Good Lifestyle

If the preparation of meals is an essential part of your week, then you probably use themicrowave Warm up a waist of this lot ofquinoa you boiled two nights before or one of thechicken breasts You have baked last night. You can even have aStew You want to warm up quickly for dinner before getting out of the door to catch up with friends. The microwaves give us the luxury of being able to quickly warm up the remains of food, but sometimes they can cause a mess and do not completely warm food. Basically, there is a bad and a bad way to reheat remains.

Think about it: Have you ever put a bowl ofTomato soup WherePasta sauce In the microwave and before your eyes, it starts Buller, then explode suddenly everything in a five-second case, splashing all the inside of the device?

The microwave does not seem to completely warm up remnants either. How many times have you heated something and saw it gaffe in the microwave, only to bite and encountered with a cold cold interior? Or started eating your meal, only to be letting burning your mouth on a bite too hot a few seconds later? We called the Brian Bennett, Head of the Senior Directorate of the Fine Meal Delivery Service for HealthEat a clean brother, For advice on how it warms remains so that you can avoid these microwave accidents.

The best method for reheating remains with a microwave:

For your traditional remains, Bennett says you should high the food with something you may not have thought.

"For smaller cuts of chicken, seafood or chopped beef, I usually use the microwave with a piece of wet towel on top," he says. "For vegetables and starches, I will warm them up in the microwave with a wet paper towel on it."

And if you have meat, vegetables and starches on the same plate, this method still applies, but you will also want to think about the density in order to warm up different foods.

"The least dense that something is, the easier it will be to heat up," he says, so you should avoid stacking food on each other and make sure all the food is distributed equally to through the plate so he warms up at the same rate.

Lan Lam, Senior Editor atCook illustrated in Boston, Massachusetts, atold us before On why microwaves need this extra small step.

"The microwaves very quickly heat the surfaces of the food, but they can not help the heat to move to the center of your fast enough food," said Lam. The result? The hot spots can occur on the surface of your food, even when the interior is always cold. It's once you really should play with your food.

"Move the food stirring, mix or switch when you microwave," says Lam.

Who knew your favorite DinnerTime activity as a child is actually the strategy that works to warm up remnants?

RELATED: here are theEasy recipes at home It helps you lose weight.

What foods should not be heated in the microwave?

While the microwave is an essential practical kitchen, you probably use to heat all your spaghetti remains to Meatloaf to pots alongside Bennett's Bennett clues on some better heated objects elsewhere. Yes, it could be more work, but tastes worth it!

For sauces and soups, Bennett opts out of the microwave. Here is what he does instead:

"I warn them in a saucepan slowly on the stove. I will usually add a little liquid, depending on the base of the soup or sauce," says Bennett. The liquid it adds will be cream, milk or water.

"I do not usually cover because I like to sustain it. With the lid, it could reduce too fast and burn. I will basically warm up any sauce until it is boiling and is Good consistency, "he says.

However, if you do not have the patience to put on the gas stove and you always want the convenience of the microwave, try to cover the bowl of sauce or soup with aSan danger lid for microwave without toxicity, BPA To avoid an explosion!

And while you can heat the meat in the microwave, Bennett prefers to go a different route for some cups, such as ribs and steaks.

"For something like ribs, I will warm them up in the oven down and slowly with a certain moisture in the saucepan all in covered to help them sensitize them," he says. "For steaks, I'll push them back into the pan and blow it up in the oven for about a minute."

Now, who is ready to heat this restspaghetti last night?