Is microwave food the same as standard heated food?!


Question: my brotehr's on a rampage


Answers: my brotehr's on a rampage
Here is the difference in my kithcen. Microwaves are for reheats for quick dishes and for use in onsite catering etc. They are also great for popcorn!! I use them ll of the time.

The difference in food flavor is this. When you bake the temp of the food being cooked raises at a slow rate and removes moisture from the food. Think about a cake batter turning into a cake or a pund of ground beef turning solid into a meat loaf.

This slow release of moisture, water, juice what have you helps the flavor of the food, spices and seasonings being cooked to season the whole food. Think about a pot roast at grannies that has the pepper and onion flavor, and maybe old coffee. The flavor goes all of the way through.

A microwave cooks faster, yada yadda excites particles etc. The problem is the flavor does not release as well.

But, a food cooked in an oven can be reaheated in a microwave with no problem.
no a microwave vibrates the foods particles really fast to make them hot. standard heated food is obvious
well I read an article that says that microwaving kills important nutrients in foods. And I know that some people swear that the microwaved food tasted worst.
No way.

Let me share something with you..............
There was an experiment done where seeds were planted in 2 pots of soil. One was watered with water that was microwaved, the other with water that was not.

The seeds that were watered with microwaved water did not grow!

Think about that.
Microwaved stuff is sub-standard at best, and can even be dangerous!!!
O wow - thank you for the info BadGirlGimpy; I didn't know that.
Is there a source of reference somewhere that I can read?
Grilling, baking and frying from now on.
No. The food is cooked unevenly so hot and cold pockets are formed. I guess that's why they call them Hot Pockets.
Stand back from the rampage, and use this info !

Microwaves excite the water molecules inside, so they release energy as heat from within. Hence the need to let a microwaved item stand for a while to let the heat conduct throughout the food.

A bit techy, but ordinary oven jobs sort of work the other way, in that the heat is applied to the surface, and works its way inwards. Hence red meat in the middle of a joint, but nice crispy bits on the skin.

In a microwave, a decent joint of meat would be a disaster.

However, for pre-packed pies and such, or veg in a bowl, I use the mike.

So it all depends on what you start off with in terms of ingredients.

Generally using hobs and ovens is best, but mikes do have a place in the kitchen, especially when your coffee has gone cold.

Bob
NO when you microwave food its not da same as standard heated food cause the Microwave you can get rays do to the skin




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