Which food tastes better when cooked in the microwave?

Microwave & Co. Why food tastes weird when it has been reheated

Sometimes there is just something left over from a meal, sometimes we cook in advance, for example during a stressful phase of work, in order to save time. The dishes then usually end up in the refrigerator first to be reheated at a later point in time. However, depending on the time, the food and the method of warming up, the taste changes - and unfortunately often not for the better. This is mainly due to the composition of the individual foods. On the website "moms.com", experts are now revealing which dishes are good or less suitable for warming up.

Inspiration: In the video we present you a great recipe for oatmeal patties!

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Reheated food will always taste different

Many reheat food, sometimes even regularly. And that works in terms of taste, sometimes more, sometimes less. Because even if the dish has landed in the refrigerator in the meantime (usually for a day), certain chemical processes continue there - and these can significantly change the color, consistency, texture, but also the taste of the food. Reheated food will always be different from the originally freshly prepared meal. There is really nothing you can do about it. But if you know the reasons, you will rarely experience unpleasant taste surprises.

Cooking well doesn't have to be complicated: Here you will find a few simple but tasty and varied dishes.

Meat & poultry

When roasted meat is stored, the protein begins to break down. This releases iron, which in turn attacks and breaks down other nutrients and flavors. And you can taste it when you reheat it. In short: Chicken dishes should not be reheated as the proteins they contain decompose quickly and the breakdown products can cause severe digestive problems. The same goes for fish.

Mushrooms, vegetables & potatoes

The mushroom lover knows: a mushroom dish is eaten freshly prepared and reheating is actually out of the question. Because the mushroom proteins decompose quickly. This doesn't taste good and can also cause stomach problems. In the case of vegetables such as spinach, celery and beetroot, the nitrate contained in them can turn into nitrite when reheated - and that is even toxic in high doses. Potato dishes are easy to warm up, but often develop a pale taste, for example due to oxidation. Above all, however, they have to be stored in the refrigerator, as harmful bacteria can quickly settle on them at room temperature.

Eggs, rice & noodles

Dishes in which eggs have been processed are poorly suited to warming up. Egg whites and yolks are sensitive, you can taste them and they are also not good for digestion. The same applies to rice dishes as to potatoes - always store in the refrigerator before reheating. This is not so problematic with pasta dishes, but they quickly lose water and taste when they are temporarily stored. Incidentally, so does rice.

The food doesn't taste good? Here are a few tricks that you might be able to use to save something.

Really warm up

Warming up is not just about what, it's also about how. In principle, each reheated meal has to be heated to at least 70 degrees and that for two minutes or more - otherwise you might eat a lot of germs. If you use a microwave, you should make sure to stir the food well in between to distribute the heat evenly. Anyone who warms up their meal in a pot or pan will do so anyway and, in terms of taste, it is generally advantageous to warm up the food slowly. But for most dishes, you shouldn't do it more than once either.

It should also be mentioned that some dishes develop their full taste just after they have been warmed up. Many a stew is then perfectly pulled through and scores with a taste experience that appears much rounder than the day before.