The microwave can be
a great tool for quick meal, but some methods of microwave cooking and
reheating can be harmful or downright dangerous. So here are some basic dos and
don’ts to help keep you safe:
DON’T put metal in a microwave…ever. You will cause sparking
and potential damage. This includes aluminum foil and those portable coffee
mugs.
DO microwave
by number. Avoid plastics No. 3, No. 6 and No. 7, as these could leach
chemicals into your foods. Plastic wrap and Styrofoam can also melt. Transfer
to a different container and use a glass lid to cover the food.
DON’T heat
acidic foods, like tomato sauce, in plastic containers.
DO choose
containers made of glass or ceramic or plastic that’s made for microwaving.
DON’T cook
large cuts of meat on full power. Instead, use medium power (50%) for longer
periods to ensure heat reaches the center without overcooking outer areas.
DO stir or
rotate food halfway to eliminate cold spots where harmful bacteria can survive.
Taken from Warners’ Stellian
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