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There are some foods you’ll want to pop in the microwave, like a bag of popcorn. But no one wants to open the door to food-splattered walls. So what makes some foods pop in the microwave?
It turns out that steam is the biggest culprit when it comes to popping food in the microwave.
When foods have a high water content and a high viscosity, such as tomato sauce, steam can become “trapped” in pockets below the surface. Those little steam storms need somewhere to go, especially in thicker sauces where they start to meet resistance. Eventually, so much pressure builds that, you guessed it: they explode.
So what can you do to prevent your sauces and soups from creating a Jackson Pollock inside your microwave?
Your best bet is to neutralize as much steam as possible by stirring your dish every 30 seconds to a minute. You can also reduce the power level of your microwave, which will heat your food more slowly and more consistently, so you’ll see fewer flare-ups.
If you’re tired of cleaning your microwave every time you heat food with a high water content, take a deep dive into the science behind it. Heat things up slowly, stir often, and if all else fails, keep your paper towels handy.
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