On Fri, 26 Mar 2021 07:44:21 +1100, "Rod Speed"
wrote:



wrote in message
.. .
On Fri, 26 Mar 2021 05:00:26 +1100, "Rod Speed"
wrote:



wrote in message
...
On Thu, 25 Mar 2021 06:13:30 -0700 (PDT), trader_4
wrote:

On Wednesday, March 24, 2021 at 8:40:45 PM UTC-4, Rod Speed wrote:
Heywood wrote
Rod Speed wrote

I still hear this myth being pushed. Food does NOT heat from the
inside, it heats from the outside in. DUH!!

It heats any water molecules when they get passed through and
start
to
vibrate faster. If the water content is mostly on the inside
(like
a
pie) it would actually heat from the inside out. If not, it
wouldn't
heat from inside outwards.

The microwaves still act on the water molecules closest to the
surface
first. The center will be cold long after the outside burns when
you
cook on high.

That's bull****.

That is why they pulse the gun (temp control) and tell
you to let things rest. They are trying to get you to wait
until thermal conduction can even out the heating.

More bull****.

Best is to stir things you can and spread stuff out on the plate.

No need to do that.

Greftwell is right in that the microwaves only penetrate about an
inch
into the food.
Depends on the food. The reality is that if you cook
a leg of lamb in the microwave, it doesnt end up
cold on the inside when you cook it on high.

Don't you mean leg of kangaroo? And who in their right mind would cook
a leg of lamb in a microwave? Good grief.

Who would "cook" anything in a microwave.

Anyone with even half a clue, thats who.

They are meant just to heat things up

More utterly mindless bull**** with stuff
like cakes, rice, sausages, stews etc etc etc.

unless "cook" just means make it hot to you.

Mindlessly silly.

If you make real rice (not Uncle Ben's)

Yes I do.

or beef stew in the microwave,
I am glad I don't eat at your house.

You have always been, and always will be, completely and
utterly irrelevant. Where you might or might not eat in spades.
And irrelevant to whether its cooked in the microwave too.

Real rice done in a microwave is just as good as in a rice
cooker or in a saucepan on the stove top and is a lot easier
to do than in a saucepan once you get the detail right.

Potatoes done in their jackets in the microwave
are better than boiled potatoes done in a saucepan,
no added water is used in the microwave.

Frozen veg is better in a microwave than a saucepan
too, again, no added water with the microwave.

You dont have a ****ing clue about cooking, or anything else either.

I am not taking food advice from a country that invented Vegimite.

You are still talking about heating things up. That is not to be
confused with browning meat in a pan, deglazing and recovering the
fond, adding your other ingredients and simmering it for a few hours,
then making a sauce. You can't duplicate that in a microwave.
I bet you cook ribs in the microwave too and add some liquid smoke.
Yummy.