First invented by accident in the 1940s, the microwave is now one of the major kitchen appliances in every household. While this contraption means convenience for cooking and reheating, there are specific types of foods that you should avoid cooking in the microwave at all costs.
By observing these microwave no-no’s, you lessen the chances of a potential haphazard that may come about.
o begin with, processed meats are not the most nutritious of foods as they contain high amounts of salt, additives, chemicals, and preservatives. But when you add microwave radiation to your favorite deli meats and canned goods, your cholesterol levels can increase, which can lead to heart problems. The safest way to heat your hams and sausages is on the grill or on the stovetop.
Heating up water in the microwave may seem like the simplest and most hassle-free of your options. But studies show that many burn cases come from scalding water heated in the microwave, especially when handled by children. The electromagnetic waves in a microwave oven can cause water to superheat, which makes water molecules unstable and can cause intense boiling and even explosions!
When you heat up a boiled egg in the microwave, steam builds up from water molecules causing a pressure build-up. Because eggs have a thin membrane and shell, they are unable to hold in all the pressure, which can lead to a very hot explosion in the microwave, on your plate, or even when you take a bite!
Although carrots can be cooked and heated in a microwave, raw carrots, especially those with the peel still on, can be potentially dangerous. If carrots are not washed properly and have any residue of dirt, the minerals in the soil can cause sparks in the microwave, also known as arcing. Arcing can cause serious damage to your microwave if it continuously happens.
Chicken is a popular culprit for spreading salmonella, especially when it’s not properly cooked! When you cook a piece of raw chicken in the microwave, the chances of even and thorough cooking are very slim, making it a potential hazard for bacterial contamination. The same thing can be said for other pieces of raw meat. It is best to cook meat thoroughly, over direct heat, like in a pan, on a grill, or in the oven.
Chili peppers, especially the really spicy ones, contain high levels of capsaicin, which can be quite flammable. When capsaicin is exposed to the electromagnetic waves in a microwave, it begins to smoke and can be prone to catching on fire! The fire and smoke that will be released from the microwave can cause skin irritation and burning sensations.
Tomatoes & tomato sauce
Like boiled eggs, tomatoes can cause an explosive mess when they spend too much time in the microwave. Due to the liquid content in fresh tomatoes and pasta sauce, the pressure buildup causes them to bubble and spurt liquid, leaving your microwave covered in red spatters.
Have you encountered any of these microwave mishaps? Based on experience, are there other foods that shouldn’t be exposed to electromagnetic microwaves?