Why does food cooked in a conventional oven last longer than food cooked by microwave ovens?
Food cooked in a conventional oven will last longer than food cooked in a microwave oven because microwaves make food gross. A conventional oven will dry food out and it makes bread crispy for example, while a microwave tends to make bread soggy. Wet food will always go bad quicker than dry food due to bacteria thriving in the moisture. But just way does a microwave make food gross in the first place? They tend to dry out some parts of a meal to a hard inedible chunk, while making another part of the same meal soggy and often inedible as well. A microwave needs to be used for certain foods, just like you wouldn’t use a deep fryer to cook a steak, or a grill to bake cookies; you must use the right tool! Moisture can’t escape a microwave, so if you’re defrosting bread the water in the bread will stay there making the bread soggy, a toaster over, or a toaster would do a much better job. The same moisture retention makes microwaves good steamers!
