As someone who has lived quite happily with, and without a microwave at different points in my life, I can tell you with certainty, that owning a nuker is not essential to culinary happiness. However, having such a quick heating method on hand can be pretty handy now and then. In commercial kitchens, microwaves are a god sent. They are used more than you might think, even in nicer restaurants. Microwaves are handy tools for defrosting, melting, and par cooking. You can also use a microwave to reheat leftovers or pre-cooked foods, but not all food nukes equally. When considering whether to microwave or not to microwave, keep the nature of the beast in mind.
Photo by Micah Taylor
Basically, a microwave works by shooting super hot radio waves into your food, exciting molecules into quick moving, super heated little balls of fury. Since the molecules in liquids, such as water, are already loosened up, they are usually the first to “go off” during the cooking process. This can cause moisture to quickly burn up in foods that contain both liquid and solid ingredients. Bread, for example, gets totally wacky when it is microwaved. Initially it becomes soft and mushy, but as it cools it shrivels into stale rock. In other foods, you can use this behavior to your advantage. For example, leftover rice or pasta can sometimes be dry and chewy. By adding a little bit of water to the cooking container, and covering it well, the steaming water will replenish the leftovers, making them moist and fluffy once more. You can even use this method to steam raw veggies in a snap!
Another thing to keep in mind is that the microwaves cooking your food don’t always reach all parts of the food at once. Thick foods often cook unevenly, becoming scorched on the outside. If possible, cut any food you are reheating into smaller portions, or mix it up periodically while cooking. At the very least, stir food, flip it over, or shake it up halfway through the cooking process. For better results, do so 3 to 4 times during the cooking process.
Microwaves can also have hot and cold spots, especially older models. Rotating trays can help alleviate this issue, but if you don’t have one, just turn the food 1 – 4 times during cooking to make sure it microwaves evenly.
Consider the material you cook with when using a microwave. Never use metal of any kind, as they reflect microwaves, creating a dangerous heat/fire hazard. Choose your plastics carefully. Though some plastics are designed specifically for microwave use, others can melt, disintegrate, or vent harmful fumes into your food. Glass and ceramics often make better choices for microwaving, but make sure that any container is marked “microwave safe” before using. The extreme heat can cause some types of materials to shatter, a messy and dangerous reaction. Pyrex is my go-to microwave option. Many pieces come with handy dandy covers, and I don’t have to worry about plastic chemicals melting into my food. The only drawback with this material is that it becomes insanely hot in the microwave, sometimes before the food inside the dish cooks fully. When in doubt, let the dish sit a while before trying to remove it from the microwave. Whatever you do, don’t let the hot dish touch anything cold. Even mighty Pyrex has its limits, and can crack or shatter if pushed too hard.
Leftovers That Reheat Well in the Microwave
- Pasta (covered, with added water)
- Rice (covered, with added water)
- Stir Fry (OK, but better on the stove top)
- Casseroles (In small portions, covered. Heat large portions in the oven)
- Dumplings (Covered, with added water)
- Eggs / Fritattas (These will be grossly over cooked, but if you must reheat them, do so in the microwave, covered)
Leftovers That Do Not Reheat Well in the Microwave
- Pizza (Use the oven/toaster oven)
- Sandwiches / Grinders (Use the oven/toaster oven)
- Pies (Use the oven/toaster oven)
- Soup (Better on the stovetop, the intense heat can damage delicate ingredients)
- Sauces (Better on the stovetop, the intense heat can damage delicate ingredients)
- Gravies (Better on the stovetop, the intense heat can damage delicate ingredients)
Last but not least, a word on working with meats in the microwave. Meats that are defrosted in the microwave should be cooked immediately to avoid food safety issues. Because microwave defrosting causes the meat to vary in temperature throughout, things can get dicey if it is returned to the fridge. Better to cook it off before any nasty little buggers get a chance to throw a pathogen party. For reheating meats, try to do so in small portions so that the meat doesn’t become tough and overcooked. As usual, cover the food to help retain moisture. If possible, add a bit of stock or water to the cooking container to moisten the meat back up again.