Microwave oven, when not

There are those who think that anything can be cooked with a microwave oven, thus exploiting its fundamental quality: the speed of both cooking and heating food. However, that's not the case at all.

The microwave oven is a household appliance that generates electromagnetic waves inside it, through the magnetron, capable of cooking food at a frequency of 2,450 Mhz. These waves, therefore, allow food to be cooked very quickly and many use it to heat products to be eaten on the spot. Suffice it to say that a product that has just come out of the freezer needs between 2 and 3 minutes to be ready to eat.

However, you have to be more than careful. On the one hand, because it is not possible to insert all types of containers inside the microwave oven but only those suitable for this specific appliance; on the other, as there are foods which, if prepared with the microwave oven, could even explode (due to the alterations produced by the electromagnetic waves).

Foods not to be cooked in the microwave

Depending on this, so as to avoid unpleasant accidents in the kitchen, here The five foods not to cook in the microwave oven:

1. Mushrooms: Microwave them may cause an upset stomach.
2. Potatoes: if, after being cooked, the potatoes are left to cool at room temperature, they could develop the bacterium Clostridium botulinum, responsible for botulism, a serious food poisoning. Furthermore, subsequently heating the potatoes in the microwave does not guarantee the total destruction of the botulism bacterium.
3. Chicken: chicken meat, as is known, has bacteria such as Salmonella and Campylobacter. These can be rendered harmless thanks to cooking which must take place at high temperatures and in a uniform manner. However, the microwave does not heat evenly and gives off heat in waves. Furthermore, through the microwave, the proteins of chicken meat could give discomfort to the stomach.
4. Rice: if left at room temperature, the bacteria present will multiply, releasing toxic substances. Microwaving the cereal may not be sufficient to kill these bacterial colonies, leading to problems such as diarrhea and vomiting.
5. spinachother vegetables - in this case, the possible level of nitrate ion is of concern. Depending on where and how vegetables are grown, they can, in fact, have high concentrations of nitrates. In themselves they are not harmful, but through high temperatures they can first become nitrites, and then nitrosamines.

Source: www.paginemediche.it