You’ve Been Microwaving Your Food Wrong

Convenience-wise, few appliances rival the microwave. It’s been a staple in residential kitchens in the United States since the 1970s. Prior to that, microwave ovens were enormous machines whose weight was rivaled only by their extremely high price. For both of those reasons, early versions were used primarily in industrial kitchens until their size and cost dropped.

Today, it’s estimated that 90% of American households own a microwave. These machines are miracles of the modern era, but they’re certainly not perfect: Microwaves often produce meals that are hot around the edges but still cold in the center. Luckily, there’s a way to fix this problem.

Living on the Edge

When reheating food in the microwave, arrange it around the edge of the plate, not in the center. The method may be simple, but why it works is a bit more complicated. 

Microwaves heat food by exposing it to electromagnetic radiation in very short radio waves, called microwaves. At this frequency, the components of food (sugars, fats, and water) easily absorb power, so they heat quickly. However, the short length of the waves has a limitation: They can penetrate food to a depth of only 1 to 1.5 inches at most. That’s why, when you microwave thick foods, like a big slice of meatloaf, the middle often stays cold. The waves can’t reach it.

The Hole Truth

If you’re microwaving a plate of homogenous food, like a bowl of pasta or mashed potatoes, you can achieve the same result by making a “hole” in the center. Push the food out toward the edges of the plate, leaving a space in the middle so that it forms a wreath. You can also microwave food in short bursts, pulling it out to stir, then putting it back in for more cooking time.

credits to: House Outlook