Even Gordon Ramsey gets it wrong!

Microwave food does NOT heat from the "middle"!

I only use a microwave to heat water (coffee, broth, etc). I DO have
a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
microwave. I gotta "overcook" the dogs UNTIL the center is even hot!

nb

notbob wrote:
>
> Even Gordon Ramsey gets it wrong!
>
> Microwave food does NOT heat from the "middle"!
>
> I only use a microwave to heat water (coffee, broth, etc). I DO have
> a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
> microwave. I gotta "overcook" the dogs UNTIL the center is even hot!

I've seemed to notice that a microwave cooks from the bottom,
not the middle.

I use mine often. It has a turntable but....
Cook it for a bit, then let it sit for a few minutes,
then flip it over and cook a bit more.

Depending on what you're cooking, do that a few times.

For hotdogs, for example, I'll cook 2 from the fridge
for about 111 seconds. Let them sit for a few minutes,
flip them over and cook more for about 44 more seconds.
At this time they should split open and be hot.

Then I'll hold over my gas burner using tongs to
blacken. Good dogs.

For frozen dinners, commercial or homemade, heat for a
good while and again, let it sit for several minutes,
they heat again. Always small steps with waiting time
in between.

IOW, microwaving should always be done in steps with a
time in between to let the heat spread throughout the
food. Trying to cook anything in one step doesn't work

Microwaving is a great tool but needs to be babied.

I've cooked a frozen solid chicken breast in a short
time to perfection but it takes about 5 short microwave
times with the wait minutes inbetween before continuing the
cooking.

It's my main cooking utensil.

On Sunday, October 13, 2019 at 12:22:18 PM UTC-4, notbob wrote:
> Even Gordon Ramsey gets it wrong!
>
> Microwave food does NOT heat from the "middle"!
>
> I only use a microwave to heat water (coffee, broth, etc). I DO have
> a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
> microwave. I gotta "overcook" the dogs UNTIL the center is even hot!
>
> nb

I prefer beef tubes grilled until brown.

Although hot dogs are quite far down my list. I'd rather eat kielbasa,
which I almost always have in the freezer.

Cindy Hamilton

On 13 Oct 2019 16:22:13 GMT, notbob > wrote:

>
>Even Gordon Ramsey gets it wrong!
>
>Microwave food does NOT heat from the "middle"!
>
>I only use a microwave to heat water (coffee, broth, etc). I DO have
>a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
>microwave. I gotta "overcook" the dogs UNTIL the center is even hot!

"Do Microwaves Cook Food From The Inside Out?
No, it is not even remotely true. Microwaves cook food from the
outside in, just like a regular oven. In fact, most of the cooking on
the inside of the food, depending on its thickness, is done by heat
conduction from the outside surfaces inwards, as the microwaves do not
actually penetrate that far into the food."

<https://culinarylore.com/food-science:do-microwaves-cook-from-the-inside-out/>

On 2019-10-13, Gary > wrote:

> It's my main cooking utensil.

I rarely use mine to cook with. I use it as as a cooking "adjunct"
fer warming stuff.

Try melting a stick of cold butter and check it every 10 secs. Mine
melts from the outside.

nb

On 13 Oct 2019 16:22:13 GMT, notbob wrote:

> [...] (hot dogs, hot links, etc) heated in the microwave.
> I gotta "overcook" the dogs UNTIL the center is even hot!

The mistake you are making is cooking just one at a time. Always cook two.
If you really only want one, cut it in half to make two small ones.

Just be sure to place them to form opposite edges of a square. That way,
the middle (of each sausage) is not shielded from the microwaves.

On Sunday, October 13, 2019 at 7:37:15 AM UTC-10, Mike_Duffy wrote:
> On 13 Oct 2019 16:22:13 GMT, notbob wrote:
>
> > [...] (hot dogs, hot links, etc) heated in the microwave.
> > I gotta "overcook" the dogs UNTIL the center is even hot!
>
> The mistake you are making is cooking just one at a time. Always cook two..
> If you really only want one, cut it in half to make two small ones.
>
> Just be sure to place them to form opposite edges of a square. That way,
> the middle (of each sausage) is not shielded from the microwaves.

I just used the microwave to defrost 2 frozen English muffins. It took a minute. It's an awfully handy appliance.

My daddy used to work on US missiles defense installations on remote Pacific atolls. They would do tests of the system by launching missiles from California and tracking the trajectory. When they did a test, a siren would sound and the workers would have to get into bunkers. He said one guy got cooked. My dad never said if he got cooked from the inside out though. On a happier note, sometimes they'd use the radar to cook a turkey. Radar range indeed!

"Gary" wrote in message ...

notbob wrote:
>
> Even Gordon Ramsey gets it wrong!
>
> Microwave food does NOT heat from the "middle"!
>
> I only use a microwave to heat water (coffee, broth, etc). I DO have
> a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
> microwave. I gotta "overcook" the dogs UNTIL the center is even hot!

I've seemed to notice that a microwave cooks from the bottom,
not the middle.

I use mine often. It has a turntable but....
Cook it for a bit, then let it sit for a few minutes,
then flip it over and cook a bit more.

Depending on what you're cooking, do that a few times.

For hotdogs, for example, I'll cook 2 from the fridge
for about 111 seconds. Let them sit for a few minutes,
flip them over and cook more for about 44 more seconds.
At this time they should split open and be hot.

Then I'll hold over my gas burner using tongs to
blacken. Good dogs.

For frozen dinners, commercial or homemade, heat for a
good while and again, let it sit for several minutes,
they heat again. Always small steps with waiting time
in between.

IOW, microwaving should always be done in steps with a
time in between to let the heat spread throughout the
food. Trying to cook anything in one step doesn't work

Microwaving is a great tool but needs to be babied.

I've cooked a frozen solid chicken breast in a short
time to perfection but it takes about 5 short microwave
times with the wait minutes inbetween before continuing the
cooking.

It's my main cooking utensil.

===

I use my microwave a fair amount too, but mine is a 'flat base' and I
can get much more in it than my turntable one.

On 10/13/2019 1:30 PM, Bruce wrote:
> On 13 Oct 2019 16:22:13 GMT, notbob > wrote:
>
>>
>> Even Gordon Ramsey gets it wrong!
>>
>> Microwave food does NOT heat from the "middle"!
>>
>> I only use a microwave to heat water (coffee, broth, etc). I DO have
>> a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
>> microwave. I gotta "overcook" the dogs UNTIL the center is even hot!
>
> "Do Microwaves Cook Food From The Inside Out?
> No, it is not even remotely true. Microwaves cook food from the
> outside in, just like a regular oven. In fact, most of the cooking on
> the inside of the food, depending on its thickness, is done by heat
> conduction from the outside surfaces inwards, as the microwaves do not
> actually penetrate that far into the food."
>
> <https://culinarylore.com/food-science:do-microwaves-cook-from-the-inside-out/>
>

They talk about water being heated but sugar and fat heat even faster.

Most people just hit the button and let it go. Many things benefit from
lower power to allow the heat to move to the center more evenly. Many
foods are better reheated on lower power to allow the heat to travel
more evenly.

The other day I wanted to put a little bottled bbq sauce on something so
I took a partial bottle from the fridge to warm it. It is a plastic
bottle and the sauce left some residue on the walls of the bottle. I
put it in and hit the button for 30 seconds. The thin residue on the
side of the bottle heated quickly and softened the plastic so much it
was bending over about half way down. I took it out in 17 seconds. The
mass at the bottom warned a little,b ut nothing like the thin coating.
Most plastics don't soften until 180 degrees.

On Sunday, October 13, 2019 at 11:16:45 AM UTC-10, Ed Pawlowski wrote:
> On 10/13/2019 1:30 PM, Bruce wrote:
> > On 13 Oct 2019 16:22:13 GMT, notbob > wrote:
> >
> >>
> >> Even Gordon Ramsey gets it wrong!
> >>
> >> Microwave food does NOT heat from the "middle"!
> >>
> >> I only use a microwave to heat water (coffee, broth, etc). I DO have
> >> a weakness fer "beef tubes" (hot dogs, hot links, etc) heated in the
> >> microwave. I gotta "overcook" the dogs UNTIL the center is even hot!
> >
> > "Do Microwaves Cook Food From The Inside Out?
> > No, it is not even remotely true. Microwaves cook food from the
> > outside in, just like a regular oven. In fact, most of the cooking on
> > the inside of the food, depending on its thickness, is done by heat
> > conduction from the outside surfaces inwards, as the microwaves do not
> > actually penetrate that far into the food."
> >
> > <https://culinarylore.com/food-science:do-microwaves-cook-from-the-inside-out/>
> >
>
> They talk about water being heated but sugar and fat heat even faster.
>
> Most people just hit the button and let it go. Many things benefit from
> lower power to allow the heat to move to the center more evenly. Many
> foods are better reheated on lower power to allow the heat to travel
> more evenly.
>
> The other day I wanted to put a little bottled bbq sauce on something so
> I took a partial bottle from the fridge to warm it. It is a plastic
> bottle and the sauce left some residue on the walls of the bottle. I
> put it in and hit the button for 30 seconds. The thin residue on the
> side of the bottle heated quickly and softened the plastic so much it
> was bending over about half way down. I took it out in 17 seconds. The
> mass at the bottom warned a little,b ut nothing like the thin coating.
> Most plastics don't soften until 180 degrees.

Some folks like to use their microwave to dry out their hearing aids. Indeed it does that well. My guess is that the expected life expectancy of a hearing aid in the microwave is about 300 ms. What would be useful is a microwave oven that can be set for a cook time of 275 ms.

Cindy Hamilton wrote:
>
> I prefer beef tubes grilled until brown.

If I buy the cheap hotdogs, I'll load them up with condiments.
mutard, relish, onions and even ketchup

If I eat the all-beef dogs (Oscar Meyer is my favorite)
I'll eat them plain on a fresh bun or fresh white bread.
No condiments necessary.
>
> Although hot dogs are quite far down my list. I'd rather eat kielbasa,
> which I almost always have in the freezer.

My favorite dogs are the sausage dogs.
Specifically, Johnsonville cheese sausage dogs.
They are the best, imo.
Again, no condiments on them.
I just added them to my grocery list. It's been too long.

notbob wrote:
>
> On 2019-10-13, Gary > wrote:
>
> > It's my main cooking utensil.
>
> I rarely use mine to cook with. I use it as as a cooking "adjunct"
> fer warming stuff.
>
> Try melting a stick of cold butter and check it every 10 secs. Mine
> melts from the outside.

To soften a cold stick of butter, I'll microwave it for
no more than 10 seconds using my cheap 700watt microwave.

Normally, no issue as I keep butter on the counter 24/7

On Monday, October 14, 2019 at 1:08:28 PM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > I prefer beef tubes grilled until brown.
>
> If I buy the cheap hotdogs, I'll load them up with condiments.
> mutard, relish, onions and even ketchup
>
> If I eat the all-beef dogs (Oscar Meyer is my favorite)
> I'll eat them plain on a fresh bun or fresh white bread.
> No condiments necessary.

I only eat all-beef hot dogs. I like a lot of minced raw onion to
cover the taste of hot dogs.

Why do I eat them? Because they're quick and convenient when we're
working on some home improvement project.

> > Although hot dogs are quite far down my list. I'd rather eat kielbasa,
> > which I almost always have in the freezer.
>
> My favorite dogs are the sausage dogs.
> Specifically, Johnsonville cheese sausage dogs.
> They are the best, imo.
> Again, no condiments on them.
> I just added them to my grocery list. It's been too long.

No cheese for me. I like Kowalski (a Detroit brand) stadium
kielbasa. On good rye bread with a little spicy brown mustard.

Or, for that matter, next to good rye bread with a pile of
sauerkraut.

Cindy Hamilton

I fry hotdogs in butter.

On Mon, 14 Oct 2019 13:08:55 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I prefer beef tubes grilled until brown.
>
>If I buy the cheap hotdogs, I'll load them up with condiments.
>mutard, relish, onions and even ketchup
>
>If I eat the all-beef dogs (Oscar Meyer is my favorite)
>I'll eat them plain on a fresh bun or fresh white bread.
>No condiments necessary.
>>
>> Although hot dogs are quite far down my list. I'd rather eat kielbasa,
>> which I almost always have in the freezer.
>
>My favorite dogs are the sausage dogs.
>Specifically, Johnsonville cheese sausage dogs.
>They are the best, imo.
>Again, no condiments on them.
>I just added them to my grocery list. It's been too long.

My favorite are Sabrett in natural casing, easy to find in NYC but not
elsewhere ... they are the ones sold from the umbrella carts.
Used to be natural casing dawgs were sold at most delis and butcher
shops but not anymore. They used to be hand made with each link hand
tied with string. back in the '40s/'50s, butcher shops and delis
made their own. They'd hang on hooks, there were no plastic packs
back then. There was a large butcher shop in Hollywood, CA. that the
entire store was a refrigerator, with double doors at the entry. I'd
buy our meat there and when I brought my daughter shopping they'd give
her a dawg for each hand.
https://www.thetaylorhamman.com/5-lb...ste_p_358.html
I grew up in NYC when you couldn't walk a block without tripping over
a real kosher deli or a real German butcher shop... they sold real
Saw-Seege, not the fake-o crapola you find in plastic packs in every
stupidmarket today... those were the days when there were real Appys
everywhere, foods that gave powerful orgasms... couples would buy
chopped herring and bialis for dinner and they didn't need birth
control, they didn't need to have sex that night... chopped herring on
a biali smelled/tasted 'zactly the same!

On Mon, 14 Oct 2019 18:00:58 -0400, wrote:

>On Mon, 14 Oct 2019 13:08:55 -0400, Gary > wrote:
>
>>Cindy Hamilton wrote:
>>>
>>> I prefer beef tubes grilled until brown.
>>
>>If I buy the cheap hotdogs, I'll load them up with condiments.
>>mutard, relish, onions and even ketchup
>>
>>If I eat the all-beef dogs (Oscar Meyer is my favorite)
>>I'll eat them plain on a fresh bun or fresh white bread.
>>No condiments necessary.
>>>
>>> Although hot dogs are quite far down my list. I'd rather eat kielbasa,
>>> which I almost always have in the freezer.
>>
>>My favorite dogs are the sausage dogs.
>>Specifically, Johnsonville cheese sausage dogs.
>>They are the best, imo.
>>Again, no condiments on them.
>>I just added them to my grocery list. It's been too long.
>
>My favorite are Sabrett in natural casing, easy to find in NYC but not
>elsewhere ... they are the ones sold from the umbrella carts.

Oh, the Sabrett Skinless Beef Frankfurters?

"beef, water, salt, contains less than 2% of sorbitol, flavoring,
potassium lactate, paprika, garlic powder, hickory smoke flavor,
sodium diacetate, sodium erythorbate, sodium nitrite"

It must be really bad beef if they need to add "flavoring". What would
that be? Condensed cow farts?

On Mon, 14 Oct 2019 13:10:05 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, October 14, 2019 at 1:08:28 PM UTC-4, Gary wrote:
>> Cindy Hamilton wrote:
>> >
>> > I prefer beef tubes grilled until brown.
>>
>> If I buy the cheap hotdogs, I'll load them up with condiments.
>> mutard, relish, onions and even ketchup
>>
>> If I eat the all-beef dogs (Oscar Meyer is my favorite)

Oscar Meyer is the most TIAD tube steak on the planet.

>> I'll eat them plain on a fresh bun or fresh white bread.
>> No condiments necessary.
>
>I only eat all-beef hot dogs. I like a lot of minced raw onion to
>cover the taste of hot dogs.
>
>Why do I eat them? Because they're quick and convenient when we're
>working on some home improvement project.
>
>> > Although hot dogs are quite far down my list. I'd rather eat kielbasa,
>> > which I almost always have in the freezer.
>>
>> My favorite dogs are the sausage dogs.
>> Specifically, Johnsonville cheese sausage dogs.
>> They are the best, imo.
>> Again, no condiments on them.
>> I just added them to my grocery list. It's been too long.
>
>No cheese for me. I like Kowalski (a Detroit brand) stadium
>kielbasa. On good rye bread with a little spicy brown mustard.
>
>Or, for that matter, next to good rye bread with a pile of
>sauerkraut.
>
>Cindy Hamilton

Hopefully real Jewish rye with real barrel cured kraut, heated.

On Mon, 14 Oct 2019 13:08:55 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> I prefer beef tubes grilled until brown.
>
>If I buy the cheap hotdogs, I'll load them up with condiments.
>mutard, relish, onions and even ketchup
>
>If I eat the all-beef dogs (Oscar Meyer is my favorite)

Is it of the Oscar Mayer Premium Beef Franks that you speak?
"beef, water, corn syrup, cultured dextrose, contains less than 2% of
the following: dextrose, salt, cultured celery juice, distilled white
vinegar, sodium phosphate, cherry powder, flavor, extractives of
paprika"

Yumm, especially that "flavor". I wonder what these "franks" would
taste like without the "flavor".

>I'll eat them plain on a fresh bun or fresh white bread.
>No condiments necessary.
>>
>> Although hot dogs are quite far down my list. I'd rather eat kielbasa,
>> which I almost always have in the freezer.
>
>My favorite dogs are the sausage dogs.
>Specifically, Johnsonville cheese sausage dogs.

Speak you of the Johnsonville Sausage, Smoked, Chili Cheese?
"Pork, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese
(Milk, Cheese Culture, Salt, Enzymes), Water, Milkfat, Sodium
Phosphate, Salt, Sorbic Acid, Apo-Carotenal] and Less than 2% of the
Following: Salt, Corn Syrup, Potassium and Sodium Lactate, Chili
Pepper, Dehydrated Onion, Spices, Dextrose, Tomato Powder, Sodium
Diacetate, Sodium Tripolyphosphate, Monosodium Glutamate, Garlic
Powder, Brown Sugar, Sodium Erythorbate, Natural and Artificial
Flavors (with Modified Food Starch, Succinic Acid), Maltodextrin,
Sodium Nitrite, Collagen Casings"

Such a lovely balance of flavours.

>They are the best, imo.

Clearly.

>Again, no condiments on them.

Smart move. The condiments are already in the sausage. Don't eat too
much of them though. You might start lactating sodium.

>I just added them to my grocery list. It's been too long.

I bet you can't wait.

On Mon, 14 Oct 2019 18:10:49 -0400, wrote:

>On Mon, 14 Oct 2019 13:10:05 -0700 (PDT), Cindy Hamilton
> wrote:
>
>>Or, for that matter, next to good rye bread with a pile of
>>sauerkraut.
>>
>>Cindy Hamilton
>
>Hopefully real Jewish rye with real barrel cured kraut, heated.

I like non-Jewish rye too. Is that ok?

On Monday, October 14, 2019 at 6:18:27 PM UTC-4, Bruce wrote:
> On Mon, 14 Oct 2019 18:10:49 -0400, wrote:
>
> >On Mon, 14 Oct 2019 13:10:05 -0700 (PDT), Cindy Hamilton
> > wrote:
> >
> >>Or, for that matter, next to good rye bread with a pile of
> >>sauerkraut.
> >>
> >>Cindy Hamilton
> >
> >Hopefully real Jewish rye with real barrel cured kraut, heated.
>
> I like non-Jewish rye too. Is that ok?

I've never had a Jewish rye. Kosher delis use a light rye generally when they make a smoked meat sandwich. That's what it looks like. I purchase a German style flax seed rye bread. It's not good for regular sandwiches as it will break apart. It can be eaten open face with some good cold cuts on it. I eat it for breaky, buttered(not toasted) along with a boiled egg.

On Mon, 14 Oct 2019 15:45:51 -0700 (PDT), A Moose in Love
> wrote:

>On Monday, October 14, 2019 at 6:18:27 PM UTC-4, Bruce wrote:
>> On Mon, 14 Oct 2019 18:10:49 -0400, wrote:
>>
>> >On Mon, 14 Oct 2019 13:10:05 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> >
>> >>Or, for that matter, next to good rye bread with a pile of
>> >>sauerkraut.
>> >>
>> >>Cindy Hamilton
>> >
>> >Hopefully real Jewish rye with real barrel cured kraut, heated.
>>
>> I like non-Jewish rye too. Is that ok?
>
>I've never had a Jewish rye. Kosher delis use a light rye generally when they make a smoked meat sandwich. That's what it looks like. I purchase a German style flax seed rye bread. It's not good for regular sandwiches as it will break apart. It can be eaten open face with some good cold cuts on it. I eat it for breaky, buttered(not toasted) along with a boiled egg.

I don't know if the ryes I've had were Jewish or not. I'm not
judgmental. When I've made my own, it probably wasn't Jewish. At least
I didn't tell it to be.

wrote:
> foods that gave powerful orgasms... couples would buy
> chopped herring and bialis for dinner and they didn't need birth
> control, they didn't need to have sex that night...

Popeye, when people talk about hod dogs, I knew yoose would start up
about dicks and suck.

Little man, come out of yoose closet!

Bruce wrote:
> It must be really bad beef if they need to add "flavoring". What would
> that be? Condensed cow farts?

No. It's pure cow shit, scooped up with a genuine wooden shoe. The
foot sweat adds most of the flavor.

On Monday, October 14, 2019 at 5:45:55 PM UTC-5, A Moose in Love wrote:
>
> I've never had a Jewish rye. Kosher delis use a light rye generally when they make a smoked meat sandwich. That's what it looks like.
>
I don't know if I've ever had a Jewish rye either but my all time favorite is
that dark pumpernickel. I LOVE that stuff!!

On Mon, 14 Oct 2019 16:15:16 -0700 (PDT), "
> wrote:

>On Monday, October 14, 2019 at 5:45:55 PM UTC-5, A Moose in Love wrote:
>>
>> I've never had a Jewish rye. Kosher delis use a light rye generally when they make a smoked meat sandwich. That's what it looks like.
>>
>I don't know if I've ever had a Jewish rye either but my all time favorite is
>that dark pumpernickel. I LOVE that stuff!!

Me too. I know Dutch and German versions of it, but not specifically
Jewish.

On Monday, October 14, 2019 at 6:10:53 PM UTC-4, Sheldon wrote:
> On Mon, 14 Oct 2019 13:10:05 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Monday, October 14, 2019 at 1:08:28 PM UTC-4, Gary wrote:
> >> Cindy Hamilton wrote:
> >> >
> >> > I prefer beef tubes grilled until brown.
> >>
> >> If I buy the cheap hotdogs, I'll load them up with condiments.
> >> mutard, relish, onions and even ketchup
> >>
> >> If I eat the all-beef dogs (Oscar Meyer is my favorite)
>
> Oscar Meyer is the most TIAD tube steak on the planet.
>
> >> I'll eat them plain on a fresh bun or fresh white bread.
> >> No condiments necessary.
> >
> >I only eat all-beef hot dogs. I like a lot of minced raw onion to
> >cover the taste of hot dogs.
> >
> >Why do I eat them? Because they're quick and convenient when we're
> >working on some home improvement project.
> >
> >> > Although hot dogs are quite far down my list. I'd rather eat kielbasa,
> >> > which I almost always have in the freezer.
> >>
> >> My favorite dogs are the sausage dogs.
> >> Specifically, Johnsonville cheese sausage dogs.
> >> They are the best, imo.
> >> Again, no condiments on them.
> >> I just added them to my grocery list. It's been too long.
> >
> >No cheese for me. I like Kowalski (a Detroit brand) stadium
> >kielbasa. On good rye bread with a little spicy brown mustard.
> >
> >Or, for that matter, next to good rye bread with a pile of
> >sauerkraut.
> >
> >Cindy Hamilton
>
> Hopefully real Jewish rye with real barrel cured kraut, heated.

Yes on the rye; probably not on the kraut. Heated, of course.

Cindy Hamilton