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Microwaving whole eggs or eggs in shells can lead to steam buildup inside the egg, potentially causing it to explode. If you want to microwave eggs, it's better to cook them out of the shell or to puncture the yolk to release steam.
The capsaicin in chili peppers can become airborne when microwaved, leading to irritation in the eyes, nose, and throat. Cooking chilli peppers using other methods such as roasting or sautéing is safer.
When cut in half and exposed to intense microwave radiation, grapes can produce sparks due to the high sugar and water content. This phenomenon, known as "microwave plasma," can potentially damage the microwave or cause a fire.
Many frozen meat products come packaged in materials that are not microwave-safe, such as certain types of plastic wrap or Styrofoam trays. Microwaving these materials can cause harmful chemicals to leach into the food. It's best to thaw frozen meat in the refrigerator or use other methods before cooking.
Foods like hot dogs or sausages can become rubbery or chewy when microwaved due to the high fat and preservative content. It's better to grill, pan-fry, or bake these meats for better texture and flavor.
Microwaving fried foods like French fries or chicken tenders can make them soggy instead of crispy. Reheating fried foods in the oven or on a skillet is a better option to retain their crispiness.
Vegetables like spinach, kale, or lettuce can become wilted and mushy when microwaved. It's better to steam or sauté them to preserve their texture and nutrients.