Ever nuked last night’s dinner only to regret it later? Some leftovers don’t just taste off—they can actually make you ill.
Foods you should never microwave
Leftover chicken may look cooked, but microwaves heat unevenly, leaving cold spots where salmonella can thrive. I once reheated a slice of roast chicken midweek and ended up with cramps that sent me hunting for Pepto-Bismol. To stay safe, finish cooking poultry thoroughly in the oven or on the stove.
Boiled potatoes are another culprit. Packed with starch, they lose nutrients when zapped and can become tough on your digestion. Instead, whip up a cold potato salad that stays delicious straight from the fridge.
And forget about warming hard-boiled eggs in the microwave. The steam they trap can build up pressure until they literally explode—ask any unsuspecting foodie who’s stuck shell fragments in their microwave’s ceiling. Beyond the risk of burns, microwaved eggs are notoriously hard to digest.
Foods that need careful handling
Rice is infamous for hosting Bacillus cereus, a bacterium that multiplies if grains cool too slowly at room temperature. I learned this the hard way during a university potluck when two friends fell ill after reheating rice dishes. Always cool rice quickly, store it in the fridge, and reheat only once.
Mushrooms, especially common white buttons, lose flavour and become heavy on the stomach if reheated after more than two days in the fridge. A creamy mushroom sauce might seem comforting, but your gut may protest. Enjoy them cold in a salad or sauté a fresh batch instead.
In every case, the key is to maintain the cold chain—quickly chill your meal, store it correctly, and use the microwave sparingly. And remember: some leftovers are just better eaten straight from the fridge.
