods you mustn't put in the microwave.
In under three minutes, we answer your questions and help you understand the true meaning behind the trends, concepts and acronyms that are making headlines.
Listen along and you will really know for sure.
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