6 Foods to never reheat in the microwave
1 Rice
Rice contains spores of Bacillus cereus, a bacterium that can cause food poisoning. These spores can survive through cooking, and the longer cooked rice stays at room temperature, the more likely it is the bacteria will grow and multiply. Make sure your rice is cooled quickly before refrigerating (within an hour) and reheated all the way through before eating. And if it’s over 24 hours old? Tossing it is the safest bet.
2
Coffee
Coffee’s acidity increases as it cools, giving it a bitter taste, and reheating it in the microwave further breaks down any remaining aromatics, producing a stale flavour. To avoid committing this coffee crime (and settling for a sub-par cup), store coffee in a well-insulated thermos or start from scratch.
3
Hard-boiled eggs
Hard-boiled eggs can be cooked in advance for a great on-thego snack, but if you prefer them piping hot, avoid the microwave. Boiled eggs contain moisture, and steam will build up as they heat. The shell prevents the steam from escaping, meaning the egg will explode when you peel it. The best way to reheat a hard-boiled egg is to place it in a bowl with boiled water, covered, for 10 minutes.
4
Fish
The quickest way to tick off your co-workers is to reheat leftover seafood in the office microwave. It can be tricky to avoid over-cooking fish the first time around, and reheating it is a surefire way to dry it out, especially thinner fillets. Fattier varieties, such as salmon, will also produce more pungent aromas when reheated. Serve leftover fish cold by adding it to a plate of grilled veggies or by flaking it into a warm taco or burrito.
5
Turkey
Microwaving day-old turkey will completely dry it out. It’s best to avoid reheating and reserve leftovers for cold sandwiches and salads. If you’re desperate for a hot turkey dinner from leftovers, bring gravy to a boil then pour it on top of the poultry. This helps warm it up without drying it out (and producing the gamy flavour that can come with microwave reheating).
6
Foods you’ve already reheated
Reheating leftovers from the refrigerator or freezer is a onetime-only deal. This is because the more times you cool and reheat food, the higher the risk of bacteria growth and food poisoning, as well as an increased likelihood of unpleasant off-flavours developing. Remove only what you plan to eat from the fridge for reheating, and go back for more later if needed.