How microwave works to heat up the food25.07.2020
How to Reheat Your Leftovers in the Microwave the Right Way
Apr 18, · The beauty of this heat source is that the microwaves are not heat per se, but rather they induce tiny movements that generate heat in the food itself, and not in the surroundings. The heat is then conducted throughout the food. Mar 18, · With the microwave, radio waves are sent into the food itself, and heat penetrated the individual molecules of food inside the microwave oven. The result is not surprising: food can be heated several times faster compared to conventional cooking.
If meal prepping is an essential part of your week, then you likely use the microwave to reheat a serving size of that batch of quinoa you boiled two nights prior or one of the chicken breasts hezt baked in the oven last night. You may even have a stew you want to quickly heat up for dinner before heading out the door to catch up with some friends. Microwaves give us the luxury of being able to quickly warm up leftover food, but sometimes they can cause a mess and don't fully warm the food.
Basically, there is a right and wrong way when it comes to reheating leftovers. Think about it: have you ever put a bowl of tomato soup or pasta sauce in the microwave and—before your eyes—watch it begin to bubble and then abruptly blow up all how to construct a thesis title a matter how to remove a misdemeanor from your record in california five seconds, splattering all over the inside of the appliance?
Wworks microwave also never seems to thoroughly heat up leftovers either. How many times have you heated something up and seen it sizzling in the microwave, only to bite into it and be met with an ice-cold interior? Or started eating your meal, only to be left burning your mouth on a too-hot bite a how to change the look of windows 8 seconds later?
We called on Brian Bennett, executive chef of health forward meal delivery service Tge Clean Bro, for a tip on how he reheats leftovers so you can avoid these microwave mishaps. For your traditional leftovers, Bennett says you should top the food with something you might not have thought of.
And if you have meat, vegetables, and starches on the same plate, this method still applies, but you'll also want to think about density so you can evenly reheat the different foods. Lan Lam, senior editor at Cook's Illustrated in Boston, Massachusetts, has told us before about why microwaves need that little extra step. The result? Hotspots can occur on the surface of your food—even when the inside is still ice cold. This is one time you should actually play with your food.
Who knew your favorite dinnertime activity as a child is actually the strategy that works for reheating leftovers? While the microwave is a handy kitchen essential you ths use for heating up all your leftovers—from spaghetti to meatloaf to casseroles to sides—Bennett microwvae us in on a few things that are better heated up elsewhere.
Yes, it might be more cood, but the taste payoff is hest it! I usually will add a little liquid, depending on the base for the micowave or sauce," says Bennett. The liquid ffood adds will either be cream, milk, or water. With the lid on, it could reduce too fast and burn. I will basically reheat any sauce until it comes to a boil and is the right consistency," he says.
However, if you don't have the patience to fire thr the gas stove and still want the convenience of the microwave, try covering the microowave of sauce or soup with a non-toxic, BPA free microwave-safe lid to avoid an explosion! And while you can heat meat up in the microwave, Bennett prefers going a different route for certain cuts, like ribs and steaks.
Now, who's ready to heat up that leftover spaghetti from last night? You've been using the microwave your whole life, but the question is: kp you been using it correctly? By Cheyenne Buckingham. Read more.
Read This Next. More in Healthy Eating.
Search Penn State
Microwaves cook food by heating the liquid water it contains. Even frozen food contains some liquid water, at least on the outside surface exposed to warm air on the way from the freezer to the. Inside the guts of a microwave, a device called a magnetron channels electrical energy from a power outlet to a heated filament, creating a flow of electrons that in turn transmits microwaves into the cooking chamber through an antenna. May 04, · While the microwave is a handy kitchen essential you probably use for heating up all your leftovers—from spaghetti to meatloaf to casseroles to sides—Bennett clues us in on a few things that are better heated up elsewhere. Yes, it might be more work, but the taste payoff is worth it! For sauces and soups, Bennett opts out of the microwave.
That figure of speech seems to express the fact that our experience with nuclear power and with microwaves goes back only a few years, while our experience with fire goes back thousands of years. We seem to be reacting to the novelty that nuclear power and microwave cooking have in common. They don't really have anything else in common. Microwaves are electromagnetic waves, exactly the same as visible light except that microwaves have much longer wavelengths than the light our eyes detect.
The first large-scale use of microwaves was in radar in the 's. Now microwaves are also used to transmit telephone and television signals. Microwaves cook food by heating the liquid water it contains. Even frozen food contains some liquid water, at least on the outside surface exposed to warm air on the way from the freezer to the oven.
Microwaves heat water by jerking the water molecules around, so to speak. Each water molecule has a slight positive electric charge on one side and a slight negative charge on the other. As microwaves pass by, they exert forces on those charges, first one way, then the other, several billion times per second. These back-and-forth forces turn the water molecules one way, then the other, repeatedly breaking the temporary bonds that water molecules form with each other.
It's a kind of microscopic stirring. The result of all this agitation is more violent random motion of all the water molecules in the food in other words, the water gets heated.
Microwaves reach all the water in the food at once, so all parts of the food are heated at once. A conventional oven heats food only from the outside, and that's why conventional cooking takes longer than microwave cooking. Give Now ». Noon Edition. Home Archives About Contact. By Steve Fentress Posted February 22, Media Player Error Update your browser or Flash plugin.
Microwave History Microwaves are electromagnetic waves, exactly the same as visible light except that microwaves have much longer wavelengths than the light our eyes detect.
How Do Microwaves Work? Microscopic Stirring These back-and-forth forces turn the water molecules one way, then the other, repeatedly breaking the temporary bonds that water molecules form with each other. Become an Indiana Public Media supporter.
Learn More ». Tweets by wfiu.