Microwave cooking is an underrated but excellent method for quickly preparing healthy meals (such as an express hot pot), as it better preserves food nutrients thanks to short cooking times and minimal water usage.

noli's read

The microwave often suffers from a poor reputation, yet science confirms its effectiveness in preserving the quality of our food. A synthesis of studies from Harvard Medical School (Harvard Health Publishing, evidence type: expert opinion/literature review) explains that this cooking method is ideal for preserving heat-sensitive nutrients, such as vitamin C, thanks to short exposure times. Furthermore, comparative experimental research in food science shows that microwave cooking limits the leaching of water-soluble vitamins and minerals into water, unlike conventional boiling. A historical review of reference scientific literature (Critical Reviews in Food Science and Nutrition, evidence type: research review) thus confirms that there is no significant overall nutritional loss with this cooking method compared to conventional methods. The only point of attention concerns heat distribution, as the microwave sometimes heats unevenly, which requires thinly slicing foods like beef to ensure uniform cooking. Kylie's tip of covering the bowl with cabbage leaves to create a sealed mini-steamer therefore proves to be an excellent idea, scientifically validated for combining time savings and nutritional density.

the sources

1. 1Jiménez-Monreal AM, García-Diz L, Martínez-Tomé M, Mariscal M, Murcia MA 2009
2. 2Rickman JC, Barrett DM, Bruhn CM 2007