Bob Pastorio > wrote in message >...
> Peter Aitken wrote:
> > "Carnivore269" > wrote in message
> > om...
> >
> >>Bob Pastorio > wrote in message
> >
> > >...
> >
> >>>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
> >>
> >>Are you sure about this one Bob?
> >>
> >>While I've learned a lot from you, (really I have and I apologize for
> >>my original idiocy and hostility when I first joined the list, it was
> >>a stupid hangover from hanging out on MFW, a hostile but very
> >>entertaining list), I've wondered about this "myth" and microwaves...
> >>
> >>Eggs tend to explode, even when scrambled if not totally homogenous.
> >>
> >>Try "toasting" peeps in the microwave. A fun and harmless passtime!
> >>The inside of these marshmallow treats turn brown and toasty/crunchy
> >>while the outside stays white and soft. :-)
> >>
> >>It's fun to toast peeps in the microwave...
> >>
> >>Ok, so it does not take much to entertain me. %-)
> >>
> > I think the reason for this is the size of the peeps. They are being
> > bombarded with microwaves from all sides and because they are small enough
> > so that the waves reach the center, the center is getting a double dose of
> > waves.
>
> That and the amount of sugar in them. Sugar has water molecules bound
> into it's structure. Mikes cause them to heat very rapidly. Steam.
>
> Pastorio

Ok, I'll buy that, but why do the centers cook faster? They really
do...
If the microwaves can penetrate that small of an object that quickly,
why does the peep not toast evenly across the entire marshmallow if
microwaves don't cook from the inside out?

Not trying to be argumentative, really I'm not. I'd really like to
understand more about microwave cooking and it's physics as that would
make it easier to use it. Right now I pretty much just use it to quick
cook really hard veggies like carrots, and I use a corningware with a
lid to get a steaming effect with some water and a little butter for
flavor.

Other than cooking root veggies, I pretty much just use the microwave
for warming and my Kraft BBQ chicken. <G> Chicken seems to be the ONLY
meat I can cook in the microwave and have it come out juicy and tasty.
Microwaves seem to totally dry out and destroy pork and beef. Why is
that?

C.