Search results
Results From The WOW.Com Content Network
"Never microwave a hard-boiled egg," said Amanda Holtzer, a registered dietitian in Nutley, New Jersey. "Doing so causes steam and pressure to build in the egg white — and can lead to an ...
“Never microwave a hard-boiled egg,” Amanda Holtzer, a registered dietitian in Nutley, New Jersey told Fox News Digital. “Doing so causes steam and pressure to build in the egg white — and ...
Superheating can occur when an undisturbed container of water is heated in a microwave oven. At the time the container is removed, the lack of nucleation sites prevents boiling, leaving the surface calm. However, once the water is disturbed, some of it violently flashes to steam, potentially spraying boiling water out of the container. [6]
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
Here are 15 other foods that you shouldn't reheat in the microwave. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 ...
Boiled food reaches a maximum of 100 °C (212 °F) (the boiling point of water), whereas microwaved food can get internally hotter than this, leading to faster breakdown of vitamin B 12. [ citation needed ] The higher rate of loss is partially offset by the shorter cooking times required.
For premium support please call: 800-290-4726 more ways to reach us
Boiled peanuts can become slimy or moldy quite quickly without refrigeration. Boiled peanuts can be frozen, then later reheated in a microwave or boiling water for out-of-season consumption. Properly frozen, the flavor is well maintained for even several years. Boiled peanuts can also be canned and are available commercially. [4]