4

votes

Organs exploding in microwave

Answered on August 19, 2014
Created March 24, 2011 at 6:52 PM

Organs keep exploding when I microwave them. Some cooked kidneys diced into squares, reheated for not more than 2 minutes, exploded so much as to knock a paper towel off that was covering the bowel and make a large mess. I've had similar experience with microwaving beef heart, and microwaving liver has made loud noises as well.

1) What's up with this? This doesn't happen when i reheat ground muscle meat (in chili form), or any other food really.
2) Am I doomed to not microwave-reheat organ meats? Is there a workaround?

Maybe I now understand why the Weston Price organization advises against using a microwave...

6b365c14c646462210f3ef6b6fecace1

(1784)

on October 10, 2011
at 04:12 PM

pockets of steam form inside the tissue of the organ meat as water boils. organs feel the pressure. they panic and then explode.

2503e1b1cef16861e40678ad789bcba2

(113)

on October 10, 2011
at 03:16 AM

^ Thirded. I lol'd XD

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on October 10, 2011
at 02:32 AM

this seems to be largely woo. I've seen it on all kinds of websites, from vegans to acupuncture to paleo. but never a shred of evidence that there is ANY difference between microwaving and other methods of cooking.

D3f3b91d1dd9ce60865654faeb2ec809

on October 10, 2011
at 01:19 AM

^ Seconded xD

C5c3a1fb34a486366e45afbb5eaaca05

(453)

on October 10, 2011
at 01:10 AM

Best title ever.

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 11:47 AM

My impressions about nutrient stability were quite different. What made you conclude that "nearly all nutrients" are gone ?

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 11:46 AM

Salmon, squids, anchovies, etc. Every fish I put in there exploded at one point.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on March 24, 2011
at 10:36 PM

Agree with the lower power. Also, put a plate or bowl over the food to prevent the explosive mess.

21fd060d0796fdb8a4a990441e08eae7

(24543)

on March 24, 2011
at 07:56 PM

Can you give the WAPF/microwaves link? I really want to not use a microwave anymore, for no good reason (yet).

D67e7b481854b02110d5a5b21d6789b1

(4111)

on March 24, 2011
at 06:59 PM

I think you meant "BOWL" instead of "BOWEL", but that's a funny slip considering it's an organ question!

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10 Answers

4
E0965e067b72ea7a45d6fad6f164e132

on March 25, 2011
at 03:24 AM

Cut them into pieces and pan fry with grass fed Ghee. Quick and better tasting than the microwaving the hell out of them.

3
4e184df9c1ed38f61febc5d6cf031921

(5005)

on March 25, 2011
at 07:48 AM

I've just recently bought a microwave - having been nervous of them for years. I'd read too many things saying how bad they were, how they stripped out nutrients, caused carcinogens to form etc.

Then I read a proper study - wish I still had the link - comparing nutrients in food which had been steamed, baked, boiled, pressure cooked and microwaved.

For veg, microwave was the clear winner. And I find I really like beets done in the microwave, carrots etc.

My salmon steak blew up - turned to pate!! So I've gone back to a pan for fish. And meat I have never tried at all in the microwave yet.

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 11:46 AM

Salmon, squids, anchovies, etc. Every fish I put in there exploded at one point.

3
Medium avatar

on March 25, 2011
at 04:00 AM

how do you fit in there??

2
9aa2a816c61170cc0183a68be0386ba5

on March 24, 2011
at 07:50 PM

Try a lower setting for a longer period of time if necessary, like 30% or 50% power. The microwave should cycle off before it gets too hot to explode. I've had this very experience with eggs.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on March 24, 2011
at 10:36 PM

Agree with the lower power. Also, put a plate or bowl over the food to prevent the explosive mess.

2
Medium avatar

on March 24, 2011
at 07:04 PM

You're just cooking them for way too long. I usually fry up a couple pounds of liver and/or kidneys and then freeze them, doling it out slowly over the course of a week or so. I cook 2 kidneys for about 1 minute and a 1/4lb of liver for 45 seconds or so.

1
Cc7381bd787721575ea9198048132adb

on October 10, 2011
at 02:32 AM

+1 For being the best worded "question" I've seen on this site.

0
C56baa1b4f39839c018180bf63226f7d

on October 10, 2011
at 01:25 AM

Why not microwave some bone broth to boiling and then cook thin slices of organs in it? Like pho without the noodles...

0
6869a1f2294b3a717a53645589a91d18

(1689)

on October 10, 2011
at 12:19 AM

The issue seems to disappear if I cut the meats into small pieces.

0
65430e39d7e9e9322718d016fe668051

(2944)

on March 25, 2011
at 05:26 AM

Don't use the microwave! It kills nearly all the nutrients and the heating creates carcinogenic compounds in the food.

84666a86108dee8d11cbbc85b6382083

(2399)

on March 25, 2011
at 11:47 AM

My impressions about nutrient stability were quite different. What made you conclude that "nearly all nutrients" are gone ?

F15e0bae42dbf0b8cfc71e62902497b4

(2036)

on October 10, 2011
at 02:32 AM

this seems to be largely woo. I've seen it on all kinds of websites, from vegans to acupuncture to paleo. but never a shred of evidence that there is ANY difference between microwaving and other methods of cooking.

0
E0965e067b72ea7a45d6fad6f164e132

on March 25, 2011
at 03:23 AM

Cut them into pieces and pan fry with grass fed Ghee. Guick and better tasting than the microwaving the hell out of them.

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