Microwaved Foods: What To Keep In Mind
Image Credit: Image credit: Shutterstock| Microwave foods

We've all been there: the microwave whistles, you set the leftovers down on a table, and you take a taste. The meat and beans are barely warm in comparison to the heated rice and vegetables. Yes, people admire microwaves for their convenience. They don't just quickly catalyse meals and reheat leftovers; they also simply need a few button presses to operate. The downside of this simplicity is that your food probably isn't always at the same temperature. 

The magnetron, the waveguide, and the chamber compartment are the three parts of a microwave that are used to heat food (that holds food and contains radiation). According to food experts, the magnetron continuously emits electromagnetic waves to produce enough energy to heat food. The waveguide's electromagnetic waves interact with the water in our meal, causing friction that can simultaneously heat the entire bulk of food. 

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The type of glasses or flatware you're using, the kinds of foods you're reheating, and how you arrange the food are some of the variables that could alter the temperature of food that has been microwaved. 

You probably already know that some plastics shouldn't be used in microwaves because they might cause food to leech chemicals. They are not suitable for the temperature of a microwave, thus they are also prone to melting, splitting, and burning. As an example, this causes the food inside a low grade plastic bowl to become less hot as the bowl itself gets too hot. 

Another factor is the kind of food you consume. Because there are fewer water molecules in fatty meals, they heat up more quickly when exposed to electromagnetic waves. Different kinds of molecules also respond to heat in various ways. Carbohydrates, for example, heat up more quickly than proteins, which are more complex molecules. 

You should check your microwave as well: Because of the waves' uneven internal reflections, microwaves occasionally undergo uneven heating. 


Always use the correct plate or container. Since ceramics and glass have better thermodynamic conductivities, It is suggested to use them for microwave-safe items. As a result, the food is heated more quickly and is kept hotter for a longer period of time. You might want to use a bowl that has its own lid for a certain food, such as the one for popcorn or a one for noodles, depending on the meal. 

Make a point not to overfill your dish because smaller portions will reheat more quickly. If you cover your meal with a moist paper towel or another microwave-safe item, the steam won't escape and the heat will circulate more quickly. Alternatively, you can heat your food at a lower temperature for a longer period of time or microwave it in increments while stirring in between. 

To attain a more uniform temperature, spread your meal out more equally on your plate and place it closer to the edges. Keep things as flat as you can. If everything else fails, make sure your microwave's rotator is spinning by checking the settings.