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If you don’t want to wash the equipment for a long time and painfully, or even throw it away altogether.
A microwave can be seen in almost every kitchen, despite the fact that it is on the list of the most dangerous appliances in the house. But you must agree, a convenient thing in the household: threw in the food, pressed the button – and dinner is ready! However, you must remember some rules: you cannot heat food in plastic containers, and some foods and dishes literally explode under the influence of electromagnetic waves.
Eggs
The first on the list of especially dangerous products for a microwave oven is eggs. Under the influence of microwave radiation, the egg heats up so quickly that the pressure formed under the shell looks for an outlet for energy. An explosion occurs. The same goes for cooking scrambled eggs – the yolk will explode in the microwave. To do this, use forms with a lid, where a raw egg is placed. After 15 seconds, the egg is ready and the oven remains clean.
rice
Many of you, probably, yourself noticed that when the pilaf is heated in a microwave oven, it “shoots”. In order not to complicate your life by cleaning and cleaning equipment, it is better to heat the rice in a saucepan in a water bath or in an oven. By the way, scientists from Great Britain have found out that it is better not to heat rice at all: after repeated heat treatment, bacteria are introduced into it, which can provoke food poisoning.
Frozen berries
If, for example, you need to defrost berries for a pie or curd dessert, cover the dishes with a special lid with holes. Otherwise, the spray will scatter to the sides. When heated, the juice will break through the thin skin. Grapes are considered especially “explosive”. But it is better to defrost the berries naturally – more vitamins will be saved.
Tomatoes
Vegetables can burst when exposed to electromagnetic radiation. This is especially true for nightshades. There will be no harm to health, only the products will look very unaesthetic. Yes, and the stove will have to be washed. There is a little trick – before cooking tomatoes, raw potatoes or eggplants in the microwave, you need to pierce the peel with a fork and put them in a bowl with a loosely closed lid. Clogged containers will also make an explosion in the closed space of the oven.
Chilli
If there is chili in the dish, when heated, it will begin to emit caustic vapors, and maybe scatter into small pieces.
Dairy products
Everything is simple here – when heated, kefir, fermented baked milk or yogurt turn into cottage cheese and whey. The molecular homogeneity and texture of beverages changes. And dense lumps easily fly apart when heating reaches the boiling point. In addition, sour milk contains live bifidobacteria and lactobacilli, which die when the temperature rises, making the product virtually useless.
Food products in natural casing
For example, sausages. The natural shell bursts if it is very hot, and since the pressure comes from the inside, the meat product either explodes, or at least bursts. At the same time, a sausage or sausage looks, frankly, so-so. It is best to use a resealable glass or plastic container for these products. The same goes for the most common sausages. Overheating, they burst. So it is better to boil them in water or fry them in a pan.
Meat
Baked, boiled, boiled chicken under the influence of microwave rays can lose its attractive appearance. The thing is that the fibers of poultry meat break at high temperatures and violate the integrity of the dish. The same goes for other types of meat. By the way, meat products stuffed with other ingredients often become “explosive”. The principle of operation of the microwave is that the product first warms up from the inside, and then along the edges, so dishes that have a filling very quickly may burst. It is also undesirable to use an oven for meat or meat products with fat: when the temperature rises, the fat can shoot and burst. To avoid this, use a container with a lid. But do not forget: it should not fit snugly, otherwise the lid will swell or come off.
Fish
Seafood is very capricious when it comes to cooking. Fish rich in valuable microelements, vitamins and minerals after repeated heat treatment in the oven will lose all useful properties. Fish in a dense shell with unpeeled skin and protein seafood – mussels, squid, oysters, scallops, snails and others – can explode with a jump in temperature. Cook them in a heat-resistant glass dish or ceramic container with a closed lid made of the same material. This will prevent the dish from scattering into small pieces, and you won’t have to wash the oven.
mushrooms
This product is already on the list of those that cannot be reheated, as they can harm human health due to changes in the composition. And fried mushrooms should not be sent to the microwave oven any more: when the temperature rises sharply, they can “shoot” and explode. It is better to use such a dish cold, making, for example, a salad, or slightly reheat it on the stove or in the oven.
Dishes with sauces
If you seasoned spaghetti or cereal with a dense sauce, then according to the laws of physics, the inside of the dish will first warm up, and then the edges. It turns out that the temperature of the side dish and the sauce will be different, and because of this difference, a well-heated side dish will try to break out and create an explosion, and the spray will scatter inside the oven. It is better to heat the sauce separately by preparing, for example, a water bath for it. Or put the dish in a ceramic container, add a little water, cover with a special lid with holes for evaporation and heat it up.