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Microwave Questions

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by 45 · January 26, 2014 at 11:44 PM

I'm pretty much living out of my car right now until next weekend when I move into a new place. I do have a microwave at my job (and a fridge), but I've pretty much been subsiding on fried fish from a local Chinese grocery store and various raw... (more)

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samc 0 · January 26, 2014 at 11:44 PM

Sweet potato, regular white potato, eggs if you can deal with the technique and risk a few failures. BACON is darn simple, just need a plate and lots of paper towels. Sardines, don't microwave just open the can and have them with potatoes and... (more)

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by 0 · October 31, 2013 at 05:52 PM

In the sense that they don't cancer-ify your food and destroy all the nutrients in a few seconds or something? I really don't feel like dirtying another pot or skillet to reheat this lobster.

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Linds 0 · October 31, 2013 at 04:19 PM

Robb Wolf discusses microwaves on a couple different occasions: Podcast 84 [2:46] Microwaving Episode 156 [45:31] Microwaving and Steam Bags Basically, he says they're safe. (more)

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by 309 · March 21, 2013 at 04:02 AM

Possible Duplicate: How bad is microwaved food? I was watching tv at a friend's house on an old attenna tv and noticed the picture cut out sporadically when the microwave was turned on. So it got me thinking. What are those microwaves... (more)

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Stephen_4 0 · March 21, 2013 at 04:02 AM

Yep, they're frying your brain and dehydrating you at a cellular level.

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by 379 · March 08, 2013 at 10:36 AM

My boyfriend and I are taking advantage of the latter half of spring break and leaving tomorrow for a long weekend away. We'll be staying in a hotel room with a mini fridge and microwave. Does anyone have some good, non-dessert recipes for... (more)

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joanna_4 0 · March 08, 2013 at 04:42 AM

you can microwave sweet potatoes and bacon. here's some other... (more)

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by 153 · February 03, 2013 at 01:53 AM

Hi all, I need some help! Due to work I'll be living in a hotel for the next 2 weeks. No microwave, no fridge. Obviously there are grocery stores near by but I need to plan ahead so I don't spend $$$ eating out. So far I've planned; Hard boiled... (more)

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thhq 0 · February 03, 2013 at 01:53 AM

Smoked fish. Canned sardines. One memorable hotel room meal was a fresh Dungeness crab. Much cheaper in the grocery store than in a restaurant. Lately I've been eating a lot of roasted hazelnuts. Take a jarful of some kind of nuts you like. (more)

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by 35 · November 12, 2013 at 11:48 PM

I often cook my Sweet Potato in the microwave. Does cooking in this manner raise the glycemic index because of the high heat? If so, how much?

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David_Marino 0 · January 08, 2013 at 06:24 PM

Yes, Angelina. The nutrients are changed. Fats and proteins especially - their structures are changed (molecules are rearranged) in ways not seen by normal cooking methods. It is not known weather the body recognizes these new arrangements. If... (more)

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by 667 · October 06, 2012 at 05:32 AM

I'd brought along a bit of kefir today to mix into a salad dressing but it ended up frozen in the fridge. I nuked it in the microwave to get it back into liquid form. Still cold, but I know probiotics don't stand up to heating. If, however, they... (more)

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CDone 0 · September 25, 2012 at 04:48 PM

Yes, microwaving can kill bacteria. But it is the heat of the microwave, not the microwave's themselves that kill the bacteria. So most likely, the vast majority of probiotics were not harmed, although some likely were sacrificed, especially... (more)

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by 1602 · September 01, 2012 at 03:09 AM

I dont normally fret about this kind of thing but I do know that regularly heating food in plastic is not good. I dont reheat anything in tupperware even though it says microwave safe. Is there cause for concern or did I just discover a way to... (more)

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George_Brodie_1 0 · September 01, 2012 at 03:09 AM

try to find a ceramic one, microwaves actual create less AGES then pan frying or over broiling or baking, the plastic is the setback I would say IMO.

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by 1495 · August 12, 2012 at 01:02 PM

Ready to throw out the microwave, which doesn't get much use anyway, and get a toaster oven, which I think I may end up using more. Looking for recommendations. Prefer relatively cheap and small (My available space is 19" long, 12.5" deep and 14"... (more)

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Nemesis 0 · August 12, 2012 at 12:50 AM

I'd go for a convection oven over a toaster oven. The fans move the air around so your food cooks faster.

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by 2423 · May 25, 2012 at 05:58 PM

I will start with mine. I don't use plastics. You will always see me drinking out of a mason jar (and people ask me if that's moonshine, pond water or science experiment). I also don't use Teflon pans. I use stainless steel pans. I also don't use... (more)

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Kimber 0 · May 25, 2012 at 05:58 PM

I make my own laundry detergent, toothpaste, household cleaners, and deodorant. I use coconut oil for all my moisturizing needs. No sunscreen, and barefoot all the time.

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by 8004 · May 08, 2012 at 04:26 PM

For the purposes of time management and convenience, I usually cook big batches of food that I'll consume over a few days. (Thank goodness I don't get sick of leftovers!) I don't like to use the microwave, so I find myself eating a lot of my food... (more)

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Judi 0 · May 08, 2012 at 04:18 PM

I like the microwave too, but you're right for some things it doesn't work well. For a few things (like cooked chicken and quiches) I like them room temperature, so if I was taking it to work, I'd just leave it out til lunch. I think as long as... (more)

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by 3737 · March 29, 2012 at 09:33 PM

Along the lines of this recent question, how bad is microwaved food? PMPD makes a similar claim about how it destroys all the nutrients. I don't microwave often but find uses sometimes, like spaghetti squash, yams, and reheating leftovers. My... (more)

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Mscott 0 · March 29, 2012 at 04:21 AM

I've been curious about this issue a bit lately. What I've looked into about microwave cooking is essentially: Does it destroy nutrients and does it create dangerous compounds? Elimination of good stuff: Perfect Health Diet discussed the effects... (more)

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by 11664 · February 27, 2012 at 09:04 PM

I'm no scientist, wondering if anyone has thoughts on this experiment and on the conclusions drawn by the author: http://usahitman.com/microwave-test/

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by 3608 · December 30, 2011 at 08:01 AM

Probably a weird question, but is there any sort of evolutionary basis for eating warm/hot meals? Sometimes when I'm eating, I feel like I enjoy my food less because I'm racing against the clock, to eat it while it's still piping hot. It gets... (more)

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coprophagous 0 · December 30, 2011 at 07:59 AM

i just can say that cooked food has a higher caloric value that raw food, translated that means it is more digestible albeit somewhat less nutritious. that might have had some evolutionary advantages scenarios during hard times when food was... (more)

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by 6218 · December 18, 2011 at 03:25 AM

I'm trying to get a sense of how people use the microwave. I personally reheat food about 2-3 times a day in it but rarely cook food with it. I usually cook using the stovetop, oven, pressure cooker, toaster oven (not for toast anymore LOL), and... (more)

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Nance 0 · December 18, 2011 at 03:25 AM

Once per day, I heat a little water so I can dissolve rapadura sugar for making water kefir. Once per week, I heat white sugar and water to make syrup for hummingbird feeders.

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by 35 · December 24, 2011 at 08:22 AM

I've been eating sweet potatoes for years but have a relatively new problem with them. I usually peel them, cut them into large chunks and pop them in the microwave for 4-7 minutes depending on the size. I stick them in the fridge, bring them to... (more)

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James_3 0 · December 09, 2011 at 10:16 PM

Carmelized sugar? I usually cook mine in the oven, not the microwave. I don't see the spots you are mentioning, but do see brown sugar/juice carmelized on outside the sweet potato sometimes.

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by 24412 · January 04, 2013 at 08:59 PM

I was reading up on the GAPS diet the other day, and I came across the usual line "it is important to not heat broth in the microwave because it kills the nutrients". It is my understanding that nuking veggies can reduce the vitamin load... (more)

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Bread_Eating_Beelzebub 0 · September 23, 2011 at 07:05 PM

There are no studies on broth and a lot of studies on microwaving nutrients were done over a decade ago and microwaves have gotten more sophisticated since then. But even this study from 1994 shows that microwaves have little impact on minerals: (more)

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by 2741 · December 09, 2013 at 12:43 PM

My toddler drinks about a quart of bone broth throughout the day. I usually warm it up in a stainless steel saucepan and give it to him in his sippy cup. We're visiting family out of state right now and while I brought plenty of broth, I didn't... (more)

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Sebastion_Tobias 0 · September 17, 2011 at 09:31 PM

Depends on the quality of the pan, to be honest. Microwaves should be avoided at all costs, as well they destroy any healthy properties in food. But if the pan is all scratched up and nasty looking, then cold broth or maybe going out and... (more)

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by 24412 · July 14, 2011 at 11:19 PM

I read that someone did an experiment with giving their plants straight up water, and water that had been microwaved and then cooled. Long story short, he says the plants given the microwave water died. I'm suspect of the source, but if there is... (more)

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Shari_Bambino 0 · July 14, 2011 at 11:11 PM

Insignificant is putting it nicely. Ridiculous is more like it. You should feel just fine microwaving your water. Microwaved water- see what it does to plants (more)

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by 50 · June 14, 2011 at 03:36 PM

Using steam bags is one of the easiest ways I know to quickly cookie vegetables in a microwave and it's ridiculously convenient for work. The problem is my wife believes these bags are minions of cancer and that the plastic can leach into the... (more)

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Rock_Paper_Shirley 0 · June 14, 2011 at 03:13 PM

I don't cook anything in the microwave in plastic. Everything goes into a ceramic bowl with a ceramic plate used for a lid, or glass. Anytime you heat up plastic, you're releasing chemicals. You may notice that the texture of the bag changes after... (more)

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by 77340 · May 25, 2011 at 06:27 AM

HoW BAD IS IT to use it? Does time matter more or temp for nutrients? Does it destroy the digestive enzymes? I often nuke veggies, cheese et. or reheat food so i am worried about this daily.

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Jan_1 0 · May 25, 2011 at 06:27 AM

I prefer cooking the slow oldfashioned way. I dont trust microwaves because its so hard to control their cooking. On stovetop you can see the progress and keep tasting as the food cooks. And it doesnt really take that long!. And i hate cleaning... (more)

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by 12108 · March 12, 2013 at 01:14 AM

I've already found a lunchbox system that works very well for packing lunches for my daughter (who doesn't have "warming" capability at her school, so the lunches are cold by default). However, I want to get more consistent about making sure that... (more)

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Leo_6 0 · March 12, 2013 at 01:14 AM

after about 2 years now, I am sure you may have found the perfect system. Can you recommend something. I am in THE EXACT situation as you have mentioned in your question so will like to know what did you end up with as THE PERFECT lunch box system... (more)

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by 1490 · May 17, 2011 at 12:49 AM

A friend is trying to go Paleo but is renting a bedroom in a house that doesn't give him cooking privileges. The only way he can "cook" is with a hotpot and a microwave. Changing his living situation is not an option right now, so it's either eat... (more)

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pjnoir 0 · May 17, 2011 at 12:49 AM

Work within your limits Grok did. Until you can cook which I rank up there with Paleo and low carb, cook for health, you can make great strides by subtracting food groups like straches and wheat, all sugars and wait until you are ready to take a... (more)

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by 12108 · May 16, 2011 at 04:10 PM

If you do use a microwave (setting aside for the moment the issue of "whether" you should microwave at all, which is addressed in part here), are there practical benefits to microwaving at lower power settings? Or is full power at a short time... (more)

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DAC 0 · May 16, 2011 at 03:54 PM

I like to poach eggs in the microwave, and lower/slower works better. For mine, about a minute at 80% does the trick; at the office, 1:20 or so at 70%. At higher power and shorter time they turn rubbery on the outside and stay raw in the middle. (more)

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by 757 · January 05, 2013 at 04:58 PM

i'm of the opinion that using a microwave destroys the whole point of buying good-quality healthy food, due to the major loss of nutrients. (a double whammy especially when our food is being grown in such nutrient-depleted soils already!) there... (more)

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WyldKard 0 · April 13, 2011 at 07:05 PM

Of the four concerns mentioned, three are questionable factors. Leaching of toxins from plastic and other containers is less a function of the microwave and more a function of the container. If we heat foods in containers made of questionable... (more)