Moreover the "center" and "edge" positions on the plots are the center and edge of the pork patty being cooked, not different locations on the plate. Of course the center of the patty cooks...
Moreover the "center" and "edge" positions on the plots are the center and edge of the pork patty being cooked, not different locations on the plate. Of course the center of the patty cooks slower! The post title's conclusion isn't supported by this data at all.
Sure, but the graph I linked to shows the difference in temperature between the edge and the center. Edit: as someone pointed out, it's the edge of the food and not the oven ... oops!
Sure, but the graph I linked to shows the difference in temperature between the edge and the center.
Edit: as someone pointed out, it's the edge of the food and not the oven ... oops!
Doesn't this entirely depend on the specific microwave? Mine has a platter that moves back and forth (rather than rotate) during cooking in order to presumably avoid this sort of hot spot issue....
Doesn't this entirely depend on the specific microwave? Mine has a platter that moves back and forth (rather than rotate) during cooking in order to presumably avoid this sort of hot spot issue.
The one they used for the study was apparently a South Korean, Model RE-M400, Samsung microwave, which appears to be a pretty basic model with a standard rotating platter.
It does; I recall seeing a video that tested a bunch of different brands of microwaves and the patterns varied wildly. A bunch left a pattern that reminded me of the old spirograph set drawings.
It does; I recall seeing a video that tested a bunch of different brands of microwaves and the patterns varied wildly. A bunch left a pattern that reminded me of the old spirograph set drawings.
Turns out food will heat up faster if you place it closer to the edge, since microwaves bounce off the oven walls. If your food is thicker on one end, put the thicker part closer to the edge.
Turns out food will heat up faster if you place it closer to the edge, since microwaves bounce off the oven walls. If your food is thicker on one end, put the thicker part closer to the edge.
Ironically cooking too fast is one of the reasons why people dislike microwaved food. You should do this to avoid hot spots, though, assuming you're using a microwave with a carousel. There are...
Ironically cooking too fast is one of the reasons why people dislike microwaved food.
You should do this to avoid hot spots, though, assuming you're using a microwave with a carousel. There are also nicer microwaves that use a reflective fan to make the microwaves scan over the cooking area to avoid hot spots, which are more common in commercial foodservice environments.
Do you know if there's a reason why a microwave designer wouldn't try to center the wave pattern on the plate? I assume the ideal case would be a perfectly even distribution of microwaves...
Do you know if there's a reason why a microwave designer wouldn't try to center the wave pattern on the plate? I assume the ideal case would be a perfectly even distribution of microwaves throughout the volume of the box, but without a scattering device of some sort I can't see why you'd aim the beam anywhere but dead center. And then any food item placed at the edge of the rotating plate would always have its same side facing the strongest irradiation at the center and would cook unevenly. In either case I think a dead center placement, rotating so each side receives equal exposure to every possible angle, is preferable.
I don't know the fine details, but if the microwaves were centered on the carousel, food in the center would quickly overcook because it's not moving out of the way. It's hard to come up with a...
I don't know the fine details, but if the microwaves were centered on the carousel, food in the center would quickly overcook because it's not moving out of the way.
It's hard to come up with a design that would evenly distribute the microwaves evenly in the cooking chamber, and it wouldn't really work in reality because the materials you put in there might reflect those waves. Think of it like a flashlight; you can shine the beam on something flat and you'll notice that the light is not evenly distributed there either.
yeah, my art is to nuke it for 39 seconds and then move it a bit in the platter (and or stir it). then another 39 seconds. don't ask me why 39, it's an art not a science. ironically, i'm a food...
yeah, my art is to nuke it for 39 seconds and then move it a bit in the platter (and or stir it). then another 39 seconds. don't ask me why 39, it's an art not a science.
Microwaving food is really easy. Do you want to keep the food moist? Put it in a container so the steam doesn't escape. Just make sure it's not on all the way because the cooling air will shrink...
Microwaving food is really easy.
Do you want to keep the food moist? Put it in a container so the steam doesn't escape. Just make sure it's not on all the way because the cooling air will shrink and the lid might get stuck from the pressure (which can also deform the container).
Is it more than roughly an inch thick (including if it's layered or a liquid)? Then you need to cook at a lower power level so that there is time for the heat to transfer from the outside to the inside. You'll need to cook it for a longer time, naturally.
I know this because I've dedicated my years of cooking experience to make food in the laziest way possible.
The study didn't investigate the position of the food but instead the effect of power levels on the properties of a patty.
Moreover the "center" and "edge" positions on the plots are the center and edge of the pork patty being cooked, not different locations on the plate. Of course the center of the patty cooks slower! The post title's conclusion isn't supported by this data at all.
Ooh, I didn't see that. Oops.
Sure, but the graph I linked to shows the difference in temperature between the edge and the center.
Edit: as someone pointed out, it's the edge of the food and not the oven ... oops!
Doesn't this entirely depend on the specific microwave? Mine has a platter that moves back and forth (rather than rotate) during cooking in order to presumably avoid this sort of hot spot issue.
The one they used for the study was apparently a South Korean, Model RE-M400, Samsung microwave, which appears to be a pretty basic model with a standard rotating platter.
It does; I recall seeing a video that tested a bunch of different brands of microwaves and the patterns varied wildly. A bunch left a pattern that reminded me of the old spirograph set drawings.
Turns out food will heat up faster if you place it closer to the edge, since microwaves bounce off the oven walls. If your food is thicker on one end, put the thicker part closer to the edge.
Ironically cooking too fast is one of the reasons why people dislike microwaved food.
You should do this to avoid hot spots, though, assuming you're using a microwave with a carousel. There are also nicer microwaves that use a reflective fan to make the microwaves scan over the cooking area to avoid hot spots, which are more common in commercial foodservice environments.
Do you know if there's a reason why a microwave designer wouldn't try to center the wave pattern on the plate? I assume the ideal case would be a perfectly even distribution of microwaves throughout the volume of the box, but without a scattering device of some sort I can't see why you'd aim the beam anywhere but dead center. And then any food item placed at the edge of the rotating plate would always have its same side facing the strongest irradiation at the center and would cook unevenly. In either case I think a dead center placement, rotating so each side receives equal exposure to every possible angle, is preferable.
I don't know the fine details, but if the microwaves were centered on the carousel, food in the center would quickly overcook because it's not moving out of the way.
It's hard to come up with a design that would evenly distribute the microwaves evenly in the cooking chamber, and it wouldn't really work in reality because the materials you put in there might reflect those waves. Think of it like a flashlight; you can shine the beam on something flat and you'll notice that the light is not evenly distributed there either.
Been doing this for a few months after it was pointed out to me.
I had been doing the "donut" approach with my food for years though
Yep, the donut is king, and also lowering the power level and setting a longer cook time to prevent overheating. Microwave cooking/heating is an art!
yeah, my art is to nuke it for 39 seconds and then move it a bit in the platter (and or stir it). then another 39 seconds. don't ask me why 39, it's an art not a science.
ironically, i'm a food scientist
Microwaving food is really easy.
Do you want to keep the food moist? Put it in a container so the steam doesn't escape. Just make sure it's not on all the way because the cooling air will shrink and the lid might get stuck from the pressure (which can also deform the container).
Is it more than roughly an inch thick (including if it's layered or a liquid)? Then you need to cook at a lower power level so that there is time for the heat to transfer from the outside to the inside. You'll need to cook it for a longer time, naturally.
I know this because I've dedicated my years of cooking experience to make food in the laziest way possible.