TonyP wrote:

> On Tue, 21 Oct 2003 18:38:01 -0400, Bob Pastorio wrote:
>
>
>>Dan Abel wrote:
>>
>>
>>>In article <hW%kb.597876$Oz4.596500@rwcrnsc54>, Julia Altshuler
> wrote:
>>>
>>>
>>>>Microwave ovens cook from the inside out.
>>>
>>>But this one is true! It may be over-simplified, but, in comparison to
>>>regular ovens, which heat only from the outside, microwaves penetrate the
>>>food and heat it from the inside also.
>>
>>Not really. Microwaves are energy sources and, as such, need to
>>penetrate from the outside. They do penetrate more deeply (in meats,
>>no more than about 1 1/2 inches) than radiant heat or convected heat
>>in conventional cooking sources.
>>
>>It means that they're heating a bit under the surface simultaneously
>>as the surface. But there's still more energy at the surface.
>>
>>Pastorio
>
>
> Come on, if your really interested do some reasearch. The blind leading
> the blind here. Microwaves concentrate on the water content. That's why
> the ends of your frozen burrito is 5X hotter than the center (all that
> folded tortilla). Ever notice when you nuke bread or a bagel the heat is
> even through out? No hot spots to speak of, it's because the
> bread has about the same moisture content throughout. Put a hotdog on a
> bun and nuke it, you'll have a toasted (or mushy, ****ing hot) bun before
> the hotdog is even warm, it's because the moisture (WATER) content is
> higher in the bread.
>
> Damn I'm buzzed tonight.

It sounds like it. Lousy physics.

Pastorio


>
> Tony