Leftovers are perfect for an easy-to-plan lunch, an afternoon snack, a late-night snack, or all of the above.
It's tempting to rely on the microwave to reheat these leftovers, but food experts say that might not be your best bet.
According to Michigan State University, microwave ovens heat food unevenly and leave “cold spots” that allow harmful bacteria to survive during the reheating process.
Also, food heated in the microwave does not necessarily taste good. Leftovers can be dry or overcooked.
Food experts told Fox News Digital their own thoughts on when to stop reheating in the microwave during rush hour, and how foods to avoid reheating.
Some of these may be surprising.
1. Boiled eggs
Boiled eggs, known as a great source of protein, are a convenient on-the-go snack.
However, food experts recommend eating them chilled rather than using the microwave to get rid of the cold.
“Never microwave hard-boiled eggs,” says Amanda Holzer, a registered dietitian in Nutley, New Jersey. “Doing so creates steam and pressure within the egg white, which can cause an explosion when you cut into the egg.”
“This eruption can happen in the microwave, on the plate, or, horrifyingly, in your mouth when you bite into an egg,” Holzer told FOX News Digital.
2. Foods rich in vitamin C
Vitamin C is a water-soluble vitamin that is very sensitive to heat, so avoid using the microwave for foods rich in this vitamin, Holzer says.
“When exposed to heat, vitamin C breaks down and is destroyed,” she says.
Foods rich in vitamin C include broccoli, bell peppers, berries, and leafy greens.
“To maintain the integrity of the vitamin C in these foods, we recommend consuming them raw as often as possible,” Holzer says.
3. Chicken
From a food safety standpoint, reheating chicken is usually completely safe, Holzer said.
“However, from a quality control standpoint, we recommend not reheating chicken,” she said.
“Storing chicken in the refrigerator after cooking can cause the fat in the meat to oxidize, which can change the chicken's chemical structure and alter its taste.”
“Then, when you reheat the chicken, the moisture in the chicken evaporates, creating a chicken with a smoother texture.”
Instead, Holzer suggested using leftover chicken and reusing it in recipes that don't require reheating, like chicken salad sandwiches or wraps.
4. Seafood
Holzer says reheating seafood doesn't improve catches.
“Fish is one of the foods I recommend never reheating,” she said.
“The high heat of the microwave can quickly evaporate the water in the fish, resulting in a very dry, rubbery texture.”
From a culinary standpoint, Jim Nuezzi, corporate executive chef at Valor Hospitality in Atlanta, Georgia, agrees that nuking seafood doesn't yield the best results.
“Seafood is a big no-no for me,” Nuezzi told FOX News Digital. “It's very difficult to reheat seafood without some negative effects, but reheating seafood, especially in the microwave, can dry out the seafood.”
5. Steak
If you have leftover steak from a night out at a nice restaurant and want to reheat it in the microwave the next day, experts say you won't enjoy the same gourmet experience the second or third day.
“When you reheat steak, the additional heat tends to dry out the meat and make it tough, which can cause it to lose its tender texture and flavor,” Nuezzi says.
“Additionally, reheating often results in uneven temperatures. steak Sometimes it overcooks, and sometimes it stays cold. ”
