3 ms·
In my experience they heat the outside but the center warms by conduction. If I heat a bowl of tomato sauce it can be boiling at the edges and cold in the midd
by ams6110 8y ago
In my experience they heat the outside but the center warms by conduction.
If I heat a bowl of tomato sauce it can be boiling at the edges and cold in the middle. I have to stop and stir it a few times.
Same with potatoes. Hot on the outside, raw in the center.
- jerf 8y agoSo I went poking around on the Intarwebs for "microwave penetration" and found this rather intriguing page with penetration depths of various items: http://www.pueschner.com/en/microwave-technology/penetration-depths http://www.pueschner.com/en/microwave-technology/penetration... I was surprised by the table. Temperature matters way more than I'd expect for water, and it seems ice may in fact be effectively transparent to microwaves? Now I want to fiddle when I get home... it looks an awful lot like you can put a cup of water and a chunk of ice in a microwave and boil the water while the ice is still frozen... (though I'm going to assume that number for ice is pure ice; air bubbles in ice may wreck this up) Experimentation time!
- stcredzero 8y agoSomeone came up with a recipe exploiting the fact that microwaves are absorbed much more readily by fluids than solids. It was a frozen meringue with a hot center. I think it was in Sci Am. The name suggested the reverse of a Baked Alaska.
- telchar 8y agoNow that's some clever cooking. I'd not have thought of that.