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Microwave
- A magnetron produces short waves, microwaves
- Waves flow through a wave guide
- To a stirrer
- The waves bounce off the metal interior
- The waves take advantage of water molecules being di-polar
- The waves vibrate the molecules, creating friction, cooking the food
- The waves vibrate the molecules, creating friction, cooking the food
- The waves take advantage of water molecules being di-polar
- The waves bounce off the metal interior
- To a stirrer
- Waves flow through a wave guide
- Do not use metal or dishes with gold/silver, or aluminum foil
- Foods to not microwave: Eggs in shells, pancakes, popcorn w/out fat, canning foods, deep-fry foods, and large amounts of food
- Foods to not microwave: Eggs in shells, pancakes, popcorn w/out fat, canning foods, deep-fry foods, and large amounts of food
- Use papertowles, wax paper, and plastic wrap to absorb moisture or to hold it
- Do not use metal or dishes with gold/silver, or aluminum foil
- Good for warming up leftovers quickly while retaining nutrients and "tastes better"
- Defrosting meat, turn the food, separate pieces, and use immediatley
- Softens sugar, plumps raisins, freshens snacks, eliminates extra oils and fats, cooks food quickly
- Softens sugar, plumps raisins, freshens snacks, eliminates extra oils and fats, cooks food quickly
- Defrosting meat, turn the food, separate pieces, and use immediatley
- There are many microwave techniques for microwaving
- Stirring: To pull heated part to center
- Turning Over: Microwave all sides
- Standing Time: To allow foods to cook completely
- Shielding: Pieces of foil to deflect rays
- Covering: Speeds up cooking, retains nutrients
- Stirring: To pull heated part to center
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