Why do some parts of sliced white bread go hard when defrosted in a microwave?!
Every time I put slices of bread into the microwave, they always come out with hard areas around the sides!. Why is this happening and how do I fix it!?Www@FoodAQ@Com
Answers:
White bread (we called it "fluff" growing up, on account of its almost total lack of nutritional value ;-) contains a LOT of water!. Microwaves work primarily by agitating the water molecules in a food using a magnetic field (water molecules are polar, meaning they can interact with electromagnetism)!.
When you microwave the bread, the water can heat up so quickly that it turns to steam and leaves the bread; the edges are the most "open", and had the least water to begin with (they took the most heat when it was originally baking), so you're left with dry crusts!. You can't fix this ideally in the microwave, though you can place a large cover/dome over the bread to trap some of the moisture, and prevent it from getting lost -- the problem there is that you'll likely end up with soggy bread (opposite problem)!. Best off to use a toaster or toaster oven to "re-invigorate" frozen bread!.
You might also want to make sure you have as little air in the bag as possible when freezing the bread, to avoid freezer burn and moisture shifting!.Www@FoodAQ@Com
When you microwave the bread, the water can heat up so quickly that it turns to steam and leaves the bread; the edges are the most "open", and had the least water to begin with (they took the most heat when it was originally baking), so you're left with dry crusts!. You can't fix this ideally in the microwave, though you can place a large cover/dome over the bread to trap some of the moisture, and prevent it from getting lost -- the problem there is that you'll likely end up with soggy bread (opposite problem)!. Best off to use a toaster or toaster oven to "re-invigorate" frozen bread!.
You might also want to make sure you have as little air in the bag as possible when freezing the bread, to avoid freezer burn and moisture shifting!.Www@FoodAQ@Com
I think it has to do with the moisture content in the bread!. As the water evaporates from the heating, the bread dries out, and the moisture is probably not evenly distributed within any given slice of bread!. Thus, hard dry areas occur!.Www@FoodAQ@Com
That has happened to me too!. It might be freezer burn, where it just can't be defrosted!. I've had this problem before as well, with bread and pierogies!. I'm really not sure how you fix it, maybe let the bread thaw a little before you put it in!.!.!. I'm not sure!.Www@FoodAQ@Com
cause it dries it out!.!. maybe try drapping a slightly damp piece of kitchen paper towel over it when zapping it!. just only slightly damp!.Www@FoodAQ@Com