6 foods you should not reheat in microwave

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Isn’t it a joy to be living in an era when you can simply reheat food by pressing a button? Yes, microwaves have made our lives convenient and easy, especially for those of us who love left-overs, but are you aware that not all foods should be reheated in a microwave? Compiled from Mirror and Food Network, discover how left over rice, soup and vegetables are good options for the microwave, but other foods may be better off on the stove or in the oven. Casseroles: Casseroles fare best in the oven, suggests Food Network. To reheat the dish, splash some water on it, to keep it from drying out, and then cover it tightly with foil. Bake the dish at 325°F until it’s heated through. Be sure to check the temperature from the middle of the casserole, since that takes the longest to warm up. Fried chicken: Pop fried chicken into the oven at 375°F for about ten minutes, and the result will be better than when it’s microwaved. Be sure to place the chicken on a baking sheet or pan. Pizza: The one food that has seen more microwaves than any of us ever will. However, your best options are the stove and/or oven. Both are good options for reheating pizza, depending on the quantity. If it’s an entire pizza, then go with the oven at 375°F until the cheese has melted and the crust seems crisp; for just a slice or two, a more convenient option is to place them on a dry skillet and cover lightly on top with foil. Heat the slices on a stove on medium heat, until the cheese has melted and the crust is crisp. Pasta: If it is plain pasta, without any sauce, the best way to heat it is in boiling water on the stove for about 30 to 45 seconds. Pasta that’s already covered in a cream or oil-based sauce is a little trickier, since the oil or cream may separate, ruining the consistency of the dish. In a saucepan, place the pasta on the stove on medium-low heat. Combine it with a small amount of fat (such as cream or oil – whichever was used when it was first cooked). Keep an eye on it, and stir it frequently. Pasta with a tomato-based sauce is an easier task. This can be reheated in a small saucepan on the stove, over medium heat. If the sauce is too thick, add a little water while it heats, and season it accordingly. Steak: As you may have guessed, reheating a steak in a microwave is probably the worst way to go about it. The right way to heat steak is to thinly slice it, to allow the heat to distribute evenly, and then place it in a sauté pan with oil over medium heat, until the steak is brown at the edges and warmed through. French fries: French fries are the trickiest to reheat, because it is easy for them to lose their taste and consistency when heated, especially the crispness. Heat a little oil in a non-stick sauté pan until it starts to shimmer. Add the leftover fries and let them fry until they’re brown and crisp. Remove the fries from oil, and drain the oil on a plate lined with paper towels. Lastly, sprinkle some salt. However, keep in mind that there are some foods that shouldn’t be reheated altogether, and tossed out instead. According to Mirror, celery and spinach should never be reheated because the nitrate contents of the food can become toxic from the heat Similarly, food with high protein content should also be avoided when reheating. For example, chicken and mushrooms can cause digestive problems because the protein composition changes due to the heat.–Agencies

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