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Typically I use it every morning to make oatmeal. Other than that, it's used for warming leftovers and starting baked potatoes before finishing them in the oven. Used to use it for popcorn, but we don't even use it for that anymore. DH is a popcorn junkie, and is really into trying all kinds of gourmet popcorn, so he drags out the old popcorn popper and uses it. Fine by me, as long as he cleans the thing up.
Every day. No longer have a coffee maker and just heat water in there for coffee 'singles.' Nuke lunches a lot (leftovers, frozen dinners, a hot dog or brat if I don't feel like grilling, etc). Nuking frozen veggies - it's like steaming only much quicker and easier (trick is not to overcook). Defrosting stuff. Baked potato. Popcorn. Even fish comes out fine if done right. On and on.....I almost never use my oven and only occasionally the stove.
Those poor frozen veggies. There is not an ounce of nutrient left in them after you "nuke" them.
Those poor frozen veggies. There is not an ounce of nutrient left in them after you "nuke" them.
Hello max's mama I'm happy to tell you that what you are saying about microwaving and nutrition is a myth. I learned the truth through an article in Consumer Reports, but here is a link so you can read about it. This is good! Microwave cooking and nutrition
Hello max's mama I'm happy to tell you that what you are saying about microwaving and nutrition is a myth. I learned the truth through an article in Consumer Reports, but here is a link so you can read about it. This is good! Microwave cooking and nutrition
For every study like above, there is a study that microwave cooking does change molecular structure of the food and not for the better. Especially meat.
Even if it's a myth, the food doesn't taste as good as when it's heated in the oven or the stove. It almost tastes plastic. I have a very sensitive palette and can taste the difference.
Last but not least, the article didn't touch up on the enzymes and what microwave does to enzymes in the food. In order for food to digest, enzymes in the food should be intact. Nothing is more damaging to enzymes in the food as heating it in a microwave. Therefore, even if the nutrients are still there, you can't digest them anyway.
Although I do have to say, it was an interesting article.
I only use my microwave to heat food (if so), and honestly I would much rather heat it in my regular oven (even if it takes longer).
I don't buy microwavable stuff, and honestly have never had anything cooked in a microwave I liked. I never use it to cook.
I have it just in case, but I can say with no doubt in my mind I could easily pitch my microwave and still have a perfectly functional kitchen.
How often do you guys use your microwave ovens?
Quite often! In case what??
Quote:
Originally Posted by rainroosty
Hello max's mama I'm happy to tell you that what you are saying about microwaving and nutrition is a myth. I learned the truth through an article in Consumer Reports, but here is a link so you can read about it. This is good! Microwave cooking and nutrition
In case I want popcorn, or absolutely don't want to wait for something to heat in the oven (turns out much better regarding taste/look), but other than that, not very useful to me.
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