The microwave is not a salvation, but an enemy of your soup.
Every minute in the microwave turns the broth into a breeding ground for bacteria. Safety scientists have proven that uneven heating creates “dead zones” where microorganisms multiply three times faster.
The problem is in the structure of the liquid. In a microwave, water molecules move chaotically, destroying the bonds between the components of the broth.
The result? A cloudy taste and the risk of intestinal infections.
An alternative is to use a steamer or a water bath. Heat the soup in portions in a glass container, stirring every 2 minutes.
But the danger lies not only in bacteria.
Another reason to avoid using a microwave is that plastic containers release bisphenol-A when heated, which leaches into your food.
Research confirms that even BPA-free plastic releases toxins when exposed to fat and high temperatures.
Transfer the soup to a ceramic or glass container before reheating.
How to keep soup fresh? Cool it properly: immediately after cooking, pour into small containers and place in an ice water bath.
This way, the broth will quickly pass through the “danger zone” from +60°C to +4°C, where bacteria multiply most actively.
Lastly, never store soup for more than 3 days, even if the pot has been in the refrigerator the entire time.
