If you work in an office, chances are high that the only tool at your disposal for heating your lunch is a microwave. And chances are also high that you already know how to use one and hardly need a tutorial! But there's one microwaving tip that you might not have heard before.
The best way to heat your food is to microwave in short one minute bursts and stir the food between each interval. If you're heating something that can't be stirred (like a calzone or leftover steak), try flipping it over or repositioning it on the plate.
Microwaves tend to heat food unevenly. Since they work by jostling the water molecules, places where the water is more concentrated tend to heat faster than other places. In a bowl of soup, you'll get pockets of boiling hot broth alongside barely warm veggies. You might also see steam rising from the surface and think your food is done, only to get back to your desk and realize it's still stone cold in the middle.
The rotating tray in most microwaves helps, but doesn't do the entire job. Stirring helps to distribute the heat and make sure the food is re-heating evenly. Going in short intervals gives you more control and lets you to check the food's progress so it doesn't overcook. Both things also prevent those messy food explosions when steam bursts from one part of the food and splatters sauce all over the inside of the microwave!
What other tips do you have for re-heating foods in the microwave?
Related: Fact or Fiction: Exploding Water in the Microwave
(Image: Flickr member KaiChanVong licensed under Creative Commons)
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While this may result in more evenly heated food, I'm envisioning a line of unevenly tempered coworkers waiting to zap their lunches while someone meticulously stirs and rotates their food.
I actually already do this all the time, and it does not take any longer (maybe a few seconds) to do than nuking the whole thing for 2-3 minutes and then experiencing the dread of unevenly heated food. I can't see why any reasonable adult would have a problem with you taking the time to heat your leftovers with care; they might even appreciate the tip if you pass along your intel.
I often find myself placing an inverted glass bowl over whatever I'm reheating. It prevents splatters all over your microwave and traps steam in such a way as to help with the cooking. It does what I used to do with plastic wrap without any threat of plastic leaching, and you can always still see what's going on with your food. It works espcially well for rice and for steaming veggies.
@fib - I do the same thing, only I typically use a plate set on top of a bowl (I don't place plastics in the micro, so I have a ceramic plate & bowl in my desk drawer that I use to heat/eat from). We're lucky enough to have a kitchen to clean up.
Don't be afraid of non-100% power! Many times doing double the time at half the power can yield a much more evenly heated piece of food. For non-sauced rice dishes, sprinkling a few drops of water on the bowl (with your fingers) and wrapping the whole bowl in paper towels before microwaving can help immensely too.
I sprinkle drops of water on top of spaghetti to prevent it from drying up.
I set out my lunch in the microwave area as soon as I get into the office. Starting the nuking from room temp really makes a difference.
I second the power options. Sometimes, setting the thing on 50%-70% power and going a bit longer results in less zapped tasting food.
What is the latest word, by the way, on the safety of microwaving plastic? In plastic containers? Glass/other containers with plastic wrap over the top?
Any tips on how to reheat bread (or more specifically, pizza) in the microwave without making it dry and hard or super gummy?
I've always been told if you are heating something thick such as chili or mashed potato's to make a deep divit in the center of it and it heats more even.
And remember from last week: Eat things cold!! Mmmmmmm!
Girlfriend gave me a thing for bread and particularly tortillas. It's a fabric affair, at first glance it looks like a potholder but it is a pocket. I believe that it has some Mylar-like material laminated within it. Does a great job on tortillas, bagels and such. Only takes about 15 seconds. Don't know the source but bet Sur la Table or a place like that would know.
I never cook any thing in the microwave (except Popcorn) at higher than 40% - and usually 30%. The lower temperature promotes more even heating.
Then again, if presented with the option of using the oven or a toaster oven, I will use that first. I hate microwaves. ;-)
Del
A friend of mine taught me to get a paper towel wet and place that over the top of food (especially stuff like pasta and rice) to keep it from drying out. It also prevents splattering, which is nice. If you're a paper-towel-free house, you could probably use a tea towel to the same effect.
Coffee filter(s) make excellent food-safe "covers" for microwaves.
I second the wet paper towel trick. Makes rice, pasta, pad thai, etc. almost as good as new. Now how about microwave burritos, like Amy's? They say to wrap loosely in a paper towel, but no matter what, the filling all comes out, and the tortilla gets hard and dry in the edges. This is with me using less than the recommended time, too.