In the case of an egg and other round foods, Datta explains that their shape and size may result in the center getting heated first; if the food is dense, the pressure from the developing steam near the center may not be able to escape fast enough and could cause the food to explode.
When you heat food in a microwave, the microwaves cause the water molecules in the food to vibrate at a very high frequency. This vibration creates heat, which causes the food to ``explode.''
Don't forget to poke holes in the potato: Use a fork and poke the potato four or five times on each side. These little holes allow steam to escape while the potato is cooking. Forget to poke, and your potato could end up exploding in your microwave from the pent-up steam.
In order to reduce the odds of food exploding in your microwave, you want to give the steam a place to escape. Simply take a fork and pierce the food item several times.
Although it's a good idea to cover your food when heating it in the microwave, you should still leave a small gap in the container for ventilation. This will allow steam to escape, and prevent the container from warping, or even exploding.
Before placing in the microwave for 10 minutes, cover with cling film leaving a little breathing space – this allows the insides to steam and soften whilst the heated olive oil will crisp up the exterior of the potatoes nicely.
A russet potato is usually about 80 percent water, so poking it and trimming off the ends will help the steam escape.
Piercing: Before microwaving whole potatoes, it's essential to pierce them with a fork or knife. This allows steam to escape during cooking and prevents the potatoes from bursting.
Microwave Wisdom: Why Not to Microwave Eggs in Shells
Microwaves heat so quickly that steam builds up faster than an egg can 'exhale' it through its pores and the steam bursts through the shell. For the same reason, when microwaving, always prick the yolk of an unbeaten egg with the tip of a knife or a wooden pick.
Just place your egg in a microwave-safe ramekin and top with water to cover. Water is a great heating medium—especially in a microwave which works by activating water molecules to heat your food. Submerging your egg in water allows the egg to cook more evenly, preventing those heat pockets from exploding.
“The water inside the egg heats up rapidly, turning into steam, but this steam doesn't have an easy way to escape. If the pressure builds up too much, the egg will explode.” This pressure is exacerbated by the egg's structure since eggs have a thin membrane that seals liquid inside.
You don't want to put carrots in the microwave. "Arcing is sparks produced inside the microwave from the microwave's reaction with metallic materials. Carrots may contain minerals from the soil that can cause this spark," she says.
If the food has a high water content, like an egg or potato, the water expands and turns to steam. Without a way for the steam to escape, the internal pressure rapidly builds until the food explodes.
The microwaves need to have somewhere to go, and something to absorb them. If not, they bounce off each other and instead get absorbed by the microwave itself. That's not a good thing. This means that a microwave can combust, and even explode, with nothing in it.
Puncture about four holes in the potato, with the tip of a sharp knife or a fork. This is important, as it allows the steam to escape. Otherwise the potato may explode when you cook it.
Did you know we tuck our potatoes in every night? Every evening, in more than 1,000 supermarkets across the country, our team is putting potatoes to bed. Despite their rough exterior, potatoes are sensitive little darlings, and any form of light - including artificial light - can cause them to 'green'.
Foil will prevent potatoes from drying out while they are kept warm – one of the reasons restaurants serve their baked potatoes in foil.
Cons: – Potatoes don't cook evenly; interior may have spots that aren't light and fluffy. – Tough leathery skin, instead of crispy skin. – Not very appealing, shriveled skin.
Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes.
Baking a potato can take an hour, while microwaving takes about 10 minutes. An equally good reason is this method produces a superior baked potato. A long time in the oven can often dry out the interior of a potato, but not so with the microwave. It steams the interior of the potato, keeping it moist and fluffy.
Break one or two eggs into container. Pierce yolks and whites with fork four or five times to bottom of container (piercing is necessary to prevent “exploding” during cooking). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting.
The FDA says those chemicals aren't dangerous. But your safest bet is to check labels carefully and use only the plastic wrap and covers that are specifically approved for microwaves. Want an easier solution? Cover your food with a ceramic plate or with a piece of biodegradable wax paper or paper towel.
It is normal for condensation to form on the inside of the microwave, especially when you are cooking food with a high water content. This includes condensation that forms between the glass panes. The condensation will dissipate in time. You can also leave the door open to help it dissipate faster.