We can all admit that microwaves have revolutionized our kitchens, making them quick and easy to cook something. It doesn't matter who you are, a mom, a busy professional, or someone who absolutely hates cooking, there's a time-saving gadget, and we're all using it.
We already know we shouldn't microwave plastic, and please don't forget that piece of aluminum foil your food is wrapped in. Those are big no-nos when it comes to things we should be sticking in the microwave. How about when you bite into something and parts of it are scalding hot, and the other part is still cold? That's a microwave classic. But what about certain foods?
Well, I'm glad you asked because when I saw this list from Reader's Digest, I was shook! There are several foods on the list that I throw into the microwave and reheat pretty regularly, especially if I'm doing some sort of meal prep for the week. Have you ever reheated rice, chicken, or eggs in the microwave? Those are just some of the foods you shouldn't be reheating because of bacteria.
Chicken, for example, is particularly risky because it's vulnerable to salmonella contamination. Unlike ovens or stovetops, microwaves heat unevenly from the outside in, often leaving cold spots where bacteria can survive. This makes microwaving chicken a gamble when it comes to food safety.