And both the USDA and the FDA dispel the common belief that microwaved foods are cooked from the inside out, and confirm that radiation waves pass through food and cook it about 1 to 1 ½ inches deep.
A few months back we ran a story on canned, fresh and frozen vegetables, and asked an expert if cooking veggies in the microwave takes away some of the nutrients.
Perhaps surprisingly, the food expert and nutritionist said cooking vegetables as quickly as possible preserves most of the nutrients, so using a microwave is your best bet since it heats veggies faster than most other foods.
The USDA says when cooking meats in the microwave, it's best to remove all of the bones first, especially with thicker cuts of meat, as this will better ensure it’s cooked evenly and prevent the bones from blocking the waves.
It’s also wise to stop foods in the middle of the cooking cycle to turn or stir it so each side is cooked equally.
There’s no doubt that microwave ovens have gone from that weird mystery box that my Dad brought home over 30 years ago, to an everyday kitchen staple that seems a little crazy not to have.
But just because microwaves are extremely commonplace to own these days, doesn’t mean that consumers still shouldn’t be mindful of how each one works best, and how each one is properly maintained.
Also, be sure to read that pesky manual. It’s never good to assume that you know everything about an appliance just because you’ve had one since childhood.
Story provided by ConsumerAffairs.