18 Ways You’re Using Your Microwave All Wrong

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Are you sick of parched pasta, viscous veggies and lackluster leftovers? Are microwave mishaps haunting your kitchen? We have some tips to help you!

Microwaves may be one of the easiest appliances to use in the kitchen, but that doesn't mean they're foolproof. In fact, microwaving in the wrong way can affect the taste, texture and even

the nutritional value of your food. To help you avoid these mistakes, we spoke with experts for advice on how to maximize the benefits of your microwave.

Many cooking methods rob vegetables of their nutrients by leaching them into the water in which they are cooked.

To minimize nutrient loss in the microwave, use less water when steaming or heating vegetables. This works well because, compared to some techniques, microwave cooking offers a shorter

preparation time and can help retain more nutrients that typically break down when exposed to heat, such as vitamins B, C and D.

​For best results, use blanched or frozen vegetables in the microwave to avoid uneven heating or overcooked greens, recommends William Lendway, a dietitian, chef and assistant professor at

Johnson & Wales University in Providence, Rhode Island.

The compound that gives chilies their heat factor, capsaicin, is also an irritant. When you microwave something like a spicy pepper, the food can emit steam similar to pepper spray and

irritate your eyes, sinuses and lungs.​

Cook times for different foods can vary in the microwave, just like they do in the oven, says Pam Stein, the home cook and food influencer behind In Pam's Kitchen. You can try to prevent

undercooking and overcooking by grouping foods of similar densities and cook times together in the microwave. "Cook foods with the longer cooking time first, and while those foods are

resting to seal in the juices, then cook those foods with a shorter cooking time," she adds.

When raw meat goes into the microwave, its cells are exposed to frequencies that make it rapidly vibrate and create heat. This can cause it to cook unevenly, resulting in a dry and tough

texture.​

​On the other hand, defrosting meat in the microwave until it is pliable can be a good way to quickly prepare it for cooking. A little bit of a cooked edge is normal, but be careful not to

overheat it, Lendway says. ​

To reheat previously cooked meat, cover it and pair it with gravy, mashed potatoes or another food high in water content to help trap in moisture.

skin

​When foods with high water content are heated in the microwave, they expand and the water inside turns to steam. When that moisture has no way to escape, certain foods will explode. This

typically applies to foods that have a sort of skin, such as potatoes, eggplant and certain meats like hot dogs or sausage. Poke holes in any food that has skin to avoid building up

pressure. Cooking an egg in its shell is never advised!

Don't be afraid to give your microwave a hand by arranging your food in a way that promotes consistent heating, Stein says. How can you do that?

"If possible, heat food in a single layer,”  Stein says. "The thickest food should be around the outer edges of the dish." Stein also says piling food can create hot and cold spots when

microwaving, so avoid any mounds altogether.

Certain plastic containers shouldn’t go into the microwave — especially the more flexible, cheap ones, Lendway says. It’s important to avoid chemicals such as bisphenol A (BPA) and

phthalates, which can enter the body along with foods that have come in contact with them and possibly damage the liver, kidneys, lungs and reproductive system. When BPA gets heated, it is

more likely to leach into water and food.