The oven microwave is a revolutionary invention that has become a common presence in home kitchens since its popularization in the 1990s.
However, its safety and effectiveness in food preparation still raise many doubts. After all, does heating food in the microwave increase the risk of cancer?
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Do foods lose their nutrients? Is it dangerous to boil water in the microwave? Let's explore the myths and truths about using this essential appliance.
(Image: Deposit Photos/reproduction)
True: Food loses nutrients when prepared in the microwave, but this also happens with other forms of cooking.
Heat significantly affects nutrients, regardless of the cooking technique. Furthermore, the microwave, with its rapid cooking, can, in some cases, even reduce nutrient loss.
Myth: The risk of cancer when heating food in the microwave is a myth. Microwave ovens certified by InMetro follow strict radiation emission safety standards. Therefore, there is no reason to worry about harmful radiation.
True: Boiling plain water in the microwave can be dangerous. Heating occurs by agitating water molecules, and in a glass without barriers, water can overheat and form bubbles that explode when disturbed. It is advisable to boil water for a maximum of 60 seconds.
Myth: Standing in front of the microwave while it is in operation does not cause cancer. The device has barriers that limit exposure to safe and tolerable radiation levels, similar to those emitted by electronic devices such as cell phones.
True: Avoid using metal or stainless steel plates in the microwave, as they reflect electromagnetic waves, disturbing the emission field and causing explosions.
Some metal containers have microwave-safe technology, but it is essential to check with the manufacturer before using.
Myth: Food can be well cooked in the center when prepared in the microwave. As with other forms of cooking, it is necessary to stir the food periodically to ensure uniform cooking.
Myth: Foods cooked and baked in the microwave are just as healthy as those prepared on the stove. Despite the differences in appearance, they are nutritionally equivalent.
True: Frying food in the microwave, whether with oil, butter or olive oil, is dangerous. Fat can overheat and cause explosions, similar to heating water. In this case, the stove is the best option.
True: The egg may explode when cooked in the microwave due to the pressure caused by the internal agitation. If you need to make eggs in the microwave, choose eggs with a more resistant shell, such as free-range eggs.
Fried egg without oil in the microwave: Break the egg into a glass saucer, cover it with a lid and cook for 1 ½ minutes on high power.
Sweet potato chips: Cook sweet potato slices on paper towels, turning them periodically in the microwave.
Omelette: Grease a deep glass dish, pour eggs, cook for 30 seconds, mix and cook for another 30 seconds.
Dry bacon: Place slices of bacon between two sheets of paper towel and cook in the microwave in short bursts until crispy.
Despite the myths and concerns, the microwave is a safe and effective tool for preparing quick and tasty meals.
With appropriate precautions, it can be an ally in kitchen Modern. So take advantage of these tips and cook with confidence in your appliance oven!
