Carnivore269 wrote:

> Frogleg > wrote in message >. ..
>
>>On 23 Oct 2003 01:32:08 -0700, (Carnivore269)
>>wrote:
>>
>>
>>>Ok, I'll buy that, but why do the centers cook faster? They really
>>>do...
>>
>>They're damper than the edges.
>>
>>
>>>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?
>>
>>Again, the amount of moisture and how it's distributed in the
>>substance.
>>
>>>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.
>>
>>http://home.howstuffworks.com/microwave.htm
>
>
> Thank you!
> I think I get it now. :-) Water is the key?
> I don't usually cook any veggies in the microwave without adding water
> as I want them to steam,

Omit the water and put the veggies into a covered vessel. For a
specific example, I cook cauliflower on a tempered glass plate over
which I stretch plastic wrap. Closed vessel. Generally, I salt it and
put a few pats of butter on top. Nuke it for up to 12 minutes if I'm
making fauxtatoes (depending on the size of the head) and let it rest,
still covered, for a minute or two. There's always a little puddle of
rendered liquid on the plate. I dump that out. Add butter and/or cream
and/or roasted garlic puree and/or roasted pepper puree. I puree it
all together with my wand blender. Serve like mashed potatoes. Lovely.

The veggies steam in their own purged juices when you do them this way.

Pastorio

> but don't do that for chicken. Chicken just
> added plain into a covered corningware and treated with either teryaki
> or BBQ sauce comes out really well!
>
> I'll review that link. :-)