with 9 out of 10 households owning and using this trusty kitchen appliance almost as often as a kettle, it is no surprise that the technology has evolved considerably. Combination Microwave’s such as Panasonic’s Steam Combination Microwave offer users the opportunity to bake, grill, steam and microwave all in one convenient appliance.
Despite this there are still many common misconceptions about the nutritional effects and quality of microwave cooking, so to mark National Microwave Day we’ve partnered with Daniel O'Shaughnessy, the Naked Nutritionist to de-bunk five of the most common microwave myths.
Microwave cooking removes key nutrients from food
In fact, it’s actually the opposite, it’s healthier to microwave certain foods rather than cook them in many other ways. Microwaving vegetables such as mushrooms, broccoli, carrots and Kale for example allows the retention of more nutrients than frying or boiling.
Isn’t a microwave just for reheating meals?
Advanced technology means that microwaves can do so much more than that. The ability to use the microwave to bake, grill and steam means it’s never been easier to get creative with cooking whether steaming Dim Sum, roasting meats or baking cakes. We are witnessing a new Gastrowave trend as people realise that the microwave can enable them to cook fuss free, gourmet style dishes, bursting with flavour without having to spend hours in the kitchen.
It’s not safe to cook meat in the microwave and it tastes inferior
It’s completely safe to roast a chicken or even pork belly in the microwave, using the dual functionality you can create delicious joints of meat that are crispy on the outside whilst retaining all the flavour on the inside, in fact you can cook a whole delicious roast dinner in just 45 minutes. Furthermore, cooking meat such as bacon or even chicken in the microwave causes less nitrosamine to be formed which are harmful carcinogenic compounds formed when food is heated excessively.
Microwaves don’t cook things all the way through
A lot of people get worried that microwaves don’t cook food all the way through, but with microwaves that contain inverter technology the food is cooked to perfection, delivering a seamless stream of cooking power that preserves flavour and texture. This offers delicious healthy food in less time!
Food cooked in the microwave is dry and unappetising
Food cooked in the microwave retains more moisture than most other forms of cooking if the functions are used properly. By using the steam and convection setting for example on the Panasonic Combination Microwave you can get a perfectly risen cake with all the moisture you’d expect, soft in the middle and ready to serve straight away!
Daniel says, “Many people believe that the microwave can only be used to reheat pre-prepared meals, but advanced technology means they can do so much more than that. Using a seasonal selection of fresh ingredients, this kitchen essential makes it easy to create quick, clever, innovative and great tasting meals. The ability to use the microwave to bake, grill and steam means it’s never been easier to get creative with your cooking and try your hand at making new more adventurous dishes at home.”
For inspiration on how to get so much more out of your favourite household appliance please visit: www.theideaskitchen.co.uk
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