Mythbusters: Microwave Madness Microwaves Stop first clip at end of myth 2 – 9:45, Mythbusters: Microwave Madness

In 1945, Dr. Perry Spencer was working in his lab when he felt heat coming from a nearby vacuum tube emitting microwaves. He placed a chocolate bar near the warm tube and watched it melt which was the beginning of the modern day microwave!

A MAGNETRON TUBE emits electromagnetic waves evenly throughout the microwave causing MOTION of water molecules in food, creating FRICTION, resulting in HEAT -cooking the food.

This heat starts on the outside of the food & moves in This heat starts on the outside of the food & moves in. The more dense the food, the longer it will take to cook. EXAMPLE = A baked potato vs. herbal tea Motion Friction Heat

Ingredients microwaves are attracted to are: 1. Fat 2. Sugar 3. Water

Acceptable Microwave Cookware: - Glass - Paper or Plastic - Microwave Cookware

Unacceptable Microwave Cookware: Metal pans: DANGEROUSLY hot and reflective heat Decorative China: pieces with gold or silver plating on it = TOO HOT!

Acceptable Coverings: Paper Towels: Absorbs moisture, spatters, and spills NOT RECYCLED PAPER! Waxed or Parchment Paper: Prevents splatter messes Holds in some of the moisture Plastic Wrap: Holds in moistures; BE CAREFUL! Cookware Lid: Prevents splatters and retains moisture.

Microwave Techniques: Stirring: To distribute heat of food evenly. Turning Over: To microwave food all sides. Covering: A: Retains nutrients B. Holds in moisture C. Speeds up cooking Rotating: regulates hot spots Pricking: (egg yolks ; potatoes; casing) To keep from exploding! Select foods of the same size: To allow food to cook more evenly

Standing Time: Time at the end of microwaving to allow food to finish cooking outside of the oven.

Microwave Cooking Time will INCREASE with: 1.) Larger size of food: EXAMPLE: small vs. large potato 2.) Larger quantity or number EXAMPLE: 3 burritos vs. 1 burrito

Foods that should NOT be cooked in the microwaved Eggs in a shell !!! Pancakes-they will not brown or get a crust on them. Canned foods –temperature does not get high enough to cook out bacteria. Deep-fry foods- fat cannot be controlled! Large amounts of food- Takes too long, not as efficient

ROUND containers cook more evenly because heat does not get trapped in the corners or cause “hot spots”! Round Square