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Comments
No microwave involved.
They don't cook evenly, they vibrate fluids easier than solids .... so you can get an apple pie that's piping hot inside but colder on the outside .... or if the inside is more solid the other way round. I don't like the way the food sticks to the roof of the microwave then melts and lands in your new food the next day. I know you can cover stuff but what a ball ache
A halogen oven is far superior, it cooks bacon in 6 minutes, pizza in 11 and a chicken in one hour 20 running around 1200 watts compared to a normal ovens 3KW or so. I do everything in a halogen
* Scrambled eggs are brilliant in a MW - require at least one mash up in between.
* Sandwhich/deli ham blasted 25 secs in MW gives you a crispy bacon result and perfect for a quick Bacon Sarnie (cover it or will pop when cooking)
* Crystalised Honey or Golden Syrup? - then a 10 sec blast will liquify. Only if in a plastic container and no more than 10 sec
* Smelly dish cloth? Blast for 30 secs in MW. In addition, place in a MW dish with some bleach will give you a renewed cloth.
* Defrosting - so often a neglected setting...
It's the same reason why some plastics are not microwave safe, as some plastics absorb water, so when you microwave them, the plastic itself heats up, often resulting in a melted mess.
https://www.explainthatstuff.com/microwaveovens.html
But some "microwave safe" mugs are made cheaply, meaning they also contain elements that get heated by microwaves, which leads to excruciatingly-hot-mug-handle syndrome
https://www.quora.com/Why-do-the-handles-of-some-coffee-mugs-get-hot-in-the-microwave-quickly-while-others-dont
*snigger*