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Microwaving solar panels makes them easier to recycle

<div> <p><a href="https://cosmosmagazine.com/news/solar-cells-essential-for-brighter-future/" target="_blank" rel="noreferrer noopener">Solar cell</a> manufacturing and recycling should be easier with a surprising new discovery by Macquarie University scientists – that uses a commercial microwave.</p> <p>While they’re being made, the silicon in solar panels goes through a process called “annealing”, which involves heating the materials to temperatures well above 500°C.</p> <p>Annealing is usually done with ovens. But a study <a href="https://doi.org/10.1063/5.0127896" target="_blank" rel="noreferrer noopener">published</a> in Applied Physics Letters shows that microwaves are not only faster and more energy efficient for the job, but make the panels much easier to disassemble, and thus recycle, at the end of life.</p> <p>This is because microwave radiation heats individual substances – like the water in food, or silicon.</p> <p>“It just heats the very thin layer of silicon rather than heating the bulk of the materials around, and it’s really fast,” says lead author Dr Binesh Puthen Veettil, a researcher at Macquarie University’s School of Engineering.</p> <p>This also makes the process easier, because the microwave doesn’t have to be as carefully cleaned.</p> <p>“In most of the high temperature processes, lots of contaminants come out of the walls of the oven. But in this case, the heat is flowing from the silicon outwards, while everything else is at room temperature, it’s kind of a pseudo room temperature process where the contaminants don’t get diffused from outside,” says Veettil.</p> <p>“But the thing we are most excited about is the benefit to recycling.”</p> <p>Currently, solar cell recycling is a very <a href="https://cosmosmagazine.com/earth/sustainability/solar-panel-recycling/" target="_blank" rel="noreferrer noopener">energy intense process</a> which involves crushing up the panels and heating them to temperatures of at least 1000°C, so that all of the expensive elements can be extracted.</p> <p>This method destroys some of the reusable solar cell components: particularly, the toughened glass on the top of the panel.</p> <p>“This glass contains most of the weight of the solar panel,” explains Veettil.</p> <p>That glass is stuck to a layer of plastic, usually ethylene vinyl acetate, which keeps the silicon plate underneath dry. This plastic is too hard to remove, so the whole thing is smashed up, with the glass sold as scrap.</p> <p>But microwaving the silicon specifically softens the plastic, making it easy to peel.</p> <p>“You can just peel off the silicon cell, without destroying the glass, and you can reuse that expensive glass,” says Veettil.</p> <p>“If you can reuse the glass, the recycling will pay for itself.”</p> <p>Plus, it doesn’t need the same high temperatures, or extra chemicals needed to wash and dissolve the plastic.</p> <p>For now, the process is lab-based – and only for solar panels that fit in a commercial microwave.</p> <p>“Initially, when we started the research, we used a laboratory microwave that we purchased from a US company,” says Veettil.</p> <p>“And we after that, we purchased some kitchen microwaves locally, and modified it to suit our purposes.”</p> <p>This modification involved heat-proofing the microwave so that it could handle the annealing temperatures.</p> <p>“It goes from room temperature to 500° Celsius in just two seconds,” says Veettil. (Depending on the size of the sample: bigger things take longer.)</p> <p>But the researchers have a patent pending for the recycling process, and are now investigating how to improve and commercialise it.</p> <p>“We are hoping that with some industry collaboration and funding, we can scale it up,” says Veettil.</p> <p>“Recycling needs to be meet two conditions: it should be environmentally friendly, and second, it should pay for itself.</p> <p>“I’m pretty sure, with the numbers I have in mind, it will it will be profitable and then the market will take care of itself and it organically grow recycling centres. That’s my hope.”</p> </div> <div id="contributors"> <p><em>This article was originally published on <a href="https://cosmosmagazine.com/technology/microwaving-solar-panels-recycling/" target="_blank" rel="noopener">cosmosmagazine.com</a> and was written by Ellen Phiddian.</em></p> <p><em>Images: Getty</em></p> </div>

Technology

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Microwave cinnamon roll

<p>If you find yourself craving a cinnamon roll at home, this single serve microwavable cinnamon bun recipe couldn’t be easier.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 1</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>⅓ cup and 1 tablespoon of oat flour</li> <li>½ teaspoon of bi-carb soda</li> <li>⅛ teaspoon of salt</li> <li>1 tablespoon of coconut oil, melted</li> <li>2 tablespoons and 2 teaspoons of mashed banana</li> </ul> <p><em>Filling</em></p> <ul> <li>2 soft pitted dates</li> <li>½ teaspoon of cinnamon</li> <li>Vanilla icing</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. Combine flour, bi-carb soda, and salt in a bowl.</p> <p>2. Melt coconut oil in microwave. Add bananas and oil to flour mixture.   </p> <p>3. Stir until a dough is formed and roll into a ball.</p> <p>4. To create the filling, dice dates and mash with a fork until they form a paste.</p> <p>5. Mix together with cinnamon.</p> <p>6. On a floured surface, roll out dough into a rectangle and straighten sides using a knife. Reincorporate cut dough into the rectangle, making sure that it is long.</p> <p>7. Spread filling across dough and, lengthwise, fold dough in half.</p> <p>8. Roll dough into a cinnamon bun shape.</p> <p>9. Place into a greased mug or ramekin and microwave for one and a half to two minutes.</p> <p>10. Top with vanilla icing.</p> <p><em>Image: Getty</em></p>

Food & Wine

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10 foods you should never reheat in a microwave

<p>Some 30 years ago, domestic kitchens received the gift of the microwave and quickly became dependent on it for lightning-fast heating. Younger generations can’t even imagine making porridge, hot chocolate or popcorn without it. And yet so many of us are using the microwave incorrectly for reheated foods. Sure, we know to never zap aluminium foil, metal, or plastic, but there are equally dangerous risks involved in nuking certain foods. For starters, a microwave does not cook food evenly, which often means that any bacteria present in the reheated foods will survive. Then there’s the problem of microwave blasts directly contributing to the production of carcinogenic toxins. To minimise the microwave risks, don’t use it to cook or warm these ten foods:</p> <p><strong>Hard-boiled eggs</strong></p> <p>Shelled or unshelled, when a hard-boiled egg is cooked in a microwave, the moisture inside creates an extreme steam build-up, like a miniature pressure cooker, to the point where the egg can explode! Even scarier, the egg won’t burst inside the microwave while it’s being heated, but afterward, which means the scalding hot egg can erupt in your hand, on your plate, or even in your mouth. To avoid turning your egg into a steam bomb, cut it into small pieces before reheating, or better yet, avoid putting it in the microwave altogether.</p> <p><strong>Breast milk</strong></p> <p>Many new mothers freeze and store their breast milk for later use, which is great, as long as it’s not reheated in a microwave. In the same way that microwaves heat plates of food unevenly, they can also warm a bottle of breast milk unevenly, creating ‘hot spots’ that can severely burn a baby’s mouth and throat. Then there’s the carcinogen hazard that comes with reheating plastic. It’s recommended that breast milk and formula be thawed and reheated in a pot on the stove, or using hot tap water. As a workaround, you could heat a cup of water in the microwave and then drop the bag or bottle of breast milk in it to thaw.</p> <p><strong>Processed meat</strong></p> <p>Processed meats often contain chemicals and preservatives extend their shelf lives. Unfortunately, microwaving them can make those substances worse for your health. In microwaving processed meats, we might unknowingly be exposed to chemical changes such as oxidised cholesterol in the process, according to research in the Journal of Agricultural and Food Chemistry. A study in the journal Food Control suggests that reheating processed meats with a burst of microwave radiation contributes to the formation of cholesterol oxidation products (COPs), which have been linked to the development of coronary heart disease. Compared to other meal-prep methods for reheated foods, microwaving processed meats is far more likely to introduce COPs into your diet.</p> <p><strong>Rice</strong></p> <p>Rice, really? Well, according to the Food Standards Agency, microwaving rice can sometimes lead to food poisoning. The issue with rice involves the common presence of a highly resistant bacteria called Bacillus cereus. Heat kills this bacteria, but it can have produced spores that are toxic, according to findings in the International Journal of Food Microbiology – and surprisingly heat resistant. A number of studies confirm that once rice comes out of the microwave and is left out at room temperature, any spores it contains can multiply and cause food poisoning if you eat it. (The humid environment of the warm rice makes it an ideal breeding ground.) As is explained on the U.S. government website Food Safety: ‘B. cereus is a type of bacteria that produces toxins. These toxins can cause two types of illness: one type characterised by diarrhoea, and the other, called emetic toxin, characterised by nausea and vomiting. Sources: a variety of foods, particularly rice.’ To avoid contaminated rice, heat it to near boiling and then keep it warm (above 60 degrees C) to keep it food safe.</p> <p><strong>Chicken</strong></p> <p>The most important thing to realise about microwaves is that their heat does not always kill bacteria, because microwaves heat from the outside in instead of the inside out. As such, certain bacteria-prone reheated foods will have higher risk of causing sickness when these bacterial cells survive. Bearing this in mind, you can see why chicken, which is at risk of salmonella contamination, could be a dangerous food to microwave. Before eating chicken, you have to cook it thoroughly to eliminate all present bacteria. Since microwaves don’t fully or evenly cook all parts of the meat, you’re more likely to be left with surviving bacteria such as salmonella. In one study, out of 30 participants who reheated raw meat, all 10 who used a microwave became ill, whereas the 20 who used a frying pan were fine. This goes to show how much bacteria can survive in meat when microwaved, compared to other cooking methods.</p> <p><strong>Leafy greens</strong></p> <p>If you want to save your celery, kale, or spinach to eat later as leftovers, plan to reheat them in a conventional oven rather than a microwave. When blasted in the microwave, naturally occurring nitrates (which are very good for you on their own) may convert to nitrosamines, which can be carcinogenic, studies show.</p> <p><strong>Beetroot</strong><br />The same chemical conversion that happens to spinach holds true for reheating nitrate-rich beetroot and turnips! Good thing they’re just as delicious cold.</p> <p><strong>Chillies</strong></p> <p>When chillies are reheated in the microwave, capsaicin – the chemical that gives them their spicy flavour – is released into the air. Airborne, the chemical can burn your eyes and throat. In fact, one US apartment building was evacuated after a microwaved chilli caused residents to start coughing and have trouble breathing.</p> <p><strong>Fruit</strong></p> <p>Microwaved grapes won’t make raisins, but they will make plasma, which is a form of matter that’s created when gas is ionised and lets electricity flow. In a video, Stephen Bosi, PhD, physics lecturer at the University of New England, shows nuking two pieces of a plain ol’ grape in a microwave can create enough plasma to melt a hole through a plastic container. Plasma might not be produced from other fruits, but you could still be left with a mess. Whole fruit traps steam under the flesh, meaning it could burst while it’s heating.</p> <p><strong>Potatoes</strong></p> <p>Thankfully, you’re still safe to nuke a raw spud for a quick and easy side dish. The danger comes when you try reheating cooked potatoes. Cooking potatoes in aluminium foil protects the bacteria C. botulinum from the heat, meaning it can still thrive if the potato stays at room temperature too long, and potentially cause botulism. Popping that contaminated tatie in the microwave won’t kill the bacteria, either, so play it safe by cooking them on a baking sheet instead of wrapped in foil and refrigerating leftover potatoes as soon as possible. Did you know Queen Elizabeth II refuses to eat potatoes, microwaved or otherwise? Find out what other foods the Queen will never eat here.</p> <p> </p> <p class="p1">This article first appeared on <a href="https://www.readersdigest.com.au/kitchen-tips/10-foods-you-shouldnt-reheat-microwave"><span class="s1">Reader’s Digest</span></a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.com.au/subscribe"><span class="s1">here’s our best subscription offer</span></a>.</p>

Food & Wine

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Is it safe to microwave your food?

<p>Today every kitchen would seem “under-equipped” without a microwave, with its efficient ability to cook, defrost and reheat a variety of different foods. The handy appliance uses <a href="http://www.livescience.com/50259-microwaves.html">microwave radiation</a> to do so. This is a type of electromagnetic radiation similar to radio waves and infrared light.</p> <p>Although generally recognised as safe, the internet is awash with articles about the dangers microwave radiation poses to your food. Some claim using microwaves can cause “<a href="http://www.dailymail.co.uk/health/article-3745308/From-cataracts-cancer-REAL-dangers-microwave-ovens-test-leaking.html">cataracts and cancer</a>”. Other posts says it “<a href="http://articles.mercola.com/sites/articles/archive/2010/05/18/microwave-hazards.aspx">zaps the nutrients right out of your food</a>”.</p> <p>If you believe this, the “killer” oven in your kitchen must be a terrifying sight, but there is actually no research to support the supposed dangers of microwave cooking. Hopefully we can allay your fears by checking some common danger claims against the evidence.</p> <p><strong>Does it zap the nutrients out?</strong></p> <p>Putting raw foods through any type of process – including heating and cooling – leads to changes in their physical properties, chemical composition and nutritional profile.</p> <p>If nutrients are lost from foods cooked in microwaves, this would be because too high a temperature was used, or they were cooked for too long. The correct combination of time and temperature can help preserve most nutrients while also improving the foods’ taste, texture and colour.</p> <p>The time and temperature required depends on the type of food. High risk foods such as meat, fish and eggs <a href="http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetystandardst857.aspx">need to be heated</a> to at least 60℃ to be safe.</p> <p>Microwave cooking is unlikely to negatively affect vitamins and other compounds associated with improved health. For instance, rapid cooking <a href="http://www.sciencedirect.com/science/article/pii/S0308814605000531">actually helps preserve</a> a group of beneficial chemicals, the polyphenols – that increase the total antioxidant activity of foods – in green vegetables.</p> <p>One study compared <a href="http://www.sciencedirect.com/science/article/pii/S0308814602002595">microwaving or steaming vegetables</a>, such as cabbage, carrots, cauliflower and spinach, to pressure cooking. It found vegetables that were pressure cooked lost more insoluble fibre, which is good for gut health, than those that were microwaved or steamed.</p> <p>A key nutrient usually destroyed when cooking vegetables is vitamin C, a severe lack of which can lead to conditions like <a href="https://theconversation.com/explainer-what-is-scurvy-and-is-it-making-a-comeback-69709">scurvy</a>. But boiling vegetables accounts for greater nutrient losses <a href="http://www.sciencedirect.com/science/article/pii/S1466856413001471">than microwaving them</a>. This is because water soluble nutrients are readily leached into water when they are boiled, while very little water is used in microwaving.</p> <p>Short bursts of heating, such as used in microwave cooking, <a href="https://www.ncbi.nlm.nih.gov/pubmed/24837935">can retain</a> most of a vegetable’s vitamin C.</p> <p><strong>Can it give you cancer?</strong></p> <p>Some of the best studied cancer-causing compounds are the heterocyclic aromatic amines (HCA). These are formed naturally in protein-rich food such as meat and fish during cooking, and are more likely to form if the meat is cooked for a <a href="https://www.ncbi.nlm.nih.gov/pubmed/9737435">long time and at higher temperatures</a>.</p> <p>The method of cooking is a major factor affecting HCA formation. Some researchers have reported HCA are formed in chicken at higher levels <a href="http://onlinelibrary.wiley.com/doi/10.1111/jfpp.12685/abstract">when cooked in a microwave</a>, compared to when pan-fried, barbecued or baked.</p> <p>But no research has claimed or shown an association between regular consumption of microwave-cooked poultry and cancer.</p> <p>A <a href="https://www.infona.pl/resource/bwmeta1.element.elsevier-b7b5d81d-7ab8-3c33-b81e-4ce87d489550?locale=en">recent study</a> has revealed barbecued fish contains more HCA than microwave-cooked fish, while HCA could not be detected at all in microwaved beef. Also, thawing beef and re-heating previously-cooked meat or fish in a microwave just for a few minutes, <a href="http://www.medwelljournals.com/fulltext/?doi=javaa.2010.2327.2332">does not</a> produce any extra HCA.</p> <p><strong>What about the packaging?</strong></p> <p>There is some evidence to suggest chemicals in plastic packaging can <a href="http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12028/full">migrate into foods</a> when microwaved, which has been associated with <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1749-6632.2002.tb04927.x/full">increased risk of cancer</a>.</p> <p>But most of today’s plastic containers, packages and wraps are <a href="https://plasticsinfo.org/Functional-Nav/FAQs/Plastic-in-Microwave">specially designed</a> to withstand microwave temperatures.</p> <p>If packaging is marketed as microwave safe, has a microwave symbol or provides instructions for proper microwave use, it is safe for microwave cooking or heating.</p> <p>Leaching of harmful toxins or “cancer-causing” compounds from appropriately packaged products during microwaving is highly unlikely in Australia, although this area could benefit from more research.</p> <p><strong>Does it kill bad bugs?</strong></p> <p>Cooking food significantly reduces the risk of <a href="http://www.sciencedirect.com/science/article/pii/S0002822304014002">food-borne illness</a>.</p> <p>A major challenge in microwaving is the unevenness <a href="http://www.foodsafetynews.com/2016/09/how-may-do-you-know-top-10-food-safety-myths-and-facts/#.V_HKeY9OKM8">of temperature</a> distribution due to the shape of the food. You may notice when you heat food in a microwave that there are often hot and cold spots. This poses a <a href="http://link.springer.com/article/10.1007/s11947-008-0136-0">potential safety</a> issue.</p> <p>Microwave cooking can only kill disease-causing bugs when the correct temperature and time combination is achieved throughout the food portion. Cooking to temperatures above 60℃ will <a href="http://www.foodstandards.gov.au/code/Pages/default.aspx">kill most bugs</a> known to cause food-borne illness, but the toxins produced by them may be heat-tolerant.</p> <p>If the food is already contaminated with bugs that produce toxins, microwaving might kill the toxin-producing bug but not destroy the toxins, despite the correct temperature and time combination. This can also apply to other cooking methods. Appropriate food storage is the key to minimising such risks.</p> <p><strong>Minimising risk</strong></p> <ul> <li> <p>Avoid overcooking vegetables to minimise nutrient losses</p> </li> <li> <p>Before microwaving, check the labelling on the package and follow the instructions</p> </li> <li> <p>If the package is not marked as being microwave-safe, switch to a suitable microwave container</p> </li> <li> <p>Rotate and stir foods during cooking to spread the temperature of heating equally and as such minimise potential for food-borne illness. Check the temperature of food before consumption</p> </li> <li> <p>Remember microwaving cannot magically make contaminated food safe. So if in doubt, throw it out.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/66776/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> </li> </ul> <p><em>Written by <span>Senaka Ranadheera, Early Career Research Fellow, Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University; Duane Mellor, Associate Professor in Nutrition and Dietetics, University of Canberra; Nenad Naumovski, Asistant Professor in Food Science and Human Nutrition, University of Canberra, and Robyn McConchie, Professor, Faculty of Agriculture and Environment, University of Sydney</span>. Republished with permission of </em><a href="https://theconversation.com/health-check-is-it-safe-to-microwave-your-food-66776"><em>The Conversation</em></a><em>. </em></p>

Food & Wine

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Does microwaving food kill its nutritional value?

<p>The rumour: Microwaving food removes its nutritional value.  </p> <p>The verdict: If you do it right, microwaving food is one of the best ways to retain your food’s nutritional value.</p> <p>“Microwaving is actually one of the better food-heating methods, alongside steaming and stir frying, compared with boiling, as nutrient loss is less,” Helena Gibson-Moore, a nutrition scientist at the British Nutrition Foundation, told Women’s Health.</p> <p>Catherine Adams Hutt, a dietician and food scientist, adds: “Whenever you cook food, you'll have some loss of nutrients.”</p> <p>She says, “The best cooking method for retaining nutrients is one that cooks quickly, exposes food to heat for the smallest amount of time and uses only a minimal amount of liquid.”</p> <p>And as microwaving food does exactly that, you can go forth and create bulk meals to eat later.  </p> <p>Do you like the convenience of microwaving food or do you prefer other methods to reheat food? Share your tips with us in the comment below. </p> <p><strong>Related links: </strong></p> <p><span style="text-decoration: underline;"><strong><a href="/health/body/2016/05/tricks-to-make-healthy-supermarket-choices/"><em>4 super simple secrets to make healthy supermarket choices</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2016/04/kitchen-tricks-that-that-will-save-you-money/"><em>8 kitchen tricks that that will save you money</em></a></strong></span></p> <p><span style="text-decoration: underline;"><strong><a href="/lifestyle/home-garden/2016/04/14-essential-kitchen-secrets/"><em>14 essential kitchen secrets</em></a></strong></span></p>

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The easy way to clean all the grime from your microwave

<p>Some jobs in the kitchen get done every day. We wash up, we sweep, we wipe benches. It’s quite satisfying at the end of the evening to see the kitchen all neat and tidy.</p> <p>Then there are other jobs that get left at the bottom of our to-do list.</p> <p>Things like scrubbing the inside of the microwave to remove the who-knows-what leftovers that seem to have exploded all over the place.</p> <p>But it doesn’t have to be a tricky job, and in fact there is a relatively pain free way to do it that you may just not know about yet.</p> <ul> <li>Place a plastic container into the microwave half filled with water and one tablespoon of white vinegar.</li> <li>Microwave this on high for 2-3 minutes. This will create steam, which will help to loosen the gunk on the walls, ceiling and door.</li> <li>Leave the door closed for 10 minutes and then open and remove the turntable and roller. Place them in hot soapy water to soak.</li> <li>Wipe the insides of the microwave with a clean, hot, damp cloth.</li> <li>Spray the cloth with all-purpose spray if there are some hard to remove stains. Rinse the cloth well and spray it again to clean the outside of the microwave too.</li> <li>Wash the turntable and roller in hot soapy water. Air dry or dry well with a tea towel, then place back into the microwave.</li> </ul> <p><strong>Tips for keeping your microwave cleaner:</strong></p> <ol> <li>Heat and cook items with a loose lid on top to avoid splatter.</li> <li>Give the outside of the microwave a going over every time you clean your cupboards.</li> <li>Clear up spills and mess immediately to avoid it cooking and burning onto the inside. </li> </ol> <p>Have you ever had a spectacular microwave-fail? We would love to hear your funny stories in the comments.</p>

Home & Garden

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Foods that are healthier to microwave

<p>New research by Spanish scientists has found that microwaving mushrooms allows them to retain more nutrients then if they were fried or boiled.</p> <p>Microwaving mushrooms allows them to retain levels of essential amino acids and nutrients which contribute to healthy blood cells and help metabolise fats and proteins.</p> <p>Here are other foods that are also better off if they are cooked in the microwave.</p> <p><strong>1. Broccoli</strong></p> <p>Broccoli is usually put in boiling water too cook but Jennipher Marshall-Jenkinson, chairman of Microwave Technologies Association, explained that broccoli can turn out great if put in the microwave. </p> <p>“All vegetables cook very well in the microwave oven — and retain more of their nutrients and vitamin C than by any other cooking method, because they are only cooked in the water on their surface after washing,” she said.</p> <p>“Therefore there is not as much steam, which causes the nutrients to evaporate.”</p> <p><strong>2. Carrots</strong></p> <p>Jennipher believes that carrots retain their goodness if they are put in the microwave as less nutrients are steamed away.</p> <p>“Peel and cut into even sizes, wash well, place them in an ovenproof dish, cover with a well fitting lid and cook for a few minutes on high power,” she said.</p> <p>“They cook in their own moisture, so no additional water needs to be added.”</p> <p><strong>3. Kale</strong></p> <p>Naked Nutritionist, Daniel O’Shaughnessy, explains that kale is healthier when cooked in the microwave.</p> <p>“Some nutrients break down when they’re exposed to heat, whether it is from a microwave or a regular oven,” he said.</p> <p>“Because the cooking time in a microwave is quick, some nutrients may be preserved. Good examples of these are vitamin C foods such as kale and brussels sprouts.”</p> <p><strong>4. Bacon</strong></p> <p>Daniel added that microwaving bacon stops the formation of harmful compounds.</p> <p>“Heating bacon in the microwave actually causes less nitrosamine to be formed,” he said.</p> <p>“These are harmful carcinogenic compounds that form when nitrites in foods are heated excessively.”</p> <p><strong>5. Chicken</strong></p> <p>“The same as bacon, this is also the case for chicken when compared to frying,” Daniel said.</p> <p>“When frying, heterocyclic amines — another harmful compound — can form if it is cooked at too high a heat.</p> <p>Do you microwave any of these foods? Let us know in the comments below.</p>

Food & Wine

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The easiest way to clean a microwave

<p>It’s a kitchen workhorse that doesn’t often get the attention it deserves. Here’s a quick, easy and chemical free way to clean your way to a spick, span and sparkling microwave.</p> <p><strong><span style="text-decoration: underline;">What you’ll need:</span></strong></p> <ul> <li>Microwave safe bowl</li> <li>Toothpick or wooden skewer</li> <li>Vinegar</li> <li>Water</li> <li>Sponge</li> </ul> <p><strong><span style="text-decoration: underline;">Instructions:</span></strong></p> <ol> <li>Pour equal parts vinegar and water into the bowl (1/2 cup of each is usually sufficient for most microwaves).</li> <li>Drop your toothpick or another small wooden item into the bowl This isn’t essential but it minimizes the chance of an explosion occurring as the wood will allow bubbles to form which stops uneven heat.</li> <li>Pop the bowl in the microwave and switch on for 5-10min.</li> <li>Once the timer is up, leave for another few minutes for the steam to do its work.</li> <li>Remove the bowl from the microwave using a tea towel or oven mitts, as it will be very hot.</li> <li>Take your sponge, dip it into the hot vinegar-water mix and scrub down the surfaces.</li> </ol> <p>How often do you clean your microwave? Share your cleaning tricks with us in the comments below.</p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/home-garden/2016/08/your-bed-sheets-could-be-making-you-sick/"><span style="text-decoration: underline;"><em><strong>Your bed sheets could be making you sick</strong></em></span></a></p> <p><a href="/lifestyle/home-garden/2016/08/how-to-clean-your-bathroom-like-a-professional/"><strong><em><span style="text-decoration: underline;">How to clean your bathroom like a professional</span></em></strong></a></p> <p><a href="/lifestyle/home-garden/2016/08/ways-to-ripen-your-avocado-in-minutes/"><span style="text-decoration: underline;"><em><strong>5 ways to ripen your avocado in minutes</strong></em></span></a></p>

Home & Garden

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8 handy uses for the microwave everyone overlooks

<p>A microwave is perfect for reheating coffee and leftover takeaways, but if you think that's all it can do you are seriously underestimating the kitchen appliance's ability. </p> <p>While some remain anti-microwave, among other things, the microwave is actually a <span style="text-decoration: underline;"><strong><a href="http://www.smh.com.au/lifestyle/homestyle/just-how-safe-is-your-microwave-20141119-11pp2m.html" target="_blank">healthy, convenient way to cook</a></strong></span>.</p> <p>From bringing condiments back to life to disinfecting your sponges, here are 10 handy uses for a microwave.</p> <p><strong>1. Cooks dinner in 10 minutes flat</strong></p> <p>The microwave's sole purpose isn't just to reheat, it can cook too. A healthy salmon and veggie dinner can be made using fresh ingredients, and be ready in less than 10 minutes.</p> <p>Microwave fish covered with either a lid or a plate and ensure it stays moist.</p> <p><span style="text-decoration: underline;"><strong><a href="http://www.realsimple.com/food-recipes/tools-products/14-surprising-uses-for-your-microwave" target="_blank">Real Simple</a></strong></span> said to subtract about three-quarters of the recommended cooking time but as a rule of thumb fish should take about eight to 10 minutes.</p> <p><strong>2. Disinfects plastic cutting boards</strong></p> <p>Bacteria like salmonella and E. coli breed on your chopping board, even after giving them a good scrub.</p> <p>A 1996 report based on microbiologist at the University of Wisconsin Dr Dean O. Cliver's research and advised microwaving chopping boards for five minutes to remove bacteria.</p> <p>Dr Cliver told <em><span style="text-decoration: underline;"><strong><a href="http://www.nytimes.com/1996/10/02/garden/of-cutting-boards-and-cleanliness.html" target="_blank">The New York Times</a></strong></span></em> that people should carefully watch the microwave and turn it off if any problems occur. </p> <p>Real Simple suggests rubbing the board with the cut side of a lemon before zapping.</p> <p><strong>3. Brings honey back to life</strong></p> <p>The perception that crystallised honey has gone bad is false. When in fact, <strong><span style="text-decoration: underline;"><a href="http://www.wired.com/2014/03/crystalized-honey/" target="_blank">Wired</a></span></strong> said it's actually a sign of good-quality honey.</p> <p>If your honey has hardened in the jar, take the lid off and pop it in the microwave for about 30 seconds.</p> <p>The heat will bring the honey back to a delicious, gooey consistency.</p> <p><strong>4. Cooking vegetables</strong></p> <p>Don't waste time boiling water when your vegetables can be cooked in the microwave for a fraction of the time.</p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.smh.com.au/lifestyle/homestyle/just-how-safe-is-your-microwave-20141119-11pp2m.html" target="_blank">The Washington Post</a></span></em></strong> said, “Multiple studies have supported this, including a 2010 study published in the Journal of Agriculture and Food Chemistry that identified microwaving as the best cooking method for maintaining the colour and cancer-fighting phytochemicals in brussels sprouts.”</p> <p>To cook your vegetables, simply rinse with water, place in a microwave safe dish, cover and zap in the microwave for roughly five minutes, but it depends on your microwave.  </p> <p><strong>5. Kills bacteria in sponges</strong></p> <p>To remove the colony of bacteria growing in your sponge, put it in the microwave.</p> <p><span style="text-decoration: underline;"><strong><a href="http://www.realsimple.com/food-recipes/tools-products/14-surprising-uses-for-your-microwave" target="_blank">Real Simple</a></strong></span> said soak the cloth or sponge in water; add some vinegar with lemon juice and microwave on high for one minute.</p> <p><strong>6. Proofing yeast for dough</strong></p> <p>Last-minute pizza dough isn't an option when dough needs at least an hour to rise, that is, unless you have a microwave.</p> <p>Place your dough in the middle of the microwave, along with a cup of water at the back and heat for three minutes on the lowest setting possible.</p> <p>Let the dough rest for three minutes before heating it again for another three minutes. This time let it rest for six minutes.</p> <p><strong>7. Cook a chocolate mug cake in five minutes</strong></p> <p>Have your cake in eat it too, in just five minutes.</p> <p>Mug Cakes, by Lene Knudsen, is a whole book dedicated to making cakes in mugs.</p> <p>Putting some of the recipes to the test, <span style="text-decoration: underline;"><strong><a href="http://www.goodfood.com.au/good-food/cook/microwave-mug-cakes-put-to-the-taste-test-20140906-10d4rq.html" target="_blank">Fairfax Media</a></strong></span> said the “mug cakes aren't a total disaster.”</p> <p>“They're a great idea, and they are very easy to whip up once you've got the ingredients. They slide smoothly out of the mugs (not much scraping required) and we're warned in advance to eat them straightaway.”</p> <p><strong>8. Revives old make-up</strong></p> <p>Clumpy mascara means lumpy eyelashes. While some like this look, others loathe it.</p> <p>Before throwing out your dried and chunky mascara, pop it in the microwave.</p> <p>Home economist Jacqueline Mariani told the <strong><span style="text-decoration: underline;"><em><a href="http://www.dailymail.co.uk/femail/article-2658580/Tights-need-drying-Pop-microwave-It-unclog-mascara-too.html" target="_blank">Daily Mail</a></em></span></strong>: “Remove the lid and brush, then place the open tube in your microwave next to a cup of water for humidity.”</p> <p>“Microwave on high for five seconds to loosen up the contents and get a couple more weeks of luscious lashes.”</p> <p>Do you have any ingenious tips for household appliances? We’d love to hear them in the comments below!</p> <p><em>Written by Livia Gamble. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/home-garden/2016/05/uses-for-hydrogen-peroxide-at-home/"><strong><em><span style="text-decoration: underline;">28 great uses for hydrogen peroxide at home</span></em></strong></a></p> <p><a href="/lifestyle/home-garden/2016/04/kitchen-tricks-that-that-will-save-you-money/"><span style="text-decoration: underline;"><em><strong>8 kitchen tricks that that will save you money</strong></em></span></a></p> <p><a href="/lifestyle/home-garden/2016/04/how-to-unshrink-clothing/"><strong><em><span style="text-decoration: underline;">Trick to unshrink clothing</span></em></strong></a></p>

Home & Garden

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Women microwave their underarms in the name of beauty

<p>While microwaving your underarms may sound like a cross between something from a sci-fi movie and a horror film, an increasing number of women are lining up to have the procedure carried out, and paying for the privilege! Before you start imagining women contorting themselves to stuff their underarms in the humble kitchen appliance, a quick note. The “microwave” in question is actually a super high-tech beauty device known as miraSmooth. Similar in shape and size to a laser hair removal gun, the miraSmooth uses microwave energy to minimise hair and zap perspiration. This is due to its ability to heat the deeper levels of your skin where the roots of your hair and sweat glands are located.</p><p>The procedure itself is fairly straight-forward. A grid is drawn onto the armpit to help guide the microwave machine. A local anesthetic cream is then applied to minimise any discomfort during the 40 min procedure. Once this takes effect, the zapping starts! The procedure isn’t supposed to be painful and there is no downtime though some people may experience light to moderate bruising. Doctors carrying out the treatment in the US report a 70 per cent reduction in the rate of perspiration along with much slower hair growth after a treatment.</p><p>While currently only available overseas, there’s talk the technology may land on our shores sooner rather than later.</p><p><strong>Related links:&nbsp;</strong></p><p><a href="/lifestyle/beauty-style/2015/10/age-defying-hair-tips/"><span style="text-decoration: underline;"><em><strong>6 tips for healthy hair that defies ageing</strong></em></span></a></p><p><a href="/lifestyle/beauty-style/2015/10/aussies-spend-most-on-clothes/"><span style="text-decoration: underline;"><em><strong>Aussies spend more on clothes than anywhere in world</strong></em></span></a></p><p><a href="/lifestyle/beauty-style/2015/10/how-to-fix-make-up-problems/"><span style="text-decoration: underline;"><em><strong>Clever hacks to fix common make-up problems</strong></em></span></a></p>

Beauty & Style

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Microwave cinnamon roll

<p>If you find yourself craving a cinnamon roll at home, this single serve microwavable cinnamon bun recipe couldn’t be easier.</p><p><strong><span style="text-decoration: underline;">Serves:</span></strong> 1</p><p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p><ul><li>⅓ cup and 1 tablespoon of oat flour</li><li>½ teaspoon of bi-carb soda</li><li>⅛ teaspoon of salt</li><li>1 tablespoon of coconut oil, melted</li><li>2 tablespoons and 2 teaspoons of mashed banana</li></ul><p><em>Filling</em></p><ul><li>2 soft pitted dates</li><li>½ teaspoon of cinnamon</li><li>Vanilla icing</li></ul><p><strong><span style="text-decoration: underline;">Method: </span></strong></p><p>1. Combine flour, bi-carb soda, and salt in a bowl.</p><p>2. Melt coconut oil in microwave. Add bananas and oil to flour mixture.&nbsp; &nbsp;</p><p>3. Stir until a dough is formed and roll into a ball.</p><p>4. To create the filling, dice dates and mash with a fork until they form a paste.</p><p>5. Mix together with cinnamon.</p><p>6. On a floured surface, roll out dough into a rectangle and straighten sides using a knife. Reincorporate cut dough into the rectangle, making sure that it is long.</p><p>7. Spread filling across dough and, lengthwise, fold dough in half.</p><p>8. Roll dough into a cinnamon bun shape.</p><p>9. Place into a greased mug or ramekin and microwave for one and a half to two minutes.</p><p>10. Top with vanilla icing.</p><p><em>Photo source: <a href="http://immaeatthat.com/" target="_blank"><span style="text-decoration: underline;"><strong>immaeatthat</strong></span></a></em></p><p><strong>Related links:</strong></p><p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2015/09/baklava-recipe/">Homemade baklava</a></em></span></strong></p><p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2015/09/apple-oat-muffins/">Apple and oat muffins</a></em></span></strong></p><p><strong><span style="text-decoration: underline;"><em><a href="/lifestyle/food-wine/2015/08/cinnamon-bun-pancakes/">Cinnamon bun pancakes</a></em></span></strong></p>

Food & Wine

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Is it safe to microwave in plastic containers?

<p>When heating up food in the microwave, many people consider it good practice to transfer from a plastic container to a glass or ceramic dish. Why? Because we know that both of those options are always safe from BPA.</p><p>If you’re a little confused about what people are worried about, you’re not alone. Although people are aware of BPA, and that they should probably avoid using plastics containing it, few know exactly what it is. Bisephenol (BPA) is a “plasticiser” (a substance added to a material to make it flexible, resilient and easier to handle) used to make hard, clear plastics. In 2012, the US FDA banned the use of BPA in baby bottles and drinking cups, but allows for a low level of exposure in adults.</p><p>So why are people worried about BPA? The theory is that it can leech into foods when the plastic is heated up in a microwave, although studies on how true this is have proved inconclusive. Food safety authorities around the world have their own stance on the presence of BPA, but most agree that humans’ exposure to the chemical should be limited.</p><p>The potentially negative effects of BPA exposure have tended to focus on pregnant women and young children, with fears of reproductive disorders, and lung problems in children. One study indicated that low-level doses of BPA exposure in children resulted in a greater risk for them to develop asthma later in life. Higher risk of breast cancer in women and prostate cancer in men has also been linked to low doses of BPA.</p><p>So with that in mind, is it safe to be heating your plastic containers in the microwave? The best answer is that you should look at the container itself. If the container is listed as “microwave safe” or includes a microwave icon on it, you should be fine. Pre-packaged snacks or meals that direct you to heat using the microwave are also safe. But it is important to note that a container may still contain BPA even if it is listed as “microwave safe”, and containers advertised as BPA-free may not be safe to use in the microwave.</p><p>If you’re feeling uneasy about plastics altogether, however, stick with glass and ceramics.</p><p><strong>Related links:&nbsp;</strong></p><p><em><strong><span style="text-decoration: underline;"><a href="/news/news/2015/02/things-you-should-throw-out/" target="_blank">You should probably throw out these things from around your house</a></span></strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/news/news/2015/02/dna-storage-system/" target="_blank">Could DNA be the next storage system for your tech devices?</a></span>&nbsp;</strong></em></p><p><em><strong><span style="text-decoration: underline;"><a href="/news/news/2015/02/guilt-free-foods/" target="_blank">These foods burn more calories than they contain</a></span></strong></em></p>

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