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The microwave has almost become essential in our kitchens. Easy to use, fast and above all very practical, it allows you to heat up your food, defrost it and sometimes even cook it. However, the use of the microwave remains controversial. Here are 8 ideas for reheating food without a microwave.
Some things to know about the microwave
The mode of operation of the microwave is quite simple. It will tend to "agitate" the water molecules contained in the food in order to increase their temperature. For this, a magnetron will produce electromagnetic waves.
It is therefore necessary to use a very high frequency, of the order of approximately 2450 MHz (corresponding to the frequency of a military radar). To put it simply, in one second, the water molecules in food will change orientation 2.45 billion times!
Since all the food we eat contains water, it is therefore reheated in record time.
The dangers of microwaves
As only products containing water can heat up, the container itself (made of glass, plastic, glass-ceramic, etc.) normally remains cold. In other words, it causes burns, especially in children.
When reheating food in the microwave, the container seems cold, but the contents are extremely hot. This happens frequently with baby bottles, whose milk burns babies' throats. But burns are not the only problems associated with the use of the microwave. There are also various other problems, such as:
– Leaks: a number of researchers have been able to demonstrate that approximately 15% of new microwaves were not airtight. Note that the cell phone test is totally useless as shown in the UFC Que Choisir video below.
– Denatured foods: in general, reheating foods in the microwave disrupts their structure and depletes them in terms of vitamins (mainly B and C). Worse still, the L-Proline protein in milk becomes D-proline (a neurotoxic substance) when the milk is heated in the microwave. Similarly, saturated fatty acids, but especially unsaturated fatty acids “peroxidize” or become rancid, causing cardiovascular diseases.
– Digestive disorders: when food is reheated in the microwave, the radiation remains active for 10 minutes after it comes out of the oven. These agitated molecules would interfere with those of the human body (mainly composed of water), thus causing some digestive disorders. This point does not yet have enough studies to its credit to be really taken seriously.
Be careful, you can't always reheat your food in the microwave.
Heating food in the microwave has become a commonplace act. But there are some foodstuffs that are best avoided in this oven! Here are some examples, but the list can grow at any time:
– Fruits and vegetables: waterlogged, they tend to explode in the microwave. Cooking these products should therefore be avoided as much as possible. Grapes in particular give off a gas called plasma, which can be toxic!
– Chilli releases capsaicin when heated. This volatile substance can seriously sting the eyes if subjected to high temperature.
– The egg: no need to try a hard-boiled egg in the microwave, the white swells under the action of heat and the shell will explode! On the other hand, it can still and always explode after cooking in the microwave! This can cause mouth burns, but also hearing loss following a sound explosion that can be around 86 to 133 dB, just like an airplane starting up if you are 300 m away!
– Potatoes heated in the microwave release toxic substances that promote digestive disorders and the proliferation of bacteria.
– Mushrooms require gentle heat to cook. On the other hand, they can be responsible for stomach pains when reheated.
– Meat reheated in the microwave will radically change its taste and structure. This is particularly the case with chicken which may contain salmonella or other micro-organisms present in the intestine of poultry. Likewise, processed meats contain preservatives. These, once subjected to the microwave can develop oxysterols (nascent after the oxidation of cholesterol), responsible for cardiovascular diseases and atherosclerosis.
– Shellfish reheated in the microwave can cause stomach pain and digestive problems.
– Rice contains a bacterium called Bacillus cereus which dies in the heat, but this is not the case for its toxic spores which cause vomiting and diarrhoea.
– Infant milk, because the microwave heats unevenly. Burns to the mouth and esophagus in infants are very common.
Tips for reheating food without a microwave
Finally, reheating your food without a microwave seems to be a healthier solution. After all, before the arrival of this appliance in the post-war period, dishes were reheated in many other ways. Here are 8 tips for reheating food and leftovers without a microwave.
Reheat dishes in sauce or simmered
Dishes in sauce or simmered reheat perfectly well on the fire (or the plate). Simply set a low temperature or flame to allow the dish to heat evenly without continuing to cook. If necessary, add a drizzle of water to prevent the sauce from sticking to the bottom of the pan.
Reheat pasta, rice, etc.
When it comes to reheating food in the microwave, pasta and rice are the ones that go first. However, all you have to do is add a trickle of water and put it back on the heat to prevent them from sticking to the bottom of the pan. By stirring regularly, the pasta and rice will heat through perfectly.
Reheat the gratins
To reheat the gratins without using the microwave, nothing could be simpler: just put them back in the oven using the appropriate programme. Indeed, some devices offer a “heating” or “heating” function by propelling gentle heat. If this is not the case, by putting the oven at 60 – 70 degrees, the dish will heat up slowly, without continuing to cook. Of course, it will be longer than using the microwave, but above all healthier!
However, in terms of savings, the oven is extremely energy-intensive... Depending on the dishes used to cook the gratins and according to the cooking method you have (vitroceramic hotplates, hotplates, gas, etc.), it is possible to heat the gratin dish to even the plate, with very low power or heat.
Use steam cooking
It is quite possible to reheat your food with steam. For this, a steam cooker, a pressure cooker or a simple couscous cooker can do the trick. This is a very healthy and relatively quick method of cooking or reheating.
Turn leftovers into other dishes
Leftover mashed potatoes can become shepherd's pie, excess pasta can become a salad for the next day, rice can be sautéed in a wok with small vegetables, etc. Nothing is lost, everything is transformed ! This is also how our grandmothers did before the appearance of the microwave!
Boil water for tea or milk for hot chocolate
Drinking a hot drink in the middle of winter is so comforting. But to prepare the beverage, there is no need to use the microwave. The good old saucepan on the gas stove works just as well! And to be sure you have the right amount, first pour the water or milk into the cup before putting the liquid to heat! Otherwise, the kettle remains an excellent option, even if it often consumes a lot!
Defrosting food without a microwave
The open air or the fridge are two ideal options to give your food time to thaw. Of course, they will have to be taken out some time before (sometimes even overnight), but in the end, the food will be thawed evenly and will not be “pre-cooked”.
Melt butter, chocolate or coconut oil for cakes
To avoid explosions on the walls of the microwave and to prevent the chocolate from cooking, the bain-marie is a lifesaver! To do this, all you have to do is heat a little water and place a glass container in it containing the butter, the chocolate or the coconut oil. Of course, they can just as well soften directly in a saucepan, but vigilance is required so that they don't stick or scorch!
Heat a baby bottle
Nothing beats the bottle warmer! This device will have the merit of heating the liquid evenly. It is also possible to use the saucepan or a kettle if necessary.
