Visit Frigidaire’s Facebook page (facebook.com/frigidaire) at 11 a.m. CST this Wendesday, Nov. 23 to watch live streaming of Celebrity Food Network Chefs Anne Burrell (Mario Batali’s crazy-haired sous chef on Iron Chef America) and Geoffrey Zakarian (of Chopped) compete in the Double or Nothing Holiday Challenge in Times Square.
People everywhere can watch and vote for their favorite Chef to be entered for a chance to win the new range. AND for every vote, Frigidaire is donating $1 to Save the Children.
Following the event, you can find recipes and videos on Facebook, so stayed tuned.
Despite the sensational headline, yes, it is safe to microwave foods.
But some methods of microwave cooking and reheating can be harmful or downright dangerous.
This becomes especially important knowledge for college students now away from the watchful eye that kept them from blowing up the house for 18 years. I stopped flammables from going in a microwave more than once as an undergrad.
For the rest of you, here are some basic DOs or DON’Ts (adapted from the USDA and Food Network) :
DON’T put metal in a microwave…ever. You will cause sparking and potential damage. This includes aluminum foil and those portable coffee mugs.
DO microwave by number. Avoid plastics No. 3, No. 6 and No. 7, as these could leach chemicals into your foods. Plastic wrap and Styrofoam can also melt. Transfer to a different container and use a glass lid to cover the food.
DON’T heat acidic foods, like tomato sauce, in plastic containers.
DO choose containers made of glass or ceramic or plastic that’s made for microwaving.
DON’T cook large cuts of meat on full power. Instead, use medium power (50%) for longer periods to ensure heat reaches the center without overcooking outer areas.
DO stir or rotate food halfway to eliminate cold spots where harmful bacteria can survive.