Why Some Types Of Food Fare Better In The Microwave - Tasting Table

The composition of fatty foods lends itself better to microwaves than non-fatty ones. The Kitchn explains that this is not because of the water content. Typically, foods with high water content cook quicker because they are better at absorbing microwaves. But the oils of fatty foods have a lower heat capacity than water, so it heats quicker. That said, if you find your fatty foods are overcooking in the microwave oven, Kitchen Snitches suggests putting a microwave-safe mug of water in the microwaves as well as the extra water will absorb more of the microwaves, thus slowing the cooking process.

Carbs and proteins also react in their own way to microwaves. Merck Manual explains that proteins are molecules with fundamentally complex structures while carbohydrates can come either as simple molecules or a complex structure of those simple molecules. The higher complexity of proteins is why meat cooks so much slower than carb-heavy foods like pasta or better yet French fries.

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