Organs keep exploding when I microwave them. Some cooked kidneys diced into squares, reheated for not more than 2 minutes, exploded so much as to knock a paper towel off that was covering the bowel and make a large mess. I've had similar experience with microwaving beef heart, and microwaving liver has made loud noises as well.
1) What's up with this? This doesn't happen when i reheat ground muscle meat (in chili form), or any other food really.
2) Am I doomed to not microwave-reheat organ meats? Is there a workaround?
Maybe I now understand why the Weston Price organization advises against using a microwave...
I've just recently bought a microwave - having been nervous of them for years. I'd read too many things saying how bad they were, how they stripped out nutrients, caused carcinogens to form etc.
Then I read a proper study - wish I still had the link - comparing nutrients in food which had been steamed, baked, boiled, pressure cooked and microwaved.
For veg, microwave was the clear winner. And I find I really like beets done in the microwave, carrots etc.
My salmon steak blew up - turned to pate!! So I've gone back to a pan for fish. And meat I have never tried at all in the microwave yet.
You're just cooking them for way too long. I usually fry up a couple pounds of liver and/or kidneys and then freeze them, doling it out slowly over the course of a week or so. I cook 2 kidneys for about 1 minute and a 1/4lb of liver for 45 seconds or so.
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