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Kitchen myths and microwave cooking
"Carnivore269" > wrote in message
om... > Bob Pastorio > wrote in message >... > > Peter Aitken wrote: > > >> > > > 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? > I answered your question 2 posts back - quoted at the top here. -- Peter Aitken Remove the crap from my email address before using. |
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Kitchen myths and microwave cooking
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, 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. :-) |
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Kitchen myths and microwave cooking
"Peter Aitken" > wrote in message > ...
> "Carnivore269" > wrote in message > om... > > Bob Pastorio > wrote in message > >... > > > Peter Aitken wrote: > > > >> > > > > 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? > > > > I answered your question 2 posts back - quoted at the top here. Hmmmmmm... :-/ I see that, but I'm not sure that I understand it. My physics is a little rusty. ;-) I took those classes over 19 years ago.... If the waves from the microwave are evenly distributed across the space, why would the center of the peep get double waves? Sorry if this makes me sound like an idiot, I'm just trying to understand. C. |
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Kitchen myths and microwave cooking
"Carnivore269" > wrote in message
om... > "Peter Aitken" > wrote in message > ... > > "Carnivore269" > wrote in message > > om... > > > Bob Pastorio > wrote in message > > >... > > > > Peter Aitken wrote: > > > > >> > > > > > 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? > > > > > > > I answered your question 2 posts back - quoted at the top here. > > Hmmmmmm... :-/ I see that, but I'm not sure that I understand it. > My physics is a little rusty. ;-) I took those classes over 19 years > ago.... > If the waves from the microwave are evenly distributed across the > space, why would the center of the peep get double waves? > > Sorry if this makes me sound like an idiot, I'm just trying to > understand. > It's not as easy to explain as I thought! Let's simplify the situation by assuming that microwaves are coming only from the left and from the right. remember that MW penetrate only 1 to 1.5 inches. Let's use 1 inch penetration for this example. Suppose the peep is 1.75 inches thick. Then: - The right side of the peep gets waves from the right, but not waves from the left because they cannot penetrate the full 1.75 inches. Call this one dose of waves. - Likewise, The left side of the peep gets waves from the left, but not waves from the right because they cannot penetrate the full 1.75 inches. This too is one dose. - The center gets waves from both the left and the right because it is less than 1" from the surface so the waves can reach it. Voila, two doses. I hope this makes sense! Peter G. Aitken |
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Kitchen myths and microwave cooking
In article >, Frogleg
> wrote: > 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. I suspect that moisture distribution is the main factor. However, perhaps the fact that the outside is exposed to relatively cool air, and the inside tends to hold the heat, might be another factor. > >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 The above link mentions the "inside out" concept, and explains why people say that. -- Dan Abel Sonoma State University AIS |
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Kitchen myths and microwave cooking
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. :-) |
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Kitchen myths and microwave cooking
"Peter Aitken" > wrote in message >...
> "Carnivore269" > wrote in message > om... > > "Peter Aitken" > wrote in message > > ... > > > "Carnivore269" > wrote in message > > > om... > > > > Bob Pastorio > wrote in message > >... > > > > > Peter Aitken wrote: > > > > > >> > > > > > > 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? > > > > > > > > > > I answered your question 2 posts back - quoted at the top here. > > > > Hmmmmmm... :-/ I see that, but I'm not sure that I understand it. > > My physics is a little rusty. ;-) I took those classes over 19 years > > ago.... > > If the waves from the microwave are evenly distributed across the > > space, why would the center of the peep get double waves? > > > > Sorry if this makes me sound like an idiot, I'm just trying to > > understand. > > > > It's not as easy to explain as I thought! Let's simplify the situation by > assuming that microwaves are coming only from the left and from the right. > remember that MW penetrate only 1 to 1.5 inches. Let's use 1 inch > penetration for this example. Suppose the peep is 1.75 inches thick. Then: > > - The right side of the peep gets waves from the right, but not waves from > the left because they cannot penetrate the full 1.75 inches. Call this one > dose of waves. > > - Likewise, The left side of the peep gets waves from the left, but not > waves from the right because they cannot penetrate the full 1.75 inches. > This too is one dose. > > - The center gets waves from both the left and the right because it is less > than 1" from the surface so the waves can reach it. Voila, two doses. > > I hope this makes sense! > > Peter G. Aitken Ah! Got it. :-) So even tho' the microwave does not really cook from the inside out, the wave effect makes it SEEM that way with small items. One more stupid question then. My dad repaired a microwave once, back when they were WAY expensive, and it only had a single microwave emitter in the back corner of the oven. So how does it get bombarded from both sides? :-) Sorry, I just have this burning desire to totally understand the process. It's all Pastorio's fault. <G> If understanding the processes makes me a better cook, I'm all for it. :-D Thanks! C. |
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Kitchen myths and microwave cooking
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Kitchen myths and microwave cooking
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Kitchen myths and microwave cooking
In article >,
(Carnivore269) wrote: > "Peter Aitken" > wrote in message >... > > It's not as easy to explain as I thought! Let's simplify the situation by > > assuming that microwaves are coming only from the left and from the right. > > remember that MW penetrate only 1 to 1.5 inches. Let's use 1 inch > > penetration for this example. Suppose the peep is 1.75 inches thick. Then: > > > > - The right side of the peep gets waves from the right, but not waves from > > the left because they cannot penetrate the full 1.75 inches. Call this one > > dose of waves. Except that the waves from the left are penetrating almost to the right side. > One more stupid question then. My dad repaired a microwave once, back > when they were WAY expensive, and it only had a single microwave > emitter in the back corner of the oven. So how does it get bombarded > from both sides? :-) Usually there is a metal paddle near the exit which rotates. The microwaves hit this paddle and are bounced off in every direction. The walls, ceiling and floor of the microwave are also metal, and bounce the waves around. Some of the waves may bounce around several times before they finally hit the food, especially in the case of peeps, which are small. -- Dan Abel Sonoma State University AIS |
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Kitchen myths and microwave cooking
"Carnivore269" > wrote in message
om... > "Peter Aitken" > wrote in message >... > > "Carnivore269" > wrote in message > > om... > > > "Peter Aitken" > wrote in message > > > ... > > > > "Carnivore269" > wrote in message > > > > om... > > > > > Bob Pastorio > wrote in message > > >... > > > > > > Peter Aitken wrote: > > > > > > >> > > > > > > > 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? > > > > > > > > > > > > > I answered your question 2 posts back - quoted at the top here. > > > > > > Hmmmmmm... :-/ I see that, but I'm not sure that I understand it. > > > My physics is a little rusty. ;-) I took those classes over 19 years > > > ago.... > > > If the waves from the microwave are evenly distributed across the > > > space, why would the center of the peep get double waves? > > > > > > Sorry if this makes me sound like an idiot, I'm just trying to > > > understand. > > > > > > > It's not as easy to explain as I thought! Let's simplify the situation by > > assuming that microwaves are coming only from the left and from the right. > > remember that MW penetrate only 1 to 1.5 inches. Let's use 1 inch > > penetration for this example. Suppose the peep is 1.75 inches thick. Then: > > > > - The right side of the peep gets waves from the right, but not waves from > > the left because they cannot penetrate the full 1.75 inches. Call this one > > dose of waves. > > > > - Likewise, The left side of the peep gets waves from the left, but not > > waves from the right because they cannot penetrate the full 1.75 inches. > > This too is one dose. > > > > - The center gets waves from both the left and the right because it is less > > than 1" from the surface so the waves can reach it. Voila, two doses. > > > > I hope this makes sense! > > > > Peter G. Aitken > > Ah! Got it. :-) > So even tho' the microwave does not really cook from the inside out, > the wave effect makes it SEEM that way with small items. > > One more stupid question then. My dad repaired a microwave once, back > when they were WAY expensive, and it only had a single microwave > emitter in the back corner of the oven. So how does it get bombarded > from both sides? :-) > > Sorry, I just have this burning desire to totally understand the > process. > It's all Pastorio's fault. <G> If understanding the processes makes me > a better cook, I'm all for it. :-D > > Thanks! > C. I am not sure, but I think the oven is designed so the waves bounce off the sides. I respect your desire to understand all the details - it's sometimes hard to do! -- Peter Aitken Remove the crap from my email address before using. |
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Kitchen myths and microwave cooking
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Kitchen myths and microwave cooking
"Peter Aitken" > wrote in message m... > "Carnivore269" > wrote in message > om... > > "Peter Aitken" > wrote in message > >... > > > "Carnivore269" > wrote in message > > > om... > > > > "Peter Aitken" > wrote in message > > > > ... > > > > > "Carnivore269" > wrote in message > > > > > om... > > > > > > Bob Pastorio > wrote in message > > > >... > > > > > > > Peter Aitken wrote: > > > > > > > >> > > > > > > > > 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? > > > > > > > > > > > > > > > > I answered your question 2 posts back - quoted at the top here. > > > > > > > > Hmmmmmm... :-/ I see that, but I'm not sure that I understand it. > > > > My physics is a little rusty. ;-) I took those classes over 19 years > > > > ago.... > > > > If the waves from the microwave are evenly distributed across the > > > > space, why would the center of the peep get double waves? > > > > > > > > Sorry if this makes me sound like an idiot, I'm just trying to > > > > understand. > > > > > > > > > > It's not as easy to explain as I thought! Let's simplify the situation > by > > > assuming that microwaves are coming only from the left and from the > right. > > > remember that MW penetrate only 1 to 1.5 inches. Let's use 1 inch > > > penetration for this example. Suppose the peep is 1.75 inches thick. > Then: > > > > > > - The right side of the peep gets waves from the right, but not waves > from > > > the left because they cannot penetrate the full 1.75 inches. Call this > one > > > dose of waves. > > > > > > - Likewise, The left side of the peep gets waves from the left, but not > > > waves from the right because they cannot penetrate the full 1.75 inches. > > > This too is one dose. > > > > > > - The center gets waves from both the left and the right because it is > less > > > than 1" from the surface so the waves can reach it. Voila, two doses. > > > > > > I hope this makes sense! > > > > > > Peter G. Aitken > > > > Ah! Got it. :-) > > So even tho' the microwave does not really cook from the inside out, > > the wave effect makes it SEEM that way with small items. > > > > One more stupid question then. My dad repaired a microwave once, back > > when they were WAY expensive, and it only had a single microwave > > emitter in the back corner of the oven. So how does it get bombarded > > from both sides? :-) > > > > Sorry, I just have this burning desire to totally understand the > > process. > > It's all Pastorio's fault. <G> If understanding the processes makes me > > a better cook, I'm all for it. :-D > > > > Thanks! > > C. > > I am not sure, but I think the oven is designed so the waves bounce off the > sides. > Ok, given that that a frozen burrito is roughly an inch tall as it is laying on the plate, then why is the left third and right third hellish hot but the middle third is still frozen as an ice cube. Aren't the rays hitting the center on the top and going thru to the bottom and the rays hitting the bottom going thru to the top? So why is it still frozen? |
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Kitchen myths and microwave cooking
(Vince Poroke) wrote in message . com>...
> (Carnivore269) wrote in message . com>... > > 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. > > I have been reading you posts. You are too apologetic, stop it :-) > You are asking some great questions and you don't come across like an > idiot or anything. Keep it up, I am learning a lot based on your > inquisitivness. <grins> Thank you. :-) See my earlier history, that is why I seem to be a bit gunshy. <G> I'm just pleased that I am getting such great answers and nobody is treating me like an idiot. It's not been that way on some other usenet lists. <sigh> Probably my own fault, but still..... I've still not seen an answer about cooking pork or beef in the microwave? I CAN cook sausage, but that does not count. ;-) <hugs> C. |
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Kitchen myths and microwave cooking
Frank wrote:
> Ok, given that that a frozen burrito is roughly an inch tall as it is laying > on the plate, then why is the left third and right third hellish hot but the > middle third is still frozen as an ice cube. Aren't the rays hitting the > center on the top and going thru to the bottom and the rays hitting the > bottom going thru to the top? So why is it still frozen? Microwaves don't do much with ice. I don't know whether your description is accurate or not, but here's a possibility. The surface is exposed directly to air and would thaw much more quickly than the center. Thawed water will now be heated by the waves. They would warm the still-frozen parts gradually so they'd thaw, but that would be conduction heating and food is generally not a great conductor of heat. Pastorio |
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Kitchen myths and microwave cooking
Carnivore269 wrote:
> I've still not seen an answer about cooking pork or beef in the > microwave? > I CAN cook sausage, but that does not count. ;-) You can cook almost anything in a mike. It most likely won't be like whatever it is cooked in a more traditional manner. As for cooking pork or beef in a mike, it can certainly be done, but you have to take more care than simply plopping in on a plate and sliding it into the cavity. Get a cookbook on the subject. The recipes will be tested and should work better than the casual stuff you'll get online unless it's a good website. Pastorio |
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Kitchen myths and microwave cooking
In article >, "Frank"
> wrote: > Ok, given that that a frozen burrito is roughly an inch tall as it is laying > on the plate, then why is the left third and right third hellish hot but the > middle third is still frozen as an ice cube. Aren't the rays hitting the > center on the top and going thru to the bottom and the rays hitting the > bottom going thru to the top? So why is it still frozen? http://home.howstuffworks.com/framed...ave_ovens.html The above link gives a lot of fascinating info about microwaves. Somewhere buried in there is the answer to your question. What it says is that microwaves are good at heating water, but not good at heating ice. Since the ends of your burrito are on the ends, they are getting hit by microwaves from more directions than the center. Once the ice in the ends starts to melt, that water absorbs the microwaves much faster than the ice in the middle, so they get even hotter, which melts more ice, which causes the ends to absorb even more microwaves. The solution to your problem is to heat the burrito more slowly. This gives the heat a chance to melt the ice in more of the burrito. This is how the defrost cycle on your microwave works. -- Dan Abel Sonoma State University AIS |
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Kitchen myths and microwave cooking
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