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#241
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On 12/31/2018 1:28 PM, William Gothberg wrote:
On Mon, 31 Dec 2018 03:48:02 -0000, Meanie wrote: On 12/30/2018 7:17 PM, William Gothberg wrote: On Mon, 31 Dec 2018 00:11:44 -0000, Meanie wrote: On 12/30/2018 12:44 PM, William Gothberg wrote: On Sun, 30 Dec 2018 17:28:31 -0000, Meanie wrote: On 12/30/2018 12:09 PM, William Gothberg wrote: On Sun, 30 Dec 2018 03:09:29 -0000, FMurtz wrote: William Gothberg wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use.* Getting warming times down to a couple of seconds might not be a good idea.* More speed is not always better. Bill +1 That about covers it.* Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-cooking-a-joy *That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor?* I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. Why do you persist in posting waffle about which you know absolutely nothing, twould be better to post on subjects you know* or ask and educate yourself about the other I know what a ****ing invertor is, I built my own solar panel system. LMFAO! There it is again. Nobody else brags about you therefore, brag about yourself when nobody asked. LMFAO! Pathetic ******. I wasn't bragging, I was stating I know how inverters work.* Why on earth would you see that as bragging?* You have some weird mental problem. It's simple.... beginning of sentence "I know how inverters work." end of sentence See that? No requirement of why or bragging about an accomplishment. I simply stated I know how they work. If required, you could explain the process of the inverter without stating you built something. But not you.... you do man! LMFAO! I know, we all have weird mental problems because you say so. You're the best! I backed up my reasoning as yo why I know how they work.* Why you see that as bragging, nobody knows. LMFAO! Pathetic ******. You're not very good at comprehending English are you?* I have built a solar power system using invertors by myself.* Therefore I know what an invertor is and how it works.* That is a statement of fact, not bragging. LMFAO! Pathetic ******. |
#242
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 07:18:47 -0000, Diesel wrote:
"William Gothberg" news GMT in alt.home.repair, wrote: On Sat, 29 Dec 2018 17:46:36 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 17:15:05 +0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Bill Cooking a steak in 2 minutes would likely be like cooking an egg in it's shell in a microwave. Zapp!! - Splatt!!!!!! even boiling a tall cup of water at 1000 watts can be dangerous Boiling of water occurs when bubbles of water vapor expand in liquid water and are released at its surface. When water is heated in a microwave, it may remain undisturbed during the heating process so that there are no nucleation sites around which bubbles may form. The superheated water may appear to be cooler than it really is since the water did not visibly boil. Bumping a cup of superheated water, adding another ingredient (e.g., salt or sugar), or stirring the water may cause it to boil, suddenly and violently. The water may boil over the cup or spray out as steam. To prevent this from happening, avoid reboiling water. Boiling drives dissolved gases out of water, so when you allow it to cool before boiling it again, there are fewer nucleation sites to allow boiling at the boiling point. Also, if you suspect water is hot enough that it should have boiled, move the container with a long-handled spoon so if explosively boiling occurs, you're less likely to get burned. Finally, avoid heating water longer than necessary. That's a myth. I've seen those silly posters in the workplace - never boil water on its own, don't take it out as soon as it stop heating etc, etc. NO! It's not a myth. The following is from first hand experience... I had a 1kw microwave I used for burritos. It died (the transformer puked); I replaced it with a 1100 watt model; didn't think 100watts would make much of a difference.. I put my burrito in, set the time, walked away.. it destroyed my burrito. burnt popcorn smell in my brand new microwave. Dunno why it smelled like burnt popcorn but, it did... Well I guess you should have reduced the time by a factor of 1.1.... Not wanting to be a dishonest ****, I didn't take it back to the store. I opted to clean it with vinegar and water. I've heard of someone throwing out a microwave because the bulb's gone, but not because it's dirty.... So, I took a mixing cup, added some vinegar (too much it turned out) and water. Microwaved it. Observed it begin to bubble up, then it stopped bubbling. The water was clear as can be, no surface activity. I thought the new microwave quit working! So, I got real close and continued watching the mixing cup; not appearing to do a damn thing. No more bubbles, no nothing. No activity I could see. Until ... ka ****ing boom! The door safety latches caught it, otherwise it would have drilled my happy ass right in the face as it opened violently, spilling super hot ****ing water all over my shoes (lucky for me, steel toe boots I hadn't removed yet) and alot of steam that I didn't observe building in the chamber prior to the door violently opening. I've never had this happen before, so I inquired about it via a usenet post. Mark Lloyd I think it was explained what I got to observe first hand; and in hindsight, it was a very stupid ****ing thing for me to have done. Super heating is real, it's not a myth and it's ****ing dangerous to do. I lucked out, the microwave wasn't so cheaply made that it let the door hit me in the face with some force. And the mixing cup didn't explode; I originally thought the cup broke or something and that's what happened; until I removed the cup and found it was fine. There must be some very unusual circumstances to make that happen, because I have actually tried to make it happen on purpose a few times, and it never works. The water simply boils and bubbles over, just like it would on a stove. I think you need an absolutely spotless glass, water with no existing bubbles, perhaps from filling it from the tap, and no movement (I would have thought the vibrations of the turntable would stop it, do you have one of those new turntableless ones?) Maybe the vinegar made it happen? People use it to stop streaking when washing windows. That's not a usual thing to heat. Put a glass of water in a 900W microwave, and watch it do nothing for a few minutes, no bubbles, just slowly slowly warming through. Why not have that twice as fast? Except it's not just slowly slowly warming through. It's super heating and is unstable. Only once it gets to that point. It takes a long time from tapwater temperature to boiling point. That's the time consuming part of cooking something. |
#243
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 13:29:15 -0000, trader_4 wrote:
On Sunday, December 30, 2018 at 3:22:52 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:16:33 -0000, Mark Lloyd wrote: On 12/29/18 12:52 PM, William Gothberg wrote: [snip] Microwaving something in a cheap **** plastic container is insane. I always cook or eat things in a real pot bowl. Plastic melts! The first thing I heated in a microwave was frozen macaroni and cheese. The instructions said to cover it in plastic wrap. It didn't take me long to figure out that it was a really bad idea, consider trying to separate melted plastic from melted cheese. Indeed, that cheap **** plastic melts in a 700W microwave oven. Or in any microwave oven, it can't handle boiling water, which inevitably you get from the food. And I bet it's rather toxic. Which is why when DEFROSTING something that's in a plastic container you use the DEFROST cycle that uses low power and then cycles even that after about 75 secs. I'm not talking about defrosting. I've bought ready meals which are sat at room or fridge temperature, they go in the microwave to heat and the plastic melts. You've said you just use yours for cooking pre-made frozen dinners and the like, which is crap I wouldn't even eat. It's more tasty and quicker to make :-) Others here use microwaves for other uses, including defrosting raw foods that you don't want to cook in the microwave. I gave you an example, pork chops. I want them DEFROSTED, not cooked. Once DEFROSTED, I can then brine them, marinate them, grill them, so what I would with any fresh pork chops. What a palava. We invented ready meals for a reason. Or defrosting tomato sauce that in a plastic container. I want the sauce DEFROSTED, not a melted container. I suppose I should only freeze foods in ceramic bowls that go in a microwave? You take them out of the container they were in dumbass. |
#244
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
"Max Demian" wrote in message ... On 31/12/2018 07:18, Diesel wrote: Arthur Conan Doyle news:n1ff2el7b5fc6megbeihv069t05gouso10@None Sat, 29 Dec 2018 18:27:21 GMT in alt.home.repair, wrote: "William Gothberg" wrote: Why is it called an invertor? Typical microwaves use fixed AC power to drive the magnetron. Inverter driven magnetrons use DC power, which can be variable. Wrong. Both styles actually take AC incoming mains, raise it to 5k or so, and convert it with a single diode mind you, to DC to feed the magnetron. The filament is fed by low voltage AC. Neither of them can or do vary the voltage going to the magnetron. That's just not how it works. You can't lower the voltage to reduce microwave energy. And you can't raise it to get more microwave energy, either. The magnetron requires voltage within a certain range to function. More than that will burn the magnetron up. Less will prevent it from making viable microwaves. So what is the difference between inverter and non inverter types? https://en.wikipedia.org/wiki/Microwave_oven The non inverters are basically just a ****ing great transformer and a magnetron and the less than full power settings turn the whole thing on and off in cycles of a few seconds at a time. Inverter microwaves use a more sophisticated PWM system where the duty cycle changes to change the power level delivered to the food etc. Is 'inverter' an appropriate term? Yes given that the magnetron runs at a lot higher than mains voltage. How do either control the power? See above. |
#245
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 13:33:11 -0000, trader_4 wrote:
On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Sure, pizza can be cooked and turned into crap in a microwave. You could boil it too, that would cook it, so why not do that. In the microwave, you are kind of boiling it. It comes out soggy, steamed instead of baked. I can see another part of your problem, you eat crap and don't understand or appreciate proper cooking methods that produce great food. I appreciate the better things in life and don't want to spend hours making food. To make something tasty, you make it warmer, end of story. |
#246
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 13:47:59 -0000, trader_4 wrote:
On Sunday, December 30, 2018 at 7:02:24 PM UTC-5, wrote: On Sun, 30 Dec 2018 23:56:15 -0000, "William Gothberg" wrote: On Sun, 30 Dec 2018 23:41:32 -0000, Max Demian wrote: On 30/12/2018 17:11, William Gothberg wrote: On Sun, 30 Dec 2018 09:10:46 -0000, Andy Bennet wrote: On 29/12/2018 18:21, % wrote: and then re wire the house and when you use it , you can watch the hydro disk spin like a top LOL. I have a 14.4kW electric boiler. That's what I call spin. Spin? Does anyone still have those old mechanical meters? Me! Me! Me! Why are you so excited about it? Mine just blinks an LED. I was in a place with one of those. Spit! Why spit? They're probably more accurate. With the spinning disc I can calculate the instantaneous power consumption, which all those fancy "smart meters" can do. Mine is not a smart meter, I would have to be held at gunpoint to have that installed in my house. My energy supplier (EDF) has attempted to contact me 30 times by phone and 5 times by letter to get one. They are blocked on my phone (although it does register every attempt to phone me, which is a source of amusement - not once did they bother leaving an answerphone message). Letters go in the bin where they belong. Nobody ever even asked me. One day a guy knocked on the door and said the power would be off a little while. By I got my shoes on and got out there to see what they were doing, the new meter was installed and he was snapping a seal on the ring. Still have the old spinners here in NJ, at least for existing homes. IDK what they are using on new ones, probably the electronic ones. They did switch out the water meters about 15 years ago so that they can read those just driving down the street. Gas meter is still the mechanical ones and they swapped that out, as required by law, a couple years ago, so I presume they aren't converting to electronic either. Seriously? Your country allows changing of a meter without the homeowners permission?!? And water meters? Oh my god. I can use as much ****ing water as I like, it's flat rate. Water falls from the sky, it's free! If I was forced to use a meter I'd install my own collection system! |
#247
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
"William Gothberg" wrote in message news On Mon, 31 Dec 2018 01:43:35 -0000, Bob F wrote: On 12/30/2018 12:20 PM, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. Or, a really smart person who like really tough pizza. The pizzas I use are already cooked. Asda does that part for me. I'm just defrosting them and bringing them to eating temperature. Wota connoisseur. But if I was cooking one, there's no reason you couldn't do it in a microwave. There is actually. You don't get the bottom cooked anything like as well as if you do it in a proper oven. If anything I'd say they'd end up softer not harder, Yes, and that's nothing like a real pizza. as an oven tends to cook from the outside and make a hard crust. That's what its meant to be with a real pizza. |
#248
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Tue, 1 Jan 2019 08:59:38 +1100, dkol, better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: FLUSH the two prize idiots' endless sick troll**** -- Norman Wells addressing senile Rot: "Ah, the voice of scum speaks." MID: |
#249
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 16:57:16 -0000, Mark Lloyd wrote:
On 12/30/18 6:15 PM, William Gothberg wrote: [snip] Isn't it illegal to change your meter without permission? There was no permission (or even notification) when they changed mine (from mechanical to LCD readout, probably with remote reading). Just the power went off (at about 10 AM IIRC) for a couple of minutes. When it came back on, there was a new meter. Land of the free my ass. And you guys also have rules imposed by the postal service, oh my god! What happened to your capitalism? |
#250
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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Slow microwave ovens
On Mon, 31 Dec 2018 11:34:40 -0000, wrote:
On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! |
#251
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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Slow microwave ovens
"Commander Kinsey" wrote in message news On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! We arent all silly little kids stamping their foot and demanding what they want right now. |
#252
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Tue, 1 Jan 2019 15:35:40 +1100, dkol, better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: We arent all silly little kids stamping their foot and demanding what they want right now. YOU are silly senile little old fart that keeps trolling on Usenet like some maladjusted mentally disturbed youngster! -- Richard addressing Rot Speed: "**** you're thick/pathetic excuse for a troll." MID: |
#253
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 07:18:43 -0000, Diesel wrote:
"William Gothberg" news GMT in alt.home.repair, wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-with-your-mic rowaves-power-settings-to-make-microwave-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. It's actually a switching power supply, instead of the old heavy step up transformer, diode and capacitor system. And contrary to the other posters reply, there 'inverter' style microwave is NOT throttling the power going to the magnetron. It's still getting high voltage DC current, just like the original ones. It's better able to control the timing period for magnetron on/off cycles as well as independent control over the magnetrons required filament. the old step up transformer style fired the element with another tap on the secondary. so, if the transformer had power, both the filament and magnetron do too. No way to seperate them in that design. Why could they not be switched independantly after the stepup transformer? And why on earth would you not want to cook on full power? I've never had a reason to lower the power from the maximum of 800W. I want the meal as soon as possible! You aren't lowering or raising the power to your magnetron when you adjust those cooking settings. All you're actually doing is telling the microwaves computer how long to leave the magnetron on for. Ie: how fast does it cycle the magnetrons power state. For the old heavy ones, non 'inverter', it's opening/closing a single pole relay that controls the input on the primary coil to the step up transformer. Your 'cooking' settings determine how long that relay stays open and closes for. That's all. Anytime it's closed, your magnetron (in your case) is kicking 800watts of microwave energy. You can't adjust that. What you can adjust is how long it's firing the energy into the cooking chamber. Yes I know that. But however it lowers the total cooking power, I've never felt the need to use less than all of it. Just as when I drive a car, I only lift my foot off the floor for a corner or a slow woman driver in front of me. |
#254
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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Slow microwave ovens
On Mon, 31 Dec 2018 14:04:24 -0000, trader_4 wrote:
On Monday, December 31, 2018 at 2:18:47 AM UTC-5, Diesel wrote: "William Gothberg" news GMT in alt.home.repair, wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-with-your-mic rowaves-power-settings-to-make-microwave-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. It's actually a switching power supply, instead of the old heavy step up transformer, diode and capacitor system. And contrary to the other posters reply, there 'inverter' style microwave is NOT throttling the power going to the magnetron. It's still getting high voltage DC current, just like the original ones. It's better able to control the timing period for magnetron on/off cycles as well as independent control over the magnetrons required filament. the old step up transformer style fired the element with another tap on the secondary. so, if the transformer had power, both the filament and magnetron do too. No way to seperate them in that design. And why on earth would you not want to cook on full power? I've never had a reason to lower the power from the maximum of 800W. I want the meal as soon as possible! You aren't lowering or raising the power to your magnetron when you adjust those cooking settings. All you're actually doing is telling the microwaves computer how long to leave the magnetron on for. Ie: how fast does it cycle the magnetrons power state. For the old heavy ones, non 'inverter', it's opening/closing a single pole relay that controls the input on the primary coil to the step up transformer. Your 'cooking' settings determine how long that relay stays open and closes for. That's all. Anytime it's closed, your magnetron (in your case) is kicking 800watts of microwave energy. You can't adjust that. What you can adjust is how long it's firing the energy into the cooking chamber. Which is in fact changing the power input to the magnetron and the power output of the magnetron. It's like a 100W bulb on a dimmer. I set the dimmer to 50%, is the dimmer still delivering 100W? Is the bulb still putting out 100W? No, it's now 50W. Not really true with the old microwaves where the on/off cycle was every 10 seconds! All that does is make the food hot then warm then hot then warm, not very good I would have thought. |
#255
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Slow microwave ovens
On Mon, 31 Dec 2018 18:31:52 -0000, Meanie wrote:
On 12/31/2018 1:28 PM, William Gothberg wrote: On Mon, 31 Dec 2018 03:48:02 -0000, Meanie wrote: On 12/30/2018 7:17 PM, William Gothberg wrote: On Mon, 31 Dec 2018 00:11:44 -0000, Meanie wrote: On 12/30/2018 12:44 PM, William Gothberg wrote: On Sun, 30 Dec 2018 17:28:31 -0000, Meanie wrote: On 12/30/2018 12:09 PM, William Gothberg wrote: On Sun, 30 Dec 2018 03:09:29 -0000, FMurtz wrote: William Gothberg wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. Why do you persist in posting waffle about which you know absolutely nothing, twould be better to post on subjects you know or ask and educate yourself about the other I know what a ****ing invertor is, I built my own solar panel system. LMFAO! There it is again. Nobody else brags about you therefore, brag about yourself when nobody asked. LMFAO! Pathetic ******. I wasn't bragging, I was stating I know how inverters work. Why on earth would you see that as bragging? You have some weird mental problem. It's simple.... beginning of sentence "I know how inverters work." end of sentence See that? No requirement of why or bragging about an accomplishment. I simply stated I know how they work. If required, you could explain the process of the inverter without stating you built something. But not you.... you do man! LMFAO! I know, we all have weird mental problems because you say so. You're the best! I backed up my reasoning as yo why I know how they work. Why you see that as bragging, nobody knows. LMFAO! Pathetic ******. You're not very good at comprehending English are you? I have built a solar power system using invertors by myself. Therefore I know what an invertor is and how it works. That is a statement of fact, not bragging. LMFAO! Pathetic ******. You have the same little intelligence as Rod Speed and Steve Pounder. Try responding with a sentence instead of an insult I'd see from a 6 year old. Not sure why I'm trying to have a discussion about something technical with a woman anyway. |
#256
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 15:12:23 -0000, trader_4 wrote:
On Monday, December 31, 2018 at 9:43:22 AM UTC-5, Max Demian wrote: On 31/12/2018 07:18, Diesel wrote: Arthur Conan Doyle news:n1ff2el7b5fc6megbeihv069t05gouso10@None Sat, 29 Dec 2018 18:27:21 GMT in alt.home.repair, wrote: "William Gothberg" wrote: Why is it called an invertor? Typical microwaves use fixed AC power to drive the magnetron. Inverter driven magnetrons use DC power, which can be variable. Wrong. Both styles actually take AC incoming mains, raise it to 5k or so, and convert it with a single diode mind you, to DC to feed the magnetron. The filament is fed by low voltage AC. Neither of them can or do vary the voltage going to the magnetron. That's just not how it works. You can't lower the voltage to reduce microwave energy. And you can't raise it to get more microwave energy, either. The magnetron requires voltage within a certain range to function. More than that will burn the magnetron up. Less will prevent it from making viable microwaves. So what is the difference between inverter and non inverter types? Is 'inverter' an appropriate term? How do either control the power? He abundantly and mostly correctly explained that in his previous post, including the one you copied. The inverter type still pulse the magnetron, just at a very fast rate, so that for all practical purposes, it's like being continuous. It's like dimming a 100W bulb. If you turn it on and off half the time in 1 second cycle times, you will see it blinking. If you do that with a very fast cycle time you will see a dimmed but continuous light. That's how bulb dimmers work too. Well they're meant to, but you can see them flickering, especially at the lower quarter of brightness. Or maybe I have better eyesight than the designers? |
#257
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 07:18:44 -0000, Diesel wrote:
Arthur Conan Doyle news:n1ff2el7b5fc6megbeihv069t05gouso10@None Sat, 29 Dec 2018 18:27:21 GMT in alt.home.repair, wrote: "William Gothberg" wrote: Why is it called an invertor? Typical microwaves use fixed AC power to drive the magnetron. Inverter driven magnetrons use DC power, which can be variable. Wrong. Both styles actually take AC incoming mains, raise it to 5k or so, and convert it with a single diode mind you, to DC to feed the magnetron. The filament is fed by low voltage AC. Neither of them can or do vary the voltage going to the magnetron. That's just not how it works. You can't lower the voltage to reduce microwave energy. And you can't raise it to get more microwave energy, either. The magnetron requires voltage within a certain range to function. More than that will burn the magnetron up. Less will prevent it from making viable microwaves. So what we need is a bigger ****ing magnetron. More power! Get one from Binford! |
#258
Posted to uk.d-i-y
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Slow microwave ovens
On Saturday, 29 December 2018 13:43:13 UTC, William Gothberg wrote:
Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. I bought a small apple tart at a stall at Manchester Airport the other day and the assistant said she was going to put it in the oven for 3 seconds. I asked how powerful the oven was and she said 1,900 watts. My tart was certainly warm - I didn't observe exactly how long she gave it! |
#259
Posted to uk.d-i-y
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Slow Troll-feeding Senile IDIOT!
On Tue, 1 Jan 2019 10:31:21 -0800 (PST), Murmansk, another mentally
challenged, troll-feeding, senile idiot, blathered: I bought a small apple tart at a stall at Manchester Airport the other day and the assistant said she was going to put it in the oven for 3 seconds. I asked how powerful the oven was and she said 1,900 watts. My tart was certainly warm - I didn't observe exactly how long she gave it! It took me only ONE second to find out that you are just another mentally challenged, troll-feeding senile idiot! BG |
#260
Posted to uk.d-i-y,alt.electronics,alt.home.repair,alt.sci.physics
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Slow microwave ovens
On Tue, 01 Jan 2019 18:31:21 -0000, Murmansk wrote:
On Saturday, 29 December 2018 13:43:13 UTC, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. I bought a small apple tart at a stall at Manchester Airport the other day and the assistant said she was going to put it in the oven for 3 seconds. I asked how powerful the oven was and she said 1,900 watts. My tart was certainly warm - I didn't observe exactly how long she gave it! Exactly, more power, less time. |
#261
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
"Commander Kinsey" wrote in message news On Mon, 31 Dec 2018 07:18:43 -0000, Diesel wrote: "William Gothberg" news GMT in alt.home.repair, wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-with-your-mic rowaves-power-settings-to-make-microwave-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. It's actually a switching power supply, instead of the old heavy step up transformer, diode and capacitor system. And contrary to the other posters reply, there 'inverter' style microwave is NOT throttling the power going to the magnetron. It's still getting high voltage DC current, just like the original ones. It's better able to control the timing period for magnetron on/off cycles as well as independent control over the magnetrons required filament. the old step up transformer style fired the element with another tap on the secondary. so, if the transformer had power, both the filament and magnetron do too. No way to seperate them in that design. Why could they not be switched independantly after the stepup transformer? And why on earth would you not want to cook on full power? I've never had a reason to lower the power from the maximum of 800W. I want the meal as soon as possible! You aren't lowering or raising the power to your magnetron when you adjust those cooking settings. All you're actually doing is telling the microwaves computer how long to leave the magnetron on for. Ie: how fast does it cycle the magnetrons power state. For the old heavy ones, non 'inverter', it's opening/closing a single pole relay that controls the input on the primary coil to the step up transformer. Your 'cooking' settings determine how long that relay stays open and closes for. That's all. Anytime it's closed, your magnetron (in your case) is kicking 800watts of microwave energy. You can't adjust that. What you can adjust is how long it's firing the energy into the cooking chamber. Yes I know that. But however it lowers the total cooking power, I've never felt the need to use less than all of it. Yes, you actually are that stupid. Just as when I drive a car, I only lift my foot off the floor for a corner or a slow woman driver in front of me. Yes, you actually are that stupid. |
#262
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 20:49:18 -0000, trader_4 wrote:
On Monday, December 31, 2018 at 3:36:05 PM UTC-5, William Gothberg wrote: On Mon, 31 Dec 2018 13:29:15 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 3:22:52 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:16:33 -0000, Mark Lloyd wrote: On 12/29/18 12:52 PM, William Gothberg wrote: [snip] Microwaving something in a cheap **** plastic container is insane. I always cook or eat things in a real pot bowl. Plastic melts! The first thing I heated in a microwave was frozen macaroni and cheese. The instructions said to cover it in plastic wrap. It didn't take me long to figure out that it was a really bad idea, consider trying to separate melted plastic from melted cheese. Indeed, that cheap **** plastic melts in a 700W microwave oven. Or in any microwave oven, it can't handle boiling water, which inevitably you get from the food. And I bet it's rather toxic. Which is why when DEFROSTING something that's in a plastic container you use the DEFROST cycle that uses low power and then cycles even that after about 75 secs. I'm not talking about defrosting. I've bought ready meals which are sat at room or fridge temperature, they go in the microwave to heat and the plastic melts. You've said you just use yours for cooking pre-made frozen dinners and the like, which is crap I wouldn't even eat. It's more tasty and quicker to make :-) Others here use microwaves for other uses, including defrosting raw foods that you don't want to cook in the microwave. I gave you an example, pork chops. I want them DEFROSTED, not cooked. Once DEFROSTED, I can then brine them, marinate them, grill them, so what I would with any fresh pork chops. What a palava. We invented ready meals for a reason. Or defrosting tomato sauce that in a plastic container. I want the sauce DEFROSTED, not a melted container. I suppose I should only freeze foods in ceramic bowls that go in a microwave? You take them out of the container they were in dumbass. You can't get most frozen food, like sauce, out of a one quart plastic container until it's at least partially defrosted moron. You wouldn't even know, because you apparently don't prepare and then freeze food in those kinds of containers. I don't freeze things in stupid containers, no. You're living off pre-cooked, TV dinner crap. Anyone that makes a post saying there is no reason not to cook pizza in a microwave has already said way more than enough about their knowledge of food and cooking. We have a show here you could be on, Worst Cooks in America. You carry on wasting your time if you like, I have hobbies and other things I prefer to do than ****ing about making food. Food is a fuel, if it tastes nice and gives me energy, that's fine, then I can get on with my life. And fix your newsreader, why is it allergic to crossposts? You're breaking the conversation into four parts moron. |
#263
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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Slow microwave ovens
"Commander Kinsey" wrote in message news On Mon, 31 Dec 2018 14:04:24 -0000, trader_4 wrote: On Monday, December 31, 2018 at 2:18:47 AM UTC-5, Diesel wrote: "William Gothberg" news GMT in alt.home.repair, wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-with-your-mic rowaves-power-settings-to-make-microwave-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. It's actually a switching power supply, instead of the old heavy step up transformer, diode and capacitor system. And contrary to the other posters reply, there 'inverter' style microwave is NOT throttling the power going to the magnetron. It's still getting high voltage DC current, just like the original ones. It's better able to control the timing period for magnetron on/off cycles as well as independent control over the magnetrons required filament. the old step up transformer style fired the element with another tap on the secondary. so, if the transformer had power, both the filament and magnetron do too. No way to seperate them in that design. And why on earth would you not want to cook on full power? I've never had a reason to lower the power from the maximum of 800W. I want the meal as soon as possible! You aren't lowering or raising the power to your magnetron when you adjust those cooking settings. All you're actually doing is telling the microwaves computer how long to leave the magnetron on for. Ie: how fast does it cycle the magnetrons power state. For the old heavy ones, non 'inverter', it's opening/closing a single pole relay that controls the input on the primary coil to the step up transformer. Your 'cooking' settings determine how long that relay stays open and closes for. That's all. Anytime it's closed, your magnetron (in your case) is kicking 800watts of microwave energy. You can't adjust that. What you can adjust is how long it's firing the energy into the cooking chamber. Which is in fact changing the power input to the magnetron and the power output of the magnetron. It's like a 100W bulb on a dimmer. I set the dimmer to 50%, is the dimmer still delivering 100W? Is the bulb still putting out 100W? No, it's now 50W. Not really true with the old microwaves where the on/off cycle was every 10 seconds! All that does is make the food hot then warm then hot then warm, not very good I would have thought. Yes, you actually are that pig ignorant. It allows more time for the heat to move from the outer layer of a big chunk of stuff like with a leg of lamb or quart of something you are defrosting to the inside where the microwaves don't get to. |
#264
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Wed, 2 Jan 2019 06:58:28 +1100, dkol, better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: FLUSH another 104 lines of stinking troll**** ....and much better air in here again! -- about senile Rot Speed: "This is like having a conversation with someone with brain damage." MID: |
#265
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
Commander Kinsey wrote:
On Mon, 31 Dec 2018 20:49:18 -0000, trader_4 wrote: On Monday, December 31, 2018 at 3:36:05 PM UTC-5, William Gothberg wrote: On Mon, 31 Dec 2018 13:29:15 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 3:22:52 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:16:33 -0000, Mark Lloyd wrote: On 12/29/18 12:52 PM, William Gothberg wrote: [snip] Microwaving something in a cheap **** plastic container is insane. I always cook or eat things in a real pot bowl. Plastic melts! The first thing I heated in a microwave was frozen macaroni and cheese. The instructions said to cover it in plastic wrap. It didn't take me long to figure out that it was a really bad idea, consider trying to separate melted plastic from melted cheese. Indeed, that cheap **** plastic melts in a 700W microwave oven. Or in any microwave oven, it can't handle boiling water, which inevitably you get from the food. And I bet it's rather toxic. Which is why when DEFROSTING something that's in a plastic container you use the DEFROST cycle that uses low power and then cycles even that after about 75 secs. I'm not talking about defrosting. I've bought ready meals which are sat at room or fridge temperature, they go in the microwave to heat and the plastic melts. You've said you just use yours for cooking pre-made frozen dinners and the like, which is crap I wouldn't even eat. It's more tasty and quicker to make :-) Others here use microwaves for other uses, including defrosting raw foods that you don't want to cook in the microwave. I gave you an example, pork chops. I want them DEFROSTED, not cooked. Once DEFROSTED, I can then brine them, marinate them, grill them, so what I would with any fresh pork chops. What a palava. We invented ready meals for a reason. Or defrosting tomato sauce that in a plastic container. I want the sauce DEFROSTED, not a melted container. I suppose I should only freeze foods in ceramic bowls that go in a microwave? You take them out of the container they were in dumbass. You can't get most frozen food, like sauce, out of a one quart plastic container until it's at least partially defrosted moron. You wouldn't even know, because you apparently don't prepare and then freeze food in those kinds of containers. I don't freeze things in stupid containers, no. You're living off pre-cooked, TV dinner crap. Anyone that makes a post saying there is no reason not to cook pizza in a microwave has already said way more than enough about their knowledge of food and cooking. We have a show here you could be on, Worst Cooks in America. You carry on wasting your time if you like, I have hobbies and other things I prefer to do than ****ing about making food. Food is a fuel, if it tastes nice and gives me energy, that's fine, then I can get on with my life. And fix your newsreader, why is it allergic to crossposts? You're breaking the conversation into four parts moron. Prick. |
#266
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Tue, 01 Jan 2019 20:17:15 -0000, Mr Pounder Esquire wrote:
Commander Kinsey wrote: On Mon, 31 Dec 2018 20:49:18 -0000, trader_4 wrote: On Monday, December 31, 2018 at 3:36:05 PM UTC-5, William Gothberg wrote: On Mon, 31 Dec 2018 13:29:15 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 3:22:52 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:16:33 -0000, Mark Lloyd wrote: On 12/29/18 12:52 PM, William Gothberg wrote: [snip] Microwaving something in a cheap **** plastic container is insane. I always cook or eat things in a real pot bowl. Plastic melts! The first thing I heated in a microwave was frozen macaroni and cheese. The instructions said to cover it in plastic wrap. It didn't take me long to figure out that it was a really bad idea, consider trying to separate melted plastic from melted cheese. Indeed, that cheap **** plastic melts in a 700W microwave oven. Or in any microwave oven, it can't handle boiling water, which inevitably you get from the food. And I bet it's rather toxic. Which is why when DEFROSTING something that's in a plastic container you use the DEFROST cycle that uses low power and then cycles even that after about 75 secs. I'm not talking about defrosting. I've bought ready meals which are sat at room or fridge temperature, they go in the microwave to heat and the plastic melts. You've said you just use yours for cooking pre-made frozen dinners and the like, which is crap I wouldn't even eat. It's more tasty and quicker to make :-) Others here use microwaves for other uses, including defrosting raw foods that you don't want to cook in the microwave. I gave you an example, pork chops. I want them DEFROSTED, not cooked. Once DEFROSTED, I can then brine them, marinate them, grill them, so what I would with any fresh pork chops. What a palava. We invented ready meals for a reason. Or defrosting tomato sauce that in a plastic container. I want the sauce DEFROSTED, not a melted container. I suppose I should only freeze foods in ceramic bowls that go in a microwave? You take them out of the container they were in dumbass. You can't get most frozen food, like sauce, out of a one quart plastic container until it's at least partially defrosted moron. You wouldn't even know, because you apparently don't prepare and then freeze food in those kinds of containers. I don't freeze things in stupid containers, no. You're living off pre-cooked, TV dinner crap. Anyone that makes a post saying there is no reason not to cook pizza in a microwave has already said way more than enough about their knowledge of food and cooking. We have a show here you could be on, Worst Cooks in America. You carry on wasting your time if you like, I have hobbies and other things I prefer to do than ****ing about making food. Food is a fuel, if it tastes nice and gives me energy, that's fine, then I can get on with my life. And fix your newsreader, why is it allergic to crossposts? You're breaking the conversation into four parts moron. Prick. Go on, get yourself a hobby. |
#267
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Mon, 31 Dec 2018 23:04:29 -0000, trader_4 wrote:
On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! A pre-made, frozen pizza is also an order of magnitude better baked in a real oven No it isn't. The cooking has already been done. All we have to do is apply heat to make it a nice palatable temperature. and it does not take very long. Yes it does, firstly you have to warm up the oven.... |
#268
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Tue, 01 Jan 2019 13:00:40 -0000, wrote:
On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. If I want something fast, I have scrambled eggs. I always want something fast, therefore I cook EVERYTHING in a microwave. Even things that say you have to use an oven, I ignore it and use the microwave, funnily enough it tastes nice and is edible. |
#269
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Wed, 2 Jan 2019 07:02:09 +1100, dkol, better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: FLUSH another 109 lines of sick troll**** -- Another TYPICAL retarded "conversation" between the two resident idiots: Birdbrain: "But imagine how cool it was to own slaves." Senile Rot: "Yeah, right. Feed them, clothe them, and fix them when they're broken. After all, you paid good money for them. Then you've got to keep an eye on them all the time." Birdbrain: "Better than having to give them wages on top of that." Senile Rot: "Specially when they make more slaves for you and produce their own food and clothes." MID: |
#270
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
"Commander Kinsey" wrote in message news On Tue, 01 Jan 2019 13:00:40 -0000, wrote: On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. Yes, you actually are that terminal a ****wit. If I want something fast, I have scrambled eggs. I always want something fast, Just another stupid little kid that must have everything right away. therefore I cook EVERYTHING in a microwave. Yes, you actually are that terminal a ****wit. Even things that say you have to use an oven, I ignore it and use the microwave, Yes, you actually are that terminal a ****wit. funnily enough it tastes nice and is edible. Tastes much better when done the right way with all except boiled veg and a few other things. |
#271
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Wed, 2 Jan 2019 10:07:28 +1100, dkol, better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: FLUSH the two prize idiots' latest idiotic drivel unread again -- Typical retarded "conversation" between the Scottish ****** and senile Ozzietard: Birdbrain: "Horse **** doesn't stink." Senile Rot: "It does if you roll in it." Birdbrain: "I've never worked out why, I assumed it was maybe meateaters that made stinky ****, but then why does vegetarian human **** stink? Is it just the fact that we're capable of digesting meat?" Senile Rot: "Nope, some cow **** stinks too." Message-ID: |
#272
Posted to alt.home.repair,uk.d-i-y,alt.sci.physics,alt.electronics
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Slow microwave ovens
On Wed, 02 Jan 2019 11:26:00 -0000, wrote:
On Tuesday, January 1, 2019 at 3:58:10 PM UTC-5, Commander Kinsey wrote: On Tue, 01 Jan 2019 13:00:40 -0000, wrote: On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. Like a child. No, it's an INSTINCT. Look it up. If I want something fast, I have scrambled eggs. I always want something fast, therefore I cook EVERYTHING in a microwave. Even things that say you have to use an oven, I ignore it and use the microwave, funnily enough it tastes nice and is edible. You have an undeveloped palate. I eat because I need energy. There are plenty thing in life that are more fun than eating. I don't eat as a hobby. Ready meals taste "nice" because they hit your evolutionary preferences for fat, salt, and sugar. My tastes tell me what I need to eat. Fat salt and sugar are requirements for survival. The manufacturers do that deliberately so you won't notice how truly wretched the underlying taste is. What's wretched about food that gives me energy? It's a fuel and nothing more. Do you buy your car tasty petrol? |
#273
Posted to alt.home.repair,alt.sci.physics,alt.electronics,uk.d-i-y
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Slow microwave ovens
On Wed, 02 Jan 2019 13:26:42 -0000, trader_4 wrote:
On Wednesday, January 2, 2019 at 6:26:03 AM UTC-5, wrote: On Tuesday, January 1, 2019 at 3:58:10 PM UTC-5, Commander Kinsey wrote: On Tue, 01 Jan 2019 13:00:40 -0000, wrote: On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. Like a child. If I want something fast, I have scrambled eggs. I always want something fast, therefore I cook EVERYTHING in a microwave. Even things that say you have to use an oven, I ignore it and use the microwave, funnily enough it tastes nice and is edible. You have an undeveloped palate. Ready meals taste "nice" because they hit your evolutionary preferences for fat, salt, and sugar. The manufacturers do that deliberately so you won't notice how truly wretched the underlying taste is. Cindy Hamilton It's still mostly wretched compared to real cooked food that you prepare yourself. The idea that a pizza cooked in a microwave is representative of good pizza is absurd. The vast majority of the commercial frozen pizzas that I've seen do not say that they should be or can be cooked in a microwave. They're ALREADY cooked, you're reheating them. A microwave is perfectly capable of this. Even if you were actually cooking them, it's easy enough to change the power level accordingly. But there's no reason to reduce the maximum power available. When you just want to heat something rapidly, you need as much power as possible. There are a few small pizzas designed for a microwave and they have to play tricks, like have a piece of metalized cardboard to try to crisp up the bottom. It doesn't work well and the one I tried was also among the crappiest pizzas for other reasons too. Again, it's ALREADY cooked and crisped. If you were actually cooking it, you can turn the grill or oven function on on your microwave simultaneously. I suppose next they will be trying to tell us that you can make your cakes in an microwave An microwave? Perhaps it was in an hotel? You sound like a Monty Python sketch. instead of a conventional oven too. There is a product out that claims to make a muffin in a mug. It's a mix that you combine with water and microwave. I figured it was going to be crap, but for $1 I figured I'd try it. Total crap, nothing like a real, properly baked muffin. Are you gay or something? I've just eaten some instant mash potato, tastes just like real potatos and took only 4 minutes to make, instead of a whole ****ing hour while I starve to death. Maybe it's all that TV dinner crap that makes them into trolls? products that are Huh? |
#274
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Wed, 02 Jan 2019 16:43:20 -0000, trader_4 wrote:
On Wednesday, January 2, 2019 at 10:58:16 AM UTC-5, Commander Kinsey wrote: On Wed, 02 Jan 2019 13:26:42 -0000, trader_4 wrote: On Wednesday, January 2, 2019 at 6:26:03 AM UTC-5, wrote: On Tuesday, January 1, 2019 at 3:58:10 PM UTC-5, Commander Kinsey wrote: On Tue, 01 Jan 2019 13:00:40 -0000, wrote: On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. Like a child. If I want something fast, I have scrambled eggs. I always want something fast, therefore I cook EVERYTHING in a microwave. Even things that say you have to use an oven, I ignore it and use the microwave, funnily enough it tastes nice and is edible. You have an undeveloped palate. Ready meals taste "nice" because they hit your evolutionary preferences for fat, salt, and sugar. The manufacturers do that deliberately so you won't notice how truly wretched the underlying taste is. Cindy Hamilton It's still mostly wretched compared to real cooked food that you prepare yourself. The idea that a pizza cooked in a microwave is representative of good pizza is absurd. The vast majority of the commercial frozen pizzas that I've seen do not say that they should be or can be cooked in a microwave. They're ALREADY cooked, you're reheating them. A microwave is perfectly capable of this. Even if you were actually cooking them, it's easy enough to change the power level accordingly. But there's no reason to reduce the maximum power available. When you just want to heat something rapidly, you need as much power as possible. There are a few small pizzas designed for a microwave and they have to play tricks, like have a piece of metalized cardboard to try to crisp up the bottom. It doesn't work well and the one I tried was also among the crappiest pizzas for other reasons too. Again, it's ALREADY cooked and crisped. If you were actually cooking it, you can turn the grill or oven function on on your microwave simultaneously. IDK what kind of crap you have over there, but here, in the USA, frozen pizza is not cooked. The crust is dough that needs to be baked, the cheese needs to be melted, etc. I suspect, as usual from past experience, you're full of **** and pizza in the UK is similar. And the vast majority of pizza COOKING instructions say to put it in a regular oven, not a microwave. For obvious reasons. No, it's pre-cooked, why would I buy a pre-made pizza and still have to do the work myself? If I wanted a home made pizza, I'd start from scratch. https://groceries.asda.com/product/t...a/910000479897 |
#275
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
"Commander Kinsey" wrote in message news On Wed, 02 Jan 2019 16:43:20 -0000, trader_4 wrote: On Wednesday, January 2, 2019 at 10:58:16 AM UTC-5, Commander Kinsey wrote: On Wed, 02 Jan 2019 13:26:42 -0000, trader_4 wrote: On Wednesday, January 2, 2019 at 6:26:03 AM UTC-5, wrote: On Tuesday, January 1, 2019 at 3:58:10 PM UTC-5, Commander Kinsey wrote: On Tue, 01 Jan 2019 13:00:40 -0000, wrote: On Monday, December 31, 2018 at 5:39:43 PM UTC-5, Commander Kinsey wrote: On Mon, 31 Dec 2018 11:34:40 -0000, wrote: On Sunday, December 30, 2018 at 3:24:35 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 20:20:18 -0000, trader_4 wrote: On Sunday, December 30, 2018 at 12:16:27 PM UTC-5, William Gothberg wrote: On Sun, 30 Dec 2018 10:21:46 -0000, Max Demian wrote: On 30/12/2018 03:18, Bill Wright wrote: On 29/12/2018 17:35, William Gothberg wrote: On Sat, 29 Dec 2018 17:15:05 -0000, Bill Wright wrote: On 29/12/2018 16:27, William Gothberg wrote: It can take 5 minutes to warm something from frozen to eating temperature. I see no reason that couldn't be made into 2 minutes. Conduction Which would be way faster if the water content the microwaves were hitting was heated hotter. But the difference in temp between the outside and the inside of the food would be greater and this could result in food that was both over- and under-cooked. This is why microwave ovens have low settings, so food can cook slowly and evenly. Anyone who uses a microwave a lot will be well aware of this. For items where convection can assist conduction higher power can be fine, but not for large solid lumps of food. I can't say many things I cook have large solid lumps. All ready meals are pretty much fluid, so convection and conduction can take place, and almost everything I cook is a dish of something which is only 2 inches deep. I don't know what the low settings are for. All the instructions I've seen - e.g. on ready meals - say "full power". There is the defrost setting, but microwaves aren't very good at defrosting as they don't heat frozen water very well. Mine thaws a frozen (already cooked) pizza extremely well, on full power. It turns a -20C pizza into a +40C pizza in 4 minutes. Only a moron would cook a pizza in a microwave. No, anyone who wants it ready more quickly. I buy the frozen pizza in the supermarket, place it in the microwave, then I can eat it in 4 minutes. Why would you think pizzas shouldn't go in microwaves?! Every foodstuff can be cooked in a microwave. Because some of us are more interested in good results than in speed. When I want pizza, I make the crust from scratch, wait for it to rise, shape it, top it, and bake it at 550 F. And your stomach is happy to wait?! Sure. I plan ahead, and the pizza is ready when my stomach is. When I see food, I get hungry, it's a natural instinct. Therefore I cannot prepare food without consuming half the ingredients during the cooking operation. Like a child. If I want something fast, I have scrambled eggs. I always want something fast, therefore I cook EVERYTHING in a microwave. Even things that say you have to use an oven, I ignore it and use the microwave, funnily enough it tastes nice and is edible. You have an undeveloped palate. Ready meals taste "nice" because they hit your evolutionary preferences for fat, salt, and sugar. The manufacturers do that deliberately so you won't notice how truly wretched the underlying taste is. Cindy Hamilton It's still mostly wretched compared to real cooked food that you prepare yourself. The idea that a pizza cooked in a microwave is representative of good pizza is absurd. The vast majority of the commercial frozen pizzas that I've seen do not say that they should be or can be cooked in a microwave. They're ALREADY cooked, you're reheating them. A microwave is perfectly capable of this. Even if you were actually cooking them, it's easy enough to change the power level accordingly. But there's no reason to reduce the maximum power available. When you just want to heat something rapidly, you need as much power as possible. There are a few small pizzas designed for a microwave and they have to play tricks, like have a piece of metalized cardboard to try to crisp up the bottom. It doesn't work well and the one I tried was also among the crappiest pizzas for other reasons too. Again, it's ALREADY cooked and crisped. If you were actually cooking it, you can turn the grill or oven function on on your microwave simultaneously. IDK what kind of crap you have over there, but here, in the USA, frozen pizza is not cooked. The crust is dough that needs to be baked, the cheese needs to be melted, etc. I suspect, as usual from past experience, you're full of **** and pizza in the UK is similar. And the vast majority of pizza COOKING instructions say to put it in a regular oven, not a microwave. For obvious reasons. No, it's pre-cooked, Nope, only the base is, not the topping. why would I buy a pre-made pizza and still have to do the work myself? If I wanted a home made pizza, I'd start from scratch. https://groceries.asda.com/product/t...a/910000479897 |
#276
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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More Heavy Trolling by Senile Nym-Shifting Rot Speed!
On Thu, 3 Jan 2019 07:29:06 +1100, dkol better known as cantankerous
nym-shifting trolling senile geezer Rot Speed, wrote: FLUSH another 164 lines of stinking useless troll**** -- "Anonymous" to trolling senile Rot Speed: "You can **** off as you know less than pig **** you sad little ignorant ****." MID: |
#277
Posted to alt.sci.physics,uk.d-i-y,alt.home.repair
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Slow microwave ovens
On 2018-12-29 6:56 a.m., % wrote:
On 2018-12-29 6:43 a.m., William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW?* They were invented decades ago. no , " we " shouldn't because i don't want one |
#278
Posted to uk.d-i-y,alt.electronics
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Slow microwave ovens
Rod Speed wrote:
"FMurtz" wrote in message ... 87213 wrote: "William Gothberg" wrote in message news On Sat, 29 Dec 2018 21:23:55 -0000, mike wrote: On 12/29/2018 10:16 AM, William Gothberg wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use.* Getting warming times down to a couple of seconds might not be a good idea.* More speed is not always better. Bill +1 That about covers it.* Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-cooking-a-joy *That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor?* I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. And why on earth would you not want to cook on full power?* I've never had a reason to lower the power from the maximum of 800W.* I want the meal as soon as possible! There's been a lot of* nitpicking in this thread. All microwaves reduce power by cycling between 0 and 100% power. The relative power level is the duty factor of that on/off cycle. Older microwaves switch the INPUT to the power transformer. That also runs the filament.* The time to heat up the filament is the limiting factor in how short you can make the on-time. You get a minimum of about 10 seconds on-time. That minimum time is plenty to make food explode. Better microwaves are called "Inverter" microwaves. I believe they're all licensed from Panasonic. When I bought mine, it seemed that all the licensees had dried up leaving Panasonic as the only locally available units. It's my understanding that they heat the filament independently and can have very short on-times.* Duty factor is the same as the older microwaves, but the on-time can be much shorter. Foods don't explode on low power like they used to. Food is not uniform.* The effectiveness of microwaves decreases as the food thickness increases.* There's a thermal time constant. So, if you cook at lower average power for longer time, you can warm the inside without seriously overcooking the outside or having local boiling that makes food explode. The minimum on-time really helps with that.* I haven't had food explode since I got an Inverter microwave.* The defrost cycle really does work well. They're slightly more expensive, but it's worth it. I've never exploded food on a non-invertor microwave. Try microwaving an egg in its shell sometime. Do it all the time, for ten seconds for one or two eggs to bring to room temp from the fridge. That's not cooking it. Just noticed that Laucke also have a Super Soft* bread mix. Have you tried that one ? I think we have totally different expectations of bread, It is not entirely flavour (probably texture in my case)and the only way to explain or resolve would be for you to buy(taking one brand, tiptop the ONE) (preservative loaded)loaf for instance and for you to replicate it in your machine. Trying a slice of the commercial, bearing in mind that it is up to a day since it came out of the oven then another slice a day later and then another a day later still, up to three days and see if you can replicate it with a machine. My experience is that even as little as a few hours the machine loaf is like pumpernickle compared with the three day old slice of the commercial and even 30 minutes after baking it,it is not similar. The taste may or may not be better in the homemade but not the way I like my sandwiches Maybe I don't cook thick enough stuff. Yep, you vegys don't. Or maybe they should work more on making the microwaves more even so you don't get so many hotspots. That's not the problem. The problem is that with something large like a leg of lamb, the microwaves get absorbed on the outside so that if you blast it with full power of say 2KW you will burn the outside and leave the inside uncooked. |
#279
Posted to uk.d-i-y,alt.electronics
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Slow microwave ovens
"FMurtz" wrote in message ... Rod Speed wrote: "FMurtz" wrote in message ... 87213 wrote: "William Gothberg" wrote in message news On Sat, 29 Dec 2018 21:23:55 -0000, mike wrote: On 12/29/2018 10:16 AM, William Gothberg wrote: On Sat, 29 Dec 2018 17:38:04 -0000, Clare Snyder wrote: On Sat, 29 Dec 2018 08:07:42 -0800, Bob F wrote: On 12/29/2018 6:37 AM, trader_4 wrote: On Saturday, December 29, 2018 at 9:23:42 AM UTC-5, Bill Gill wrote: On 12/29/2018 7:43 AM, William Gothberg wrote: Shouldn't we have faster microwaves by now giving out a few kW? They were invented decades ago. Higher powered microwaves would require higher powered electric outlets, probably 220VAC (in the USA). Also it is questionable whether higher powered ovens would be practical for use. Getting warming times down to a couple of seconds might not be a good idea. More speed is not always better. Bill +1 That about covers it. Not sure how useful more power would be. For example, last night I was thawing out a tomato sauce in a quart plastic container. The Panasonic has a defrost mode that uses about 30% power and cycles that. It gets the 30% power by cycling the 100% power on 30% of the time. (By the way, adjusting the level does not actually change the wattage. It simply means the microwave will pulse on and off at its fixed wattage until the desired level is reached.) https://lifehacker.com/5974788/famil...-cooking-a-joy That was true of the first generation of Microwaves, but the current "inverter" driver units actually CAN throttle the power. Inverter microwaves are much better for defrosting AND cooking. We've had ours for about 2 years now - replacing our original that we bought in about 1985. BIG difference (but the old one would likely still be working by the time this one dies) Why is it called an invertor? I thought an invertor was a device to increase the voltage - like running 240V devices off a 12V car battery. And why on earth would you not want to cook on full power? I've never had a reason to lower the power from the maximum of 800W. I want the meal as soon as possible! There's been a lot of nitpicking in this thread. All microwaves reduce power by cycling between 0 and 100% power. The relative power level is the duty factor of that on/off cycle. Older microwaves switch the INPUT to the power transformer. That also runs the filament. The time to heat up the filament is the limiting factor in how short you can make the on-time. You get a minimum of about 10 seconds on-time. That minimum time is plenty to make food explode. Better microwaves are called "Inverter" microwaves. I believe they're all licensed from Panasonic. When I bought mine, it seemed that all the licensees had dried up leaving Panasonic as the only locally available units. It's my understanding that they heat the filament independently and can have very short on-times. Duty factor is the same as the older microwaves, but the on-time can be much shorter. Foods don't explode on low power like they used to. Food is not uniform. The effectiveness of microwaves decreases as the food thickness increases. There's a thermal time constant. So, if you cook at lower average power for longer time, you can warm the inside without seriously overcooking the outside or having local boiling that makes food explode. The minimum on-time really helps with that. I haven't had food explode since I got an Inverter microwave. The defrost cycle really does work well. They're slightly more expensive, but it's worth it. I've never exploded food on a non-invertor microwave. Try microwaving an egg in its shell sometime. Do it all the time, for ten seconds for one or two eggs to bring to room temp from the fridge. That's not cooking it. Just noticed that Laucke also have a Super Soft bread mix. Have you tried that one ? I think we have totally different expectations of bread, Yes, I have never liked very soft tasteless Chorleywood ****. It is not entirely flavour (probably texture in my case) Is that because you don't have any viable teeth left ? and the only way to explain or resolve would be for you to buy(taking one brand, tiptop the ONE) (preservative loaded)loaf for instance and for you to replicate it in your machine. Trying a slice of the commercial, bearing in mind that it is up to a day since it came out of the oven then another slice a day later and then another a day later still, up to three days and see if you can replicate it with a machine. Wouldn't want to, don't like that sort of bread. My experience is that even as little as a few hours the machine loaf is like pumpernickle compared with the three day old slice of the commercial and even 30 minutes after baking it,it is not similar. The taste may or may not be better in the homemade but not the way I like my sandwiches But given that you do prefer super soft bread, that breadmix may be worth trying given that it is presumably made for those who like very soft white bread. The other odd effect I have seen since the original is that I started to keep the bread in the fridge. I don't normally do that but did notice that on the last day in the 4 day cycle, the last slice was a bit mouldy when the loaf was not left in the fridge, in summer. So I started to keep the loaf in the fridge and that stopped it going mouldy but does make the loaf much more solid, even just overnight. I've never seen that mouldy effect in the 10 years or so I have been using the bread machine and have no just finished that 10KG sack so will have to see if the mouldy effect is still there with the new 5KG sack. Maybe I don't cook thick enough stuff. Yep, you vegys don't. Or maybe they should work more on making the microwaves more even so you don't get so many hotspots. That's not the problem. The problem is that with something large like a leg of lamb, the microwaves get absorbed on the outside so that if you blast it with full power of say 2KW you will burn the outside and leave the inside uncooked. |
#280
Posted to alt.home.repair,uk.d-i-y,alt.electronics,alt.sci.physics
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Slow microwave ovens
On Sun, 06 Jan 2019 15:27:25 -0000, Colonel Edmund J. Burke wrote:
On 1/1/2019 10:26 AM, Commander Kinsey wrote: Well they're meant to, but you can see them flickering, especially at the lower quarter of brightness. Or maybe I have better eyesight than the designers? You mammy gimme good head. LOL I doubt it, aren't you a transvestite? |
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