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Originally Posted by Mari
Right they do not explain the enzyme thing very well but I spent a good amount of time looking and stopped there.
When foods breakdown (via normal bactria) the bacteria leave behind enzymes.
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We cross posted, and yes... that's my problem with his point 2.
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Hubby thinks as long as he "kills" the bacteria in the microwave, he is safe.
I tell him that the bacteria leave behind enzymes that are not "disappeared" by the microwave or any other cooking method.
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He can sterilize the food but would have to bring to a boil in a pan and heat for 15-20 mins. If what is being reheated is not liquid, it should be immersed in liquid (often not ideal -- meat will become really tough).
I would not attempt to sterilize that way in a microwave. The problem (and he will know this) is that the distribution of water is uneven, hence the heating is uneven. Reheating in the microwave for the amount of time required for certain sterilizatioon of all parts of the food will render other parts of the food inedible (gummy, dehydrated, even charred... etc).
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I tell him something like "compost" also.
I tell him that the food has already started becoming dirt and needs to go back to the earth.
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