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Why-does-microwave-dry-out-food, microwaves dry food out easily, so you have to watch on cooking times to not go to long. i tend to use them only for warming up things. food loses lots of its vitamins cooked in a microwave, too.. It's great to have food left when you go out to eat or when you cook at home, and most of us just stick it in the microwave without much thought. there are a number of foods that you should never ..., dear lifehacker, i'm stuck microwaving my lunch at the office and it always comes out soggy, unevenly heated, or undercooked. i'd like to eat a lunch that somewhat resembles the food it ....

Microwave ovens are designed to keep in radiation. against the glass, there is a protective mesh screen dotted with tiny holes. these holes are spaced appropriately so that the long microwaves are kept bouncing inside the chamber, while also allowing you to peer through and view your food, explained jorgensen., one additional option is to turn the power down on the microwave. when you turn the power down, the microwave cycles through on/off cycles (in most microwaves, the "power" really indicates the percentage of time that the microwaves are active, so if you set the "power" to 3, it will be on 30% of the time and off 70% of the time)..

Myth: microwaves cook from the inside out. microwave ovens do not “cook from the inside out”, as many people say. microwaves actually heat from the outside in, very similar to other heating methods. microwaves are actually pretty simple devices. the core components needed for a microwave are simply a magnetron and a high voltage source., microwave ovens seem almost magical because they can heat leftovers in just a couple of minutes (in seconds, even), when a conventional oven would take 20 minutes or more. but the technology that goes into microwave ovens isn’t actually magic, but science, practically applied and intelligently designed. here’s how they work. the microwave oven is made from a few key pieces: transformer ....

In a conventional oven, the heat has to migrate (by conduction) from the outside of the food toward the middle (see how a thermos works for a good explanation of conduction and other heat transfer processes). hot, dry air on the outside of the food evaporates moisture, so the outside can be crispy and brown (for example, bread forms a crust) while the inside is moist., wash the turntable tray in the microwave with dish soap and hot water. dry it thoroughly. wipe down the interior of the microwave if it's dirty. juno le/demand media. lay the fruit directly on the microwave turntable. make sure to evenly space the fruit to allow the air to circulate around it. set the microwave to defrost and microwave the ...

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