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Microwaves offer a quick, convenient way to heat food, making it tempting to use them for almost anything. However, not all foods are safe or even suitable for reheating this way. Some can release harmful toxins or change in texture, making them unappetizing or unsafe to consume. In this guide, we’ll cover the top 11 foods you should avoid reheating in the microwave and why you should keep them off your microwave’s radar.
## 1. Rice
Why You Shouldn’t Reheat Rice
Reheating cooked rice can lead to food poisoning due to the presence of Bacillus cereus spores, which survive cooking. When rice cools at room temperature, these spores can multiply, producing toxins that are dangerous if ingested.
Alternatives
Consider storing rice in the fridge immediately after cooking and consuming it cold in salads or quickly pan-frying it.
## 2. Chicken
Why You Shouldn’t Reheat Chicken
Microwaving chicken can cause uneven heating, allowing bacteria to survive in colder spots. Reheated chicken can also become rubbery, ruining its texture.
Alternatives
Reheat chicken in the oven or stovetop to ensure even cooking, or use leftover chicken in cold dishes like salads or sandwiches.
## 3. Eggs
Why You Shouldn’t Reheat Eggs
Microwaving boiled or scrambled eggs can cause them to release a foul odor and an unappealing rubbery texture. Eggs can also explode if not monitored closely.
Alternatives
Enjoy cold hard-boiled eggs in salads, or reheat scrambled eggs gently on the stovetop for a better result.
## 4. Potatoes
Why You Shouldn’t Reheat Potatoes
When left out at room temperature, cooked potatoes can develop Clostridium botulinum, a bacterium that can lead to botulism.
Alternatives
Store potatoes properly in the refrigerator and reheat them in the oven or stovetop to achieve the best taste and texture.
## 5. Mushrooms
Why You Shouldn’t Reheat Mushrooms
The protein content in mushrooms breaks down quickly and can become unsafe to eat if reheated.
Alternatives
Use leftover mushrooms in a cold dish or sauté them again on the stovetop.
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