Vince Poroke wrote:

> levelwave > wrote in message >...
>
>>Peter Aitken wrote:
>>
>>
>>>There are many "kitchen myths" that you hear regularly - ideas about cooking
>>>and food that are known to be false but seem to have a life of their own.
>>>For example, "searing meat seals in the juices." I thought it would be fun
>>>and perhaps useful to create a web page that debunks these myths. If you
>>>have any favorites I'd love to hear them. If possible, please include some
>>>information or references to back up your "myth-busting" opinion. I want
>>>this web page to be objective with research and citations backing it up.
>>>
>>
>>A drop of oil in the pasta water keeps the pasta from sticking...
>>
>>Chili doesn't have beans in it...
>>
>>~john!
>>
>
> Not so much cooking but cooking related. Add egg shells to you
> garbage disposal to sharpen the blades. Any understanding of what
> happens down there would debunk this myth. Cook pork till it is well
> done to kill of the virus that causes some type of worm (sorry can't
> remember what the name is and I am not about to go search the internet
> and come back to give you all the name just so that I may have a
> facade of intellegence, you all know who you are). All I have to
> support this is what Alton Brown said.
>

trichinosis<sp>

"Steve Wertz" > wrote in message
...
> On Mon, 20 Oct 2003 23:16:06 GMT, "Jack Schidt®"
> > wrote:
>
> >I agree that the 140º can be mythical, but having done 2 shoulders at the
> >same time, one finished on the smoker, the other taken in to the kitchen
> >oven (hadda make room for ribs), I detected no difference in smoke flavor
> >between the 2.
>
> May you burn in hell with such blasphemy! Did you wrap it in foil,
> too?
>
> -sw

I did not wrap it in foil and I'm still working on your hate mail. Sorry,
I'm behind schedule.

Jack Gas

Blair P. Houghton > wrote:

> Herself > wrote:
> >What about the gajillion ways to not tear up when cutting onion? I was
> >told hold a wooden matchstick in my mouth (not lit). Still hasn't
> >worked.
>
> Do what I do: buy a house with a central-air register
> behind your head. The fumes blow away from you and
> you wonder what all these fools are doing whining about
> slicing onions.

And then pick the bits of dust off the chopped onion? :-)

--
'Tis Herself

Check out:
search... Food Myths

On Mon, 20 Oct 2003 22:25:48 -0500, Steve Wertz wrote:

> On Mon, 20 Oct 2003 22:31:53 GMT, TonyP > wrote:
>
>>On Mon, 20 Oct 2003 20:53:55 +0100, Herself wrote:
>>
>>> TonyP > wrote:
>>>
>>>> Plug your nose. Use a swimmers nose plug or clothes pin.
>>>
>>> Has that worked for you? I'm not going to do it if it hasn't :-).
>>
>>Yes it does work, looks silly though but so does crying for no
>>reason. Try it.
>
> Why not just breathe through your mouth?
>
> -sw

Because you'll still suck some air through you nose.

Tony

Reg wrote:

> Peter Aitken wrote:
>
> > There are many "kitchen myths" that you hear regularly - ideas about cooking
> > and food that are known to be false but seem to have a life of their own.
> > For example, "searing meat seals in the juices." I thought it would be fun
> > and perhaps useful to create a web page that debunks these myths. If you
> > have any favorites I'd love to hear them. If possible, please include some
> > information or references to back up your "myth-busting" opinion. I want
> > this web page to be objective with research and citations backing it up.
>
> You mentioned my all time fave, "Searing seals in juices". Here's
> a few quick ones that come to mind.
>
> ------------------------------------------------------
> This applies to amoking foods:
>
> "Meat no longer takes up smoke flavor above an internal temp of 140 F"
>
> This is a confusion between smoke flavor and formation of smoke ring.
> It's the smoke ring formation that ceases at 140 F. Although
> the law of diminishing return applies, meat continues to take
> up smoke flavor as long as it's in the presence of smoke.
> ------------------------------------------------------
> Substituting salt types:
>
> "When substituting kosher salt for table salt, use twice as much"
>
> This was covered in a thread yesterday. It's closer to an extra
> 20%, not an extra 100%.
> ------------------------------------------------------
> Applies to goofy nutritional dogmas, depending food religion:
>
> "Fat is harmful" "Carbs are harmful" "Sugar is poisonous"
>
> No single nutient is evil in and of itself.
>
> Hey this is fun!
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com

How about washing wooden utensils and things with soapy water will somehow spoil
them. My MIL, may she rest in peace, said she *never* washed her cutting board.
So far as I could see she never disinfected it in any other way either. Gack, the
germs! I wash with soap & water, but don't let them soak, air dry, then oil if
desired. Spoons & cutting boards I don't bother with the oiling.
Edrena

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.

--
Dan Abel
Sonoma State University
AIS

Bananas in refrigerator . This comes from an old radio jingle for
Chiquata bananas . They sang don't put bananas in the refrigerator
because they needed something to rhyme with equator.

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

Herself > wrote:
>Blair P. Houghton > wrote:
>
>> Herself > wrote:
>> >What about the gajillion ways to not tear up when cutting onion? I was
>> >told hold a wooden matchstick in my mouth (not lit). Still hasn't
>> >worked.
>>
>> Do what I do: buy a house with a central-air register
>> behind your head. The fumes blow away from you and
>> you wonder what all these fools are doing whining about
>> slicing onions.
>
>And then pick the bits of dust off the chopped onion? :-)

What do you think gravity is doing when the air isn't blowing?

You might as well get some onions sliced in the meantime.

--Blair
"No sweat."

On Tue, 21 Oct 2003 17:07:03 -0400 (EDT), (William
Hughes) wrote:

>Bananas in refrigerator . This comes from an old radio jingle for
>Chiquata bananas . They sang don't put bananas in the refrigerator
>because they needed something to rhyme with equator.

Well, the *flavor* may not change all that much, but it sure turns the
skin a nasty black/brown color and the texture suffers as well. I'd
say that's pretty good reason to advise against refrigerating bananas
unless you're simply going to mash them up for something banana bread.

Had to have a chat with my wife about refrigerating bananas.

......Alan.


--
Curiosity killed the cat -
lack of it is killing mankind.

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.

Tony

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

"TonyP" > wrote in message
news
> 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.
-Snip a little-

> Damn I'm buzzed tonight.
>
> Tony
If you believe that here is a little experiment you can try.
Put sone cooking oil in your microwave and see what happens.
Hint - Make sure your fire insurance is paid up. (g)

Ken.

In article >,
Bob Pastorio > wrote:

> 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.

Sez who? Microwaves are just photons, bouncing around in the oven until
absorbed. I believe that, whatever the state of the buzzed poster, the
frequency (or distribution of frequencies) in a microwave oven _is_, in
fact, designed for the absorption spectrum of water. Other stuff (animal
and vegetable tissue...) will also absorb some of the photons (and heat
up accordingly), but the bulk of the heating does (IIRC) come from
absorption by water. Now, it may be the case that most absorption does
happen within a relatively short distance from the surface, but like any
radition, there is a "cross-section" in this and merely a decreasing
probability of absorption as the photons penetrate further.

Oh, and about those mushy hotdog buns -- interesting note at

<http://www.news.cornell.edu/releases/June96/iftdatta.bpf.html>

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. %-)

C. (who also likes to melt peeps in hot cocoa...)

In article >,
"Ken Davey" > wrote:
....
> If you believe that here is a little experiment you can try.
> Put sone cooking oil in your microwave and see what happens.
> Hint - Make sure your fire insurance is paid up. (g)

Umm, undoubtedly other things than water absorb microwaves
of the same frequencies, though the spectral distribution
is different. The article you are responding to is sufficiently
sloppy in its wording that one _might_ get the idea that the OP
thinks _only_ water absorbs the microwaves. But I read it as
only noting a preferential absorption by water (which I think
is correct).

However, you might be interested in an experiment in which
you place two cups, one with water and one with oil and both
at room temperature, in a microwave and run it for various
(short! no need to invoke your disaster scenario!) times, and
compare the temperatures afterwards...

Carnivore269 typed:
> Bob Pastorio > wrote in message
> some bs as usual...
>> 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. %-)
>
> C. (who also likes to melt peeps in hot cocoa...)

http://www.peepresearch.org/index.html

Michael Siemon wrote:
> In article >,
> Bob Pastorio > wrote:
>=20
>=20
>>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 penetrat=
e the
>>>>>food and heat it from the inside also.
>>>>
>>>>Not really. Microwaves are energy sources and, as such, need to=20
>>>>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 leadi=
ng
>>>the blind here. Microwaves concentrate on the water content. That's w=
hy
>>>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 bef=
ore
>>>the hotdog is even warm, it's because the moisture (WATER) content is
>>>higher in the bread.
>>>=20
>>>Damn I'm buzzed tonight.
>>
>>It sounds like it. Lousy physics.
>=20
>=20
> Sez who? Microwaves are just photons, bouncing around in the oven until=

> absorbed. I believe that, whatever the state of the buzzed poster, the
> frequency (or distribution of frequencies) in a microwave oven _is_, in=

> fact, designed for the absorption spectrum of water. Other stuff (anima=
l
> and vegetable tissue...) will also absorb some of the photons (and heat=

> up accordingly), but the bulk of the heating does (IIRC) come from
> absorption by water.

Then why the caveats about putting metals in the mike? Why and how do=20
browning trays work?

Waves, photons...

Here's an article I wrote a while back about microwaves.

Microwave mysteries exposed

Here's one of the new, persistent falsehoods - microwaves cook from=20
the inside out.
That's just plain wrong. Period. Not my opinion, here; the laws of=20
physics.
Microwave energy has to pass through the outside of food before it=20
can get to the inside, just like any other kind of energy and the=20
normal penetration is between 3/4 and 1 =BD inches. No more. Don't=20
believe me? Try this. Put a five-pound beef roast in the mike and=20
fire it up. After about five minutes, pull it out, cut it in half and=20
feel the cut surface. Here's what you'll find: the outside is hot=20
and the center is still cold.
So, what are these microwaves, anyway? This is a small joke... a=20
microwave is a really, really tiny shake of a hand. A micro-wave, get=20
it (elbow in the ribs), get it? I said the joke was small.
So, what are these microwaves, anyway? Here's an oversimplified=20
explanation. Textbooks on physics say that "microwaves" are very=20
short waves of electromagnetic energy. Short compared to what? The=20
light of the sun or radio waves, both of which are also=20
electromagnetic energy. Those tall radio station transmitter towers=20
we see around the area send out invisible waves that your radio=20
converts to sound. (Don't ask!) Radio waves range from about three=20
feet to several miles long. When you listen to Jim Britt and me on=20
WSVA tomorrow (10 to noon), the waves coming to your radio will be=20
about 1,800 feet long. Microwaves are less than five inches long -=20
4.81 inches, about. Microwave ovens have transmitters, too, except=20
they're enclosed and contained by the cabinetry of the oven.
The oven creates an energy field that alternates between positive and=20
negative poles. Remember those magnets in school? These changes in=20
polarity very slightly move the positive and negative particles in=20
food. Engineers say the molecules are 'excited'. Here's the real=20
deal - 2,450,000,000 times a second these waves switch back and forth=20
between the poles. This makes the molecules of food vibrate and bump=20
into each other and the vibration causes heat. Two and a half billion=20
times a second! The places where the waves have penetrated get hot=20
first and by conduction the other parts of the food get hot, too.=20
Conduction is how the traditional cooking methods work. In your=20
broiler, you heat the outside of a steak and the heat is carried=20
(conducted) through the meat to the center. Same with microwaves -=20
with the one condition that, misunderstood, may have helped create the=20
error mentioned at the beginning of the article. Where the microwaves=20
penetrate food, there is heating going on both at and right under the=20
surface at the same time.
Let's get away from all this theory. A microwave oven is another=20
kitchen tool. That's all. Like all tools, it was designed to=20
properly perform a certain series of tasks.
Like all other tools, people use them for other things as well. Most=20
uses not endorsed by the manufacturers make me nervous and I=20
specifically recommend against them. This is an appliance with the=20
very real possibility of hazard if used unwisely. We've all heard=20
stories about someone doing something stupid in the microwave -=20
ranging from the relatively harmless (if messy) exploding of an egg or=20
a plate of beans (took me forever to clean up) to gruesome stories of=20
someone trying to dry a freshly washed cat or dog. The food ones=20
sound believable; the others stretch the old imagination and make me=20
shudder. Here's my position - I don't ever want anyone who thought=20
that drying a dog in a microwave was a good idea to tell me about it.=20
Or anything else. Anybody that stupid should only be permitted to=20
eat with rubber utensils.
Like all tools, there are opportunities and limits with microwave=20
ovens. The first and most important limit is that it needs a cook to=20
attend it. On the face of it, this would seem obvious, but watching=20
people use them tells you it isn't. People set the timer to run for=20
some amount of time and then stand there waiting for it to finish as=20
though the time were ordained in heaven. As though you can't even=20
open the door to look at what's going on until the bell rings or that=20
obnoxious buzzer runs its fingernails down your personal blackboard.=20
As though the manufacturers of convenience foods designed their=20
products for your house only. Think of the timer as an on-off switch=20
instead. If you want to know what's going on, stop it and look. It's=20
your machine; do it. Somewhat off the subject but fascinating - have=20
you ever watched someone rush over to a ringing phone and wait for the=20
ring to end before picking it up. What's going on here? Huh?
One big limit to our getting maximum benefit from our mikes is what=20
we want to believe. I've had people tell me they could taste the=20
difference between teas and coffees made with micro-heated water and=20
stovetop heated water. Right. And this bottle of wine is an amusing=20
example of a presumptuous upstart with good lineage, an attitude=20
problem and the clear scent of Wyoming boysenberries. Hey, really?=20
You can taste the difference?
Another limit is to think it's an oven, someplace to roast,=20
because it looks like one. Appearances can be deceiving.=20
Essentially, what you have is a giant steamer. It's a 'moist' cooking=20
process as opposed to the 'dry' cooking that takes place in the gas or=20
electric oven in your stove. That's why baked potatoes don't have a=20
crisp skin when they're cooked in the mike. It's not bad, just different=
=2E
Here's the other major microwave issue. Not all microwaves are=20
alike. I don't mean the cabinetry or the bells and whistles. I mean=20
the workings. Some put out more power than others. I have a 1,400=20
watt commercial unit. Little more powerful than your average home=20
unit. Boils a cup of water in 30 seconds. But it even gets more=20
complicated than that. The voltage of your house determines how fast=20
and consistently you'll cook. The voltage will differ depending on=20
which power company provides your electricity. It will also change=20
depending on time of year, time of day and other Murphy's Law=20
variables. Not only will your mike not cook like everybody else's, it=20
won't even cook like yours - all the time.

Here are a dozen microwave considerations -
* Like all cooking processes, you need to supervise it, check on=20
things, see how it's going. Like all cooking processes, whether they=20
involve roasting, skillets, charcoal or anything. Some things need to=20
be rotated. Everything needs to be looked at periodically.
* Big pieces take longer than small pieces. A beef roast will take=20
longer than the same weight of beef cubes. And one needs to be=20
turned, the other needs to be stirred.
* Small amounts cook faster than large amounts. Sounds obvious,=20
doesn't it? Two potatoes take almost twice as long as one. Except,=20
in a conventional oven, one or 10 potatoes bake in the same amount of=20
time, don't they? Yes.
* Dense foods take longer than airy ones. Cake heats faster than a=20
potato. Now, let me halfway contradict myself: meat with bones cooks=20
faster than boneless cuts, but boneless cooks more evenly. Bone=20
conducts heat faster than meat. Same with fat: the more fat the=20
faster it cooks.
* Moist foods cook faster than dry foods. We're talking about the=20
contents of the food, not the surface. Microwaves excite water, sugar=20
and some fats better than anything.
* Foods at room temperature cook faster than chilled or frozen foods.=20
Another obvious one. When the frozen entree says a total of 10=20
minutes and the fresh equivalent would only take 5 or 6 minutes, it=20
isn't a mistake. First you thaw, then cooking starts. Microwaves=20
don't do much to ice; they work a whole lot better with water.
* Round shapes of food and containers cook more evenly than square or=20
rectangular. With squares, more energy gets to the corners and that=20
may overcook them. For a solution, keep reading.
* Tall foods (whole chickens, roasts, etc.) might need to be shielded=20
or turned. This is one you don't hear about but makes sense when you=20
think about it. The energy comes through a hole in the top of the=20
oven. The closer anything is to the hole, the more energy it will=20
get. And the more quickly and unevenly it will cook.
* The same food cooked in two different casserole-type dishes will=20
cook faster in a shallow, wide one than a deep, narrow one. It's=20
simply a matter of how much surface area is exposed; wide lets more=20
surface show. Sloping sided casseroles may cause food to burn because=20
the food at the top parts of the side is thinner than the food in the=20
middle of the plate. Use straight sided, round, shallow dishes for=20
the best situation.
* Here's where we bump into another microwave misconception. You can=20
shield parts of what you're cooking by covering with foil because=20
microwaves don't penetrate metals. Stop shouting. You can (and there=20
are occasions when you want to) put metal in your mike; you just have=20
to know how. Think about this for a minute. Did your mike come with=20
a probe? What do you think it's made of? Right, metal and plastic.=20
The walls are metal and so are some parts of the turntable. Here are=20
the rules for using aluminum foil in your oven: 1. Keep it at least an=20
inch away from the walls and other pieces of foil to prevent sparking=20
(arcing). 2. Have at least the equivalent of a cup of food in the=20
oven when there's foil in it. 3. No gold or silver - utensils or=20
plate rims. It makes some of the prettiest fireworks right there in=20
the oven. Now, back to the food. Put a strip of foil down the center=20
of a chicken breast, covering the keel bone. It slows the cooking at=20
the bone and prevents overcooking the delicate breast meat. The strip=20
of foil should be about an inch and a half wide. Wrap a small piece=20
around the narrow end of a chicken leg and around wing tips. The legs=20
and wings look prettier when they're done. Put foil pieces on the=20
outside of the narrow ends of glass loaf pans when baking quick breads=20
or cakes. Protects against too-fast cooking. Same with corners on=20
square glass cake pans - just wrap/drape a piece of foil around each=20
corner. In every case, remove near the end of cooking.
* To test any of your plates to see if they're microwave-safe, put=20
them (one at a time) into the mike alongside a cup or two of water in=20
a glass or plastic measuring cup. Run the oven for a minute or so.=20
Very carefully, feel the plate. If it's hot or even warm, don't use=20
it in the mike. Cool means it's ok.

Microwave ovens are wonderful tools but they need to be treated like=20
our other kitchen helpers. Exactly. Each tool in its place and with=20
a specific purpose. Don't ask about the "papier-mache' for the school=20
project" incident with the Cuisinart. Right. Just like in real life.
You know somebody will try to soften too-hard modeling clay in it.=20
Or dry the paint on a model airplane. And maybe they'll have their=20
own personal meltdown in their very own kitchen. Still, maybe=20
somebody will find a way to dry flowers in it or dehydrate some of=20
this summer's tomatoes...

> <http://www.news.cornell.edu/releases/June96/iftdatta.bpf.html>

Pastorio

"Bob Pastorio" > wrote in message
...

> Then why the caveats about putting metals in the mike? Why and how do
> browning trays work?
>
> Waves, photons...
>
> Here's an article I wrote a while back about microwaves.
>

So in your own mind, if you wrote it, it has to be true?????

Boy, your head must be swelled almost as that 100# pumpkin I just saw

You are a true loser

Blair P. Houghton > wrote:

> Herself > wrote:
> >Blair P. Houghton > wrote:
> >
> >> Herself > wrote:
> >> >What about the gajillion ways to not tear up when cutting onion? I was
> >> >told hold a wooden matchstick in my mouth (not lit). Still hasn't
> >> >worked.
> >>
> >> Do what I do: buy a house with a central-air register
> >> behind your head. The fumes blow away from you and
> >> you wonder what all these fools are doing whining about
> >> slicing onions.
> >
> >And then pick the bits of dust off the chopped onion? :-)
>
> What do you think gravity is doing when the air isn't blowing?
>
> You might as well get some onions sliced in the meantime.

Yeah, but I'm not installing central air here...the workmen would think
I'm nuts :-).
--
'Tis Herself

"TonyP" > wrote in message
news
> 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.
>

You're the one who needs to do research. Microwaves are absorbed by water,
yes, but also by fats and sugars.


--
Peter Aitken

Remove the crap from my email address before using.

"me" > wrote in message
. com...
>
> "Bob Pastorio" > wrote in message
> ...
>
> > Then why the caveats about putting metals in the mike? Why and how do
> > browning trays work?
> >
> > Waves, photons...
> >
> > Here's an article I wrote a while back about microwaves.
> >
>
> So in your own mind, if you wrote it, it has to be true?????
>
> Boy, your head must be swelled almost as that 100# pumpkin I just saw
>
> You are a true loser
>
>
If you think that some of the information in Bob's article is false how
about presenting your opinions with some backup facts? Why not write a
better article yourself and post it here? Bob is trying to present some
useful information and all you can do is whine. Sounds like a classic case
of envy to me. It's clear who is really the loser here.

--
Peter Aitken

Remove the crap from my email address before using.

"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.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > writes:

>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.

Size is not the issue. The peep's centers contain more water... as they age
the centers contain even more water relative to the exteriors, due to
evaporation... the more water dense a portion of a food the more dramatically
that portion will be affected by microwaves.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Peter Aitken" > wrote in message
...
> "me" > wrote in message
> . com...
> >
> > "Bob Pastorio" > wrote in message
> > ...
> >
> > > Then why the caveats about putting metals in the mike? Why and how do
> > > browning trays work?
> > >
> > > Waves, photons...
> > >
> > > Here's an article I wrote a while back about microwaves.
> > >
> >
> > So in your own mind, if you wrote it, it has to be true?????
> >
> > Boy, your head must be swelled almost as that 100# pumpkin I just saw
> >
> > You are a true loser
> >
> >
> If you think that some of the information in Bob's article is false how
> about presenting your opinions with some backup facts? Why not write a
> better article yourself and post it here? Bob is trying to present some
> useful information and all you can do is whine. Sounds like a classic case
> of envy to me. It's clear who is really the loser here.
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>
As your signature indicates, you are full of CRAP.
You've got your head shoved so far up passtorio's ass you can't see that he
just plagiarizes like his buddy sheldum..Thats why he hates sheldum so much

myself and I

"me" > writes:

>You've got your head shoved so far up passtorio's WOP ass you can't see that
he
>just plagiarizes like his buddy sheldum(B)..Thats why he hates sheldum(B) so
much

Shut the **** up, ASSHOLE INSPECTOR, who contributes NOTHING!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"me" > wrote in message
om...
>
> "Peter Aitken" > wrote in message
> ...
> > "me" > wrote in message
> > . com...
> > >
> > > "Bob Pastorio" > wrote in message
> > > ...
> > >
> > > > Then why the caveats about putting metals in the mike? Why and how
do
> > > > browning trays work?
> > > >
> > > > Waves, photons...
> > > >
> > > > Here's an article I wrote a while back about microwaves.
> > > >
> > >
> > > So in your own mind, if you wrote it, it has to be true?????
> > >
> > > Boy, your head must be swelled almost as that 100# pumpkin I just saw
> > >
> > > You are a true loser
> > >
> > >
> > If you think that some of the information in Bob's article is false how
> > about presenting your opinions with some backup facts? Why not write a
> > better article yourself and post it here? Bob is trying to present some
> > useful information and all you can do is whine. Sounds like a classic
case
> > of envy to me. It's clear who is really the loser here.
> >
> > --
> > Peter Aitken
> >
> > Remove the crap from my email address before using.
> >
> >
> As your signature indicates, you are full of CRAP.
> You've got your head shoved so far up passtorio's ass you can't see that
he
> just plagiarizes like his buddy sheldum..Thats why he hates sheldum so
much
>
> myself and I
>

Stupid, ignorant, and rude. Gee, you're 3 for 3!


--
Peter Aitken

Remove the crap from my email address before using.

Ken Davey wrote:

>
>>Come on, if your really interested do some reasearch. The blind leading
>>the blind here. Microwaves concentrate on the water content.
>
>
>
> If you believe that here is a little experiment you can try.
> Put sone cooking oil in your microwave and see what happens.
> Hint - Make sure your fire insurance is paid up. (g)
>



My instructor in a Materials class had made a crucible out of some form
of microwave absorbing ceramic. He would put aluminum in the crucible in
the nuke. Within a few minutes he would have molten aluminum.

No water involved.

On Wed, 22 Oct 2003 06:33:56 GMT, Michael Siemon >
wrote:

>In article >,
> "Ken Davey" > wrote:
>...
>> If you believe that here is a little experiment you can try.
>> Put sone cooking oil in your microwave and see what happens.
>> Hint - Make sure your fire insurance is paid up. (g)
>
>Umm, undoubtedly other things than water absorb microwaves
>of the same frequencies, though the spectral distribution
>is different. The article you are responding to is sufficiently
>sloppy in its wording that one _might_ get the idea that the OP
>thinks _only_ water absorbs the microwaves. But I read it as
>only noting a preferential absorption by water (which I think
>is correct).

I thought the reason water heats so well was because the microwaves are
more efficient at 'getting' asymmetrical molecules to vibrate.

" BOB" > wrote in message > ...
> Carnivore269 typed:
> > Bob Pastorio > wrote in message
> > some bs as usual...
> >> 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. %-)
> >
> > C. (who also likes to melt peeps in hot cocoa...)
>
> http://www.peepresearch.org/index.html

You are eeeeeeevil! LOL!

Thanks for the link. I have to post it now on RCB.

C. ;-)

On Wed, 22 Oct 2003 14:27:10 +0000, Peter Aitken wrote:

> "TonyP" > wrote in message
> news
>> 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.
>>
>
> You're the one who needs to do research. Microwaves are absorbed by water,
> yes, but also by fats and sugars.

I didn't say that.

Microwaves agitate water molecules more than any other molecule. So,
foods (or areas within the food) with a higher water content cook MUCH
faster than foods (or areas within the food) containing less water OR
other substances (ie FAT) made of molecules with a higher dipole moment.

LOL

Tony

"TonyP" > wrote in message
news
> On Wed, 22 Oct 2003 14:27:10 +0000, Peter Aitken wrote:
>
> > "TonyP" > wrote in message
> > news
> >> 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.
> >>
> >
> > You're the one who needs to do research. Microwaves are absorbed by
water,
> > yes, but also by fats and sugars.
>
> I didn't say that.
>

Didn't say what?

> Microwaves agitate water molecules more than any other molecule. So,
> foods (or areas within the food) with a higher water content cook MUCH
> faster than foods (or areas within the food) containing less water OR
> other substances (ie FAT) made of molecules with a higher dipole moment.

I am amazed! I suggest that you do some research and by gum you actually
did! Good for you - if only more people on the group took your approach.


--
Peter Aitken

Remove the crap from my email address before using.

In article >, Bob Pastorio
> wrote:


> >>>>>But this one is true! It may be over-simplified, but, in comparison=
> to
> >>>>>regular ovens, which heat only from the outside, microwaves penetrat=
> e the
> >>>>>food and heat it from the inside also.
> >>>>
> >>>>Not really. Microwaves are energy sources and, as such, need to=20
> >>>>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.


But the surface is exposed to the cool air, thus cooling it down. As I
posted, the claim is an over-simplification. However, I think that it is
a useful explanation as to why microwave cooking is different than using a
conventional oven. A good example is a potato. It takes a long time to
cook a potato in a conventional oven. A potato cooks very quickly in the
mw, but doesn't have that same skin because it has been cooked on the
inside at the same time the outside was cooked, and it didn't have that
dry heat that crisps the skin.


Lots of good info down below. I've snipped what I agree with or don't
know about.



> Here's an article I wrote a while back about microwaves.
>
> Microwave mysteries exposed
>
> Here's one of the new, persistent falsehoods - microwaves cook from=20
> the inside out.
> That's just plain wrong. Period. Not my opinion, here; the
laws of=20
> physics.
> Microwave energy has to pass through the outside of food before it=20
> can get to the inside, just like any other kind of energy and the=20
> normal penetration is between 3/4 and 1 =BD inches. No more. Don't=20

Microwaves only give up their energy when they are absorbed by the
molecule. A microwave that passes through the exterior does not heat it
up. More energy will be absorbed by the exterior, but not by a
significant amount.


> believe me? Try this. Put a five-pound beef roast in the mike and=20
> fire it up. After about five minutes, pull it out, cut it in half and=20
> feel the cut surface. Here's what you'll find: the outside is hot=20
> and the center is still cold.


We are in agreement that anything thicker than the penetration of the
microwaves cannot be cooked by the microwaves. The center must be cooked
by the conduction of heat from the part heated by the microwaves.



> explanation. Textbooks on physics say that "microwaves" are very=20
> short waves of electromagnetic energy. Short compared to what? The=20
> light of the sun or radio waves, both of which are also=20
> electromagnetic energy. Those tall radio station transmitter towers=20


As you say, microwaves are simply very short radio waves. However, light
is *much* shorter than microwaves. The length of light waves is measured
in angstroms, which are one hundred-millionth of a centimeter.



> broiler, you heat the outside of a steak and the heat is carried=20
> (conducted) through the meat to the center. Same with microwaves -=20
> with the one condition that, misunderstood, may have helped create the=20
> error mentioned at the beginning of the article. Where the microwaves=20
> penetrate food, there is heating going on both at and right under the=20
> surface at the same time.


Most of the time, microwaves cook primarily through excitation of the
molecules. Cooking by conduction is a minor part of microwave cooking.
Cooking by conduction is better done with a conventional stove.



> complicated than that. The voltage of your house determines how fast=20
> and consistently you'll cook. The voltage will differ depending on=20
> which power company provides your electricity. It will also change=20
> depending on time of year, time of day and other Murphy's Law=20

I don't believe that voltage fluctuations would make a big difference.
Voltage is pretty standard, other than brownouts. The power rating of the
stove and the accuracy of measurement of ingredients would be bigger
factors.



> * The same food cooked in two different casserole-type dishes will=20
> cook faster in a shallow, wide one than a deep, narrow one. It's=20
> simply a matter of how much surface area is exposed; wide lets more=20
> surface show.


Surface area is not relevant. Microwave ovens are designed to scatter the
microwaves all through the oven. The microwaves penetrate the food from
all sides, including the bottom.

--
Dan Abel
Sonoma State University
AIS

Carnivore269 typed:
> " BOB" wrote ...
>> Carnivore269 typed:
>>> 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. %-)
>>>
>>> C. (who also likes to melt peeps in hot cocoa...)
>>
>> http://www.peepresearch.org/index.html
>
> You are eeeeeeevil! LOL!
>
> Thanks for the link. I have to post it now on RCB.
>
> C. ;-)

There is even a newsgroup...
alt.food.peeps

Have fun!

BOB

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

Dan Abel wrote:

> In article >, Bob Pastorio
> > wrote:

>>* The same food cooked in two different casserole-type dishes will=20
>>cook faster in a shallow, wide one than a deep, narrow one. It's=20
>>simply a matter of how much surface area is exposed; wide lets more=20
>>surface show.
>
> Surface area is not relevant. Microwave ovens are designed to scatter the
> microwaves all through the oven. The microwaves penetrate the food from
> all sides, including the bottom.

Ideally, this is so. The reason for turntables is that the waves
aren't evenly distributed even though there's a "stirrer" to improve
it. Additionally, the amount, placement and shape of the food will
have an effect on the cooking.

A wide, flat piece on a turntable will cook more quickly and
thoroughly in the same time than a sphere of the same volume.

Change of subject: in the past few days, a couple of my posts have
showed up with those =20 thingies. Of the dozens of posts, only a
couple have had them. Anybody have any ideas what causes it? Same
computer, same programs with same settings.

Pastorio

me wrote:

> "Bob Pastorio" > wrote in message
> ...
>
>>Then why the caveats about putting metals in the mike? Why and how do
>>browning trays work?
>>
>>Waves, photons...
>>
>>Here's an article I wrote a while back about microwaves.
>
> So in your own mind, if you wrote it, it has to be true?????

No, shitwit. The sources I researched were a couple of physics texts,
an engineer from Amana and a physicist from a nearby university. I
translated it into techless talk so that even brainless trailer trash
could understand it.

Sorry it went over your head.

Pastorio

> Boy, your head must be swelled almost as that 100# pumpkin I just saw
> You are a true loser

On Wed, 22 Oct 2003 19:30:52 +0000, Peter Aitken wrote:

> "TonyP" > wrote in message
> news
>> On Wed, 22 Oct 2003 14:27:10 +0000, Peter Aitken wrote:
>>
>> > "TonyP" > wrote in message
>> > news >> >> 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.
>> >>
>> >
>> > You're the one who needs to do research. Microwaves are absorbed by
> water,
>> > yes, but also by fats and sugars.
>>
>> I didn't say that.
>>
>
> Didn't say what?

Didn't say water was the only thing that absorbed microwaves.

>
>> Microwaves agitate water molecules more than any other molecule. So,
>> foods (or areas within the food) with a higher water content cook MUCH
>> faster than foods (or areas within the food) containing less water OR
>> other substances (ie FAT) made of molecules with a higher dipole moment.
>
> I am amazed! I suggest that you do some research and by gum you actually
> did! Good for you - if only more people on the group took your approach.

I didn't have to reasearch, I know how it works and most people got the
jist of what I was saying. Apparently you needed a picture or are TRYING
to be either an ass or know it all. 99% of all things cooked in the
microwave get hot quickly because of our friend H2O. The ammount of
reaction from fat, sugars, etc is minor in comparison.

Tony

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.