174
« on: January 21, 2013, 02:43:55 AM »
One of the worst things about microwaves is how they cook.
Most people think they cook 'from the inside out' or something stupid like that.
In reality what they do is the microwaves bombarding the item cause all of the water molecules they hit in something to basically jiggle and this friction causes heat.
This is BAD for a number of reason. It tends to dry out most things if not properly covered. If things are sealed the water vapor can cause things to explode (even if the 'seal' is a particularly thick hotdog casing) and if stuff isn't sufficiently 'wet' it will not heat it properly. Also the water vapor that can make stuff explode is also the reason almost anything you get out of a microwave that IS properly covered (so it wont dry out) is really soggy. As an aside, you can actually microwave a completely dry piece of Styrofoam and it will do absolutely nothing to it!
Also because of the nature of how they heat, they actually are TERRIBLE about getting something done all the way through in one go. I think it was QI that taught me that the reason you are supposed to stop half way through almost everything you microwave and stir it is because the microwaves only heat about the first inch of what ever you're heating. This normally isn't an issue for reheating a plate but uneven cooking plays hell when you're actually trying to cook a meal.
Basically, what I'm saying is almost every TV dinner or heat up chicken or steak patties you can buy have direction for cooking in an oven or on a stove top, and those are the direction they prefer you use. Like brent said, if you have a counter a one cup coffee maker (for soups or hot drinks) and a toaster oven will probably help you more in the long run than trying to live off of soggy microwaveable meals.